Light Pesto Caprese Pasta Salad

This Light Pesto Caprese Pasta Salad is the perfect summer side dish. Pasta with fresh tomatoes, basil, shallots, mozzarella, pesto and balsamic vinegar combine to make this the most delicious salad. This recipe is easy enough to throw together for lunch meal prep with only a handful of ingredients, but flavor-packed enough to take to a BBQ. Serve this alongside lean grilled protein for the perfect meal prep.

Course appetizer, dinner, lunch, main course

Cuisine Italian

Keyword caprese, pasta salad

Prep Time 10

Cook Time 15

Servings

Calories 205kcal

Author Steph

Equipment

large pot
mixing bowl

Ingredients

1/2 bouillon cube
6 oz farfalle pasta bowtie shape, weighed dry
1 large (or 2 small) shallots, minced
1 pint cherry tomatoes halved
1/4 c basil fresh, chopped
3 oz mini mozzarella balls
1/4 c pesto
1/4 c balsamic vinegar
1/2 tsp kosher salt

Instructions

Fill a large pot with water and bring to a boil.
Drop in the 1/2 bouillon cube (or you can use chicken broth here). It will help flavor the water.
Boil the pasta according to package directions, and drain once cooked through. Do not rinse.
Add the cooked pasta to a mixing bowl with the halved cherry tomatoes, minced shallot, chopped basil, and mozzarella balls.
Add in the pesto, balsamic vinegar, and salt, and toss to combine.
Serve chilled or at room temperature.

Nutrition