Description
This Light Pesto Caprese Pasta Salad is a refreshing and flavorful dish perfect for a sunny day. The combination of cherry tomatoes, fresh basil, mini mozzarella balls, and a tangy pesto dressing creates a delicious pasta salad that is sure to please your taste buds.
Ingredients
Units
Scale
Bouillon Cube:
- 1/2 bouillon cube
Farfalle Pasta:
- 6 oz farfalle pasta, bowtie shape, weighed dry
Shallots:
- 1 large (or 2 small) shallots, minced
Cherry Tomatoes:
- 1 pint cherry tomatoes, halved
Basil:
- 1/4 c basil, fresh, chopped
Mini Mozzarella Balls:
- 3 oz mini mozzarella balls
Pesto:
- 1/4 c pesto
Balsamic Vinegar:
- 1/4 c balsamic vinegar
Salt:
- 1/2 tsp kosher salt
Instructions
- Fill a large pot with water and bring to a boil. Drop in the 1/2 bouillon cube (or chicken broth) to flavor the water.
- Boil the pasta according to package directions, and drain once cooked through. Do not rinse.
- Add the cooked pasta to a mixing bowl with cherry tomatoes, shallot, basil, and mozzarella balls.
- Combine with pesto, balsamic vinegar, and salt, and toss to mix well.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 0.66 cup
- Calories: 205 kcal
- Sugar: 5g
- Sodium: 393mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 6mg
