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pesto caprese pasta salad in a salad plate with a spoon on the side
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Pesto Caprese Pasta Salad Recipe

Whether you serve it cold or warm, this Pesto Caprese Pasta Salad is the perfect summer salad for picnics, cookouts, potlucks, or barbecue party needs. Ready in 30 minutes, it is guaranteed to impress.
Course Side Dish
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 343kcal

Ingredients

For the Pesto Dressing*:

  • 1 ½ cups fresh basil leaves loosely packed
  • cup pine nuts or sliced almonds
  • 2 small cloves of garlic minced
  • 2 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons shredded parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • cup extra virgin olive oil

For the Caprese Pasta Salad

  • 1 lb pasta orecchiette, rotini, or your favorite gluten-free pasta
  • 1 ½ lbs cherry tomatoes sliced or cut in half
  • 10 ounces small mozzarella cheese balls or a whole log cut into bite size pieces
  • ¼ cup shredded parmesan cheese
  • Handful of fresh basil leaves to use as garnish
  • Salt & pepper to taste

Instructions

  • Cook the pasta according to package directions. Drain and place it in a bowl.
  • Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
  • Turn the machine on and while it is running drizzle in the olive oil through the tube. Stop and scrape once and continue running the machine until the vinaigrette is creamy.
  • To assemble the salad: Into the bowl with pasta, place mozzarella cheese and tomatoes. Drizzle it with the pesto dressing. Give it a toss making sure that everything is coated with the dressing.
  • Sprinkle it with parmesan cheese and taste for seasoning. Add in if necessary.
  • Garnish with fresh basil leaves and serve while still warm.

Video

Notes

  • Store-bought Pesto: If you'd rather use store-bought pesto, you can turn it into a salad dressing by mixing 1/2 cup pesto with ¼ cup white wine vinegar and ¼ cup parmesan cheese.
  • 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: You can multiply the recipe if you are serving a crowd.
  • Additional salt: Pesto is usually pretty salty on its own, so be sure to taste your fully prepared caprese pasta salad before adding more salt.
  • 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: I do not recommend freezing this dish.

Nutrition

Calories: 343kcal | Carbohydrates: 11g | Protein: 13g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 702mg | Potassium: 560mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1252IU | Vitamin C: 36mg | Calcium: 258mg | Iron: 2mg