What the heck is this?
Picture a sunny Italian afternoon—now take that vibe and turn it into a pasta salad. Pesto Caprese Pasta Salad is the love child of two classic dishes: a fresh Caprese salad and a creamy, herby pesto pasta. We’ve got the creamy mozzarella, juicy cherry tomatoes, and fresh basil, all wrapped up in a zesty, garlicky pesto dressing. It’s light, vibrant, and screams “summer in a bowl.” Whether it’s for a picnic, BBQ, or just because you deserve it, this pasta salad will be the star of any spread.
Why You’ll Love This Recipe
It’s a perfect balance of creamy, tangy, and savory.
Fresh mozzarella and basil—what could go wrong?
Pesto dressing that’s made in minutes and takes it over the top.
It’s easy to make ahead, and it gets better as it sits in the fridge.
No mayo here—just olive oil, garlic, and fresh herbs for that extra flavor kick.
The Good Stuff You’ll Need
For the Salad:
8 oz rotini, penne, or bowtie pasta (whatever pasta you love!)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, cut into bite-size cubes
1/4 cup fresh basil leaves, roughly chopped
1 tbsp olive oil (for tossing the pasta)
For the Pesto Dressing:
1 cup fresh basil leaves (yes, more basil)
2 cloves garlic, minced
1/4 cup pine nuts (or walnuts if you want to switch it up)
1/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Let’s Do This
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and toss with a tablespoon of olive oil to keep it from sticking. Let the pasta cool to room temperature.
Step 2: Make the Pesto Dressing
In a food processor or blender, combine the basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped. With the motor running, slowly stream in the olive oil until it forms a smooth, thick dressing. Add lemon juice, salt, and pepper to taste. If you like it a bit thinner, add a little more olive oil or a splash of water.
Step 3: Assemble the Salad
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Pour the pesto dressing over the top and toss gently until everything is well coated.
Step 4: Chill & Serve
Chill the pasta salad in the fridge for at least 30 minutes to let the flavors meld. Right before serving, give it a quick toss and adjust the seasoning—more salt? More lemon? Your call.
Serving Suggestions
This salad is perfect as a light lunch, side dish, or even a party centerpiece. Pair it with grilled chicken, shrimp, or even a simple steak for a full meal. It’s also great alongside some fresh crusty bread to mop up all that pesto goodness.
Switch It Up
Go Vegan: Skip the mozzarella and Parmesan, and use a dairy-free pesto.
Add Protein: Toss in some grilled chicken, roasted chickpeas, or even bacon for extra protein.
Go Mediterranean: Add kalamata olives, cucumbers, and red onions for a Mediterranean twist.
Add Heat: Throw in a handful of red pepper flakes or some roasted red peppers for a little kick.
Make-Ahead Tips
This pasta salad is perfect for making ahead—just let it chill in the fridge for a few hours or overnight for the best flavor. If the pasta seems dry after chilling, just add a splash more olive oil or a bit of lemon juice before serving.
Questions People Actually Ask
Q: Can I make this gluten-free?
A: Absolutely! Just swap in gluten-free pasta, and you’re good to go.
Q: Can I use store-bought pesto instead of making my own?
A: Yes! But homemade pesto does add a fresh touch. If you go store-bought, make sure you choose a high-quality one.
Q: What other cheeses can I use?
A: Burrata would be amazing in this! Or you can try feta for a tangier vibe.
Q: How long will this last in the fridge?
A: It’ll keep for 3-4 days in the fridge. It actually tastes even better the second day!
Pesto Caprese Pasta Salad (A Flavor-Packed Crowd-Pleaser)
- Total Time: 25 minutes
- Yield: 4–6 servings
Description
Picture a sunny Italian afternoon—now take that vibe and turn it into a pasta salad. Pesto Caprese Pasta Salad is the love child of two classic dishes: a fresh Caprese salad and a creamy, herby pesto pasta. We’ve got the creamy mozzarella, juicy cherry tomatoes, and fresh basil, all wrapped up in a zesty, garlicky pesto dressing. It’s light, vibrant, and screams “summer in a bowl.” Whether it’s for a picnic, BBQ, or just because you deserve it, this pasta salad will be the star of any spread.
Ingredients
For the Salad:
8 oz rotini, penne, or bowtie pasta (whatever pasta you love!)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, cut into bite-size cubes
1/4 cup fresh basil leaves, roughly chopped
1 tbsp olive oil (for tossing the pasta)
For the Pesto Dressing:
1 cup fresh basil leaves (yes, more basil)
2 cloves garlic, minced
1/4 cup pine nuts (or walnuts if you want to switch it up)
1/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and toss with a tablespoon of olive oil to keep it from sticking. Let the pasta cool to room temperature.
Step 2: Make the Pesto Dressing
In a food processor or blender, combine the basil, garlic, pine nuts, and Parmesan. Pulse until finely chopped. With the motor running, slowly stream in the olive oil until it forms a smooth, thick dressing. Add lemon juice, salt, and pepper to taste. If you like it a bit thinner, add a little more olive oil or a splash of water.
Step 3: Assemble the Salad
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil. Pour the pesto dressing over the top and toss gently until everything is well coated.
Step 4: Chill & Serve
Chill the pasta salad in the fridge for at least 30 minutes to let the flavors meld. Right before serving, give it a quick toss and adjust the seasoning—more salt? More lemon? Your call.
Notes
Go Vegan: Skip the mozzarella and Parmesan, and use a dairy-free pesto.
Add Protein: Toss in some grilled chicken, roasted chickpeas, or even bacon for extra protein.
Go Mediterranean: Add kalamata olives, cucumbers, and red onions for a Mediterranean twist.
Add Heat: Throw in a handful of red pepper flakes or some roasted red peppers for a little kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~350 kcal per serving
- Fat: ~25g
- Carbohydrates: ~28g
- Protein: ~12g