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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 olive oil - Salt and pepper to taste - Optional: Parmesan cheese for topping Gathering the right ingredients is key to making this salad shine. I love using rotini pasta because its twists hold the creamy dressing well. For the tomatoes, I prefer cherry tomatoes. They add a burst of sweetness and color. Fresh mozzarella balls, or bocconcini, bring a delightful creaminess that pairs perfectly with the other flavors. Don’t forget the bright green basil leaves—they add a fresh, aromatic touch. For the dressing, you can choose homemade or store-bought pesto. Homemade pesto has a fresh taste that cannot be beaten, but store-bought is quick and easy. Mixing it with Greek yogurt creates a light, creamy texture. A drizzle of olive oil brings everything together. Seasoning with salt and pepper helps enhance the flavors. If you want to take it up a notch, sprinkle some Parmesan cheese on top. It adds a nice salty finish that complements the dish. You can find the full recipe in the main article to guide you through the steps! - Cook the rotini according to package instructions. - Drain and rinse under cold water. Start by boiling a large pot of salted water. Add the rotini and cook until it's al dente, which means it should still have a slight bite. Once it's done, drain the pasta. Rinsing it under cold water stops the cooking process. This helps keep the pasta firm and prevents it from getting mushy. - Combine pasta with tomatoes, mozzarella, and basil. - Mix pesto and Greek yogurt, then stir in olive oil. In a large bowl, mix the cooled pasta with halved cherry tomatoes, fresh mozzarella balls, and fragrant basil leaves. These ingredients create a fresh and tasty base. Next, in a smaller bowl, whisk together your pesto and Greek yogurt until they blend well. This creamy mixture adds a rich flavor to your salad. Add olive oil and stir until smooth. This step enhances creaminess and helps the dressing coat the pasta. - Toss creamy pesto mixture with the salad. - Season with salt, pepper, and optional Parmesan. Now comes the fun part! Pour the creamy pesto mixture over your salad. Gently toss everything together until the pasta and veggies are fully coated. Taste the salad and season with salt and pepper. If you love cheese, sprinkle some grated Parmesan on top for extra flavor. Let the salad chill in the fridge for at least 30 minutes before serving. This helps the flavors blend together nicely. You can find the full recipe in the earlier sections. Enjoy your Light and Creamy Pesto Caprese Pasta Salad! - Cook pasta al dente for best texture. It means pasta should be firm yet tender. - Rinse with cold water to stop cooking. This helps keep the pasta from getting mushy. - Choose high-quality pesto for the best taste. Fresh pesto makes a big difference. - Adjust seasoning to personal preference. Taste as you go, and add salt or pepper as needed. - Use a colorful bowl for presentation. A bright bowl makes the dish pop. - Garnish with fresh basil and olive oil. This adds flair and flavor to your salad. These tips will help you create a tasty Light and Creamy Pesto Caprese Pasta Salad. Enjoy experimenting! {{image_2}} Adding a twist to your Light and Creamy Pesto Caprese Pasta Salad can make it even more delightful. You can easily boost the protein in your salad. - Incorporate grilled chicken or shrimp for a hearty option. - Use chickpeas for a tasty vegetarian choice. Chicken or shrimp adds a nice texture and flavor. Chickpeas are great for a plant-based meal. Both options keep your salad filling and nutritious. Switching up your veggies can enhance your dish. - Substitute tomatoes with roasted bell peppers for a smoky taste. - Add spinach or arugula for extra greens and crunch. Roasted bell peppers give a sweet flavor. Spinach and arugula add a fresh, crisp element. These variations keep the salad light and vibrant. Experimenting with pasta shapes can change the vibe of your salad. - Try penne or fusilli instead of rotini for a fun twist. - Use whole grain or gluten-free pasta for different dietary needs. Penne offers a solid bite, while fusilli holds onto more dressing. Whole grain adds fiber, and gluten-free options cater to those with sensitivities. These simple swaps keep your dish exciting and enjoyable. To keep your salad fresh, store it in an airtight container in the fridge. This helps prevent moisture loss and keeps the flavors intact. If you want to maintain the creamy texture, keep the dressing separate until you serve. This way, your pasta salad won’t get soggy. This salad shines when served cold, but you can gently reheat it if you prefer. Warm it on low heat for a short time. Avoid overheating, as this can ruin the creamy texture of the yogurt and pesto. For the best taste, consume the salad within three days. After that, the flavors may start to fade. Enjoy the light and creamy goodness while it’s fresh! Yes, you can make this salad ahead of time. It tastes even better after sitting in the fridge. Just be sure to mix the dressing in before serving. This allows all the flavors to blend well. I recommend preparing it a few hours or even a day in advance. If you need a substitute for Greek yogurt, try using sour cream or a dairy-free yogurt. Both options give a creamy texture. You can also use mayonnaise for a different taste. Adjust the amount to your liking for flavor. Absolutely! This recipe is great for meal prep. You can store individual servings in airtight containers. It keeps well in the fridge and makes a quick lunch or dinner option. Just remember to keep the dressing separate if you want it fresh. Homemade pesto lasts about a week in the fridge. Store it in a clean, airtight container. You can also freeze it for longer storage. Store-bought pesto usually has a longer shelf life, so check the label for specific dates. Yes, you can use store-bought pesto! It saves time and still brings great flavor. Look for a good quality pesto for the best taste. Homemade is awesome, but store-bought works great in a pinch. - Full Recipe: Light and Creamy Pesto Caprese Pasta Salad This creamy pesto Caprese pasta salad is simple and tasty. We covered key ingredients, easy steps, and ways to add your twist. Remember, using fresh items and good quality pesto makes a big difference. Store leftovers in the fridge and eat them within three days. Whether you want a light meal or a side dish, this salad fits perfectly. Enjoy creating your delicious version of it!

Light and Creamy Pesto Caprese Pasta Salad

Discover the ultimate light and creamy pesto Caprese pasta salad that will refresh your meal! This vibrant dish combines rotini pasta, cherry tomatoes, fresh mozzarella, and aromatic basil, all enveloped in a delicious pesto and Greek yogurt sauce. Perfect for gatherings or a quick weeknight dinner, it's easy to prepare and bursting with flavor. Click through to explore the full recipe and make this delightful salad today!
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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 olive oil

Salt and pepper to taste

Optional: Parmesan cheese for topping

Instructions
 

Cook the rotini pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool it quickly.

    In a large bowl, combine the cooled pasta, cherry tomatoes, fresh mozzarella balls, and basil leaves.

      In a small bowl, mix together the pesto and Greek yogurt until well incorporated. Add the olive oil and stir until smooth.

        Pour the creamy pesto mixture over the pasta salad and gently toss everything together until evenly coated.

          Season with salt and pepper to taste. If desired, sprinkle some grated Parmesan cheese on top for added flavor.

            Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

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

                - Presentation Tips: Serve the salad in a large, colorful bowl garnished with extra basil leaves and a drizzle of olive oil for an enticing appearance.