Pesto Caprese Pasta Salad

There’s something incredibly comforting about the sound of boiling pasta water in the kitchen on a sun-drenched afternoon. It’s the kind of everyday music that reminds me of my grandmother’s home during summer visits—when tomatoes were ripest, basil filled the air with its peppery sweetness, and everything slowed down just enough to savor the season. That’s where my love for Pesto Caprese Pasta Salad was born—not just a dish, but a memory on a plate.

Originating from the sunlit Mediterranean coast of Italy, the Caprese salad has always been a celebration of simplicity: creamy mozzarella, juicy tomatoes, and fragrant basil leaves. Add to that the herby richness of pesto and the heartiness of pasta, and you’ve got a dish that’s both rooted in tradition and delightfully modern. Whether you’re preparing it for a backyard picnic, a weeknight dinner, or a potluck with friends, this salad brings a slice of Italian summer wherever you are.

This isn’t just a salad—it’s an experience. The vibrant colors mirror a summer garden in full bloom, and each bite tastes like sunshine. It’s the kind of recipe that becomes part of your story, passed from one joyful table to the next.

Why You’ll Love This Recipe:

• Perfectly Balanced: The creaminess of mozzarella complements the sharpness of pesto and the brightness of fresh tomatoes.
• Easy to Prepare: Minimal cooking time makes this a go-to dish for hot days or busy nights.
• Picnic-Friendly: Travels well and tastes even better after the flavors meld together.
• Crowd-Pleaser: Its visual appeal and rich flavors make it a favorite at gatherings.
• Versatile and Customizable: Add grilled lamb, roasted veggies, or switch up the pasta shapes based on what you have on hand.

INGREDIENTS YOU’LL NEED:

For the Pasta Salad:

• 12 oz short pasta (such as penne, fusilli, or farfalle)
• 1½ cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
• ¼ cup fresh basil leaves, torn

For the Homemade Pesto:

• 1 cup fresh basil leaves
• ⅓ cup grated Parmesan cheese
• ⅓ cup extra virgin olive oil
• 2 tablespoons pine nuts (or walnuts)
• 1 clove garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ a lemon (optional, for brightness)

How to Make Pesto Caprese Pasta Salad

A Fresh Twist on a Classic Dish

Cooking this pasta salad feels like an ode to summer. The ingredients come together quickly, but every step is a sensory joy—from the smell of basil to the vibrant colors in the bowl.

STEP-BY-STEP INSTRUCTIONS:

1. Cook the Pasta
   Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente—firm but tender to the bite. Drain and rinse under cold water to stop the cooking process, then set aside to cool.
2. Make the Pesto
   In a blender or food processor, combine the fresh basil leaves, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth and creamy. You can adjust the texture by adding a splash of olive oil or water if needed. Add lemon juice if you prefer a brighter flavor.

1. Assemble the Salad
   In a large bowl, toss the cooled pasta with the fresh pesto until evenly coated. Add the halved cherry tomatoes and mozzarella balls. Gently stir to combine everything without crushing the tomatoes.
2. Garnish and Serve
   Top with torn basil leaves for an extra burst of freshness. Let the salad sit for 15 minutes so the flavors can mingle. Serve it slightly chilled or at room temperature for the best experience.

Helpful Tips:

• Pasta Types: Stick with short pasta varieties that can hold the dressing well.
• Nuts in Pesto: If pine nuts are too pricey, walnuts are a tasty and affordable alternative.
• Add Some Protein: Try grilled lamb chunks or sliced beef sausage to make it a more filling meal.
• Make It Ahead: This salad is perfect for prepping the night before—just store the dressing separately and toss before serving.
• Serving Size Flexibility: Easily double the recipe for large gatherings or meal prep.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boil, Blend
• Cuisine: Italian
• Diet: Vegetarian

NOTES:

• This salad is best when enjoyed the same day, but keeps well in the fridge.
• Toss in extra basil right before serving to refresh the flavors.
• Perfect side for grilled meats, or as a light vegetarian main.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 380
• Protein: 12g
• Carbohydrates: 41g
• Fat: 22g
• Fiber: 2g
• Sugar: 3g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! Make the pasta and pesto the day before. Store them separately and combine right before serving.

Can I use store-bought pesto?
You can, but homemade pesto makes all the difference in flavor and freshness.

What protein works best with this salad?
Grilled lamb, turkey ham, or beef sausage are excellent additions for a heartier version.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If it looks a bit dry, just toss it with a spoonful of olive oil before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Pesto Chicken Salad: A Creamy, Herb-Packed Favorite for Any Season
• Southern Potato Salad
• Mexican Street Corn Coleslaw
• Guy Fieri Macaroni Salad: A Flavor-Packed Twist on a Classic

CONCLUSION:

Pesto Caprese Pasta Salad is a bowl full of summer—fresh, vibrant, and deeply satisfying. With minimal effort, you’ll have a dish that’s rich in flavor and tradition. Whether you’re planning a picnic, prepping meals for the week, or simply craving something light but flavorful, this salad hits all the right notes. Once you try it, it might just become your new warm-weather favorite.

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