Pesto Caprese Potato Salad Recipe 465

Steps:

• SALAD: Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat; cook 8 to 10 minutes or until tender. Drain; rinse under cold running water. Gently toss together potatoes, Easy Pesto, tomato halves, mozzarella cheese, kosher salt, and freshly ground black pepper. Refrigerate in an airtight container up to 1 week. EASY PESTO: Pulse basil leaves, garlic cloves, and pine nuts in a food processor until coarsely chopped. Add olive oil; process until smooth. Stir in Parmesan cheese, kosher salt, and freshly ground black pepper.

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

Steps:

• Bring a large pot of salted water to a boil. Cook the rigatoni until just tender. Drain and rinse with cold water. Pat dry with paper towels and transfer to a large bowl.
• Add the tomatoes, mozzarella, pesto and Parmesan cheese to the pasta. Toss gently. Taste for seasoning, adding salt and pepper if necessary.
• If making ahead and storing in the refrigerator, remove the salad from the fridge at least 30 minutes before serving, if possible.