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- 8 oz rotini pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1 cup fresh basil leaves - 1/2 cup homemade or store-bought pesto - 1/2 cup Greek yogurt - 2 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper, to taste - Optional: Shavings of Parmesan cheese for garnish The ingredients for Light and Creamy Pesto Caprese Pasta Salad are simple yet flavorful. The rotini pasta serves as the perfect base. It holds the creamy dressing well. Fresh cherry tomatoes add a juicy pop, while mozzarella balls bring a delightful creaminess. The basil leaves give a fresh herb taste that brightens the salad. You can customize your pasta salad with different ingredients. Add grilled chicken or shrimp for extra protein. For a vegan version, swap mozzarella for avocado or chickpeas. If you prefer a gluten-free option, use gluten-free pasta. This pasta salad is a fantastic choice. Each serving has around 300 calories. It provides about 12 grams of protein, 15 grams of fat, and 35 grams of carbohydrates. The Greek yogurt adds creaminess while keeping the dish lighter. For the full recipe, check out Light and Creamy Pesto Caprese Pasta Salad. To cook rotini pasta perfectly, start with a big pot. Fill it with water and add a good amount of salt. Bring the water to a rolling boil. Add the rotini and stir gently. Cook for about 8 to 10 minutes until the pasta is al dente. This means it should be firm but not hard. Once done, drain the pasta in a colander. Rinsing pasta is key to stop the cooking. Run cold water over it in the colander for a minute. This cools down the pasta and keeps it from getting mushy. In a large mixing bowl, combine the cooled rotini, halved cherry tomatoes, fresh mozzarella balls, and fresh basil leaves. It’s best to use a big bowl so you can mix well. Toss these ingredients gently. This helps to spread the flavors evenly through the salad. For the creamy pesto dressing, grab a small bowl. Add the pesto and Greek yogurt. Use a whisk or fork to blend them together until smooth. If you want a silkier texture, add the extra virgin olive oil and whisk again. This makes the dressing rich and creamy. Once the dressing is smooth, pour it over the pasta mixture. Use a spatula or large spoon to fold the dressing into the salad. Be careful not to break the mozzarella balls or tomatoes. This ensures every bite is full of flavor. Next, taste the pasta salad. Add salt and freshly cracked black pepper to your liking. For extra flavor, sprinkle some Parmesan cheese on top. Cover the bowl with plastic wrap or a lid. Let the salad chill in the fridge for at least 30 minutes. This time lets the flavors meld together. It also makes the salad nice and cool for serving. After chilling, serve the salad in a large bowl. For a beautiful touch, add extra basil leaves and a drizzle of olive oil. You can find the full recipe in the main article for more detailed steps. Homemade pesto beats store-bought in flavor. Fresh basil, garlic, and nuts shine. Use pine nuts or walnuts for a rich taste. Blend your ingredients until smooth. If you need a quick option, store-bought works fine. Just look for one with high-quality oils and no additives. To enhance flavors, consider adding nuts and cheese. A squeeze of lemon adds brightness. You can also mix in spinach for a twist. This boosts nutrition and keeps the color vibrant. Pair your pasta salad with grilled chicken or shrimp. These proteins complement the creamy pesto well. You can also serve it alongside a light soup for a full meal. This dish is perfect for picnics, barbecues, or potlucks. It’s colorful and easy to share, making it a crowd-pleaser. To store leftovers, place the pasta salad in an airtight container. This keeps it fresh for up to three days. If you want to keep the ingredients crisp, store the dressing separately. When ready to eat, mix the dressing in just before serving. This keeps the salad from becoming soggy. {{image_4}} You can easily change this recipe to fit different diets. For a vegetarian option, skip the cheese or use a plant-based alternative. If you want to make it vegan, use a dairy-free yogurt and replace mozzarella with tofu or cashew cheese. For gluten-free pasta, use rice or quinoa pasta. These options taste great and keep the dish light and fresh. Just cook them as you would regular pasta, and you’ll have a delicious meal. Want to add more protein? Grilled chicken or shrimp works well. Just cook them separately, slice them up, and toss them in with the pasta salad. This creates a heartier dish that is still light. You can also play with herbs and spices. Try adding some chopped parsley or a pinch of red pepper flakes for heat. Fresh herbs like dill or oregano can give the salad a new twist. Adjust ingredients based on what is fresh and in season. In spring, add peas or asparagus for a bright touch. In summer, consider ripe peaches or zucchini. These additions can elevate the flavors and add color. Don’t forget to mix in seasonal veggies. Roasted bell peppers or sweet corn are great in the summer. In fall, add roasted butternut squash for warmth. Each season brings new tastes to explore, making this salad fun all year long. For the complete recipe, check out Light and Creamy Pesto Caprese Pasta Salad. To make this pasta salad gluten-free, you can use gluten-free rotini pasta. Many brands offer great options made from rice, corn, or lentils. These types cook well and hold the pesto nicely. Look for brands that specify gluten-free on the package. Yes, you can make this salad ahead of time. To keep it fresh, mix all the ingredients except the dressing. Store the pasta and veggies in the fridge for up to a day. Add the dressing just before serving. This helps maintain the salad's texture and taste. If you want a dairy-free option, use unsweetened coconut yogurt or silken tofu. Both give creaminess without the dairy. You can also try cashew cream for a richer taste. Each option keeps the salad light and tasty. You can store leftovers in an airtight container in the fridge for about three days. After that, the pasta may become soggy. When you eat it again, give it a good stir and add a splash of olive oil for freshness. For meal prep, portion the salad into individual containers. This makes it easy to grab and go. You can also layer the ingredients to keep them fresh longer. Store the dressing separately to keep everything crisp until you're ready to eat. This blog post guided you through creating a delicious pasta salad. You learned about the main ingredients, how to cook pasta, and tips for mixing, dressing, and chilling. We explored variations for different diets and shared storage tips for leftovers. By following these steps, you can make a tasty salad for any occasion. Enjoy experimenting with flavors and ingredients. Your pasta salad will impress everyone at the table!

Light and Creamy Pesto Caprese Pasta Salad

Savor the flavors of summer with this light and creamy pesto caprese pasta salad! Bursting with cherry tomatoes, fresh mozzarella, and aromatic basil, this dish is perfect for any occasion. The creamy pesto dressing made with Greek yogurt adds a delightful twist. Ready in just 45 minutes, this pasta salad is a crowd-pleaser. Click through to explore the full recipe and make this delicious salad your next favorite dish!
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Ingredients
  

8 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1 cup fresh basil leaves

1/2 cup homemade or store-bought pesto

1/2 cup Greek yogurt

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper, to taste

Optional: Shavings of Parmesan cheese for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to halt cooking and cool it quickly.

    Combine the Ingredients: In a large mixing bowl, add the cooled rotini, halved cherry tomatoes, fresh mozzarella balls, and aromatic basil leaves. Gently toss these ingredients together to distribute them evenly.

      Make the Creamy Pesto Dressing: In a small bowl, blend together the pesto and Greek yogurt until they form a smooth, creamy mixture. Drizzle in the extra virgin olive oil and whisk until well combined and silky.

        Dress the Salad: Pour the creamy pesto dressing over the pasta mixture. Using a spatula or large spoon, gently fold and toss all the ingredients until the pasta and veggies are evenly coated with the dressing.

          Season: Taste the pasta salad and season with salt and freshly cracked black pepper as needed. For an extra touch of flavor, you may sprinkle some fresh Parmesan cheese on top.

            Chill and Serve: Cover the bowl with plastic wrap or a lid and let the salad chill in the refrigerator for a minimum of 30 minutes. This allows the flavors to meld beautifully and enhances the overall taste.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                - Presentation Tips: Transfer the salad to a large, vibrant serving bowl. Garnish with a handful of extra basil leaves and a light drizzle of olive oil for an attractive finish that will entice your guests!