Caprese Style Pesto Pasta Salad
Ingredients
- 200g orecchiette pasta
- 250g mixed coloured cherry tomatoes
- 125g torn mozzarella
- A handful of fresh basil leaves
- 3 or 4 tbsp of good quality pesto
Preparation
Cook pasta according to package instructions. Drain, rinse to cool completely, drain again.
Prep the tomatoes by halving them or roasting them in a little olive oil and salt for 15-20 minutes until soft and blistered; allow to cool.
In a large bowl, add cooked pasta, tomatoes, mozzarella, sliced basil, pesto. Season with salt and pepper. Toss until evenly coated.
Taste and adjust with more pesto or seasoning if needed and finish with some extra fresh basil and an optional balsamic drizzle.
Tips
Keeps in the fridge for up to 3 days.
Delicious eaten cold or gently warmed up, with the mozzarella becoming gooey.
Not freezer friendly.
