Caprese pesto pasta salad with white beans
Quick and easy caprese pesto pasta salad recipe with white beans! A cold pasta salad with pesto, fresh tomatoes, and fresh mozzarella.
Servings 6 servings
Calories 375kcal
Ingredients
- 8 oz farfalle pasta dry, uncooked*
- ½ cup pesto
- 1 tablespoon extra virgin olive oil
- 2 cups halved cherry tomatoes
- ¾ cup white beans
- 1 cup cubed fresh mozzarella cheese
- ¼ cup toasted pine nuts
- 2 teaspoon fresh lemon juice
- salt and pepper
- fresh basil and parmesan cheese** for serving
Instructions
- Cook the pasta according to package directions until al dente. Reserve ¼ cup of the pasta water and then strain. Gently rinse with cold water.
- Place the pasta in a large mixing bowl and add the pesto. Stir gently to combine, adding a Tablespoon of pasta water at a time to thin the pesto to your desired consistency.
- To make it cold, cover and refrigerate for 30 minutes.
- When ready to serve, toss in 1 tablespoon of olive oil to rehydrate the pasta along with the tomatoes, white beans, mozzarella cheese, and pine nuts. Add 1 teaspoon of the lemon juice, stir gently to combine and taste. Add more lemon juice if needed and season with salt and pepper until it is seasoned to your liking.
- Serve topped with fresh basil and freshly grated parmesan cheese.
Notes
*fresh pasta is great too! Weights may vary, but you should have about 3-4 cups of cooked pasta.
**be careful about vegetarian parmesan cheese!
Nutrition
Calories: 375kcal | Carbohydrates: 39g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 320mg | Potassium: 366mg | Fiber: 4g | Sugar: 3g | Vitamin A: 786IU | Vitamin C: 12mg | Calcium: 161mg | Iron: 2mg