Pesto Caprese Pasta Salad is a vibrant, flavor-packed dish that combines tender pasta with creamy mozzarella, juicy tomatoes, fragrant basil, and a luscious pesto-balsamic dressing. This recipe is perfect for picnics, potlucks, or effortless weeknight dinners—you’ll fall in love with every bite!
Why You’ll Love This Recipe
- Summer-Fresh Flavors: Each bite bursts with juicy tomatoes, aromatic basil, and tangy balsamic—truly sunshine in a bowl!
- Perfect for Entertaining: It holds up beautifully for picnics, BBQs, and gatherings, always impressing a hungry crowd.
- Quick & Easy: With just a handful of simple steps and everyday ingredients, this pasta salad comes together in under 30 minutes.
- Customizable: You can swap out pastas, cheeses, or veggies with your favorites—making it your signature dish!
Ingredients You’ll Need
The magic of Pesto Caprese Pasta Salad is in its simplicity! Each ingredient shines, creating a fresh, irresistible blend of flavors and textures that come together for a colorful, crowd-pleasing salad.
- Pasta (1 pound, cavatappi, fusilli, orecchiette, or shells): Choose a shape that captures the dressing and holds up to the mix-ins.
- Small pearl mozzarella (8 ounces): These creamy bites deliver classic Caprese charm and add satisfying richness.
- Cherry tomatoes (2 cups, halved): Sweet, juicy, and bursting with color, they balance the savory notes of pesto.
- Red onion (1/2 cup, finely diced): Adds a subtle crunch and a touch of sharpness that brightens the whole salad.
- Fresh basil leaves (1/2 cup, chiffonade): The fragrant, peppery green ribbons take the dish from good to unforgettable.
- Basil pesto (2/3 cup): The heart and soul of the salad, delivering herbaceous, garlicky depth—use homemade or high-quality store-bought!
- Mayonnaise (1/3 cup): Helps the dressing turn creamy and cling to every spiral of pasta for extra lusciousness.
- Balsamic vinegar (1/4 cup): Offers sweet acidity and brings the whole flavor party together.
- Fresh ground black pepper and salt: These finishing touches highlight all the beautiful flavors.
Variations
One of the most delightful things about Pesto Caprese Pasta Salad is how easy it is to mix things up based on what you love or already have at home. Here are a few tasty ways to make it your own!
- Add Grilled Chicken: For extra protein, toss in shredded rotisserie chicken or grilled breast slices—perfect for making it a main course.
- Swap in Different Cheese: Use small cubes of smoked mozzarella or crumbled feta for a fun twist on the Caprese concept.
- Go Gluten-Free: Use your favorite gluten-free pasta to keep it inclusive for all guests.
- Extra Veggies: Try sun-dried tomatoes, roasted red peppers, or baby spinach for even more color and nutrition.
- Vegan Version: Substitute vegan mayonnaise and a plant-based mozzarella for a dairy-free delight.
How to Make Pesto Caprese Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a large pot of well-salted water to a boil. Add your pasta shape of choice and cook until it’s perfectly al dente—think just-firm-enough to hold its bite! Drain the pasta in a colander and immediately rinse with cold water to stop the cooking and help everything chill out for a salad-friendly temperature. Let it drain really well so your salad doesn’t get soggy.
Step 2: Prep the Veggies & Basil
While the pasta cools off, halve the cherry tomatoes, finely dice your red onion, and chiffonade the fresh basil—stack the leaves, roll them up, and slice into gorgeous strips. These prep steps only take a minute but totally amp up the salad’s freshness and color appeal.
Step 3: Whisk the Pesto Dressing
In a small mixing bowl, whisk together the basil pesto, creamy mayonnaise, and sweet-tangy balsamic vinegar. This green-gold elixir wants to be smooth and pourable, so keep whisking until it’s totally blended. You’ll want every pasta twist bathed in this goodness!
Step 4: Assemble Your Salad
In a big serving bowl, add the cooled pasta, halved cherry tomatoes, red onion, basil, pearl mozzarella, and that vibrant pesto dressing. Toss everything together gently but thoroughly—you want the dressing and flavors to coat every nook and cranny. Taste and sprinkle in freshly cracked black pepper (and salt, if needed) to make the flavors pop.
Pro Tips for Making Pesto Caprese Pasta Salad
- Al Dente Advantage: Cooking pasta just until al dente (not too soft!) makes sure it doesn’t get mushy after soaking up the dressing.
- Moisture Matters: After rinsing, toss the pasta in a clean kitchen towel or let it sit a few minutes to ensure it’s as dry as possible before dressing—it really helps flavors cling!
- Herb Highlight: Wait to add the basil until just before serving for the brightest green color and freshest aroma.
- Flavor Boost: Try a teaspoon of lemon zest in the dressing to heighten the herbaceous notes of the pesto and basil.
How to Serve Pesto Caprese Pasta Salad
Garnishes
Give your Pesto Caprese Pasta Salad a final flourish with extra fresh basil ribbons, a light drizzle of good-quality olive oil, or even a sprinkle of flaky sea salt. For an extra pop, add a few halved cherry tomatoes or a shaving of Parmesan on top right before serving!
Side Dishes
This salad pairs perfectly with grilled chicken, shrimp skewers, or even a simple green salad. For a light lunch, serve alongside crusty ciabatta bread or a bowl of fresh summer fruit.
Creative Ways to Present
Spoon Pesto Caprese Pasta Salad into mason jars for fun picnic servings, or pile it onto a large platter for a rustic, family-style feel. You can also fill mini cups for party appetizers or top crostini with a scoop of salad for chic finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Caprese Pasta Salad will easily last 3-4 days in the refrigerator when stored in an airtight container. Just give it a quick toss before serving to redistribute the dressing and flavors.
Freezing
While you technically can freeze pasta salad, the texture of the mozzarella, tomatoes, and basil can suffer after thawing. For best results, enjoy this salad fresh from the fridge—it’s what makes it so irresistible!
Reheating
Pesto Caprese Pasta Salad is best served chilled or at room temperature—no reheating required. If you’d like a slightly warmer salad, just let it sit out for 15 minutes before serving.
FAQs
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Can I make Pesto Caprese Pasta Salad the night before?
Absolutely! In fact, letting the salad rest overnight allows the flavors to meld beautifully. For the greenest basil, add some fresh right before serving.
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What’s the best pasta shape for Pesto Caprese Pasta Salad?
Cavatappi, fusilli, orecchiette, and shells are all outstanding options because they catch the creamy dressing and support the mix-ins. Feel free to use your favorite short pasta!
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Can I use store-bought pesto or does it have to be homemade?
Both will work! Opt for high-quality refrigerated pesto if you’re buying—not the shelf-stable kind. But if you have homemade, absolutely use it for unbeatable fresh flavor.
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Is mayonnaise essential in the dressing?
The mayo isn’t strictly necessary, but it does add creaminess and helps the dressing stick to the pasta. You can skip it or substitute with plain Greek yogurt if you prefer.
Final Thoughts
If you’re looking for a pasta salad that’s both crowd-pleasing and downright addictive, give Pesto Caprese Pasta Salad a try! I can’t wait to hear how you make it your own—don’t forget to savor every last herby, tangy, colorful forkful.
Print
Pesto Caprese Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 26 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Caprese Pasta Salad is a refreshing twist on the classic Caprese salad, combining pasta with fresh mozzarella, cherry tomatoes, red onion, and a flavorful basil pesto dressing.
Ingredients
Pasta:
- 1 pound pasta (cavatappi, fusilli, orecchietta, shell)
Salad:
- 8 ounces small pearl mozzarella
- 2 cups cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 1/2 cup basil leaves, chiffonade
Dressing:
- 2/3 cup basil pesto
- 1/3 cup mayonnaise
- 1/4 cup balsamic vinegar
- Fresh ground black pepper, to taste
Instructions
- Cook Pasta: Boil water, add salt, cook pasta until al dente. Drain and rinse with cold water.
- Prep Vegetables: Cut tomatoes, dice onion, and chiffonade basil.
- Make Dressing: Combine pesto, mayonnaise, and balsamic vinegar. Whisk together.
- Assemble Salad: In a large bowl, mix pasta, tomatoes, onion, basil, mozzarella, and dressing. Season with pepper and salt.
Notes
- This salad is best served chilled.
- You can add grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
