Pesto Caprese Pasta Salad: Fresh & Easy Summer Meal (Print Version)

Fresh Pesto Caprese Pasta Salad combines ripe tomatoes, mozzarella, basil, and pasta with vibrant pesto. A quick, flavorful dish for any occasion.

# Recipe Info:

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

# Ingredients:

→ Pasta & Caprese Core

01 - 8 oz (1/2 lb) short pasta (such as rotini or fusilli)
02 - 1 1/2 cups cherry tomatoes, halved
03 - 8 oz (1/2 lb) fresh mozzarella pearls (bocconcini), halved if larger

→ Vibrant Pesto Infusion

04 - 2 cups fresh basil leaves, packed
05 - 1/4 cup pine nuts
06 - 1/2 cup grated Parmesan cheese
07 - 2 cloves garlic, minced
08 - 1/2 cup extra virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1/2 tsp sea salt
11 - 1/4 tsp black pepper

→ Fresh Accents & Seasoning

12 - 2 tbsp balsamic glaze, for drizzling
13 - 1/4 cup fresh basil leaves, chopped, for garnish

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add 8 oz short pasta (such as rotini or fusilli) and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta thoroughly and rinse with cold water to stop cooking. Set aside to cool completely.
02 - In a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, and 2 cloves minced garlic. Pulse until finely chopped. With the motor running, slowly stream in 1/2 cup extra virgin olive oil until smooth. Season with 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp black pepper. This vibrant pesto is key to our Pesto Caprese Pasta Salad Recipe.
03 - While the pasta cools, prepare the fresh Caprese ingredients. Halve 1 1/2 cups cherry tomatoes. If your 8 oz fresh mozzarella pearls (bocconcini) are larger, halve them as well. This ensures bite-sized pieces for easy eating and even distribution throughout the salad.
04 - In a large mixing bowl, combine the cooled pasta, the freshly prepared pesto, the halved cherry tomatoes, and the mozzarella pearls. Gently toss all ingredients together until the pasta and Caprese components are thoroughly coated with the pesto. Ensure everything is evenly distributed.
05 - For the best Pesto Caprese Pasta Salad Recipe, cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Just before serving, give it another gentle toss and drizzle generously with 2 tbsp balsamic glaze. This adds a beautiful sweet and tangy finish.
06 - Garnish your Pesto Caprese Pasta Salad Recipe with 1/4 cup fresh basil leaves, chopped, for an extra burst of freshness and color. Serve immediately as a delightful main course or a vibrant side dish. Enjoy the fresh, zesty flavors!

# Notes:

01 - For an extra depth of flavor, lightly toast the 1/4 cup pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the pesto.
02 - Leftover Pesto Caprese Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. Add a fresh drizzle of balsamic glaze and basil before serving again.
03 - If you don't have pine nuts, walnuts or almonds can be used as a substitute in the pesto, though the flavor profile will be slightly different.
04 - This salad is fantastic served alongside grilled chicken, fish, or as part of a picnic spread. It's also substantial enough to be a light vegetarian lunch on its own.

# Tools You'll Need:

01 - Large pot
02 - Colander
03 - Large mixing bowl
04 - Food processor or blender
05 - Measuring cups and spoons
06 - Cutting board
07 - Sharp knife

# Nutrition Facts (Per Serving):

Calories: 725 kcal
Total Fat: 49 g
Total Carbohydrate: 50 g
Protein: 24 g

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