Caprese Pesto Pasta Salad
Servings: 6
Ingredients
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
- 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.
- 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.
- Add in the pesto and mix until well combined. Taste and adjust seasoning as needed. Store in the refrigerator until ready to serve!
Nutrition
Serving: 6g | Calories: 194kcal | Carbohydrates: 24.7g | Protein: 8.3g | Fat: 8.2g | Saturated Fat: 1.3g | Cholesterol: 5mg | Sodium: 361mg | Fiber: 5.1g | Sugar: 5.1g