Caprese Salad with Basil Pesto
You can also make this salad in a large bowl instead of individual jars.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
Units
For the Pesto:
- 1 cup fresh basil leaves, washed and patted dry
- 1/2 cup walnuts
- 1/2 cup Pecorino Romano cheese, grated
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
For Salad:
- 8 ounces penne pasta (whole wheat or rice pasta), cooked, drained and cooled
- 16 cherry tomatoes, cut in half
- 1/2 cup mozzarella, cubed
- 1/4 cup extra-virgin olive oil
Instructions
- Place the basil, walnut, cheese, garlic and sea salt in the bowl of a food processor or blender. Process until smooth. With processor on, slowly add olive oil. Adjust salt to taste.
- Divide pasta, tomatoes, mozzarella and olive oil into 4 bowls or jars. Divide pesto evenly among jars. Shake or toss salad before serving.
Nutrition
- Serving Size: Serves 4