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Fresh Mini Caprese Skewers on Pesto Pasta

mini Caprese skewers - featured image

A quick and colorful lunch featuring bite-sized Caprese skewers paired with flavorful basil pesto pasta, perfect for kids and busy days.

Ingredients

Scale
  • 20 cherry tomatoes, fresh and firm
  • 20 fresh mozzarella balls (bocconcini or ciliegine), drained
  • 20 fresh basil leaves, washed and patted dry
  • 8 ounces fusilli or rotini pasta
  • 1/2 cup basil pesto (homemade or store-bought)
  • 1 tablespoon extra virgin olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • About 20 mini skewers or toothpicks

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli or rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and return it to the pot or a mixing bowl. Add 1/2 cup basil pesto and 1 tablespoon extra virgin olive oil. Toss gently but thoroughly to coat every piece. Season with salt and freshly cracked black pepper to taste. Set aside to cool slightly.
  3. On each mini skewer or toothpick, thread one cherry tomato, one fresh basil leaf (fold if large), and one mozzarella ball. Repeat until all ingredients are used. Cut mozzarella balls in half if large to keep bites petite.
  4. Arrange the mini Caprese skewers on a serving platter alongside a generous bed of the pesto pasta. Drizzle a bit more olive oil over the pasta and sprinkle extra basil leaves for garnish.
  5. Taste the pesto pasta and adjust seasoning if needed. Serve skewers at room temperature or slightly chilled.

Notes

Keep skewers and pesto pasta separate until serving to avoid sogginess. Use toothpicks if mini skewers are unavailable. Pat mozzarella dry to prevent sogginess. Assemble skewers just before serving for best freshness.

Nutrition

Keywords: Caprese skewers, pesto pasta, kids lunch, easy recipe, fresh mozzarella, basil, cherry tomatoes, quick lunch