Caprese Pasta Salad

The dynamic trio of fresh basil pesto, mozzarella cheese, and juicy tomato are reunited once again in an American favorite- pasta salad. This light and fresh salad is great for a lunch, a side dish, or even a snack.

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• ¼ cup grated Parmesan or Romano cheese
• ¼ cup pine nuts, toasted (Optional)
• 2 cloves garlic
• ¼ cup olive oil
• 2 tablespoon balsamic vinegar
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

Instructions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain.
2. Place basil, 1/4 cup Parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. Add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Set pesto aside.
3. Combine the cooked pasta, tomatoes, 3 tablespoons Parmesan, mozzarella, balsamic vinegar, and pesto in a large bowl. Season with salt and pepper. Cover bowl, refrigerate to chill for 45 minutes, and serve.

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