Recipes Cookbook - Caprese Pasta Salad

Caprese Pasta Salad | #Bltpastasalad #Tortellinipastasalad #Healthydinnerrecipes #Saladsforparties #Coldpastasaladrecipes #Easysummerdinners #Veganmeals #Quinoasaladrecipes #Basilrecipes #Veganlunchideas #Vegandinnerrecipes  #Vegetarianrecipesdinnerhealthy

Ingredients

• 16 ounce box of pasta (I like to use bowties)
• 1 pint cherry tomatoes (cut into 1/4 inch slices)
• 8 ounce mozzarella cheese ball (not shredded) (sliced into 1/2 inch pieces)
• 1/4 cup store-bought pesto
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp salt (plus more for salting the pasta water)
• 1 tsp black pepper
• 1 tbsp fresh chopped basil for garnish (optional)

Instructions

1. Fill a large pot with water and 1 tbsp of salt and boil your pasta according to the package directions
2. While the pasta is cooking, slice your tomatoes into 1/4 inch slices and cut your mozzarella into 1/2 inch cubes. These sizes are just my preference so if you like them smaller or bigger, go for it! 
3. Once your pasta is done, drain it and rinse it with cold water. You do NOT want your mozzarella to get melty.
4. Add your cooled pasta to a mixing bowl along with the tomatoes, mozzarella, pesto, balsamic, olive oil, salt, pepper, and garlic powder. 
5. Toss together and either serve at room temperature or refrigerated. 

recipe adapted >>>>>  here