Pasta salad with pesto and cherry tomatoes
This pasta salad with pesto and cherry tomatoes is a delicious side dish that you will become addicted to.
This delicious salad reminds me a lot of the caprese salad With these delicious cherry tomatoes, these mozzarella and basil balls.
I used the celery leaf pesto because my kids find it milder in taste than the basil pesto.
Otherwise for this pasta salad with pesto:
– It is super easy to make, just long enough to cook the pasta.
– You can eat it warm or cold.
– It is perfect to accompany grilled meats, toast and fish.
Why are you going to love these pesto pasta?
If you like pasta salads, I promise you that this salad will be on your menu quite often this week.
It’s quick, incredibly easy, and incredibly delicious.
Perfect to accompany summer barbecues, to take on a picnic or in the lunch box, because it is a salad that can be prepared in advance.
A salad loaded with Mediterranean and more specifically Italian flavors, simple and fresh flavors that Italians do so well.
Of course, you don’t have to add the celery leaf pesto, like me.
Because the basil pesto is the authentic condiment that will give more flavor to this pasta salad.
Mix the very hot pasta with all the ingredients, adding balsamic vinegar to give this salad that pep.
What’s for this Pesto Pasta Salad?
You will find the quantities at the bottom of the recipe sheet.
– Pasta, use short pasta. The fusilli and rotini pastas are my favorites because they retain all that pesto sauce.
But of course penne, elbows and macaroni work just as well.
– MozzarellaTo make it very simple, I use the mini mozzarella balls or mozzarella pearls, and I simply cut them in half.
But feel free to take a scoop of fresh mozzarella cheese and cut it into small pieces.
– Tomatoeschoose the most beautiful, red and crunchy cherry tomatoes.
But if you only have the regular tomato on hand, feel free to cut it into small cubes.
– PestoI recommend the homemade pesto, because the flavor is unique, it’s totally different from store-bought pesto.
– Balsamic vinegar : It adds a slightly tangy, almost floral flavor.
When I don’t have balsamic vinegar, I use cider vinegar.
And I have time, I prepare the balsamic vinegar reduction to keep the flavors of the caprese salad.
– Pine nuts: I love the crunch in a salad and the toasted pine nuts give both that crunch and the delicious flavour.
You can substitute cashews or walnuts.
– Salt and black pepper : Add salt and pepper to taste.
remember that pesto contains salt, especially if you use store-bought pesto.
And don’t forget that the pasta is cooked in salted water, so I suggest adding the salt last, after mixing everything.
How to make caprese pasta salad with pesto?
Detailed quantities and instructions in the recipe card below. A sheet that you can print.
– Cook the pasta : Cook the pasta according to package directions, but be careful not to overcook it and make it mushy.
Also make sure the water is salty. Bring the water to a boil first, then add the pasta.
– Prepare the pesto : It’s super easy to make homemade pesto, you just need to combine the right ingredients, plus you can adjust the ingredients according to your taste.
I make this salad with the basil pestoas I prepare it with the celery leaf pestoand both make a wonderful salad.
Be aware that preparing pesto will take less time than cooking pasta.
– Prepare the rest of the ingredients: Cut the cherry tomatoes and mozzarella balls into small pieces (small enough that you can get a bit of everything from your salad in one bite.
– Assembly : First, in a large bowl, combine the cooled pasta, pesto, vinegar, half the salt and pepper.
Mix well and adjust the seasoning.
Now add the tomatoes, mozzarella pieces, pine nuts and basil leaves. Mix everything.
You can serve immediately or refrigerate until ready to serve.
This salad can be served at room temperature or cold.
How to store this pasta salad with pesto?
Store this salad in an airtight container for 3-4 days in the refrigerator.
know that you can not freeze this salad!
However, if you are making a lot, you can freeze the salad in a gratin dish, adding more cheese such as grated mozzarella.
You can also add the remains of a roast chicken in pieces.
Then when you fancy a delicious, easy dinner, remove the dish from the freezer at least 2 hours in advance, put it in a preheated oven at 180˚C for 45 minutes to 1 hour depending on the size of the dish until until it is hot in the center and the cheese melts well.
And here is a nice little pasta gratin with pesto!
Pasta salad with pesto and cherry tomatoes
- 250 g dried pasta such as fusilli, rotini or penne
- ½ glass of basil pesto or other preferably homemade
- 1 vs. balsamic vinegar
- ¼ vs. teaspoon salt or to taste
- ¼ vs. ground black pepper
- 2 glasses of cherry or grape tomatoes cut in half
- 250 g mini mozzarella balls
- 2 vs. tablespoon toasted pine nuts
- ½ glass of fresh basil leaves
Bring a large saucepan half-filled with water to a boil. Add enough salt to the water to make it taste salty.
Add the pasta and cook 8 to 10 minutes (check the recommended cooking time on the package) until al dente.
Drain the pasta and let it cool to room temperature before proceeding – you can rinse it under cold water to speed it up.
In a large bowl, add the pasta, pesto, balsamic vinegar, half the salt and pepper. Mix well.
Add the tomatoes, mozzarella pieces, pine nuts and mix well.
Taste and add more salt to taste.
Refrigerate, then serve with a few fresh basil leaves on top.
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