If you’re on the hunt for a fabulously fresh dish that truly tastes like summertime, my Caprese Pesto Pasta Salad is here to steal the show at your next meal. This salad is all about bright colors, vibrant flavors, and the kind of breezy Italian-inspired eating that never goes out of style!
Why You’ll Love This Recipe
- Bursting with Flavor: Classic Caprese flavors—juicy tomatoes, creamy mozzarella, fresh basil—get an irresistibly herby boost from rich homemade pesto.
- Gorgeously Fresh and Colorful: With vibrant reds, greens, and whites, this pasta salad brightens up any table and always catches everyone’s eye.
- Easy and Crowd-Pleasing: You can make Caprese Pesto Pasta Salad ahead, and it’s guaranteed to be a hit at potlucks, picnics, parties, or simple lunches at home.
- Versatile and Customizable: Whether you want to use what you have on hand or switch things up for dietary needs, this salad flexes with your favorites.
Ingredients You’ll Need
You’ll love how simple—but deeply flavorful—each ingredient is in this Caprese Pesto Pasta Salad. Every item builds on the next, creating a perfect blend of texture, creaminess, and garden-fresh color!
- Dried pasta (fusilli, rotini, or penne): These twists and tubes are ideal for capturing all that delicious pesto, plus they hold up beautifully for pasta salad.
- Basil pesto (preferably homemade): Vibrant, nutty, and herby—homemade pesto truly makes this salad sing, but store-bought works in a pinch!
- White balsamic vinegar: Adds subtle brightness and a touch of sweetness, balancing the richness of pesto and cheese.
- Salt and ground black pepper: Essential for bringing out all those Mediterranean flavors; adjust to taste!
- Cherry or grape tomatoes (halved): Bursting with juice and summery sun, they’re the essence of a Caprese salad.
- Baby bocconcini (baby mozzarella balls), halved: Creamy, mild mozzarella pearls add that classic Caprese touch.
- Toasted pine nuts: For crunch and a subtle buttery note that’s absolutely addictive.
- Fresh basil leaves (small or roughly chopped): Layer on beautiful fresh flavor and a pop of color!
Variations
One of my favorite things about Caprese Pesto Pasta Salad is how endlessly adaptable it is—this recipe is your springboard! Mix things up based on your tastes, your pantry, or any special diets you’re accommodating.
- Swap the Cheese: Try marinated feta, goat cheese crumbles, or vegan mozzarella for a delicious twist and different texture.
- Add Veggies: Roasted red peppers, artichoke hearts, or sliced olives make tasty, colorful additions.
- Gluten-Free Pasta: Use your favorite gluten-free noodle to keep it friendly for all guests—chickpea or lentil pastas are hearty and protein-rich, too.
- Nut-Free Pesto: If pine nuts are a concern, make or use a nut-free pesto, swapping in sunflower seeds or simply skipping the nuts entirely.
How to Make Caprese Pesto Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a big pot of salted water to a boil—it should taste a little like the sea for the best-flavored pasta. Add your pasta and cook it until it’s al dente (just tender but not mushy!), usually about 8-10 minutes, but always double-check your package instructions! Once done, drain and cool the pasta to room temperature, rinsing under cold water if you want to speed up the process.
Step 2: Dress the Pasta
In a large mixing bowl, combine your cooled pasta with the pesto, white balsamic vinegar, half the salt, and pepper. Using a big spoon or spatula, toss everything together until the pasta is well-coated and glossy with that fresh, herby pesto.
Step 3: Add Caprese Goodness
Gently fold in the halved cherry tomatoes, baby bocconcini, and toasted pine nuts. Give it a taste, and add any extra salt or pepper as needed. Every bite should have a little bit of everything: creamy, juicy, crunchy, and bright!
Step 4: Chill and Finish with Fresh Basil
Pop the bowl in the fridge to let the flavors mingle and everything get nicely chilled (at least 30 minutes is perfect, but longer is even better if you’ve got the time). Just before serving, shower with fresh basil leaves for that signature Caprese finish!
Pro Tips for Making Caprese Pesto Pasta Salad
- Perfect Pasta Texture: Rinse the cooked pasta under cold water to stop the cooking and keep it perfectly al dente for your salad.
- Pesto Quality Matters: For the best result, use homemade or high-quality store-bought pesto—fresh basil and real Parmesan make a world of difference!
- Chill for Flavor: Allow your Caprese Pesto Pasta Salad to chill before serving; the flavors will marry and the texture becomes extra refreshing.
- Basil Just Before Serving: Add the fresh basil at the end to keep it gloriously green and aromatic (no sad wilted herbs here!).
How to Serve Caprese Pesto Pasta Salad
Garnishes
Take your Caprese Pesto Pasta Salad to the next level with a finishing sprinkle of extra pine nuts, a little zest of lemon, or even a light drizzle of extra virgin olive oil. Don’t forget another handful of torn fresh basil for an aromatic, picture-perfect touch!
Side Dishes
Pair this salad with crusty Italian bread or focaccia to soak up every bit of those juicy, herby flavors. It also makes a fabulous side for grilled chicken, skewered shrimp, or a platter of roasted vegetables—think picnic, potluck, or al fresco entertaining!
Creative Ways to Present
For a truly spectacular spread, try serving Caprese Pesto Pasta Salad in a large shallow bowl with a scattering of edible flowers or nestle individual servings in mason jars for a grab-and-go picnic or party. You can also layer it with extra basil leaves and mozzarella on top for that “wow” factor!
Make Ahead and Storage
Storing Leftovers
Store any leftover Caprese Pesto Pasta Salad in an airtight container in the fridge—it keeps well for up to 2-3 days. The flavors develop even more after a rest, so it’s just as delicious the next day!
Freezing
This salad doesn’t love the freezer—fresh mozzarella and tomatoes tend to get watery and lose their texture after thawing. For best results, enjoy your pasta salad fresh or from the fridge.
Reheating
No need to reheat—Caprese Pesto Pasta Salad is absolutely meant to be enjoyed cold or at room temperature! Just give it a quick toss and, if needed, stir in a bit of extra pesto or olive oil to refresh.
FAQs
-
Can I make Caprese Pesto Pasta Salad ahead of time?
Absolutely! In fact, Caprese Pesto Pasta Salad is even better when the flavors have had time to mingle—make it up to 24 hours ahead and store in the fridge. Just wait to add the fresh basil until right before serving for the brightest flavor and color.
-
What’s the best pasta shape for this salad?
Short, sturdy shapes like fusilli, rotini, or penne are perfect because they soak up pesto and stand up to tossing with all the Caprese goodies. Feel free to pick your favorite!
-
Can I use store-bought pesto?
Definitely! While homemade basil pesto makes for extra-fresh, vibrant flavor, store-bought versions are great for busy days. Just choose a good-quality, refrigerated pesto for the best result.
-
How can I make Caprese Pesto Pasta Salad vegan?
Swap out the baby bocconcini for your favorite vegan mozzarella and use a dairy-free pesto. With just these easy swaps, your salad will be 100% plant-based and still absolutely delicious!
Final Thoughts
Nothing says sunshine like a big bowl of Caprese Pesto Pasta Salad! I hope you’re excited to toss this together for your next picnic, lunch, or festive gathering—it’s easy, crowd-pleasing, and just plain irresistible. Give it a try, and don’t be surprised when everyone comes back for seconds!
Print
Caprese Pesto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Caprese Pasta Salad is a delightful twist on the classic Caprese salad, incorporating pasta for a satisfying meal. With the freshness of cherry tomatoes, creamy bocconcini, and the flavors of basil pesto, this salad is perfect for a quick and tasty lunch or side dish.
Ingredients
Pasta:
- 3 cups dried pasta, like fusilli, rotini or penne (250g / 8.8oz)
Pesto Dressing:
- ½ cup basil pesto, preferably homemade
- 1 tablespoon white balsamic vinegar (notes 1)
- ¼ teaspoon salt or to taste (notes 2)
- ¼ teaspoon ground black pepper
Additional Ingredients:
- 2 cups cherry or grape tomatoes, halved
- 250 g baby bocconcini, halved (baby mozzarella balls / mozzarella pearls) (8.8oz)
- 2 tablespoons toasted pine nuts (notes 1)
- ½ cup, not packed fresh basil leaves (small or roughly chopped)
Instructions
- Cook Pasta: Bring a large saucepan of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and let cool.
- Prepare Salad: In a large bowl, combine pasta, pesto, balsamic vinegar, salt, and pepper. Mix well.
- Add Ingredients: Stir in tomatoes, bocconcini, and pine nuts. Adjust seasoning with salt if needed.
- Chill and Serve: Chill the salad and garnish with fresh basil leaves before serving.
Notes
- White balsamic vinegar can be substituted with regular balsamic vinegar.
- Adjust salt according to taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
