Garden Fresh Caprese Pesto Pasta Salad
Serving Size / Yield
- 1 box penne pasta
- 1 ½ C. fresh basil leaves
- ¼ C. pine nuts
- 2/3 C. extra-virgin olive oil, divided
- 1 tsp. salt
- 1 tsp. pepper
- 6 oz. fresh mozzarella, crumbled
- 3 C. cherry tomatoes
Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and return to pot. Drizzle in 2 Tbs. of olive oil on penne pasta and toss. Divide into bowls.
Add basil, garlic and pine nuts in a food processor. Pulse until chopped. Add the oil and process until fully incorporated. Season with salt and pepper.
Dress pasta with pesto sauce, fresh mozzarella and cherry tomatoes. Refrigerate for at least 15 minutes before serving. Enjoy!