If you’re on the lookout for a vibrant, fresh, and utterly satisfying dish, this Pesto Caprese Pasta Salad Recipe will quickly become your go-to. Bursting with bright cherry tomatoes, creamy mozzarella, and the aromatic punch of homemade basil pesto, it combines the beloved flavors of a classic Caprese salad with the comfort and heartiness of pasta. Whether you’re packing a picnic, preparing a weeknight dinner, or looking for a stunning side dish, this salad delivers freshness and flavor in every bite.
Ingredients You’ll Need
The incredible thing about this Pesto Caprese Pasta Salad Recipe is how it transforms a handful of simple, fresh ingredients into a gourmet-worthy dish. Each component is carefully chosen to balance texture, color, and flavor, making every forkful a delight.
- 12 oz short pasta (penne, fusilli, or farfalle): These pasta shapes hold onto the pesto perfectly, providing the ideal base for the salad.
- 1 ½ cups cherry tomatoes, halved: Their juicy sweetness and vibrant red color brighten the dish beautifully.
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella: Creamy and mild, they complement the zest of pesto and acidity of the tomatoes.
- ¼ cup fresh basil leaves, torn: Fresh basil scattered in the salad boosts fragrance and a pop of green freshness.
- 1 cup fresh basil leaves: Essential for making that luscious, homemade pesto that ties the salad together.
- â…“ cup grated Parmesan cheese: Adds a nutty, savory depth to the pesto sauce.
- â…“ cup extra virgin olive oil: The rich, fruity base that smooths out the pesto into a silky dressing.
- 2 tablespoons pine nuts: These provide a subtle crunch and buttery undertone in the pesto.
- 1 clove garlic: Just a punch of pungency to balance out the fresh herbs and cheese.
- ½ teaspoon salt: Enhances all the natural flavors beautifully.
- ¼ teaspoon black pepper: Adds a gentle warmth and subtle bite.
- Juice of ½ a lemon (optional): A little brightness that lifts the pesto and harmonizes the salad.
How to Make Pesto Caprese Pasta Salad Recipe
Step 1: Cook and Chill the Pasta
Start by cooking your chosen pasta according to the package directions until it’s perfectly al dente—that slight bite is key for texture. Once drained, rinsing the pasta under cold water is a game changer here; it stops the cooking process and cools the pasta down so it melds beautifully with the chilled salad ingredients later.
Step 2: Whip Up the Fresh Basil Pesto
Next up, it’s pesto time. Combine the cup of fresh basil leaves, Parmesan cheese, pine nuts, garlic, salt, black pepper, and the optional lemon juice in a food processor or blender. Blend just until everything is coarsely mixed, then slowly drizzle in your extra virgin olive oil while blending until you achieve a smooth, glossy sauce. This homemade pesto is the soul of the salad, bursting with fresh, herbaceous flavor that bottled versions just can’t match.
Step 3: Bring the Salad Together
In a large bowl, mix the chilled pasta with halved cherry tomatoes, mozzarella balls or cubes, and torn basil leaves for added freshness throughout the salad. Pour the pesto dressing over the top and toss everything gently but thoroughly to ensure every bite is coated in that vibrant, green goodness. This step is where the magic really happens—mixing colors, textures, and incredible flavors.
Step 4: Let the Flavors Marinate or Serve Immediately
You can serve this salad right away for a fresh, punchy bite, but letting it chill for about 30 minutes lets the flavors blend and deepen. The pesto infuses into the pasta and cheese, making every forkful even more delicious. Either way, you’re in for a treat!
How to Serve Pesto Caprese Pasta Salad Recipe
Garnishes
Take your presentation up a notch by sprinkling a few extra torn basil leaves or a handful of toasted pine nuts on top. A light drizzle of extra virgin olive oil or freshly cracked black pepper right before serving freshens the dish visually and flavor-wise, making it look as gorgeous as it tastes.
Side Dishes
This salad shines as a star on its own, but pairing it with crusty garlic bread or a light grilled chicken adds heartiness if you’re serving it as a main meal. It also complements Mediterranean dishes brilliantly, making it perfect for summer BBQs or casual dinner parties.
Creative Ways to Present
Think beyond the bowl! Serve this salad layered in clear glass jars for a picnic or lunchbox treat, letting all the colorful layers peek through. Alternatively, present it on a large wooden board surrounded by fresh basil sprigs and wedges of lemon for a rustic, inviting display that’s sure to spark conversation and appetite.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the fridge for up to 2 days. Because the pesto and fresh ingredients can soften over time, it’s best enjoyed within that window when the textures stay fresh and lively.
Freezing
Freezing this salad is not recommended. The fresh mozzarella and tomatoes don’t thaw well and can become watery or lose their texture. For best results, enjoy this salad fresh or refrigerated only.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you prefer a warm twist, you can gently warm the pasta before tossing with room temperature pesto and fresh ingredients, but remember that heating will change the salad’s fresh and crisp character.
FAQs
Can I use store-bought pesto instead of homemade?
Absolutely! While homemade pesto offers unbeatable freshness and flavor, a good-quality store-bought pesto can work well in a pinch. Just be sure to taste and adjust seasoning as some bottled versions can be saltier or more pungent.
What type of pasta works best for this salad?
Short, sturdy pasta shapes like penne, fusilli, or farfalle are perfect because they hold the pesto dressing well and make each bite satisfying. Avoid delicate or overly thin pasta that may get mushy or slip out of the salad’s texture balance.
Is this salad suitable for vegans?
To make this Pesto Caprese Pasta Salad Recipe vegan, substitute the mozzarella and Parmesan cheese with plant-based alternatives or omit them entirely. You can also find pesto recipes that exclude cheese by blending in nutritional yeast for a cheesy flavor.
How far in advance can I prepare this salad?
For the best flavor and texture, prepare it the same day or up to a few hours ahead. If making earlier, store the pesto separately and toss everything together just before serving to keep the salad fresh.
Can I add other vegetables or proteins to this salad?
Definitely! Roasted red peppers, artichoke hearts, or grilled zucchini all pair beautifully. For added protein, grilled chicken, shrimp, or crispy chickpeas make delicious enhancements while keeping the salad light and nutritious.
Final Thoughts
This Pesto Caprese Pasta Salad Recipe is a celebration of fresh ingredients coming together in the most delightful way, and it truly brightens any meal or occasion. With its vibrant colors, irresistible flavors, and effortless preparation, it’s no wonder this salad quickly becomes a favorite. I can’t wait for you to try it and experience that perfect bite—fresh, creamy, herby, and utterly delicious!
Print
Pesto Caprese Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and refreshing Pesto Caprese Pasta Salad featuring al dente pasta tossed with a homemade basil pesto, juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil leaves. Perfect as a light lunch or a flavorful side dish for any meal.
Ingredients
Pasta 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
Pesto Dressing
- 1 cup fresh basil leaves
- â…“ cup grated Parmesan cheese
- â…“ cup extra virgin olive oil
- 2 tablespoons pine nuts
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, typically around 10 to 12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
- Prepare the pesto dressing: In a food processor or blender, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, garlic, salt, black pepper, and lemon juice if using. Blend these ingredients until coarsely combined. While the processor is running, slowly drizzle in the extra virgin olive oil until the mixture becomes smooth and emulsified.
- Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, fresh mozzarella balls or diced mozzarella, and torn basil leaves. Pour the freshly made pesto dressing over the salad and gently toss everything together until the pasta and other ingredients are evenly coated with the pesto.
- Serve or chill: You can serve the Pesto Caprese Pasta Salad immediately for a fresh taste, or cover and chill it in the refrigerator for about 30 minutes to allow the flavors to meld and intensify before serving.
Notes
- Using cold water to rinse the pasta stops the cooking quickly and helps keep the pasta from being mushy in the salad.
- Lemon juice in the pesto is optional but adds a nice bright acidity.
- For a nuttier pesto, toast the pine nuts lightly before blending.
- This salad is best enjoyed fresh but can be refrigerated for up to 24 hours.
- Feel free to substitute pine nuts with walnuts or almonds in the pesto.
