Yummy Recipe Monday: Caprese Pasta Salad

Caprese Pasta Salad




Prep

25 m

Cook

15 m

Ready In

1 h 25 m

Recipe By:Pepi-Rainbow

"The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack."

Ingredients

1 (16 ounce) package fusilli pasta

1 cup fresh basil leaves

1/4 cup grated Parmesan or Romano cheese

1/4 cup pine nuts, toasted (optional)

2 cloves garlic



1/4 cup olive oil

1 pint cherry tomatoes, halved

3 tablespoons grated Parmesan cheese

4 ounces fresh mozzarella cheese, cut into strips

salt and pepper to taste

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.

Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.

Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

ALL RIGHTS RESERVED © 2018 Allrecipes.com

Caprese Pasta Salad

Comments

Post a Comment

Popular posts from this blog

Yummy Recipe Monday: Strawberry Slab Pie

Image
Strawberry Slab Pie Serves 16-20; 30 minutes active; 2+ hours inactive INGREDIENTS 1 (11 oz.) package refrigerated pie crust Filling: 32 oz. fresh strawberries, hulled and sliced 2 1/2 cups lemon lime soda (we used sprite) 6 oz. strawberry jello 1 1/4 cups sugar 1/3 cup cornstarch 1 tablespoon lemon juice frozen whipped topping or whipped cream, garnish Report Advertisement PREPARATION Preheat oven to 450º F. Turn both pie crusts out on a lightly floured surface and stack one on top of the other. Roll them out to roughly a 12x17-inch rectangle, then transfer crust to a large baking sheet (10x15-inches). Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork. Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice. Bring mixture to a boil, stirring
Read more

Gospel Wednesday: Romans Chapter 10: Confess Him

Image
Romans Chapter 10 Brethren, my heart's desire and prayer to God for Israel is, that they might be saved. For I bear them record that they have a zeal of God, but not according to knowledge. For they being ignorant of God's righteousness, and going about to establish their own righteousness, have not submitted themselves unto the righteousness of God. For Christ is the end of the law for righteousness to every one that believeth. For Moses describeth the righteousness which is of the law, That the man which doeth those things shall live by them. But the righteousness which is of faith speaketh on this wise, Say not in thine heart, Who shall ascend into heaven? (that is, to bring Christ down from above:) Or, Who shall descend into the deep? (that is, to bring up Christ again from the dead.) But what saith it? The word is nigh thee, even in thy mouth, and in thy heart: that is, the word of faith, which we preach; That if thou shalt confess with thy mouth the Lord Jesus,
Read more

Yummy Recipe Monday: Chocolate Thunder from Down Under

Chocolate Thunder from Down Under CHOCOLATE THUNDER from DOWN UNDER Outback Steakhouse Copycat Recipe Makes 16 Pecan Brownies: 1/2 cup butter, cubed 2 ounces unsweetened chocolate 1 cup sugar 2 eggs, lightly beaten 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 to 1 cup chopped pecans In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Top brownies with vanilla ice cream, warm chocolate sauce and whipped cream. Chocolate Thunder from Down Under
Read more