caprese pasta salad

Ingredients

• Servings: 8
• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup grated parmesan or romano cheese
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fusilli, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain.
• place basil, 1/4 cup parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. add the olive oil in a slow, steady stream. continue processing until a soft paste has formed. set pesto aside.
• combine the cooked pasta, tomatoes, 3 tablespoons parmesan, mozzarella, and pesto in a large bowl. season with salt and pepper. cover bowl, refrigerate to chill for 45 minutes, and serve.