Name: Pesto Caprese Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, rotini, or farfalle); 1 cherry or grape tomatoes, halved; 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved; 1/4 cup fresh basil leaves, chopped (or more for garnish); 1 tablespoon olive oil (for drizzling on tomatoes); 1 cup fresh basil leaves (packed); 1/4 cup pine nuts (or walnuts); 2 cloves garlic; 1/2 cup extra virgin olive oil; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste; Juice of 1/2 lemon (optional, for added brightness)

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Pesto Caprese Pasta Salad is a fresh, vibrant dish that combines the flavors of basil pesto, juicy tomatoes, creamy mozzarella, and tender pasta into a perfect side dish or light meal. This pasta salad is packed with flavor and texture, and the basil pesto brings an irresistible, aromatic kick to the classic Caprese ingredients. Whether you’re serving it for a picnic, barbecue, or as a simple lunch, this dish is sure to become a favorite.

Why You’ll Love This Recipe

This Pesto Caprese Pasta Salad is the perfect blend of fresh ingredients and bold flavors. The creamy mozzarella, sweet tomatoes, and fragrant basil pesto make each bite flavorful and satisfying. It’s quick and easy to prepare, making it perfect for busy weeknights, meal prep, or as a side dish for a gathering. The combination of fresh herbs, cheese, and pasta makes it a crowd-pleaser that everyone will love.

Pesto Caprese Pasta Salad

Ingredients

For the salad:

12 oz pasta (penne, rotini, or farfalle work well)
1 cherry or grape tomatoes, halved
8 oz fresh mozzarella balls (bocconcini or ciliegine), halved
1/4 cup fresh basil leaves, chopped (or more for garnish)
1 tablespoon olive oil (for drizzling on tomatoes)

For the pesto dressing:

1 cup fresh basil leaves (packed)
1/4 cup pine nuts (or walnuts)
2 cloves garlic
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Juice of 1/2 lemon (optional, for added brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to cool it down quickly. Drain well and set aside.

2. Make the Pesto Dressing:

In a food processor or blender, combine the fresh basil, pine nuts, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse a few times to combine.
With the processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If it’s too thick, add a little more olive oil. Add the lemon juice if using, and give it a final pulse to combine.

3. Prepare the Salad:

In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, and mozzarella balls. Drizzle the pesto dressing over the top and toss gently to coat everything evenly.

4. Garnish and Serve:

Drizzle a little olive oil over the halved tomatoes and toss to coat. Add fresh chopped basil for extra color and flavor.
Taste the salad and adjust the seasoning with more salt, pepper, or lemon juice, if needed.
Serve the Pesto Caprese Pasta Salad immediately, or refrigerate for 30 minutes to let the flavors marinate before serving.

Servings and Timing

This recipe makes 4-6 servings and takes about 30 minutes to prepare. It’s quick, easy, and perfect for a flavorful lunch or dinner.

Variations

Add Protein: For a heartier meal, add grilled chicken, shrimp, or even some chickpeas for extra protein.
Vegetarian Option: Keep it vegetarian by ensuring your Parmesan is rennet-free, or use a plant-based alternative.
Spicy Kick: Add some crushed red pepper flakes or a sliced jalapeño to the pesto dressing for a bit of heat.
Other Veggies: Add some cucumber, bell peppers, or arugula for extra crunch and flavor.
Vegan Version: Use a dairy-free pesto (made with nutritional yeast instead of Parmesan) and swap the mozzarella for vegan cheese.

Storage/Reheating

Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 2-3 days. It’s even better the next day, as the flavors continue to meld.
Reheating: This pasta salad is best served cold or at room temperature, so it doesn’t require reheating. If you’d like to serve it warm, you can lightly warm the pasta before adding the pesto, though it’s delicious cold.

FAQs

Can I make this pasta salad ahead of time?

Yes! This pasta salad can be made a few hours ahead of time or even the day before. Just store it in the fridge and let the flavors come together.

Can I use store-bought pesto?

Absolutely! If you’re short on time, store-bought pesto can be used as a shortcut. Just be sure to choose a high-quality pesto for the best flavor.

Can I make the pesto dressing without a food processor?

If you don’t have a food processor, you can make the pesto by finely chopping the basil and garlic and whisking the ingredients together by hand. Use a hand blender to emulsify the mixture, or simply stir in the olive oil and Parmesan until smooth.

Can I use a different kind of cheese?

Yes, you can use other cheeses like bocconcini (mini mozzarella balls), burrata, or even feta for a different twist on this classic pasta salad.

How do I make the pasta salad creamier?

For a creamier texture, you can add a dollop of ricotta, cream cheese, or Greek yogurt to the pesto dressing to make it extra rich.

Conclusion

Pesto Caprese Pasta Salad is a refreshing, flavorful dish that’s perfect for a light lunch, side dish, or summer gathering. The creamy mozzarella, fresh tomatoes, and vibrant pesto sauce come together to create a simple, delicious meal that everyone will love. Whether you serve it at a barbecue, picnic, or just as a weeknight dinner, this pasta salad is sure to be a hit! Enjoy every bite of this tasty and aromatic dish.

Chef MARTHA

Pesto Caprese Pasta Salad

Why You’ll Love This Recipe

Ingredients