Welcome to June! The warmer weather is upon us! I’m looking forward to having some light and fresh meals. I do a lot more grilling in the summer time, so this pasta salad is a perfect side dish!
Very easy to put together and full of flavor.
Caprese Pesto Pasta Salad
10-12 Oz pasta, cooked (Any shape will do)
3-4 T pesto, homemade or store bought
6 oz, fresh mozzarella, diced
8 oz cherry/grape tomatoes, cut in half
2 T extra virgin olive oil
1 t salt
Directions: In a medium bowl, add in the cooked pasta, pesto and olive oil and mix well. Add in the diced fresh mozzarella, and cherry tomatoes and mix well and season with salt.
If you make this ahead of time remove from the refrigerator 30-40 minutes before you are going to eat it.
Notes: You can use any shape of pasta. I think next time I will use a smaller noodle and cook slightly longer, as it gets firmer when chilled. I just used what I had on hand.