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

Caprese Pasta Salad

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    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


    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.

    • 2

      Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.

    • 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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