Pesto Caprese Pasta Salad (Easy 30-Min Recipe)

Why Should You Make This Recipe?

No more stressful grocery store runs when you make this easy dish. Pasta salad with pesto and mozzarella is a tasty yet effortless dish you can whip up in no time and for any occasion.

This quick recipe is easy enough for even beginner chefs to prepare. Plus, you can serve it at room temperature, warm, or as a cold Caprese pasta salad for maximum flexibility.
Basil pesto pasta salad makes an irresistible side dish for grilled meat and veggies. You could even have it by itself for a satisfying yet simple lunch.
If you need a potluck-ready recipe, you can easily make this cold pesto salad for a crowd. Whether you need a pasta salad for a baby shower, summer barbecues, or weeknight get-togethers, these Caprese flavors will be a big hit.

orecchiette caprese pasta salad with pesto in a serving plate with a spoon on the side

Table of Contents show

Ingredients

For this pasta pesto salad recipe, gather pasta, cherry tomatoes, mozzarella cheese pearls, shredded parmesan cheese, fresh basil leaves, kosher salt, and ground black pepper.

To make the Pesto Dressing, you’ll need basil leaves, pine nuts, minced garlic, white wine vinegar, fresh lemon juice, parmesan cheese, kosher salt, black pepper, and extra virgin olive oil.

Helpful Notes & Substitutions

Pesto: You can make homemade basil pesto vinaigrette or you can use store-bought pesto for a simplified version. If you prefer to use a storebought brand, simply mix ½ cup prepared pesto with ¼ cup white wine vinegar and ¼ cup parmesan cheese to turn it into a salad dressing.
Tomatoes: I suggest using grape tomatoes for this cold pasta salad, but any fresh tomatoes or heirloom tomatoes will also work, as long as you chop them up.
Mozzarella: I make this pasta salad with mozzarella balls (aka mozzarella pearls). However, you could also buy a package of fresh mozzarella cheese and cut it into small pieces. You could also use burrata cheese (as I did in this Burrata Caprese recipe) if you want to make it even more creamy. No matter what kind of mozzarella you use, make sure it’s fresh.
Pasta: I use orecchiette pasta for this recipe, but virtually any pasta will work—including spaghetti, orzo, rotini pasta, and gluten-free pasta options such as quinoa pasta and brown rice pasta. Other fan-favorite options include pesto macaroni salad and rotini pesto pasta salad.
Black olives: If desired, you can add a layer of saltiness to your pesto pasta salad recipe by adding black olives or chopped kalamata olives. The Mediterranean feel of this variation is as delectable as my Orzo Shrimp Salad.
Balsamic glaze: It is optional but if you want to continue with the Italian flavors, follow the traditional Caprese salad recipe and finish it off with a drizzle of balsamic reduction.

How to Make This Recipe

This cold pasta pesto salad comes together in a cinch. With only simple ingredients, you’ll be able to sample this summer dish in fewer than 10 steps.

Make the Pesto Salad Dressing

Prepare the Caprese pasta salad pesto: Place basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt, and pepper into the bowl of a food processor. Give the ingredients a rough chop (4-5 pulses).
Add the olive oil: Turn your food processor on and drizzle the olive oil through the tube. Stop the machine and scrape the bowl 1-2 times until the vinaigrette becomes creamy.

Make the Pasta Salad

a collage of images showing how to make pesto caprese pasta salad

Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Reserve one cup of the pasta water. Place the now-cooked pasta in a large serving bowl.
Assemble the salad: Add the fresh mozzarella balls and tomatoes to the large bowl with the cooked pasta.
Dress the salad: Drizzle your salad with the prepared pesto sauce and toss the mixture until fully coated.
Season: Sprinkle your salad with parmesan cheese and add any necessary extra seasoning.
Serve: Garnish your dish with fresh basil leaves, and serve while still warm.

How to Store

This recipe for pesto pasta salad is a must-have for easy meal prep. Whether you prepare this dish in advance or store leftovers for later, cut your assembly time in half with these simple tips.

Make ahead: To make this pesto mozzarella pasta ahead of time, chop up the tomatoes and prepare the pesto. Store them in separate airtight containers in the fridge for up to a couple of days. Then, cook your pasta just before you’re ready to eat, assemble the salad, and serve in a large salad bowl.
Storage: Pesto pasta will stay fresh in an airtight container for up to 4 days.
Freezing: Though possible, I don’t recommend freezing this pasta salad recipe. The pasta will lose its texture and not taste as great when thawed.

How to Serve

Herby and light, this easy pesto pasta salad can be served in countless ways. You’ll adore this recipe as a perfect side dish, a light lunch, or even a full meal.

Side dish with grilled food: This creamy pesto pasta side dish recipe makes the ultimate pair with all your fresh-from-the-grill favorites. You won’t be able to put down your fork when you taste this recipe alongside my Grilled Shrimp and Shrimp Kabobs.
Light lunch with a green salad: Few lunch recipes are as simple, satisfying, or fresh as this healthy pairing. Serve this cold pasta with pesto as the main course with Asparagus Salad or Spring Mix Salad for an unbeatable lunch combo.
Top it off with chicken breasts: Want to turn your mozzarella pesto pasta salad into a nutritious and filling meal? Top it off with my Oven-Baked Chicken Breast or leftover Baked Chicken Parm and voila! Skip the hassle of weeknight meal prep with this easy main dish.

Expert Tips

Five-star eats aren’t just for professional chefs. Now you can make this pesto pasta side dish perfect every time with a handful of pro tips.

Season the pasta water well: Want to give your pasta great flavor? Salt is the answer! Your pasta water should taste like ocean saltwater when cooking.
Cook the pasta al dente: I suggest cooking your pasta al dente—usually 11-12 minutes—to give your pesto salad the ideal texture.
Multiply the recipe: This pasta Caprese salad recipe is a godsend when you’re cooking for a crowd. Simply multiply the recipe as many times as necessary to serve your guests.
Additional salt: Pesto is usually pretty salty on its own, so be sure to taste your fully prepared pasta salad before adding more salt.

Caprese Salad with Pesto in a large bowl from the top view

FAQs

It doesn’t matter if you’ve been cooking for decades or just starting out. Anyone can make this green pesto pasta salad with an expert FAQ list at hand.

What kind of pasta is best for pasta salad?

I prefer to prepare this pasta salad with orecchiette, but nearly any pasta will work. Elbow macaroni, rotini, orzo, and bowtie pasta are other great options to try.

Can you freeze pesto pasta salad?

Technically you can freeze pesto pasta with mozzarella, but I don’t recommend it. This dish will likely come out mushy and tasteless when thawed.

How long does Caprese pasta salad last in the fridge?

This pasta salad will last up to 4 days when stored in an airtight container.

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Pesto Caprese Pasta Salad

Why Should You Make This Recipe?