Pesto Caprese Pasta Salad
- Ready In:
- 8 ounces dried rigatoni pasta or 8 ounces other medium-size pasta
- 1 1⁄2 cups grape tomatoes, halved
- 1 cup cubed mozzarella cheese (1/2-inch cubes)
- 1⁄3 cup pesto sauce (store-bought or homemade)
- 1⁄2 cup grated parmesan cheese
- salt and pepper
- cooking time represents the cooking of the pasta
- Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
- Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
- If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.
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RECIPE SUBMITTED BY
I would like to welcome you to my recipes. I have been with Food.com since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.