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Pesto Caprese Pasta Salad

A vibrant and fresh pasta salad with basil pesto, cherry tomatoes, and mozzarella, perfect for warm days and gatherings.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pesto
  • 1 1/2 cups fresh basil leaves Use fresh for best flavor.
  • 1/3 cup pine nuts
  • 2 small cloves garlic
  • 2 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons shredded parmesan cheese
  • 1/2 teaspoon kosher salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1/3 cup extra virgin olive oil Use high-quality oil.
For the Salad
  • 1 lb pasta (orecchiette, rotini, or gluten-free pasta) Any pasta that holds up well.
  • 1 1/2 lbs cherry tomatoes Halved or whole based on preference.
  • 10 ounces small mozzarella cheese balls Can substitute with larger mozzarella.
  • 1/4 cup shredded parmesan cheese For garnish.
  • 1 handful fresh basil leaves For garnish.
  • to taste salt & pepper To season the salad as desired.

Method
 

Preparation
  1. Cook the pasta according to the package instructions. Drain and set aside.
  2. In a food processor, mix the basil leaves, pine nuts, garlic, white wine vinegar, lemon juice, parmesan cheese, salt, and pepper. Blend until smooth.
  3. Slowly add the olive oil while the processor is running until fully mixed.
Mixing
  1. In a large bowl, combine the cooked pasta, cherry tomatoes, and mozzarella cheese.
  2. Pour the pesto over the pasta and mix well to combine.
  3. Adjust the seasoning with salt and pepper to your liking.
  4. Garnish with fresh basil leaves and extra parmesan cheese if desired.
  5. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Drizzle with olive oil if the pasta seems dry after storing.