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