Fresh Pesto Caprese Pasta Salad: A Summer Favorite (Print Version)

Pesto Caprese Pasta Salad: Your simple recipe for fresh flavors! Enjoy basil, ripe tomatoes, and creamy mozzarella in this easy, satisfying dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Pesto Base

01 - 8 oz short pasta (penne, rotini, orecchiette)
02 - 2 cups fresh basil leaves, packed
03 - 1/4 cup pine nuts
04 - 2-3 garlic cloves

→ Caprese Stars

05 - 1 pint cherry tomatoes, halved
06 - 8 oz fresh mozzarella (bocconcini or pearls), halved if large

→ Flavor Boosters & Finishing

07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup extra virgin olive oil, plus more for drizzling
09 - Balsamic glaze, for serving

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. You'll want to salt it generously – like the sea, my grandma used to say! This is where I sometimes forget to add enough salt, and the pasta ends up bland. Cook your penne or rotini according to package directions until it's al dente, that perfect bite. Once it's done, drain it and give it a quick rinse with cold water to stop the cooking and cool it down. We want a chilled Pesto Caprese Pasta Salad, after all!
02 - While the pasta is doing its thing, grab your food processor. Toss in the fresh basil leaves, pine nuts, garlic, and grated Parmesan. Pulse it a few times until it starts to break down. Then, with the processor running, slowly drizzle in that good quality extra virgin olive oil. You want a smooth, vibrant green sauce. I once added too much oil too fast, and it splattered everywhere – total kitchen chaos! Just take it slow, it's worth it.
03 - Now for the pretty parts! Halve your cherry tomatoes. If you're using larger bocconcini mozzarella, you can halve those too, or just leave the pearls whole. The colors here are just so beautiful, honestly, it smells like summer already. This step is super simple, but it’s where all the fresh flavors come alive. Don't worry if your cuts aren't perfectly uniform; it's homemade, not a restaurant!
04 - In a large bowl, toss the cooled, drained pasta with your freshly made pesto. Make sure every piece of pasta is coated in that gorgeous green goodness. Then, gently fold in the halved cherry tomatoes and the fresh mozzarella. I always give it a good stir, but not too vigorously, we don't want to smash those delicate tomatoes and cheese. This is where the magic really starts to happen, seeing all those colors mingle!
05 - Give your Pesto Caprese Pasta Salad a taste. Does it need a little more salt? A crack of black pepper? Trust your instincts here! Sometimes I add a tiny splash more olive oil if it feels a bit dry. Once seasoned to your liking, cover the bowl and pop it in the fridge for at least 30 minutes. This chilling time lets all those amazing flavors really get to know each other and marry beautifully. I didn't expect that first time how much chilling helps!
06 - When you're ready to serve, take the Pesto Caprese Pasta Salad out of the fridge. Give it another gentle stir. Right before serving, drizzle generously with balsamic glaze. You can also add a few extra fresh basil leaves for garnish, just to make it look extra fancy. The final dish should be bright, colorful, and smell absolutely divine – like a picnic in Italy, even if you're just eating it on your couch! It's so satisfying.

# Notes:

01 - Always rinse your cooked pasta with cold water for a cold pasta salad, it stops cooking and prevents stickiness.
02 - Don't skimp on fresh basil for the pesto; it's the star and dried just won't cut it, I learned that the hard way.
03 - Toast your pine nuts lightly before adding them to the pesto for an even deeper, nuttier flavor.
04 - If making ahead, add the balsamic glaze right before serving for the best look and flavor.

# Equipment Needed:

01 - Large pot
02 - colander
03 - food processor
04 - large mixing bowl

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g

Back