This recipe for Delicious Caprese Pesto Pasta Salad brings together the bounty of vine ripe tomatoes and fresh basil into this variation of a classic summer favorite.
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Blanch your basil for perfect pesto
This recipe for Delicious Caprese Pesto Pasta Salad calls for using my recipe for Perfect Basil Almond Pesto. You may be wondering what makes this recipe for pesto so special?
Basil pesto has always been a challenge for me. I love the flavor of basil in both sweet and savory dishes, but it’s a delicate herb. As soon as it’s cut, muddled or torn, it turns an unappealing, muddy brown color. My recipe for Perfect Basil Almond Pesto calls for blanching the basil first, which preserves its fresh green color. It also substitutes almonds for pine nuts – producing a milder, more basil-focused sauce.
If you are short on time, your favorite, store-bought pesto will do in a pinch. The flavors will be a little different, but it will still be good. Just come back and give my pesto a try when you have a little more time on your hands.
Cavatappi – A perfect pasta for hearty sauces
Cavatappi is my preferred pasta for this recipe for Delicious Caprese Pesto Pasta Salad. Its toothy texture and corkscrew shape hold up to dense, hearty sauces. It’s also the perfect vehicle for them. Cavatappi’s ridges carry the perfect amount of sauce in every bite. It you ever decide to seriously commit to making your own pasta, investing in a pasta making machine is a beautiful thing. I’ve had my Marcato Atlas Pasta Machine for years and it’s still cranking out delicious fresh pasta.
Delicious Caprese Pesto Pasta Salad – a great summer side or main course
I love this dish for a number of reasons. I usually keep basil and tomato plants each year. One of my favorite things to do in the summer is to walk off my deck and pick a few vine ripe tomatoes – especially for this recipe. Same with basil. As the basil matures, I pick what I need to make a small batch of pesto. And when fall sets in, I usually spend an afternoon harvesting the last of the basil and making enough pesto to freeze and last through the winter. Even though it has been frozen and thawed, it retains its vibrant color because of the blanching technique I cover in my recipe for Perfect Basil Almond Pesto.
I don’t have a big yard or an extensive garden, but there is something very satisfying about gathering ingredients from home-grown plants to incorporate into your cooking.
Another reason why this recipe is such a favorite at our house is because it can go from a simple, vegetarian side, to a full, hearty entree with the addition of a simple protein.
If you’re serving this dish as a side, it can easily feed 8 – 10 people. Served with a little grilled chicken or salmon, it’s a delicious and satisfying entree for 6-8. The portions simply increase a little as an entree. I don’t do anything fancy with the chicken or salmon. All you need is a little salt and pepper – maybe a splash of lemon juice to bring some acidity, but that’s really it. I like to keep it simple and allow the bold flavor of the pesto to carry the dish.
When serving family style, arrange the pasta in the center of a large platter – surrounded by salmon and chicken. Not only does it present beautifully, but because it’s a communal plate, it really encourages you to lean in a little closer for good food and conversation. And that’s what sharing food with others is all about. Enjoy!
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Blessings & enjoy!
Delicious Caprese Pesto Pasta Salad
Course: Entree or Side DishCuisine: Italian8
servings20
minutes10
minutesIngredients
3 cups dry Cavatappi
1 cup fresh tomatoes, cut in quarters or slices
16 oz. fresh Mozzarella – 3 slices per serving (18 slices total)
3/4 cup Perfect Basil Almond Pesto, plus more if desired.
Balsamic vinegar (white or red) to taste.
Directions
- Prepare the pesto according to instructions here. Set aside.
- In a medium-large stock pot, cook the Cavatappi pasta according to the instructions on the box. It should take approximately 9 – 11 minutes to reach al dente. Remove from heat, drain, rinse in cold water to stop the cooking and set aside to drain.
- Prepare the mozzarella by slicing into 18 even portions.
- Prepare the tomatoes by cutting into slices, halves or quarters – according to preference.
- In a large mixing bowl, combine the cooked pasta, 1 cup of pesto and tomatoes. Toss gently and transfer to a large serving container (or plate separately if desired).
- Arrange the mozzarella on top in a grouping.
- Serve with balsamic vinegar (white or red) to taste.
