Pesto Caprese Pasta Salad

Ingredients (4–6 servings)

For the Salad

• 12 oz (340 g) bowtie pasta (farfalle)

• 1 1/2 cups cherry tomatoes, halved

• 1 cup fresh mozzarella balls (bocconcini or ciliegine)

• 1/2 cup red onion, finely diced (optional)

• 1 cup fresh basil leaves, chopped

• Salt & black pepper

For the Pesto Dressing

• 1/2 cup basil pesto (store-bought or homemade)

• 2–3 tbsp olive oil (to loosen pesto)

• 1 tbsp lemon juice (optional, for brightness)

• Salt and pepper to taste

Instructions

1. Cook the Pasta

1. Bring salted water to a boil.

2. Cook bowtie pasta according to package directions until al dente.

3. Drain and rinse under cold water to stop cooking.

4. Let cool completely.

2. Prepare the Dressing

1. In a small bowl, mix pesto, olive oil, lemon juice, salt, and pepper.

2. Adjust consistency until pourable.

3. Prepare the Vegetables & Cheese

1. Halve the cherry tomatoes.

2. Chop the fresh basil.

3. Drain mozzarella balls.

4. Finely dice red onion (optional).

4. Assemble the Salad

1. Add pasta to a large bowl.

2. Add tomatoes, mozzarella, basil, and red onion.

3. Pour pesto dressing over the salad.

4. Toss gently until everything is evenly coated.

5. Taste and adjust salt/pepper.

5. Serve

• Serve immediately OR chill for 30 minutes for better flavor.

• Garnish with extra basil leaves.

Tips

• Add grilled chicken or shrimp for extra protein.

• Use sun-dried tomatoes for a more intense flavor.

• Add arugula or spinach for extra greens.