Easy Caprese Pasta Salad with Pesto

French

This Caprese pasta salad with pesto is fresh, colorful, and easy to prepare.

Perfect for warm days, it combines juicy tomatoes, creamy mozzarella, and fragrant basil for a simple yet flavorful meal or side.

Caprese Pasta Salad with Pesto and Cherry Tomatoes : A Flavorful Summer Favorite

This pasta salad with pesto and cherry tomatoes is one of those simple yet satisfying dishes you’ll want to make again and again.

It brings together the fresh flavors of a Caprese salad, juicy cherry tomatoes, soft mozzarella, and fragrant herbs, in a heartier, more filling way.

For a unique twist, I used celery leaf pesto instead of the traditional basil version.

Its milder flavor works especially well for kids and adds something a little different.

The best part? It’s incredibly quick to prepare. Just cook the pasta, mix in the pesto, add your toppings, and it’s ready to go.

You can enjoy it warm or cold, and it makes the perfect side for grilled meats, roasted vegetables, or fish. Simple, fresh, and full of flavor.

Why You’ll Love This Pesto Pasta Salad

This pasta salad isn’t just easy to make, it’s packed with flavor and fits perfectly into any mealtime routine. Here’s why it deserves a spot in your recipe collection:

• Quick to prepare : Perfect for busy weekdays when time is short.
• Beginner-friendly : No special skills needed; just cook, mix, and enjoy.
• A weekly go-to : Tasty and satisfying, it’s one of those recipes you’ll keep coming back to.
• Summer-ready : Great for BBQs, picnics, or packed lunches on the go.
• Make-ahead friendly : Keeps well in the fridge without losing flavor or texture.
• Bursting with Mediterranean flavors : Fresh, herby, and full of Italian charm.
• Customizable : Use a classic basil pesto or try celery leaf pesto for something new.
• Bright and balanced : A splash of balsamic vinegar brings just the right touch of acidity to tie everything together.

Ingredients for a Flavorful Caprese Pesto Pasta Salad

You’ll find the exact quantities in the printable recipe card below. Here’s what you’ll need to make this vibrant and easy pesto pasta salad:

• 250g short pasta : Fusilli and rotini are ideal because their spiral shape holds the pesto beautifully. Penne, elbow macaroni, or shells also work great.
• 250g mozzarella : For ease, use mini mozzarella balls (bocconcini or mozzarella pearls) and simply cut them in half. Alternatively, dice a fresh mozzarella ball into small bite-sized pieces.
• 2 cups cherry tomatoes : Choose ripe, sweet, and firm cherry tomatoes. If you only have regular tomatoes, chop them into small cubes.
• ½ cup fresh pesto : Homemade pesto is highly recommended for its rich, vibrant flavor, it’s a world apart from store-bought versions.
• 1 tablespoon balsamic vinegar : Adds a tangy, slightly sweet note that brightens the whole salad. You can also use apple cider vinegar, or a balsamic reduction for an extra Caprese-style touch.
• Salt and black pepper : Season to taste, but keep in mind that pesto and salted pasta water already add salt. Always adjust seasoning at the end.
• Toasted pine nuts : They bring a delicious crunch and nutty flavor. You can substitute with cashews or chopped walnuts if desired.

How to Make Caprese Pasta Salad with Pesto : Step-by-Step Instructions

Follow this easy, detailed guide to create a fresh, flavorful Caprese pasta salad with pesto. Perfect for warm days, picnics, or quick meals, this recipe is both simple and satisfying.

1. Cook the Pasta Just Right

• Bring a large pot of salted water to a boil (about 1 tablespoon of salt per liter of water).
• Add your pasta and cook until al dente, following the package instructions.
• Drain as soon as the pasta is tender but still slightly firm to the bite.
• Rinse quickly under cold water to stop the cooking and prevent sticking.
• Transfer to a large mixing bowl and set aside to cool.

2. Make Fresh Pesto

• While the pasta cooks, prepare your pesto by blending fresh basil (or celery leaves), garlic, pine nuts, Parmesan cheese, and olive oil.
• Taste and adjust: add more cheese for a bolder flavor or more oil for a silkier texture.
• This homemade pesto takes less than 10 minutes and fills your kitchen with amazing aroma.

3. Prep the Toppings

• Slice the cherry tomatoes in halves or quarters depending on their size.
• Drain and chop the mozzarella balls into small, bite-sized pieces.
• Toast the pine nuts in a dry skillet over medium heat for 1–2 minutes until golden and fragrant (optional, but highly recommended for crunch).

4. Assemble the Salad

• In a large bowl, toss the cooled pasta with the pesto, a drizzle of balsamic vinegar, half the salt, and a bit of black pepper.
• Stir well to coat all the pasta evenly with the sauce.
• Gently fold in the cherry tomatoes, mozzarella, toasted pine nuts, and a few fresh basil leaves.
• Taste and adjust seasoning if needed.

5. Serve or Store

• Serve the salad immediately while slightly warm or chill it in the fridge for about 30 minutes for a fresher, cooler version.
• It’s delicious both cold or at room temperature, making it perfect for picnics, BBQs, or make-ahead lunches.

Tips for the Best Pasta Salad

• How to prevent the pasta from sticking: Cook just until al dente, rinse under cold water, and toss with olive oil to keep it loose and fresh.
• How much pesto to use: About 2-3 tablespoons per 250g of cooked pasta is ideal, enough to coat without overpowering.
• Seasonal variations: In summer, stick with classic basil pesto. In fall or winter, try sun-dried tomato pesto (pesto rosso) or mix in roasted vegetables like zucchini or eggplant.
• Personal tip: I love making this salad the night before, it allows the flavors to blend beautifully and saves time the next day.

How to Store Caprese Pasta Salad Properly

Keep your salad fresh and flavorful with these easy storage tips:

• Use an airtight container: Transfer the pasta salad to a sealed container and refrigerate. It will stay fresh for 3 to 4 days, making it great for meal prep or leftovers.
• Toss before serving: After chilling, the pasta may firm up slightly. Give it a gentle toss before serving to redistribute the sauce. If it looks a little dry, a light drizzle of olive oil will bring it back to life.
• Avoid freezing: Freezing is not recommended, the mozzarella becomes rubbery, and the tomatoes turn mushy once thawed, losing both texture and flavor.
• Bonus tip : repurpose leftovers: Turn extra salad into a comforting baked pasta gratin! Simply add shredded mozzarella, leftover grilled chicken or roasted veggies, and bake until bubbly and golden.

Frequently Asked Questions (SEO-Friendly FAQ)

– Is this salad served warm or cold? It’s best cold or at room temperature, making it perfect for meal prep or outdoor meals.

– Can I make this salad ahead of time? Yes! It’s even better the next day as the flavors have more time to meld.

– Can I use another type of pesto? Absolutely, sun-dried tomato pesto or arugula pesto are great alternatives.

– What pasta shape works best? Short, spiral shapes like fusilli or rotini hold onto the pesto beautifully.

 Other Pastas recipes to try

• creamy smoked salmon pasta
• Easy Summer Vegetable Pasta recipe
• Creamy truffle mushroom tagliatelle pasta
• One-Pot Penne Rigate Pasta with Minced Meat