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- 8 oz fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), halved - 1 cup fresh basil leaves, roughly chopped - 1/2 cup homemade or store-bought basil pesto - 1/2 cup Greek yogurt - 1 tablespoon fresh lemon juice - Salt and freshly cracked black pepper, to taste - Optional: Toasted pine nuts for garnish The main ingredients form the heart of this pasta salad. Fusilli or rotini pasta adds a fun twist to every bite. Cherry tomatoes bring sweetness and color, while fresh mozzarella adds a creamy texture. Then, we fold in fresh basil for that classic pesto flavor. The additional ingredients elevate your salad. Basil pesto gives depth and richness, while Greek yogurt makes it creamy. A splash of lemon juice brightens everything up and balances flavors. Don't forget the seasoning! A little salt and pepper brings all the components together. If you want, you can add toasted pine nuts for extra crunch. With these ingredients, your Light and Creamy Pesto Caprese Pasta Salad will be fresh, tasty, and delightful. For the full recipe, check out the Light and Creamy Pesto Caprese Pasta Salad! To start, grab a large pot. Fill it with water and add salt. Bring the salted water to a rolling boil. This step is key for flavor. Once boiling, add 8 oz of fusilli or rotini pasta. Cook it for about 8-10 minutes until it’s al dente. You want it firm but not hard. After cooking, drain the pasta. Rinse it under cold water. This stops the cooking and cools it down. Now, set the pasta aside in a big mixing bowl. Next, we make the creamy dressing. In a separate bowl, combine 1/2 cup of basil pesto with 1/2 cup of Greek yogurt. This mix gives a rich texture. Add in 1 tablespoon of fresh lemon juice, salt, and freshly cracked black pepper. Use a whisk or spoon to mix everything. Keep mixing until it’s smooth and creamy. Now it's time to bring it all together. Add the cooled pasta into the bowl with the dressing. Toss the pasta gently. You want to coat every piece with the dressing. The flavors will blend nicely this way. Next, fold in 1 cup of halved cherry tomatoes, 1 cup of halved mozzarella balls, and 1 cup of roughly chopped fresh basil. Be careful not to mash the mozzarella. You want to keep its nice shape. This blend makes the salad colorful and tasty. To make your pasta salad creamier, adjust the Greek yogurt amount. If you love a rich taste, add more yogurt. For a lighter version, use less. This small change can create the perfect texture for your salad. Want to boost the flavor? Consider adding more lemon juice or seasoning. A splash of lemon gives a bright taste. You can also sprinkle in salt and freshly cracked black pepper. This can help balance the dish and make it pop. When serving, think about garnishing options. Toasted pine nuts add a nice crunch. You can also use extra basil leaves for a fresh look. Serve the salad in large bowls or on a pretty platter. This makes for an inviting dish that everyone will enjoy. For the complete recipe, check out the Full Recipe section. {{image_4}} You can boost this dish with protein. Grilled chicken adds a savory touch. Just slice it and toss it in. Shrimp also works well. Cook them until pink, then mix them in for a seafood twist. For a vegan version, swap the Greek yogurt for a plant-based yogurt. Use a nut-based or pea protein pesto. These choices keep the flavors bright. You can enjoy a creamy texture without dairy. I love changing ingredients with the seasons. In summer, try adding diced cucumbers or bell peppers. In fall, roasted butternut squash adds sweetness. Seasonal fruits like peaches or berries can also bring a fresh taste. These swaps keep the dish exciting and flavorful. Don’t forget to check the Full Recipe for more details! To keep your Light and Creamy Pesto Caprese Pasta Salad fresh, store it in an airtight container. This helps lock in flavors and moisture. Always chill the salad within two hours after serving. If you have leftovers, place them in the fridge right away. The salad will stay fresh for up to three days. Before eating, give it a gentle stir. You may need to add a touch of oil or lemon juice to refresh it. Freezing this pasta salad is not ideal. The texture of the fresh mozzarella and tomatoes may change when thawed. However, if you want to freeze it, I suggest leaving out the tomatoes and mozzarella. Store the pasta and pesto mix in a freezer-safe bag. It can last up to two months in the freezer. When ready to eat, thaw it overnight in the fridge. Add fresh ingredients just before serving. The salad lasts about three days in the fridge. If you see any signs of spoilage, like a sour smell or slimy texture, it’s best to toss it out. Always trust your senses. If the salad looks or smells off, don’t risk it. Enjoy the freshness while it lasts! For more tips and details, check the Full Recipe. To make homemade pesto, you need fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and salt. 1. Start by placing two cups of fresh basil leaves in a food processor. 2. Add two cloves of garlic and a quarter cup of pine nuts. 3. Blend these ingredients until finely chopped. 4. While blending, slowly pour in half a cup of olive oil. 5. Finally, add half a cup of grated Parmesan cheese and salt to taste. Blend until smooth. Homemade pesto is bright and fresh. It can take your Light and Creamy Pesto Caprese Pasta Salad to new heights. Yes! You can use any pasta you like. Fusilli and rotini are great choices, but here are some alternatives: - Penne: This pasta holds dressing well. - Farfalle: The butterfly shape adds fun. - Gluten-free pasta: If you need a gluten-free option, try chickpea or brown rice pasta. Feel free to experiment and find your favorite! Yes, you can make this recipe gluten-free. Look for gluten-free pasta made from rice, quinoa, or chickpeas. Adjust cooking times according to package instructions. The rest of the ingredients are naturally gluten-free, so it’s easy to modify. You can store this pasta salad in the fridge for about three days. To keep it fresh, place it in an airtight container. If you notice the ingredients start to separate, give it a gentle stir before serving. Enjoy this dish chilled for a delightful taste! This blog post covered how to make a light and creamy pesto Caprese pasta salad. We discussed the ingredients, step-by-step cooking instructions, and helpful tips. You can customize this dish with proteins or seasonal veggies. Remember to store leftovers properly, and feel free to try homemade pesto for more flavor. This salad is not just tasty; it's easy to make and share. Enjoy the fresh flavors and make it your own!

Light and Creamy Pesto Caprese Pasta Salad

Discover the delightful flavors of Light and Creamy Pesto Caprese Pasta Salad, the perfect dish for summer gatherings! This easy recipe combines al dente pasta with fresh cherry tomatoes, creamy mozzarella, and a luscious basil pesto dressing enhanced with Greek yogurt. Ready in just 45 minutes, it's a refreshing twist that everyone will love. Click through for the complete recipe and impress your friends and family with this vibrant dish!
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Ingredients
  

8 oz fusilli or rotini pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1 cup fresh basil leaves, roughly chopped

1/2 cup homemade or store-bought basil pesto

1/2 cup Greek yogurt (for a creamy texture)

1 tablespoon fresh lemon juice

Salt and freshly cracked black pepper, to taste

Optional: Toasted pine nuts for garnish

Instructions
 

Cook the Pasta: In a large pot, bring a generous amount of salted water to a rolling boil. Add the fusilli or rotini pasta to the pot and cook according to the package instructions, typically for about 8-10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Set the pasta aside in a large mixing bowl to cool further.

    Prepare the Dressing: In a separate large mixing bowl, combine the basil pesto, Greek yogurt, fresh lemon juice, salt, and freshly cracked black pepper. Use a whisk or spoon to mix the dressing until it achieves a creamy and smooth consistency.

      Combine Ingredients: Add the cooled pasta to the bowl containing the creamy dressing. Gently toss the pasta to ensure it is evenly coated with the pesto mixture, allowing the flavors to infuse.

        Add Fresh Ingredients: Carefully fold in the halved cherry tomatoes, mozzarella balls, and chopped fresh basil to the pasta. Take your time to avoid mashing the mozzarella, ensuring you maintain its delightful texture.

          Taste and Adjust: Before serving, taste your pasta salad and adjust the seasonings as needed. You can add more salt, pepper, or lemon juice according to your personal preference for flavor enhancement.

            Chill: Cover the salad with plastic wrap or a lid and refrigerate it for a minimum of 30 minutes. This chilling period allows the flavors to meld beautifully, creating a more harmonious taste.

              Serve: When ready to serve, give the salad a gentle stir to redistribute the ingredients. If desired, top with toasted pine nuts for an added crunch and sprinkle additional basil leaves for a fresh garnish.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: For an elegant touch, serve the pasta salad in large, shallow bowls or on a platter, garnished with extra basil leaves and a drizzle of olive oil. Enjoy!