If you’re searching for a vibrant, fresh, and utterly delicious summer dish to impress your friends or brighten up a family meal, this Caprese Pesto Pasta Salad Recipe is an absolute winner. Combining the bright flavors of juicy cherry tomatoes, creamy mozzarella, fragrant basil pesto, and a zingy balsamic vinaigrette, this salad feels like sunshine on a plate. It’s easy to throw together, refreshingly light, yet satisfying enough to be a centerpiece dish or a standout side. This recipe effortlessly balances herbaceous, tangy, and comforting notes that will keep everyone coming back for more.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each playing a key role in creating the perfect balance of flavors, textures, and colors. From the tender rotini pasta to the creamy mozzarella and bright basil, every component is thoughtfully chosen to bring an explosion of freshness to your palate.
- Rotini pasta (16 oz): Its spirals perfectly trap pesto, dressing, and bits of cheese for every bite packed with flavor.
- Basil pesto (½ cup): This aromatic sauce infuses the dish with herbal richness and a touch of nuttiness.
- Cherry tomatoes (1 pound, halved): Sweet and juicy, they add vibrant color and a refreshing bite.
- Small mozzarella balls (8 oz, halved): Creamy and mild, these little balls of goodness bring that classic Caprese creaminess.
- Parmesan shavings (½ cup, optional): Adds a salty, nutty kick that deepens the flavors.
- Fresh basil (½ cup, finely shredded): More basil means more herbal brightness to make every bite sing.
- Balsamic vinaigrette (1 cup): A tangy drizzle that ties all the flavors together with just the right zing.
How to Make Caprese Pesto Pasta Salad Recipe
Step 1: Cook the pasta perfectly
Start by bringing a large pot of salted water to a roar. Boil your rotini pasta just until al-dente, meaning it should be tender but still with a slight bite to prevent mushiness. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and remove extra starch. This trick keeps your salad from clumping and ensures that the pasta stays beautifully separated when tossed with the pesto.
Step 2: Mix pasta with basil pesto
Once your pasta is drained really well, transfer it into a roomy salad bowl. Spoon in the basil pesto and stir everything gently but thoroughly to coat every spiral with that gorgeous green sauce. This step is where the magic begins, as the pesto provides a concentrated burst of flavor that will carry the whole dish.
Step 3: Add fresh tomatoes, mozzarella, and basil
Next, toss in the halved cherry tomatoes, the small mozzarella balls, and the finely shredded fresh basil. These ingredients add vibrant color, creaminess, and fragrant brightness. If you’re using Parmesan shavings, sprinkle them in now for that extra savory complexity.
Step 4: Dress the salad
Pour in just enough balsamic vinaigrette to coat all of the ingredients evenly. You might not need the entire cup right away, so keep any leftover dressing in the fridge for later. This vinaigrette brings a delicious tang that complements the creamy mozzarella and sweet tomatoes beautifully.
Step 5: Chill and combine flavors
Cover the salad and let it chill in the refrigerator for at least an hour, or up to overnight if you have the time. Chilling helps the pasta and veggies soak up all the flavors, melding everything into one harmonious dish. Give it a gentle toss before serving, adding more dressing if it seems a little dry from soaking up all the deliciousness.
How to Serve Caprese Pesto Pasta Salad Recipe
Garnishes
To elevate your presentation, sprinkle some extra freshly shredded basil or Parmesan shavings on top just before serving. A light drizzle of balsamic glaze can also add a glossy finish and a beautiful contrast in color and flavor, impressing guests and adding a sweet tang.
Side Dishes
This salad stands wonderfully on its own but also pairs beautifully with grilled chicken, garlic bread, or a simple mixed green salad. The lightness of the Caprese pesto pasta salad recipe complements hearty proteins and fresh vegetables alike, making it versatile for any meal.
Creative Ways to Present
For an eye-catching twist, serve this pasta salad in hollowed-out tomatoes or small lettuce cups for individual servings. You can also layer it in a clear glass bowl or trifle dish for a colorful, layered effect that showcases all those vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Store leftover Caprese Pesto Pasta Salad in an airtight container in the refrigerator for up to three days. It’s best to keep any extra dressing separate and add more just before serving to keep the pasta from getting too soggy.
Freezing
Because of the fresh tomatoes and delicate mozzarella, freezing this salad is not recommended. The texture of the cheese and tomatoes can suffer after thawing, making the salad less enjoyable.
Reheating
This salad is ideally served cold or at room temperature. If you prefer it slightly warmer, let it sit out of the fridge for about 15-20 minutes before serving or give it a gentle stir with some fresh dressing mixed in. Avoid microwaving as it can melt the cheese and alter the fresh flavors.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini works great because of its spirals that catch the pesto and dressing perfectly, penne, fusilli, or farfalle also work well. Just be sure to cook it al-dente for the best texture.
Is basil pesto essential, or can I substitute it?
Basil pesto is the heart of this salad’s flavor profile, but you can experiment with sun-dried tomato pesto or even a light olive oil and garlic mixture. Just keep in mind that each will change the taste in unique and delicious ways.
Can I make this salad vegan?
Yes! Simply swap out the mozzarella balls for vegan cheese alternatives or omit them entirely, and use a vegan parmesan substitute or nutritional yeast. Double-check your pesto and vinaigrette to ensure they’re vegan-friendly.
How far in advance can I prepare the salad?
This salad actually benefits from sitting a while to blend flavors, so preparing it a few hours to a day in advance is perfect. Just remember to keep extra dressing on hand and toss everything well before serving.
What’s the best way to keep the pasta from sticking?
Rinsing the cooked pasta under cold water to remove excess starch is key. This step cools the pasta and prevents it from sticking together, which is especially important when making a cold pasta salad like this one.
Final Thoughts
This Caprese Pesto Pasta Salad Recipe is one of those dishes where simplicity meets extraordinary flavor, making it an instant favorite for gatherings, potlucks, or a bright addition to your weeknight dinners. Its fresh ingredients and irresistible combo of creamy, tangy, and herby notes make it a joy to prepare and devour. Give it a try—you might just discover your new go-to pasta salad that everyone will ask you to bring back again and again.
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Caprese Pesto Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Caprese Pesto Pasta Salad is a vibrant and refreshing dish featuring al dente rotini pasta tossed with aromatic basil pesto, juicy cherry tomatoes, creamy mozzarella balls, fresh basil, and optional Parmesan shavings. Finished with a balsamic vinaigrette, it’s the perfect make-ahead salad for picnics, potlucks, or light meals, combining classic Caprese flavors with Italian flair.
Ingredients
Pasta and Dressing
- 1 (16-oz) box rotini pasta
- ½ cup basil pesto (or to taste)
- 1 cup balsamic vinaigrette (store-bought or homemade)
Salad Components
- 1 pound cherry tomatoes, halved
- 1 (8-oz) container small mozzarella balls, halved (optional: use 2 containers if you prefer more cheese)
- ½ cup parmesan shavings (optional but very delicious!)
- ½ cup finely shredded fresh basil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until just al dente, meaning it is cooked yet still retains a slight bite. Drain the pasta and rinse under cold water to remove excess starch, which prevents the pasta from sticking and becoming mushy. Drain well.
- Toss pasta with pesto: Transfer the drained pasta to a large salad bowl. Stir in the basil pesto thoroughly to evenly coat the pasta with fragrant herb flavor.
- Add salad ingredients: Add the halved cherry tomatoes, halved mozzarella balls, parmesan shavings if using, and shredded fresh basil to the bowl. Toss gently to combine all the ingredients evenly.
- Dress the salad: Pour enough balsamic vinaigrette over the salad to coat everything nicely. You may have extra dressing left over—refrigerate it for later use. Toss the salad again to distribute the dressing thoroughly.
- Chill and serve: Cover the salad and refrigerate for at least one hour, or up to overnight, allowing the flavors to meld. Before serving, toss the salad once more and add additional dressing if needed because the pasta absorbs the dressing as it sits, which can cause the salad to dry out.
Notes
- Allowing the pasta to cool completely before adding pesto prevents wilting of fresh herbs and cheese.
- Rinsing pasta after cooking not only stops the cooking process but reduces starch for a lighter salad texture.
- Make the balsamic vinaigrette from scratch using olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper for best flavor.
- Extra dressing can be stored refrigerated for up to 5 days.
- This salad is best served chilled but can be served at room temperature too.
