So I find that most pasta salads are mixed with mayonnaise or some sort of overly tangy or sweet vinaigrette. All good options, mind you – I never turn down a good mayonaisse-y tuna mac salad, but sometimes I want something a little different. Something with a bit of a punch to it. And since I love a good caprese salad (fresh mozzarella, tomato, and basil) as well as a good pasta salad, I figured why not combine the two? The result? It’s pretty awesome.
1 lb rotini or fusili pasta
1 pt cherry or grape tomatoes, cut in half
1 lb fresh mozzarella, cubed
1 tub of premade pesto sauce (any brand)
Cook pasta according to package directions, drain and rinse under cold running water.
While pasta is cooling, cut up your tomato and mozzarella and toss into a big bowl.
Add cooled pasta.
The pesto sauce I buy is pretty thick, so I thin it out with some good olive oil until it’s more the consistency of a salad dressing. Go with your judgement on this one.
Add pesto (or pesto and oil mixture) and toss until combined. Taste. Add salt or some grated parmesan cheese to taste.