Pesto Caprese Pasta Salad

Pesto Caprese Pasta Salad is a vibrant, fresh twist on two classic Italian favorites — Caprese salad and pesto pasta. Imagine the bright, juicy flavors of ripe tomatoes and creamy mozzarella combined with the aromatic punch of basil pesto, all tossed together with tender pasta. This dish brings together simple ingredients that pack a flavorful punch, making it perfect for a light lunch, a picnic, or a crowd-pleasing side at your next gathering.

What makes this salad stand out is the harmony between the creamy, herbaceous pesto and the freshness of the Caprese elements — tomatoes, mozzarella, and basil leaves. The pesto coats every bite of pasta, giving it a luscious, garlicky richness, while the tomatoes add a juicy burst, and the mozzarella offers a soft, melty contrast. It’s a dish that’s colorful, inviting, and effortlessly delicious.

This pasta salad isn’t just tasty; it’s also incredibly versatile and quick to throw together. You can use store-bought pesto for convenience or whip up a homemade batch if you want that extra fresh, garlicky kick. Plus, it holds up well for leftovers, so it’s a great make-ahead option for busy days or casual get-togethers. Whether you’re feeding a crowd or just craving a fresh, flavorful meal, Pesto Caprese Pasta Salad hits the spot every time.

Why You’ll Love It

• Fresh and Flavorful – The combination of basil pesto, juicy tomatoes, and creamy mozzarella creates a bold, fresh taste in every bite. It’s the perfect mix of savory, herby, and slightly tangy.
• Quick and Easy – With just a handful of ingredients and minimal prep time, this pasta salad comes together fast. It’s a go-to for busy days or last-minute potlucks.
• Great for Meal Prep – It holds up well in the fridge, making it ideal for make-ahead lunches or dinners. The flavors even deepen after a few hours.
• Crowd-Pleaser – Whether it’s a picnic, barbecue, or casual dinner with friends, this dish always gets compliments and empty bowls.
• Customizable – You can easily switch up the pasta shape, add grilled chicken, toss in some arugula, or use your favorite kind of mozzarella — it’s super flexible to suit your taste.

Ingredient List

• 12 oz pasta (short shapes like rotini, fusilli, or bowtie work best)
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls (or chopped fresh mozzarella)
• ½ cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Ingredient Notes

• Pasta – Rotini or fusilli are great because the grooves hold onto the pesto really well. Cook until just al dente so it doesn’t get mushy in the salad.
• Cherry tomatoes – Go for ripe and sweet ones; grape tomatoes work too.
• Mozzarella pearls – These are super convenient, but a ball of fresh mozzarella torn into bite-size pieces works just as well.
• Basil pesto – I love using a refrigerated pesto like the one from Trader Joe’s or Costco—it’s fresh and flavorful. Homemade is amazing too if you have the time.
• Olive oil – A little drizzle helps loosen the pesto and coat everything evenly. Use a good-quality extra virgin one for the best flavor.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I use a deep, heavy-bottomed pot so the pasta cooks evenly.
• Colander – To drain the pasta quickly without overcooking.
• Large mixing bowl – For tossing everything together. A big, wide bowl makes mixing easier and mess-free.
• Sharp knife – For slicing the cherry tomatoes and cutting mozzarella (if not using pearls). I like using a small serrated knife for clean cuts.
• Wooden spoon or silicone spatula – For gently mixing the salad without squishing the tomatoes or cheese.

Instructions

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. (Add about 1 tablespoon of salt — it flavors the pasta!)
• Add your pasta and cook according to the package instructions until al dente (tender but still firm to the bite).
• Once done, drain the pasta in a colander and rinse under cold water to stop the cooking and cool it down quickly.

Pro Tip: Don’t skip the cold rinse! It prevents the pasta from getting gummy and helps the salad stay fresh longer.

Step 2: Prep the Tomatoes and Mozzarella

• While the pasta cools, slice your cherry tomatoes in half.
• If you’re using a ball of mozzarella instead of pearls, chop or tear it into bite-sized pieces.

Pro Tip: Use a serrated knife for the tomatoes — it glides through without squishing them.

Step 3: Toss the Pasta with Pesto

• Transfer the cooled pasta to a large mixing bowl.
• Add the basil pesto and olive oil to the bowl.
• Gently toss until all the pasta is evenly coated.

Pro Tip: Add the olive oil with the pesto to help loosen it up — this makes it coat the pasta more smoothly.

Step 4: Add Tomatoes and Mozzarella

• Add the halved cherry tomatoes and mozzarella to the bowl.
• Gently fold everything together with a spatula or spoon, being careful not to mash the tomatoes or cheese.

Step 5: Season and Garnish

• Taste and add salt and freshly ground black pepper as needed.
• Tear a few fresh basil leaves over the top for a pop of color and extra flavor (optional but pretty!).

Pro Tip: If you’re making this ahead, hold off on the basil garnish until just before serving — it wilts quickly once mixed in.

Step 6: Chill or Serve

• You can serve it right away at room temperature or pop it in the fridge for about 30 minutes to let the flavors meld.
• Give it a gentle stir before serving in case the pesto settles.

Pro Tip: This pasta salad actually tastes even better after sitting for a bit — perfect for prepping ahead!

Tips and Tricks for Success

• Salt your pasta water generously – It’s your only chance to season the pasta itself, and it really boosts the overall flavor.
• Cool the pasta completely before mixing – Warm pasta can melt the cheese and make the salad soggy.
• Use fresh, high-quality ingredients – With so few components, freshness makes a big difference in taste and texture.
• Toss gently – Be careful not to overmix, especially when adding the tomatoes and mozzarella.
• Double the batch for later – This salad keeps well in the fridge, so it’s great for meal prep or leftovers.

Ingredient Substitutions and Variations

• Pasta shapes – Try orzo, penne, or even tortellini for a fun twist.
• Cheese swaps – Use feta, burrata, or even shaved Parmesan for a different texture and flavor.
• Add-ins – Mix in grilled chicken, avocado, roasted red peppers, or baby spinach to bulk it up.
• Homemade pesto – Blend fresh basil, garlic, Parmesan, pine nuts (or walnuts), olive oil, and a squeeze of lemon juice.
• Tomato alternatives – Use sun-dried tomatoes (chopped) for a deeper, slightly tangy flavor.

Serving Suggestions

• As a light lunch – It’s satisfying on its own and perfect for a no-fuss midday meal. I love it chilled with a sparkling water or iced tea.
• With grilled meats – Serve alongside grilled chicken, steak, or shrimp for a simple summer dinner.
• At picnics or potlucks – It holds up well at room temperature, making it ideal for outdoor gatherings.
• With garlic bread and salad – I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Tucked into lunchboxes – It makes a great cold lunch for school or work. Just pack it in a container and you’re good to go.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Stir before serving – The pesto may settle or firm up a bit in the fridge. A quick toss with a tiny splash of olive oil refreshes it.
• Best served cold or room temp – It’s not meant to be reheated, but letting it sit out for 10–15 minutes before eating helps bring back its full flavor.
• Add fresh basil just before eating – If you’re storing it ahead, wait to garnish with basil until serving to keep it from wilting.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes! It actually tastes better after a few hours in the fridge—the flavors have time to soak in. Just give it a good stir before serving and maybe add a drizzle of olive oil to freshen it up.

What kind of pasta works best?

Short shapes like rotini, fusilli, bowtie, or penne work great because they hold the pesto and mix-ins really well. Avoid long pasta like spaghetti—it doesn’t blend evenly in a salad.

Is it okay to use store-bought pesto?

Absolutely! A good-quality store-bought pesto saves time and still tastes amazing. Just look for one in the refrigerated section for the freshest flavor.

How do I keep the mozzarella from getting too soft?

Make sure your pasta is completely cool before mixing in the cheese. And keep it chilled if you’re not serving right away—mozzarella softens quickly at room temp.

Can I make this dairy-free?

You sure can! Use a dairy-free pesto (many are made with nutritional yeast instead of cheese) and swap the mozzarella for your favorite plant-based cheese or skip it altogether.

What protein can I add to make it a full meal?

Grilled chicken, shrimp, or even chickpeas are all great add-ins for extra protein. Just toss them in with the rest of the salad!

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Did you try this recipe? Let me know in the comments how it turned out!

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