Postpartum Recipe: Caprese Pasta Salad
Pasta salads are one of my favorite dishes to make for my clients. These chilled salads are easy to prepare, and they keep exceptionally well. I know my clients may not always have the opportunity to sit down and enjoy a well balanced meal with a new baby to care for, so these are a staple to leave in their fridge as it makes for easy grab and go eating. I love to pack pasta salads with fresh, whole ingredients to meet their dietary needs. Fresh vegetables, whole grain carbohydrates, and healthy fats are common themes when I piece together tasty pasta salads - often tossed in a handmade vinaigrette that packs a flavorful punch.
Today I’d like to share the recipe for this Caprese Pasta Salad as authored by Pip & Ebby.
The Italian-inspired salad boasts fresh basil and rich olive oil for taste with pops of sweet tomatoes for brightness. Try tossing in a handful of baby arugula when you’re ready to serve for the added vitamins!
- 16-oz. box Rotini pasta, cooked to al dente and drained
- 8-oz. container grape or cherry tomatoes, halved
- 8-oz. package Mozzarella pearls
- 1/2 cup fresh chopped basil
- 1/4 cup pesto
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Rinse pasta under cool water until chilled.
- In a large bowl, combine all ingredients and mix well.
- Cover and chill until ready to serve!