Caprese Pasta Salad
Try this Caprese Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
vegan
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 clove garlic
- 1 cup fresh basil
- 1/4 cup grated parmesan
- 2 teaspoons white balsamic vinegar
- 8 oz pasta (i used cellentani)
- 1 cup (8 oz) small fresh mozzarella balls
- 2 cups (10.5 oz) grape tomatoes
- basil pesto:
- 2 1/2 tbsp olive oil
- salt and pepper to taste (i used about 1/4 tsp sal
- Carbohydrate 1.40203333264943 g
- Cholesterol 5.5 mg
- Fat 3.97159000096194 g
- Fiber 0.195850001478515 g
- Protein 2.83021666692242 g
- Saturated Fat 1.37803350012858 g
- Serving Size 1 1 -6 (80g)
- Sodium 96.8545208324655 mg
- Sugar 1.20618333117091 g
- Trans Fat 0.182003875035428 g
- Calories 52 calories
Cook and drain your pasta according to package directions. Drain with cold water and set aside.In a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto.
