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Pesto Caprese Pasta Salad with fresh basil, tomatoes, and mozzarella in a bowl.

Pesto Caprese Pasta Salad

A vibrant and flavorful pasta salad that combines fresh basil pesto, sweet cherry tomatoes, creamy mozzarella, and al dente pasta, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 oz short pasta (penne, rotini, or farfalle)
  • 1 cup fresh pesto (homemade or store-bought)
Vegetables and Cheese
  • 2 cups cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella pearls (drained)
  • 1/4 cup sun-dried tomatoes, julienned (optional) for savory depth
Dressings and Seasonings
  • 2 tbsp extra-virgin olive oil
  • 1 Juice of 1 lemon (or 2 tbsp balsamic) for a sweeter tang
  • 2 tbsp toasted pine nuts or slivered almonds (optional) for crunch
  • Salt and freshly cracked black pepper, to taste
For Garnish
  • Fresh basil leaves for garnish
Optional Protein Additions
  • grilled chicken, chickpeas, or shrimp for added protein

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente according to package directions (usually 8–10 minutes).
  3. Taste a piece 1–2 minutes before the package time to avoid mushy results.
Chilling the Pasta
  1. Drain the pasta and rinse under cold water until cool.
  2. This stops cooking and helps the pesto cling.
  3. Toss with a little olive oil to prevent sticking if you plan to refrigerate before finishing.
Prep Ingredients
  1. Halve the cherry tomatoes and drain mozzarella pearls.
  2. If using pine nuts, toast them in a dry skillet over medium heat until fragrant (about 2 minutes).
  3. Pat mozzarella with a paper towel to remove excess moisture.
Combining Ingredients
  1. In a large bowl, combine cooled pasta, tomatoes, mozzarella, sun-dried tomatoes, and pesto.
  2. Add lemon juice and olive oil; season with salt and pepper.
  3. If the pesto is too thick, add a tablespoon of warm pasta water at a time until you reach the desired consistency.
Final Touch and Serving
  1. Garnish with torn basil leaves and toasted nuts.
  2. Serve immediately at room temperature or chilled.

Notes

For creamier adaptations, consider using a mix of pesto and Greek yogurt. To make this dish gluten-free, use gluten-free pasta. To make it vegan, substitute mozzarella with tofu or vegan cheese.