This simple Caprese Pasta salad with Pistachio Pesto is a luxurious meal you can enjoy at home or at the park: it perfectly encapsulates classic Italian flavors, in an easy-to-make, easy-to-enjoy package.
For the Pistachio Pesto: Add all ingredients to a food processor. Process to a fine consistency, scraping down the sides of the bowl several times. Transfer to a glass jar and cover with a thin layer of extra-virgin olive oil to prevent browning. You can refrigerate the Pistachio Pesto for up to 1 week, or freeze for up to 3 months.
For the Caprese Pasta Salad: Place the required amount of Pistachio Pesto in a large mixing bowl or a salad bowl. Set aside.
Cook the pasta according to the manufacturer’s instructions. Towards the end of the cooking time, scoop ¼ cup (60 ml) of the pasta cooking water and mix into the pistachio pesto.
Drain the pasta, then transfer to the bowl with the pesto. Toss to coat the pasta with the pesto, then let cool to room temperature.
While the pasta is cooling, halve the cherry tomatoes, then transfer to a plate or bowl. Sprinkle with a generous pinch of fleur de sel or flaky sea salt and some freshly ground black pepper. Let rest for 5 minutes.
Add the cherry tomatoes and the arugula to the pasta and gently toss to combine. Taste and adjust seasoning, if needed. Transfer the caprese pasta salad to a large serving plate.
SERVING: Tear the fresh mozzarella into chunks and scatter over the caprese pasta salad. Garnish with fresh basil leaves, crushed pistachios, and a generous drizzle of extra-virgin olive oil. Enjoy!
STORAGE: This Caprese pasta salad can be made up to a half-day ahead of time and refrigerated, covered with plastic wrap, or in an airtight container. Incorporate the arugula and fresh basil leaves just before serving to prevent them from wilting. Make sure to return the caprese pasta salad to room temperature at least 1 hour before serving.
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