This Caprese Pasta Salad takes the classic Caprese and turns it into a bright, fresh pasta salad. Tender pasta tossed with pesto, sweet cherry tomatoes, fresh basil, and mozzarella makes a perfect side for summer barbecues and potlucks.
CAPRESE PASTA SALAD RECIPE
The aroma of pesto is irresistible, and it’s the star of this easy summer pasta salad. Simple ingredients and minimal prep make it an ideal make-ahead side dish.
You can make a fresh basil pesto with pine nuts in a food processor, but a good store-bought pesto works well too.
Halved grape or cherry tomatoes, small fresh mozzarella pearls, shredded basil, and pesto are combined with small, tender pasta—choose any short pasta shape you like.
WHAT KIND OF PASTA DO I USE?
Use any short pasta: orecchiette, farfalle, penne, rigatoni, rotini, ziti, or elbows all work. Pick your favorite shape—the salad is forgiving.
Traditional Caprese layers tomatoes, mozzarella, and basil with a drizzle of balsamic. For this pasta version, a touch of balsamic in the dressing adds brightness without overpowering the pesto. Be cautious: more than about 1/2 teaspoon of traditional dark balsamic can darken the pasta. If you prefer a stronger balsamic flavor, use white balsamic, which won’t change the color.
OTHER CAPRESE RECIPES
- Caprese on a Stick
- Marinated Caprese Salad
- Caprese Steak Salad
OTHER ITALIAN RECIPES
- Unstuffed Shells Casserole
- Chicken Parmesan Meatballs
- One-Pan Baked Ziti Skillet
- Chicken and Spinach Stuffed Shells
- Sausage Baked Ziti
- One-Pan Spinach Artichoke Pasta
- Chicken Broccoli Alfredo
- One-Pan Chicken Parmesan Pasta
Caprese Pesto Pasta Salad
Christy Denney
10
10
4 servings
Ingredients
- 3 cups dry orecchiette or other small pasta (about 4 1/2 cups cooked)
- 1/3 cup pesto (or more to taste)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar (more to taste)
- 1 1/2 cups halved cherry or grape tomatoes
- 1 1/2 cups small fresh mozzarella pearls (or halved ciliegine)
- 6 leaves fresh basil, finely shredded
- (optional) balsamic glaze for drizzling
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8 minutes or according to package directions. Drain and let cool.
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In a large bowl, whisk together pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar. Taste and adjust seasoning; if using traditional dark balsamic, add sparingly to avoid darkening the dressing. White balsamic can be used more liberally.
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Add the cooled pasta and toss to coat evenly. Gently fold in the halved tomatoes, mozzarella pearls, and shredded basil.
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Chill in the refrigerator until ready to serve. If desired, finish with a light drizzle of balsamic glaze before serving.
