INDIANAPOLIS — Local food influencer Emily Cline was back with us on 13Sunrise to make her Caprese pesto pasta salad.
She starts with some ingredients that are soon to become abundant in Indiana home gardens.
INGREDIENTS
- 1 Box Pasta - cooked, drained and cooled
- 10 oz. Cherry Tomatoes - halved
- 1 Cup Cucumber - diced
- 1 Cup Basil - chopped
- Pesto Sauce - to taste
- 1 Cup Small Mozzarella Cheese Balls
"You are going to start off with a pasta of your choice. I like to use chickpea pasta. It's a good alternative - a little healthier - so we start off with that," she said. "Then I'm going to add in some cherry tomatoes, some cucumbers, mozzarella, my favorite part, I love these little balls. Then basil - so fresh and it smells so delicious. And then a pesto sauce."
Emily said store-bought pesto is easier and convenient to use as a dressing for the salad, but you can make your own if you have enough basil.
Then she just folds the ingredients together in a large bowl and serves the salad immediately.
"It's simple ingredients, very easy," she said.
Watch Emily explain her steps in the video player.