This bright and fresh Caprese-inspired pasta toss is the ultimate summer main for a busy weeknight, outdoor picnic, or lunch on the go. With just two steps, it couldn't be easier. 

Pesto Pasta Salad with Tomatoes and Mozzarella

whole-grain farfalle

basil leaves

olive oil

lemon rind

salt

black pepper

garlic clove,

grape tomatoes, halved

yellow cherry tomatoes, halved

mozzarella

Romano cheese, grated (about 1/4 cup)

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl.


Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 5 ounces mozzarella to pasta; toss to combine. Top with remaining 5 ounces mozzarella and Romano cheese.


The list of ingredients calls for 3 ounces of mozzarella but the instructions list 10 ounces -- anybody?  Another thing: the numbers are printed to small in each place that even with supplemental reading glasses, they are very hard to read.  Why so small? 

I used regular pasta, not the whole grain.  Tip to prevent the "ugly" color, a few drops of lemon juice.  We thought this was perfect along side BBQ meat.  I'd make this for a potluck in a heartbeat.  I did use 2 garlic cloves and since you can't really call it pesto without a nut, I added 1/4 cup of pinenuts to the pesto.  Will make again.

Made this yesterday, refrigerated it for about two hours and the whole thing was a very unappetizing army green. We did eat it and thought it fair, but very ugly. I guess it must be eaten immediately!

I thought this might be an over the top recipe but i agree with "Solid but not great".My guests thought it was delicious...Me fine but not over the top/  

We made this for lunch and it was delicious! We doubled the garlic because we love garlic but otherwise made it exactly to the recipe. The pesto didn't come out super smooth in the full size food processor so I will probably use the mini one next time, but it was delicious even so. Nice light meal.

My whole family loved it. I used a purchased light pesto instead of making it fresh.

I had the ingredients and was able to get dinner done in an hour.  It's good, but not great so I won't make it again as there are so many others to try.  It's like a first date, and there's no reason to see him again.

I made this last night but added some leftover chopped roasted chicken.  I also used Trader Joe"s mini heirloom tomatoes (less expensive) rather  than buying grape and cherry tomatoes.  Keeper--light meal for a warm evening.warm

pesto pasta salad with tomatoes and mozzarella

Servings: 3

Cost: $8.34 /serving

Author : David Bonom

Ingredients

Instructions

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