When sunshine calls for a refreshing, colorful, and flavorful dish, nothing compares to Pesto Caprese Pasta Salad. This vibrant recipe combines juicy cherry tomatoes, creamy mozzarella, and aromatic basil pesto to create a dish that is both light and satisfying. Whether you’re planning a picnic, a BBQ, or just looking for an easy weeknight dinner, this caprese pasta salad with pesto will instantly become your go-to. With its Italian flair, fresh ingredients, and bold flavors, it’s a guaranteed crowd-pleaser.
Why You’ll Love This Pesto Caprese Pasta Salad
- Bursting with Flavor – Creamy mozzarella, tangy tomatoes, and herby basil pesto come together in perfect harmony.
- Quick & Easy – Ready in under 30 minutes with minimal cooking.
- Perfect for Summer – A chilled tomato mozzarella pesto pasta salad that’s refreshing and portable.
- Meal Prep Friendly – Stays fresh in the fridge, making it ideal for busy weeks.
- Versatile Dish – Works as a side for grilled meats, or as a standalone vegetarian main.
- Healthy Comfort – Balanced with protein, carbs, and healthy fats.
- Budget-Friendly Substitutions – Use walnuts instead of pine nuts and save big!
- Beautiful Presentation – The colors of Italy on a plate: red, white, and green.
🥗 Ingredients You’ll Need
For the Salad:
- 12 oz short pasta (penne, fusilli, or farfalle – sturdy shapes cling to pesto best)
- 1 ½ cups cherry tomatoes, halved – use a mix of red and yellow for extra color
- 8 oz fresh mozzarella balls (bocconcini) – or diced mozzarella block
- ¼ cup fresh basil leaves, torn – boosts aroma and freshness
For the Pesto Dressing:
- 1 cup fresh basil leaves – the soul of fresh basil pesto pasta salad
- ⅓ cup grated Parmesan cheese – salty, nutty depth
- ⅓ cup extra virgin olive oil – smooth and fruity base
- 2 tbsp pine nuts – or walnuts for a budget option
- 1 garlic clove – sharp bite to balance richness
- ½ tsp salt + ¼ tsp black pepper – essential seasoning
- Juice of ½ lemon (optional) – brightens flavors
Ingredient Highlights (Food Science Insight)
- Cherry Tomatoes – Their natural acidity enhances the richness of the mozzarella.
- Mozzarella – Provides creaminess, contrasting with pesto’s earthy tones.
- Basil – Contains aromatic compounds like linalool and eugenol, making pesto irresistible.
- Pasta – Short, textured shapes hold the pesto better than smooth ones.
- Pine Nuts – Add healthy fats and a subtle nuttiness that balances basil’s peppery notes.
Step-by-Step: How to Make Pesto Caprese Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (firm to the bite). Drain and rinse under cold water to stop cooking and prevent sticking. Let cool.
2. Prepare the Pesto Dressing
In a blender or food processor, combine basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth. If too thick, add 1–2 tbsp water or extra olive oil. Adjust seasoning with lemon juice for brightness.
3. Assemble the Salad
In a large bowl, toss the cooled pasta with the pesto until well coated. Gently fold in cherry tomatoes and mozzarella.
4. Garnish & Serve
Top with torn basil leaves. Serve chilled or at room temperature after resting 15 minutes to allow flavors to meld.
Pro Tips for the Perfect Pesto Caprese Pasta Salad
How do you keep pasta salad from drying out?
Always rinse pasta under cold water and toss with a drizzle of olive oil before adding pesto. This prevents sticking and helps retain moisture.
Can you make pesto pasta salad ahead of time?
Yes! Make it up to 24 hours in advance. Store in the fridge in an airtight container. Before serving, toss with a spoonful of olive oil to refresh the texture.
What pasta shape works best?
Short, ridged shapes like fusilli or penne hold the pesto better than smooth spaghetti or linguine.
Should I serve it warm or cold?
It shines as a chilled summer pesto pasta salad, but it can also be enjoyed slightly warm.
🍽 Best Ways to Serve
- As a side dish with grilled chicken, steak, or seafood.
- Alongside Italian classics like Garlic Parmesan Chicken Meatloaf or Caprese Roasted Asparagus (see internal links).
- As a light vegetarian main for lunch.
- In mason jars for picnics or meal prep.
🥦 Nutrition Breakdown (per serving)
- Calories: ~350
- Protein: 13 g
- Carbohydrates: 32 g
- Fat: 18 g
- Fiber: 3 g
- Sodium: 390 mg
- Vitamin A: 22% DV
- Vitamin C: 20% DV
- Calcium: 15% DV
🥡 Storage & Leftovers
- Fridge – Store in airtight containers up to 3 days.
- Refresh Before Serving – Stir in a drizzle of olive oil or extra pesto to revive flavors.
- Avoid Freezing – Fresh mozzarella and basil lose texture when frozen.
❓ FAQs About Pesto Caprese Pasta Salad
Q1: Can I use store-bought pesto?
Yes, but homemade gives fresher flavor. If using jarred, add lemon juice for brightness.
Q2: How do I make it vegan?
Swap mozzarella for vegan cheese and Parmesan for nutritional yeast.
Q3: Can I add protein?
Absolutely – grilled chicken, shrimp, or chickpeas fit beautifully.
Q4: What wine pairs best?
A crisp Sauvignon Blanc or Italian Pinot Grigio balances the pesto’s herbaceous notes.
🌍 Recipe Variations
- Mediterranean Twist – Add olives, sun-dried tomatoes, and artichokes.
- High-Protein Boost – Mix in quinoa or white beans.
- Spicy Kick – Blend chili flakes into the pesto for heat.
- Low-Carb Option – Swap pasta for zucchini noodles.
- Regional Style – Try pistachio pesto from Sicily for a nutty depth.
🎉 Conclusion: Your New Go-To Summer Salad
This Pesto Caprese Pasta Salad is more than just a recipe – it’s a vibrant celebration of fresh ingredients and bold Italian flavors. Perfect for summer parties, meal prep, or a quick family dinner, it balances simplicity with gourmet taste. Try it once, and you’ll crave it again and again.
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Pesto Caprese Pasta Salad – The Irresistible Summer Recipe You’ll Keep Making
Ingredients
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)
Ingredient Highlights
Cherry Tomatoes: Adds sweetness and a juicy pop of flavor.
Fresh Mozzarella: Creamy and mild, balancing the bold pesto.
Basil: Provides the aromatic, herbaceous base for the pesto.
Pasta: Use a sturdy pasta shape to hold the dressing and ingredients.
Pine Nuts: Adds a nutty richness to the pesto.
Instructions
Here’s how to make Pesto Caprese Pasta Salad:
Cook the Pasta:
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Pesto Dressing:
Blend the Ingredients: In a food processor or blender, combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed.
Adjust the Consistency: If the pesto is too thick, add a tablespoon or two of water or extra olive oil. Taste and adjust seasoning, adding lemon juice for extra brightness if desired.
Assemble the Salad:
Combine the Pasta and Pesto: In a large mixing bowl, toss the cooled pasta with the pesto dressing, ensuring every piece is coated evenly.
Add the Tomatoes and Mozzarella: Gently fold in the halved cherry tomatoes and fresh mozzarella balls.
Garnish and Serve:
Top with Basil: Sprinkle torn basil leaves over the salad for freshness and presentation.
Serve Chilled or at Room Temperature: For best flavor, let the salad sit for 15 minutes before serving to allow the flavors to meld.