Remember a few weeks ago when I told you I was obsessed with pesto?
Well, I have made pesto variations approximately 127 more times since them.
I’m not kidding. My freezer is so full of pesto, I am running out of room for more but I know it will be gone in like a month. So I just keep making it.
We eat some sort of pesto with at least one dinner a week in the summer and into the fall. It is so easy and fresh that it brightens up any dish and is the perfect thing to bring together all those random leftovers in your fridge on busy weeknights!
Since we can’t grow fresh basil year round in Michigan, I have to stock my freezer with it all summer so that when November rolls around, I don’t have to spend $47 for 2 cups of lousy looking basil at the grocery store!
Did you know pesto freezes beautifully?
Almost every time I make this classic pesto, I make a double batch and freeze half of it. I use those little plastic freezer cups that are about 4 ounces, fill almost to the top and then add a drizzle of olive oil. Pop into the freezer and you are all set!
Okay – so enough about my love of pesto, let’s talk about this pasta salad. It’s stupid easy. Like so easy your kids could make it themselves. But it’s such a crowd pleaser that I had to share it with you all.
I make this at least every other week, I take it to every party in the summer and I serve it for all of our summer cookouts. So when I say it’s a crowd pleaser, I have a lot of personal research that backs it up. Kids like it, grown-ups love it and grown-ups that think like kids (aka my husband) ask for it all the time!
You can totally serve this hot and take it from stove top to dinner table. Or you can chill it down and serve it cold (our personal favorite!)
Either way you will be running back to your kitchen to make more.
Now, if you will excuse me I am off to make some more pesto for tonight’s dinner!
Caprese Pesto Pasta Salad
Ingredients
Caprese Pasta Salad
- 1 pound penne pasta
- 2 cups grape tomatoes, halved
- 1 batch classic basil pesto
- 8 ounces fresh mozzarella pearls, drained of any liquid
- 2 tablespoons olive oil
Classic Basil Pesto
- 2 cups, lightly packed fresh basil leaves
- 1/3 cup grated parmesan cheese
- 2 tablespoons pine nuts
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/3 cup olive oil
Instructions
Caprese Pasta Salad
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Cook pasta in salted water according to package directions. One minute before the pasta is finished, reserve 1 cup of cooking liquid. Then strain pasta through a colander and pour into a large bowl. Add tomatoes to the pasta and stir to combine.
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Add the pesto on top of the pasta and slowly pour about 1/4 cup of the hot cooking liquid over the top, stirring quickly. The hot water will begin to melt the pesto into the pasta and allow it to distribute throughout the whole bowl. Continue to add the hot cooking liquid, 1-2 tablespoons at a time, as needed, until the pesto is well mixed throughout the bowl.
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Add mozzarella pearls and olive oil and toss until all combined. Serve hot or cold. We like this best served cold after it has been refrigerated for 1-2 hours.
Classic Basil Pesto
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Add basil, cheese, pine nuts, garlic, lemon juice, salt and red pepper flakes to the bowl of the food processor and pulse about 10 times until everything is finely chopped.
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With the food processor running on low, slowly drizzle in the olive oil and process until just combined. Your pesto should be a thick paste consistency but not too chunky. If needed, add more olive oil 1 tablespoon at a time, pulsing after addition, until the desired consistency is reached.