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Caprese Pasta Salad

    This mouth-watering pasta salad is guaranteed to be a hit at your next BBQ or potluck—and the best part is that it’s effortless to make and absolutely delicious!


      1. Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. Transfer pasta to a large bowl and toss with pesto sauce and balsamic vinegar until it’s evenly coated.
      2. Add small mozzarella balls, cherry tomatoes and basil leaves. Toss gently until the salad is well combined. Store pasta salad in the refrigerator for up to 3-4 days.


  1. 1 lb. orechiette pasta (round and shaped like a seashell)
  2. 1/2 cup pesto sauce
  3. 3 TBSP. balsamic vinegar
  4. 1 cup small mozzarella balls
  5. 1 cup cherry tomatoes, cut in half
  6. Basil leaves, to taste