Caprese Pesto Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pasta tossed with basil pesto, cherry tomatoes, fresh mozzarella, and a touch of balsamic vinegar. It's bright and herbaceous, a quick cold pasta salad perfect for potlucks and summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups dry orecchiette pasta, or other small pasta ((or 4 1/2 cups cooked pasta))
- 1/3 cup pesto, or more to taste
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar, more to taste
- 1 1/2 cups halved cherry or grape tomatoes
- 1 1/2 cups small pearlini fresh mozzarella balls ((or ciliegine cut in half))
- 6 leaves fresh basil leaves, finely shredded
- (optional) balsamic glaze
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 547mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 126mg
- Calcium
- 248mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 547MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.