Pesto Caprese Pasta Salad

Perfect for potlucks, holidays, or when you just need to make a lot to feed a crowd. My new go to pasta salad is this Pesto Caprese Pasta Salad, loaded with fresh from the garden flavors! I just love the idea of a healthier, lighter pasta salad.

Ingredients

• 16 oz. box pasta (I used medium shell-roni)
• 8 oz. container grape or cherry tomatoes, halved
• 8 oz. Mozzarella (pinch & roll or pearls)
• 1/2 cup fresh basil (torn)
• 1/4 cup pesto (recipe follows)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• salt and pepper, to taste

Pesto:
• 2 cloves garlic
• 1 cup basil
• 1/4 extra virgin olive oil
• juice from 1/2 a lemon or 3 tablespoons
• 1/4 cup Parmesan
• pinch of red pepper flakes
• 1/4 cup almonds, or walnuts
• pinch of sea salt and fresh cracked pepper

Instructions

1. Bring a large pot of water to a boil; salt well. Add pasta and cook at a boil until tender yet firm to the bite, about 8 minutes; drain and a quick rinse with cold water will stop the cooking process, cover and set aside.
2. Using a blender or food processor mix all pesto ingredients.
3. In a large bowl add shell-roni. Fold in pesto and stir in tomatoes, mozzarella, and fresh basil. Taste to see if you need an extra dash of salt and pepper.

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