Pesto Caprese Pasta Salad

Why Make This Recipe

Pesto Caprese Pasta Salad is a delightful dish that brings together fresh ingredients, vibrant flavors, and a touch of elegance. It’s perfect for summer gatherings, picnics, or a light lunch. This salad not only pleases the palate but also fills your plate with colorful and healthy elements. With its combination of creamy mozzarella, juicy cherry tomatoes, and aromatic basil, this salad is both refreshing and satisfying.

How to Make Pesto Caprese Pasta Salad

Ingredients:

• 1 1/2 cups fresh basil leaves (loosely packed)
• 1/3 cup pine nuts (or sliced almonds)
• 2 small cloves of garlic (minced)
• 2 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 2 tablespoons shredded parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil
• 1 lb pasta (orecchiette, rotini, or your favorite gluten-free pasta)
• 1 1/2 lbs cherry tomatoes (sliced or cut in half)
• 10 ounces small mozzarella cheese balls (or a whole log cut into bite-size pieces)
• 1/4 cup shredded parmesan cheese
• A handful of fresh basil leaves (to use as garnish)
• Salt & pepper to taste

Directions:

1. Cook the pasta according to package instructions; drain and set aside.
2. In a food processor, combine basil leaves, pine nuts, garlic, white wine vinegar, lemon juice, parmesan cheese, salt, and pepper. Blend until smooth.
3. Slowly add olive oil while the processor is running until fully incorporated.
4. In a large bowl, combine cooked pasta, cherry tomatoes, and mozzarella cheese.
5. Pour pesto over the pasta and toss to combine.
6. Adjust seasoning with salt and pepper to taste.
7. Garnish with fresh basil leaves and additional parmesan cheese if desired.
8. Serve chilled or at room temperature.

How to Serve Pesto Caprese Pasta Salad

Pesto Caprese Pasta Salad can be served as a main dish or a side dish. For a picnic or gathering, it’s great to place it in a large bowl and let guests serve themselves. You can also pack individual portions in containers for lunch. Either way, this salad is best enjoyed chilled or at room temperature, making it a versatile dish for any occasion.

How to Store Pesto Caprese Pasta Salad

To store leftovers, place the pasta salad in an airtight container and keep it in the refrigerator. It should stay fresh for about 3 days. If possible, avoid adding the additional parmesan cheese and basil garnish until serving to keep the flavors vibrant.

Tips to Make Pesto Caprese Pasta Salad

• Use fresh ingredients for the best flavor—look for ripe tomatoes and high-quality mozzarella.
• Feel free to adjust the amount of garlic in the pesto to suit your taste.
• If you’re making this salad for a crowd, you can easily double the recipe.
• For a gluten-free option, choose gluten-free pasta.

Variation

You can customize this salad in many ways. Add grilled chicken or shrimp for extra protein, or toss in other vegetables such as bell peppers or spinach for added color and nutrients. You can also swap out the pine nuts for walnuts or pecans if preferred.

FAQs

What type of pasta works best for this salad?
You can use any pasta you like, but short shapes like orecchiette or rotini hold the pesto and other ingredients well.

Can I make the pesto ahead of time?
Yes! You can prepare the pesto a day in advance. Just store it in an airtight container in the refrigerator and stir it well before using.

How long does the pasta salad last in the fridge?
The salad can last up to 3 days in the refrigerator, but it’s best to eat it within 1 or 2 days for the freshest taste.

Pesto Caprese Pasta Salad

A delightful and refreshing pasta salad bringing together fresh basil, mozzarella, cherry tomatoes, and a homemade pesto dressing, perfect for summer gatherings or light lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Italian, Mediterranean

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the Pesto

• 1.5 cups fresh basil leaves, loosely packed Use fresh for the best flavor.
• 1/3 cup pine nuts (or sliced almonds) Can substitute with walnuts or pecans.
• 2 cloves garlic, minced Adjust amount to taste.
• 2 tablespoons white wine vinegar
• 3 tablespoons lemon juice Freshly squeezed is best.
• 2 tablespoons shredded parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil

For the Salad

• 1 lb pasta (orecchiette, rotini, or gluten-free) Choose your preferred shape.
• 1.5 lbs cherry tomatoes, sliced or halved Ripe tomatoes add flavor.
• 10 ounces small mozzarella cheese balls, or cut from a log Bite-sized pieces work best.
• 1/4 cup shredded parmesan cheese, for garnish Optional.
• 1 handful fresh basil leaves, for garnish Use whole leaves for presentation.
• Salt & pepper to taste

Instructions

 

Preparation

• Cook the pasta according to package instructions; drain and set aside.
• In a food processor, combine basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and pepper. Blend until smooth.
• Slowly add olive oil while the processor is running until fully incorporated.

Assembly

• In a large bowl, combine cooked pasta, cherry tomatoes, and mozzarella cheese.
• Pour pesto over the pasta and toss to combine.
• Adjust seasoning with salt and pepper to taste.
• Garnish with fresh basil leaves and additional parmesan cheese if desired.
• Serve chilled or at room temperature.

Notes

Best to enjoy within 1-2 days for optimal freshness. Store in an airtight container in the refrigerator for up to 3 days. Avoid adding additional cheese and basil until serving to keep flavors vibrant.

Keyword Caprese, Fresh Ingredients, Pasta salad, Pesto, Summer Recipes