Go Back

Pesto Caprese Pasta Salad

A vibrant and satisfying pasta salad combining fresh basil pesto, creamy mozzarella, and ripe tomatoes, perfect for summer picnics and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 8 ounces 8 ounces of your favorite pasta (like fusilli or rotini) Cook until al dente.
Fresh Ingredients
  • 1 cup 1 cup fresh basil pesto Store-bought or homemade.
  • 1 cup 1 cup cherry tomatoes, halved Provides a burst of sweetness.
  • 8 ounces 8 ounces mozzarella balls, ciliegine or bocconcini For creamy texture.
  • 1 tablespoon A drizzle of olive oil Enhances flavors.
  • to taste Salt and pepper For seasoning.
  • 1 handful Fresh basil, chopped For garnish and added freshness.

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the pasta and cook until al dente according to package instructions. Drain and rinse under cold water to stop cooking.
  2. In a large mixing bowl, combine the chilled pasta, fresh basil pesto, cherry tomatoes, and mozzarella balls. Toss gently to ensure every piece is coated.
  3. Drizzle with olive oil and season with salt and pepper. Toss again to taste the flavors.
  4. Add the chopped fresh basil on top just before serving for color and aromatic freshness.
  5. Serve immediately or refrigerate for a while to allow flavors to meld.

Notes

This salad can be prepped ahead of time. Feel free to add grilled chicken for extra protein or use whole grain pasta for a healthier version. Store leftovers in an airtight container in the refrigerator for up to 3 days.