Description
A fresh and vibrant Caprese Pastina Salad combining tender pastina pasta, juicy cherry tomatoes, creamy mozzarella pearls, and fragrant basil, all tossed in a walnut pesto dressing and finished with a balsamic glaze drizzle. Perfect for a quick, flavorful, and light meal or side dish.
Ingredients
Salad Ingredients
- 1 cup pastina
- 1 pint halved cherry or grape tomatoes
- 4 ounces mozzarella pearls (or diced fresh mozzarella)
- Fresh basil leaves, for garnish
Dressing
- 1/2 cup walnut pesto or store-bought pesto
- Drizzle of balsamic glaze for serving
Instructions
- Cook the pastina: Bring a large pot of salted water to a boil. Add the pastina and cook according to package directions until al dente. Drain the pasta and transfer it to a bowl. Allow it to cool to room temperature, or to save time, rinse under cold water in a strainer before adding it to the bowl.
- Combine with pesto: Once the pastina has cooled, add the walnut pesto and stir until the pasta is evenly coated.
- Add tomatoes and mozzarella: Gently fold in the halved cherry tomatoes and mozzarella pearls, mixing carefully to retain their shape.
- Season and adjust: Taste the salad and adjust seasoning with salt and pepper if needed.
- Garnish and serve: Transfer the salad to a serving dish. Garnish with fresh basil leaves and drizzle with balsamic glaze. Serve immediately or chill in the refrigerator for up to one hour to allow flavors to meld.
Notes
- For quicker cooling, rinse the pasta under cold water right after draining.
- Use fresh mozzarella pearls for best texture, but diced fresh mozzarella works well too.
- Walnut pesto adds a rich, nutty flavor, but store-bought basil pesto can be used as a substitute.
- The salad can be served immediately or chilled for enhanced flavor melding.
- Balsamic glaze adds a sweet tangy finish but can be omitted if preferred.
