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
Scale
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.
