Pesto Caprese Pasta Salad
This pasta salad isn’t just tasty; it’s also incredibly versatile and quick to throw together.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Sharp Knife
- Wooden Spoon or Silicone Spatula
Ingredients
- 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)
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!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~380 kcal
- Protein: 11g
- Carbohydrates: 35g
- Fat: 22g
- Fiber: 2g
- Sugar: 3g
- Sodium: 360mg