Caprese Salad with Pesto Pasta

five tomatoes in round brown wooden platet
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Caprese Salad with Pesto Pasta

The freshness of your ingredients — cherry tomatoes, mozzarella balls and basil — makes this simple salad divinely delicious.


  • immersion blender or food processor


  • 1 lb rotini pasta cooked
  • 1 pint cherry tomatoes sliced
  • 1/2 pound fresh mozzarella pearls drained
  • 1/2 bunch fresh basil leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons dry white wine
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Basic Basil Pesto

  • 1/2 cup toasted pine nuts
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 2 cups basil leaves
  • 1/4 cup extra-virgin olive oil more for a smoother pesto
  • 1/4 cup grated parmesan cheese optional


Salad Preparation

  • In a medium bowl, whisk together lemon juice and wine.
  • Slowly whisk in oil.
  • Season with salt and pepper.
  • Add cherry tomatoes and cheese and let sit for 10 minutes before serving.

Pesto Pasta

  • Prepare pasta al dente according to package directions.
  • Using an immersion blender or In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped.
  • Add the basil and pulse until combined.
  • With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
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