Photo: Anna Pelzer
Pesto Pasta Caprese Salad
9 ingredients
10 min + 10 min
6 servings
openrecipes
"The traditional Caprese salad is modified to pasta form. The mozzarella used is a fresh mozzarella, if you use the brick style, it will not be the same. If you can't find the pearlini mozzarella, use the cieglini and cut it in half. Regular rotini pasta can be used but the cooking time will be different."
Estimated Nutrition (whole recipe, rough)
519
Calories
16g
Protein
22g
Fat
67g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Grape | 1/2 cup (76g) | 62 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups rotini pasta
- 3 tablespoons pesto, or to taste
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon granulated garlic
- 1/8 teaspoon ground black pepper
- 1/2 cup halved grape tomatoes
- 1/2 cup small (pearlini) fresh mozzarella balls
- 2 leaves fresh basil leaves, finely shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes