I was looking for a quick and easy pasta salad (at Jeff’s request) and saw a post for a Caprese pasta salad and realized I could make a very simple chilled pasta salad using another real food recipe – kale and walnut pesto! Inspired by the classic Italian dish made with basil, tomatoes, fresh mozzarella and olive oil, this pasta salad is great as a side dish at a picnic or as a main dish, especially for lunch.
Caprese Pasta Salad
- 1 recipe kale walnut pesto (get it here)
- 1 lb organic whole wheat fusilli pasta (or another similar-sized pasta, such as penne)
- 4 oz. part-skim mozzarella, cut into small cubes (or you could use fresh mozz)
- 1 pint (or more, if you like) organic grape or cherry tomatoes, halved
This recipe is a piece of cake! Cook the pasta according to the package directions (reserve 1/4 cup of the pasta cooking liquid). Drain the pasta and rinse with cold water.
Once cool, toss the pasta with the pesto, mozzarella, tomatoes and reserved liquid. That’s it! I made this dish in about 20 minutes this morning and enjoyed it for lunch.