Pesto Caprese Pasta Salad
Recipe type: Side Dish
Serves: 4-6
  • 1 cup fresh basil leaves
  • 2 tbsp toasted walnuts (or pine nuts)
  • 2 tbsp Parmesan cheese
  • 1 garlic glove
  • Juice of ½ lemon
  • Extra virgin olive oil
  • Salt & pepper, to taste
  • 1 (16 oz) package whole wheat bow tie pasta, cooked to al dente according to package directions and cooled
  • 1 cup halved grape or cherry tomatoes
  • 2 (8 oz) balls fresh mozzarella, cubed
  1. Place basil, walnuts, Parmesan, garlic, lemon juice and 1 tbsp olive oil in a food processor. Blend to combine.
  2. With the food processor running, stream in additional olive oil, until pesto is smooth. Season with salt & pepper.
  3. In a large bowl, toss together pesto, pasta, tomatoes and mozzarella until evenly coated.
Recipe by Flying on Jess Fuel at