Pesto Caprese Pasta Salad: Zesty & Effortless Summer Dish (Print Version)
Pesto Caprese Pasta Salad is a vibrant, easy dish perfect for summer. Fresh basil, juicy tomatoes, and creamy mozzarella make this a simple, delicious meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Italian-Inspired
Dietary: Vegetarian
# Ingredients:
→ Pasta & Fresh Goodies
01 -
12 oz (about 340g) short pasta (farfalle, orecchiette, or penne)
02 -
1 pint (about 2 cups) cherry or grape tomatoes, halved
03 -
8 oz (about 225g) fresh mozzarella balls (bocconcini or ciliegine), drained
→ Flavor Foundation
04 -
½ - ¾ cup good quality basil pesto (homemade or store-bought)
05 -
¼ cup fresh basil leaves, torn or roughly chopped
→ Finishing Touches
06 -
2 tbsp extra virgin olive oil
07 -
Salt and freshly ground black pepper to taste
08 -
2 tbsp balsamic glaze (optional, but recommended)
→ Optional Add-ins
09 -
½ cup roasted red peppers, diced
10 -
¼ cup pitted Kalamata olives, halved
11 -
A squeeze of fresh lemon juice
# Instructions:
01 -
First things first, get a big pot of water boiling. And please, *please* salt your pasta water generously—it's your only chance to season the pasta itself! Cook your short pasta according to package directions until it's perfectly al dente. You want it to have a little bite, not mushy, because it's going to soak up some of that delicious pesto. I always set a timer, but then I usually get distracted and check it a few times anyway, just to be sure.
02 -
While the pasta is doing its thing, halve those cherry tomatoes. If you're using larger mozzarella balls, tear or cut them into bite-sized pieces. The goal here is small, manageable pieces that can mingle beautifully with the pasta. I’ve tried cubing them perfectly, but honestly, a rustic tear feels more authentic and sometimes, a little messy is better.
03 -
Once your pasta is al dente, drain it well. Now, here's where opinions differ: some people rinse it with cold water to stop the cooking, especially for a cold salad. I do, because it keeps the pasta from clumping and cools it down quickly, ready for the Pesto Caprese Pasta Salad assembly. Just make sure it’s really well drained, no one wants watery pesto!
04 -
Transfer your cooled pasta to a large bowl. Add the halved cherry tomatoes and the fresh mozzarella. This is where the magic starts to happen. I always give it a little gentle stir at this point, just to get a sense of the proportions before the pesto goes in. Sometimes I add a few extra tomatoes because they’re just so pretty!
05 -
Now for the good stuff! Spoon in your basil pesto. Start with about half a cup, then add more to your liking. Give everything a good, gentle toss until the pasta, tomatoes, and mozzarella are beautifully coated. You want every piece to be glistening with that vibrant green goodness. This is where the kitchen starts to smell absolutely divine, I swear!
06 -
Taste your Pesto Caprese Pasta Salad and season with salt and freshly ground black pepper as needed. Remember the salted pasta water? It helps! Drizzle with a little extra virgin olive oil and, if you're feeling fancy (or smart, like me!), a swirl of balsamic glaze. Finally, tear some fresh basil leaves over the top. It looks gorgeous and adds that last punch of fresh flavor. Serve immediately or let the flavors meld in the fridge.
# Notes:
01 -
Don't overcook your pasta; al dente is key for a good Pesto Caprese Pasta Salad that isn't mushy.
02 -
Always use fresh mozzarella, not the pre-shredded kind—texture really matters here.
03 -
Taste your pesto before adding extra salt; some store-bought brands are already quite salty.
04 -
A tiny squeeze of fresh lemon juice just before serving can brighten all the flavors beautifully.
# Tools You'll Need:
01 -
Large pot
02 -
colander
03 -
large mixing bowl
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 40g
Protein: 12g