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4 Ingredient Caprese Pasta Salad

Delicious 4 Ingredient Caprese Pasta Salad in 20 Minutes

A quick and refreshing 4 Ingredient Caprese Pasta Salad, perfect for warm summer days and potlucks.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Bowtie Pasta Feel free to substitute with any favorite pasta like fusilli or penne.
For the Salad
  • 2 cups Cherry Tomatoes Halved for sweetness.
  • 1 cup Fresh Mozzarella Pearls Diced mozzarella or burrata can serve as alternatives.
  • 1 cup Fresh Pesto Homemade or store-bought versions.
Optional Garnish
  • 1 tablespoon Chopped Fresh Basil Optional but recommended.
Seasoning
  • to taste Salt For amplifying flavors.
  • to taste Pepper For amplifying flavors.

Equipment

  • large pot
  • Colander
  • Mixing bowl
  • Spatula

Method
 

Directions
  1. Bring a large pot of salted water to a rolling boil. Cook the bowtie pasta according to the package instructions until al dente, about 10-12 minutes. Drain and allow it to cool for about 5 minutes.
  2. Rinse and halve the cherry tomatoes. In a large mixing bowl, combine the cooled bowtie pasta, halved cherry tomatoes, and fresh mozzarella pearls.
  3. Add fresh pesto to the bowl and toss gently to ensure even coating of the ingredients.
  4. Taste the salad and season with salt and pepper as needed.
  5. Optional: Chop fresh basil and sprinkle over the salad before serving. Serve immediately or refrigerate for about 10 minutes to chill.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3-5 days in the fridge. For best texture, enjoy fresh or freeze for up to 1 month.

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