Gorgeous baby heirloom tomatoes, big hunks of marinated artichoke, and fresh homemade pesto make this dish a winner! If you love fresh flavors and need some pasta to fill you up, then add this Pesto Casarecce Pasta with Baby Heirloom Tomatoes and Artichoke recipe to your to-do list. As an added bonus, it uses only a few simple ingredients and is under 15 minutes to prepare.
This gorgeous pasta dish is filled with one of our favorite noodles. Casarecce, which is a traditional short noodle from Sicily, is a loosely rolled pasta which is perfect for holding pesto and also makes a nice presentation.
Why we love this recipe:
- It's fresh - Garden tomatoes, homemade pesto, lemon, and basil leaves add so much freshness to this pasta!
- It's easy - If your pesto is already made, you can put this pasta dish together in under 15 minutes.
- It's chilled - Nothing like a good pasta salad to keep in the refrigerator for leftovers the next day. No reheating, just quick eating.
- It's filling - We hope you're hungry. Pasta will really fill you up!
Looking for more amazing pasta recipes? Try this Bay Scallops with Pasta and White Wine Sauce, or this Bucatini Alla Carbonara with Prosciutto and Peas.
Jump to:
Ingredients
- Pasta - We used Casarecce pasta because we just love the shape of these noodles.
- Pesto - Homemade pesto is the best. Some fresh basil, pine nuts, garlic, lemon, and parmesan are the key ingredients.
- Tomatoes - We found these beautiful baby heirloom tomatoes at our local farmer's market.
- Artichoke hearts - We prefer the marinated artichoke hearts for this salad.
- Mozzarella cheese - Mozzarella snacking cheese works well. You could also cut up some fresh mozzarella into little cubes.
- Basil - Fresh basil really makes a difference.
- Lemon - Fresh lemon is preferred.
- Salt - A little salt for the pasta boil.
- Pepper - Fresh cracked pepper is best.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Casarecce Pasta
STEP ONE: Boil the Pasta
Bring a large pot of water to a boil with a little salt. Boil the pasta according to package directions. Drain in a colander when finished and set aside.
STEP TWO: Dice the Vegetables and Herbs
Dice all of the baby heirloom tomatoes in half. Chiffonade the basil by stacking the basil leaves, rolling them together, then cutting them into thin ribbons.
STEP THREE: Mix in the Pesto and Other Ingredients
Combined the drained pasta with all other ingredients except the mozzarella cheese.
STEP FOUR: Chill and Serve
Place the pasta and mozzarella cheese into the refrigerator to chill for at least one hour. Remove the pasta and mix in the mozzarella cheese. Add fresh basil leaves for garnish if desired.
Substitutions
- Tomatoes - Standard grape or cherry tomatoes can be used in place of heirloom tomatoes.
- Artichoke - The non-marinated variety would also work well.
- Pasta - Choose any type of pasta you like!
Variations
- Method - Instead of mixing this salad and eating it chilled, you can make a dinner version. Roast the tomatoes, make a pesto cream sauce, then add fresh parmesan instead of mozzarella. You can even add chicken if you wish! See our Casarecce Pasta with Chicken Recipe for more information.
Equipment
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Storage
Store in the refrigerator in an airtight container for 2-3 days.
This dish is not freezer friendly.
Note: Refer to Top Tips below for more storage and reheating tips.
Top Tips
Chilling the mozzarella snack cheese separately from the warm pasta will prevent the cheese from melting.
More Recipes
Have leftover ingredients?
- Use up any leftover pesto you have on hand by adding it to this Prosciutto Caprese Sandwich.
- Have excess baby heirloom tomatoes? Try this Heirloom Cherry Tomato and Asparagus Quiche.
In the mood for a similar dish?
More lunch recipes you will love:
FAQ
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In Italian, casereccio means homemade. It is a pasta that is short and loosely rolled, almost tube-like in appearance. Casarecce is great for holding traditional Italian sauces like marinara, pesto, ragu sauces, etc.
📖 Recipe
Pesto Casarecce Pasta with Baby Heirloom Tomatoes and Artichoke
Ingredients
- 1 lb Casarecce pasta
- ¾ cup Pesto
- 1.5 pints Baby heirloom tomatoes
- 1 33oz jar Artichoke hearts (drained)
- 4 packs Mozzarella snacking cheese (about 12 balls)
- 6-8 qty Fresh basil leaves
- ½ qty Lemon (juice of)
- ½ teaspoon Salt (for pasta boil)
- ¼ teaspoon Pepper (or to taste)
Instructions
- Bring a large pot of water to a boil with a little salt. Boil the pasta according to package directions. Drain in a colander and set aside.
- Dice all of the baby heirloom tomatoes in half. Chiffonade the basil by stacking the basil leaves, rolling them together, then cutting them into thin ribbons.
- Combined the drained pasta with all other ingredients (except the mozzarella cheese).
- Place the pasta and mozzarella cheese into the refrigerator to chill for at least one hour.
- Remove the pasta and mix in the mozzarella cheese. Add fresh basil leaves for garnish if desired.
Notes
- Tomatoes - Standard grape or cherry tomatoes can be used in place of heirloom tomatoes.
- Artichoke - The non-marinated variety would also work well.
- Pasta - Choose any type of pasta you like!
Food Safety
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
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