Grammy's Kitchen · Pesto Pasta · Caprese Pasta Salad
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 48 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound rotini (cooked & cooled) |
| 726 g | 3 cups grape tomatoes (halved) |
| 227 g | 8 ounces fresh mozzarella pearls (or cocktail bocconcini) |
| 80 g | 1/2 cup diced red onion |
| 81 g | 1/3 cup sun dried tomatoes (sliced) |
| 25 g | 1/4 cup fresh basil leaves |
| 2 tablespoons balsamic glaze (optional) | |
| 108 g | 1/2 cup olive oil |
| 60 g | 4 tablespoons red wine vinegar |
| 3 g | 1 clove garlic (minced) |
| 4 g | 3/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this recipe for the first time, for school Treat Day (for staff). I really like the flavour the halved cherry tomatoes take on after marinating in the dressing for 30+ minutes. I used both mozzarella ball, cut into cubes, and bocconcini pearls. The add” — a cook, 5★
“Made this recipe for the first time, for school Treat Day (for staff). I really like the flavour the halved cherry tomatoes take on after marinating in the dressing for 30+ minutes. I used both mozzarella ball, cut into cubes, and bocconcini pearls. The additi” — a cook, 5★