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Caprese Pesto Pasta Salad

Ingredients

Scale

Summer Greens Pesto :

  • 1 cup arugula or baby spinach
  • 1/2 cup basil
  • 1/3 cup walnuts
  • 1 clove garlic
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 2 tablespoons lemon juice
  • 1/8 teaspoon red pepper flakes, more to taste
  • 1 tablespoon grated parmesan (optional)
  • 1/4 cup extra-virgin olive oil, more as necessary when blending

For Pasta Salad

  • 12 ounce gluten-free pasta, cooked
  • 8 ounces small mozzarella balls (ciliegine or bocconcini), halved
  • 2 pints cherry tomatoes, halved
  • 1 cup roasted red peppers, diced
  • 1/3 cup marinated artichokes, chopped
  • 3/4 cup fresh basil, sliced thin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt, more to taste
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1/4 teaspoon ground black pepper, more to taste

Instructions

  1. Place all pesto ingredients except for extra-virgin olive oil in a food processor or high speed blender. Pulse a few times until coarsely chopped. While machine is going, slowly pour in extra-virgin olive oil until you have reached a thick and creamy sauce. Taste and adjust seasoning as needed. Set aside until ready to use.
  2. Add cooked pasta, mozzarella, cherry tomatoes, roasted red peppers, marinated artichokes, basil, Italian seasoning, sea salt, red pepper flakes, ground pepper to a large bowl.
  3. Add in the pesto and mix until well combined. Taste and adjust seasoning as needed. Store in the refrigerator until ready to serve!

Nutrition

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