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
Scale
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.
