Caprese pesto pasta salad
Delight in the fresh flavors of basil pesto combined with juicy tomatoes, creamy mozzarella, and al dente pasta in this vibrant Caprese pesto pasta salad.
Ingredients:
- 1 cup fresh basil, gently packed, stems removed
- 1 small garlic clove
- 1/2 cup ground almonds
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1 cup freshly grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup white balsamic vinegar
- 450g rigatoni pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup mini bocconcini cheese
- kosher salt and freshly ground black pepper, to taste
- fresh basil, to garnish
Instructions:
- To make the pesto, combine the basil, garlic, almonds, salt, and pepper in a food processor. Pulse for about 10 seconds until finely chopped. Remember to scrape the sides of the bowl. While the food processor is running, gradually pour the olive oil in a steady stream until the mixture is smooth, which will take around 20 seconds. Then add the Parmesan cheese, mayonnaise, and white balsamic vinegar. Pulse until everything is combined.
- To cook the pasta, bring a large pot of water with a pinch of salt to a boil. Add the pasta and cook until it is tender. Drain the pasta well and transfer it to a large bowl. Let it cool down a bit.
- Mix the pesto with the cooked pasta, tomatoes, and bocconcini. Season with salt and pepper to your liking and garnish the bowl with fresh basil.
Summary:
- Calories: 4267 kcal
- Fat: 243 g
- Protein: 141 g
- Carbs: 378 g
- Potassium: 2167 mg
- Magnesium: 502 mg