Caprese Pesto Pasta Salad
Here’s what happens when summer’s two favorite classics meet.
Nutrition Information
- Calories: 245 kcal
- Carbohydrates: 15g
- Protein: 5g
- Potassium: 294mg
- Fiber: 4g
- Sugar: 4g
Ingredients:
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8 ounces uncooked orecchiette pasta or fusilli pasta
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1/4 cup balsamic vinegar
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1/2 cup refrigerated basil pesto
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1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 1 teaspoon oil from jar
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1/2 pound cherry tomatoes, halved (about 1 1/2 cups)
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1 (7-ounce) container fresh small mozzarella cheese balls in water (such as Ciliegine Mozzarella), drained
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1/4 cup chopped fresh basil leaves, plus leaves for topping
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1 (4-ounce) fresh burrata cheese ball, drained and cut into 4 pieces
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Flaky sea salt, to taste
Instructions:
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Bring a large pot of salted water to a boil over high. Stir in pasta; cook, stirring occasionally, until al dente, 12 to 14 minutes. Reserve about 1/4 cup cooking water to thin pesto as needed. Drain pasta, and rinse with cold water. Let pasta drain completely, about 30 seconds.
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While pasta is cooking, bring balsamic vinegar to a boil in a small skillet over low; cook, stirring constantly, until vinegar is reduced to about 1 tablespoon and thickens slightly, about 3 minutes. Set aside balsamic reduction.
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Place cooked pasta in a large bowl; stir in pesto, sun-dried tomatoes and oil, cherry tomatoes, and 2 tablespoons reserved cooking liquid until well combined, stirring in remaining 2 tablespoons cooking liquid, as needed, to reach desired consistency. Add mozzarella and basil; toss gently to combine. Top with burrata cheese and basil leaves; sprinkle with flaky sea salt. Drizzle with reserved balsamic reduction. Serve.
Make ahead
You can prepare the pasta and mix it with pesto and sun-dried tomatoes up to a day in advance. Wait to add the fresh tomatoes, mozzarella, burrata, and basil until just before serving to keep them fresh and vibrant
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