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Caprese Pesto Pasta Salad

Servings 6
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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: 6gCalories: 194kcalCarbohydrates: 24.7gProtein: 8.3gFat: 8.2gSaturated Fat: 1.3gCholesterol: 5mgSodium: 361mgFiber: 5.1gSugar: 5.1g
Author: Lexi