Quick and easy caprese pesto pasta salad recipe with white beans! A cold pasta salad with pesto, fresh tomatoes, and fresh mozzarella.
Cook the pasta according to package directions until al dente. Reserve 1/4 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 Tbsp of olive oil to rehydrate the pasta along with the tomatoes, white beans, mozzarella cheese, and pine nuts. Add 1 tsp 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.
*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!