Caprese Pasta Salad
Inspired by the classic Caprese salad—tomatoes, mozzarella and basil—this super-simple pasta salad is flavorful and fresh tasting. It's a perfect side dish with grilled steaks.
Jenna Helwig
Ingredients
| 8 ounces dried rigatoni or other medium-size pasta | 1/3 cup pesto sauce, store-bought or homemade | |
| 1 1/2 cups grape tomatoes, halved | 1/2 cup grated Parmesan cheese | |
| 1 cup cubed mozzarella (1/2-inch cubes) | Salt and pepper to taste |
directions
Prep:
10 min
Total:
15 min (Quick)
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1
Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
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2
Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
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3
If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.
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