Pesto Caprese Pasta Salad is a vibrant and refreshing dish that combines the bold flavors of basil pesto, fresh mozzarella, sweet cherry tomatoes, and tender pasta. Inspired by the classic Caprese salad, this pasta version is tossed in a rich, aromatic pesto sauce that ties everything together beautifully. It’s a versatile dish perfect for potlucks, picnics, or as a light lunch or dinner. Simple, flavorful, and packed with fresh ingredients, this salad is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
I find this salad to be a perfect blend of freshness and flavor. The combination of juicy cherry tomatoes, creamy mozzarella, and aromatic basil pesto creates a delightful taste experience. It's quick to prepare, making it ideal for busy days or spontaneous gatherings. Plus, it's versatile enough to serve as a main dish or a side, and it tastes even better the next day as the flavors meld together.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
For the Pesto Dressing:
- 1 cup fresh basil leaves
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 2 tablespoons pine nuts (or walnuts for a budget-friendly option)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional, for brightness)
Directions
- Cook the Pasta: I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. After draining, I rinse it under cold water to stop the cooking process and set it aside to cool.
- Prepare the Pesto Dressing: In a food processor or blender, I combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. I blend until smooth, scraping down the sides as needed. If the pesto is too thick, I add a tablespoon or two of water or extra olive oil. For extra brightness, I sometimes add lemon juice.
- Assemble the Salad: In a large mixing bowl, I toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly. Then, I gently fold in the halved cherry tomatoes and fresh mozzarella balls.
- Garnish and Serve: I sprinkle torn basil leaves over the salad for freshness and presentation. For the best flavor, I let the salad sit for 15 minutes before serving to allow the flavors to meld. It can be served chilled or at room temperature.
Servings and Timing
- Servings: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Variations
- Add Protein: I sometimes add grilled chicken, shrimp, or chickpeas to make it more filling.
- Vegetable Boost: Roasted zucchini, bell peppers, or artichoke hearts can add extra flavor and nutrition.
- Cheese Swap: For a different taste, I use burrata or feta instead of mozzarella.
- Nut-Free Pesto: If I need a nut-free version, I substitute sunflower seeds or skip the nuts altogether.
- Gluten-Free: I use gluten-free pasta to accommodate dietary needs.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. If the salad becomes a bit dry, I drizzle a little extra olive oil or a spoonful of pesto before serving. I prefer to serve it cold or at room temperature, so I don't usually reheat it.
FAQs
How can I make this salad ahead of time?
I prepare the pesto and chop the tomatoes in advance, storing them separately in the fridge. I cook the pasta just before serving and assemble the salad fresh for the best texture.
Can I use store-bought pesto?
Yes, I often use store-bought pesto when I'm short on time. It still provides great flavor, though homemade pesto offers a fresher taste.
What type of pasta works best?
I prefer short pasta shapes like penne, fusilli, or farfalle because they hold the pesto well and are easy to eat in a salad.
Is this salad suitable for vegetarians?
Absolutely! This salad is vegetarian-friendly. Just ensure the Parmesan cheese used in the pesto is vegetarian, as some contain animal rennet.
Can I freeze this pasta salad?
I don't recommend freezing this salad, as the texture of the pasta and mozzarella can become unpleasant after thawing.
Conclusion
Pesto Caprese Pasta Salad is a delightful dish that brings together the classic flavors of Italian cuisine in a refreshing and satisfying way. I love how easy it is to prepare and how versatile it can be to suit different tastes and dietary needs. Whether I'm hosting a summer BBQ, attending a potluck, or simply craving a light meal, this salad is always a hit.
Pesto Caprese Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook (post-boiling)
- Cuisine: Italian
- Diet: Vegetarian
Description
Pesto Caprese Pasta Salad is a refreshing and flavorful dish combining pasta, cherry tomatoes, mozzarella, and basil pesto. Ideal for potlucks, picnics, or light meals, it offers a vibrant taste of Italian cuisine.
Ingredients
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
- 1 cup fresh basil leaves (for pesto)
- ⅓ cup grated Parmesan cheese
- ⅓ cup extra virgin olive oil
- 2 tablespoons pine nuts or walnuts
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water. Set aside to cool.
- In a food processor or blender, combine basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. Add lemon juice for brightness if desired.
- In a large bowl, toss the cooled pasta with pesto dressing until evenly coated.
- Gently fold in halved cherry tomatoes and mozzarella balls.
- Sprinkle torn basil leaves on top. Let sit for 15 minutes before serving. Serve chilled or at room temperature.
Notes
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in an airtight container for up to 4 days.
- Add grilled chicken or chickpeas for extra protein.
- Drizzle extra olive oil or pesto if salad becomes dry.
- Use store-bought pesto for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 25mg
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