Pesto Caprese Pasta Salad

This Pesto Caprese Pasta Salad is my go—to for summer picnics and those nights when you want fresh flavor without spending forever in the kitchen. It marries juicy tomatoes, creamy mozzarella, and vibrant basil pesto with perfectly cooked pasta — it is always the first bowl empty when I bring it to gatherings.

I threw this together for a backyard birthday and it was such a hit that everyone wanted the recipe. Even on hot days it feels light and satisfying.

Ingredients

• Short pasta like fusilli or penne: Gives the dressing plenty of nooks to cling to Choose pasta made with durum wheat for the best chew
• Cherry tomatoes: Adds sweetness and juiciness Look for ones that are firm and glossy
• Fresh mozzarella balls or diced mozzarella: Creamy bite size cheese that balances the pesto Go for whole milk mozzarella packed in water
• Fresh basil leaves: Adds signature herbal fragrance and beautiful green color Only use leaves that are bright and not wilting
• Parmesan cheese: Brings savory saltiness Freshly grated is best for flavor and melting
• Extra virgin olive oil: Makes the pesto rich and smooth Choose an olive oil that tastes fruity and peppery
• Pine nuts: Add subtle butteriness and depth Toast lightly for even more flavor
• Garlic: One clove is plenty for a little kick Use firm plump cloves for best taste
• Salt: Essential for seasoning both the pesto and pasta Use a mineral sea salt if possible
• Black pepper: Lends mild spice and contrast Use freshly cracked for aroma
• Lemon juice: Brightens the dressing and balances the richness Only use freshly squeezed lemon

Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Cook pasta according to package directions until just al dente Drain and rinse under cold water to stop the cooking and set aside to cool completely

Make the Pesto:

In a food processor or blender combine one cup basil Parmesan olive oil pine nuts garlic salt and pepper Blend until totally smooth scraping the sides down as needed If your pesto is stiff add a splash of water or another drizzle of olive oil Taste and adjust seasoning with more salt pepper or lemon juice for brightness

Toss Pasta with Pesto:

In a big mixing bowl add the cooled pasta Pour the pesto dressing over and toss gently with a spatula until every piece is well coated

Add Tomatoes and Mozzarella:

Fold in the halved cherry tomatoes and mozzarella balls Mix just enough to distribute without breaking apart the cheese

Finish and Rest:

Scatter the torn basil leaves over the top Let the salad sit for about fifteen minutes before serving so the flavors absorb

Serve:

Enjoy chilled or at room temperature for the freshest taste

I absolutely love using big handfuls of basil for homemade pesto The fragrance always reminds me of walking through the garden with my grandmother who grew her own basil every summer

Storage Tips

Keep Pesto Caprese Pasta Salad chilled in an airtight container in the fridge It tastes even better after a few hours as the flavors blend If it feels a bit dry after sitting add a splash of olive oil and toss again before serving

Ingredient Substitutions

If you cannot find pine nuts try roasted almonds or walnuts instead For a dairy free version skip the cheese and use nutritional yeast in your pesto Gluten free pasta works wonderfully here too

Serving Suggestions

This salad pairs perfectly with grilled chicken or shrimp and can stand alone as a lunch on its own A big bowl at a potluck or picnic will disappear quickly Try serving with toasted sourdough for a complete meal

Cultural and Seasonal Notes

Caprese salad is a classic Italian dish celebrated for its simplicity and fresh ingredients Turning it into a pasta salad makes it even more versatile Use peak season tomatoes and basil in late summer for unbeatable flavor

Seasonal Adaptations

Substitute sun dried tomatoes in winter months Add arugula for a peppery twist in spring Swap in fresh peas or asparagus tips in early summer

The flavors only get better as this salad rests Serve it up at your next gathering and watch it disappear fast

Recipe FAQs

→ What type of pasta works best?

Short shapes like penne, fusilli, or farfalle hold the pesto and mix-ins well, ensuring flavor in every bite.

→ Can I use store-bought pesto?

Yes, but homemade pesto brings fresher, more vibrant flavor. Store-bought is convenient if short on time.

→ Is it best served cold or at room temperature?

Both work well, but allowing the salad to sit and meld at room temperature enhances the flavors.

→ How do I keep mozzarella fresh?

Use fresh mozzarella stored in its liquid, add just before serving to maintain a creamy, smooth texture.

→ Can I substitute pine nuts?

Walnuts make a great alternative and offer a slightly earthier flavor while keeping the creamy consistency.