Pesto Caprese Macaroni Salad
An easy to make summer pasta salad that is loaded with the bold flavors of garlic, basil, and parmesan cheeses. Can be made regular or gluten free.
Servings: 8 servings
Calories: 449cal
Cost: $5
Equipment
- 6-quart stock pot
- food processor
- cutting board
- knife
Ingredients
Pesto
- 2 cups Basil fresh, leaves only
- ½ cup Parmesan Cheese Can use pecorino too
- 2 cloves Garlic fresh
- 1 teaspoon Lemon Juice fresh
- ⅔ cup Extra virgin olive oil
- Salt & pepper to taste
Pasta Add-ins
- 1 pound box Elbow Macaroni cooked al dente, and rinsed
- 1 pint Cherry Tomatoes
- 1 cup mozzarella pearls or 8 ounces of ball-style chopped up
Instructions
- Boil macaroni elbows until al dente in a pot of salted water. I use one teaspoon of salt per pound. Once done, strain liquid in a collander over the sink. Rinse pasta with cold water, and strain again until all liquid is removed. Transfer pasta into a large micing bowl.
- In a food processor, blend cheese, salt, pepper, oil, garlic, and basil until pureed; place in the fridge until ready to mix.
- Add your cherry tomatoes, fresh mozzarella balls, and pesto mixture into the strained pasta. Mix well to combine.
- Cover the bowl tightly with plastic wrap and allow it to chill in the refrigerator for at least 2 hours. This dish tastes best chilled in the refrigerator for a few hours. By chilling the pesto caprese macaroni salad, you allow the pasta and cheese to soak up all the bold flavors of the garlic, parmesan, and fresh basil leaves.
Notes
Nutritional values may vary and are meant to be a guide.
Store any leftover pasta in the refrigerator in an airtight container for up to 3 days for best taste.
Nutrition
Serving: 1portion | Calories: 449cal | Carbohydrates: 46g | Protein: 14g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 199mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 15mg | Calcium: 175mg | Iron: 2mg