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- 8 oz fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini), halved - 1 cup fresh basil leaves, roughly chopped - 1/2 cup homemade or store-bought basil pesto - 1/2 cup Greek yogurt - 1 tablespoon lemon juice - Salt and freshly cracked black pepper - Optional: Pine nuts for garnish This dish blends fresh tastes and textures. The pasta is the base, holding all the flavors. I love using fusilli or rotini because they catch the sauce well. The cherry tomatoes add a burst of sweetness and color. They make each bite more fun. Fresh mozzarella gives a creamy touch. I prefer bocconcini because they are bite-sized. Fresh basil brings a bright, herbal note. It's key to chop it roughly to release its oils. For the creamy dressing, I use basil pesto and Greek yogurt. This combo makes the salad rich without being heavy. Lemon juice adds zing and balances the flavors. Don’t forget to season with salt and black pepper. They enhance all the ingredients. If you want an extra crunch, sprinkle on some pine nuts. They also add a nice nutty flavor. You can find the full recipe in this article. Enjoy gathering these ingredients for a delightful salad! Start by filling a large pot with water. Add a good amount of salt. Place it on the stove over high heat. Wait for the water to boil. This step is key for flavor. Once the water boils, add 8 oz of fusilli or rotini pasta. Cook for about 8 to 10 minutes, or until al dente. Stir occasionally to prevent sticking. Drain the pasta and rinse it under cold water. This stops the cooking process and cools the pasta down. In a large mixing bowl, add 1/2 cup of basil pesto, 1/2 cup of Greek yogurt, and 1 tablespoon of lemon juice. Sprinkle in salt and freshly cracked black pepper. Mix all these ingredients well until you have a smooth and creamy dressing. If the dressing seems too thick, add a splash of water or more lemon juice. This will help you reach the desired creamy texture that coats the pasta nicely. Add the cooled pasta to the bowl with the creamy dressing. Toss gently to coat the pasta evenly. Make sure every piece is covered in the rich, flavorful mix. Now, fold in 1 cup of halved cherry tomatoes, 1 cup of halved mozzarella balls, and 1 cup of roughly chopped fresh basil. Be gentle to keep the mozzarella intact. This adds freshness and color to your salad. Taste the salad and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice for extra zing. This is your chance to make it just right. Cover the salad and place it in the fridge for at least 30 minutes. Chilling helps the flavors meld beautifully. When you are ready to serve, stir it gently and enjoy your light and creamy pesto caprese pasta salad. Alternatives to Greek Yogurt You can swap Greek yogurt with low-fat sour cream or silken tofu. These options give a creamy texture with fewer calories. You can also try avocado for a rich, creamy twist. Reducing Calories Without Sacrificing Flavor Use whole grain pasta for more fiber. Add extra veggies like spinach or zucchini for bulk. Using less pesto can still keep the taste strong. Balance is key to keeping it light yet flavorful. What to Serve Alongside the Salad This pasta salad pairs well with grilled chicken or shrimp. You can also serve it with crusty bread. A fresh green salad adds a nice crunch. Wine or Beverage Choices A crisp white wine, like Sauvignon Blanc, works well. For a non-alcoholic option, try sparkling water with lime. Both choices complement the flavors of the salad nicely. Garnishing Tips Top the salad with fresh basil leaves and a sprinkle of pine nuts. This adds color and texture to your dish. You can also drizzle a little olive oil for shine. Serving Style for Different Occasions For a picnic, serve in a large bowl with a spoon. For a fancy dinner, plate individual servings in clear glasses. This makes the layers of the salad visible and appealing. {{image_2}} Alternative Pasta Shapes You can use many pasta shapes for this dish. Fusilli and rotini are great, but penne or farfalle work well too. Each shape holds the creamy pesto differently. Choose what you like best for a fun twist! Different Vegetables to Add Feel free to add more veggies. Bell peppers, spinach, or zucchini can make it colorful. You can also include peas or artichokes for extra flavor and crunch. Mix and match to suit your taste! Adding Proteins: Chicken, Shrimp, or Tofu Want to make it heartier? Add proteins like grilled chicken or shrimp. Cook them first and then toss them in with the pasta. If you prefer a plant-based option, try crispy tofu. It adds a nice texture! Exploring Different Pesto Flavors You can change up the pesto too. Try sun-dried tomato pesto or arugula pesto for a new taste. Each type gives your pasta salad a unique flavor profile. Don’t be afraid to experiment! Gluten-Free Options If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great options that taste delicious. Just cook them according to the package for best results. Making It Vegan or Dairy-Free To make this dish vegan, swap Greek yogurt with a dairy-free yogurt. You can also use a vegan pesto. These changes keep the flavor while making it plant-based. Enjoy your light and creamy salad without dairy! For the full recipe, check out the link. To keep your Light and Creamy Pesto Caprese Pasta Salad fresh, store it in an airtight container. This helps prevent it from drying out. Place the salad in the refrigerator right after serving. - Refrigeration Recommendations: Ensure the salad is covered well. This keeps it from absorbing other odors. - Shelf Life for Best Quality: Enjoy the salad within 3 to 5 days. It tastes best when fresh. You might want to warm up your pasta salad, but be careful. The creamy texture can change with heat. Here are some tips to make it just right. - Best Practices for Maintaining Texture: If reheating, do it on low heat. Stir gently to avoid breaking the mozzarella. - Serving Chilled vs. Warm: This salad shines cold. Serving it chilled keeps the flavors bright and fresh. You can freeze pasta salad, but it’s not always the best choice. Freezing can change the texture of the ingredients, especially the tomatoes and mozzarella. - Can You Freeze Pasta Salad?: Yes, but expect some changes. The salad may not be as fresh once thawed. - Steps for Freezing and Thawing: To freeze, place the salad in a freezer-safe container. Seal tightly and label with the date. When ready to eat, thaw it in the fridge overnight. After thawing, give it a good stir and adjust seasoning if needed. For the full recipe, don't forget to check out the link! For this salad, fusilli or rotini is best. Their twists hold the creamy pesto well. You can also try penne or farfalle. These shapes add fun to your dish. If you need gluten-free options, look for gluten-free pasta made from rice or quinoa. These choices work well and keep the dish tasty. Yes, you can make this salad ahead of time. It can sit in the fridge for up to three days. The flavors get better as they mix together. Just remember, if you add fresh basil, it can wilt. To keep it fresh, add the basil right before serving. Making homemade pesto is simple. You need just a few ingredients: - 2 cups fresh basil leaves - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - 1/3 cup pine nuts - 2 cloves garlic - Salt and pepper to taste To make it, blend all the ingredients in a food processor until smooth. You may need to scrape down the sides. For storing homemade pesto, keep it in an airtight jar in the fridge. You can also freeze it in ice cube trays for later use. For the full recipe, click here: [Light and Creamy Pesto Caprese Pasta Salad](#). This blog post covered a tasty pasta salad recipe and all its elements. We explored the key ingredients, simple steps, and ways to customize it to fit your taste. I shared tips for presentation, storage, and reheating, ensuring your salad stays fresh and delicious. Lastly, remember, you can make this dish to impress friends or enjoy it on your own. Enjoy creating your perfect pasta salad, and don’t hesitate to experiment with flavors!

Light and Creamy Pesto Caprese Pasta Salad

Whip up a delicious Light and Creamy Pesto Caprese Pasta Salad that's perfect for any occasion! This easy recipe combines al dente pasta, fresh tomatoes, mozzarella, and a rich basil pesto dressing for a burst of flavor. With creamy Greek yogurt and a hint of lemon, it’s sure to impress your family and friends. Click through to explore the full recipe and elevate your pasta salad game today!
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Ingredients
  

8 oz fusilli or rotini pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini), halved

1 cup fresh basil leaves, roughly chopped

1/2 cup homemade or store-bought basil pesto

1/2 cup Greek yogurt (for a creamy texture)

1 tablespoon lemon juice

Salt and freshly cracked black pepper to taste

Optional: Pine nuts for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Dressing: In a large mixing bowl, combine the pesto, Greek yogurt, lemon juice, salt, and black pepper. Mix well until creamy and smooth.

      Combine Ingredients: Add the cooled pasta to the bowl with the dressing. Toss to coat the pasta thoroughly with the creamy pesto mixture.

        Add Fresh Ingredients: Gently fold in the cherry tomatoes, mozzarella balls, and chopped basil. Be careful not to mash the mozzarella.

          Taste and Adjust: Taste the salad and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to suit your preference.

            Chill: Cover the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to meld.

              Serve: Before serving, give the salad a gentle stir. If using, sprinkle with toasted pine nuts for added crunch and garnish with additional basil leaves.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6