Description
This fresh and flavorful Pesto Caprese Pasta Salad combines al dente pasta with juicy cherry tomatoes, fresh mozzarella, and aromatic basil. Tossed in a homemade basil pesto with pine nuts and Parmesan, this vibrant dish is perfect for a light lunch or a side at your next gathering. Ready in just 30 minutes, it’s a delightful way to enjoy Italian-inspired flavors with minimal effort.
Ingredients
Scale
Pasta and Salad
- 12 oz short pasta (penne, fusilli, or farfalle)
- 1 ½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
- ¼ cup fresh basil leaves, torn
Pesto Dressing
- 1 cup fresh basil leaves
- â…“ cup grated Parmesan cheese
- â…“ cup extra virgin olive oil
- 2 tablespoons pine nuts
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually about 9-12 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
- Prepare the pesto dressing: In a food processor or blender, combine the fresh basil leaves, grated Parmesan, pine nuts, garlic, salt, pepper, and lemon juice if using. Blend until coarsely combined, then slowly drizzle in the extra virgin olive oil while blending continuously until smooth and creamy.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves. Pour the prepared pesto dressing over the mixture and gently toss everything together to ensure the pasta and ingredients are evenly coated with the pesto.
- Serve and chill: Serve the pasta salad immediately for a fresh taste or cover and chill in the refrigerator for 30 minutes. Chilling allows the flavors to meld together beautifully.
Notes
- Using cold water to rinse the pasta stops cooking and prevents it from becoming mushy.
- For a nuttier flavor, lightly toast the pine nuts before blending.
- Lemon juice in the pesto is optional but adds a bright, fresh note.
- This salad is best consumed within 24 hours for optimal freshness.
- You can substitute mozzarella with vegan cheese for a vegan variation.
