This vibrant Caprese Pasta Salad with Pesto is bursting with fresh basil, juicy cherry tomatoes, creamy mozzarella, and a homemade herby pesto. It’s the perfect warm-weather dish, that is fresh, flavorful, and easy enough to make for a weeknight dinner.
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About This Recipe
This Caprese pasta salad is full of vibrant flavor, thanks to a bright, herbaceous basil pesto that coats every bite of tender pasta and sweet cherry tomatoes. A final drizzle of thick, aged balsamic ties it all together with a pop of sweetness that balances with the other flavors beautifully.
Serve the caprese pasta salad at picnics, BBQs, or any time you’re craving something light and fresh that still packs a punch. You can prep it ahead, serve it chilled or at room temp, and easily swap in your favorite ingredients to make it your own. And if you're a pesto lover like me, check out my basil almond pesto recipe that you'll want to slather it on everything!
📋 Ingredients
- Medium pasta shells or Fussili: These shapes hold onto the pesto beautifully. Rinse briefly under cool water after cooking to stop the pasta from getting too soft.
- Cherry tomatoes: Sweet and juicy, keep them at room temperature for the best flavor and texture.
- Small mozzarella balls (ciliegine): These little guys are so convenient and add creamy, mild richness. You can also cut larger fresh mozzarella into bite-size pieces.
- Fresh basil: Store basil in a glass of water on the counter, like a bouquet, and avoid the fridge—it turns black when chilled!
- Toasted pine nuts: Lightly toasting brings out their natural nuttiness and makes your pesto more flavorful. Just a few minutes in a dry pan is all you need.
- Aged balsamic vinegar: Thick, sweet, and rich, this is the finishing touch that takes the salad over the top. Drizzle just before serving for best flavor.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
This salad is super flexible! Here are a few ideas to make it your own:
- Switch the Herbs: Try an arugula pesto for a peppery kick, or use spinach if you’re low on basil.
- Use Different Pasta: Fusilli, shells, bowtie (farfalle), or even orecchiette work great. Just aim for a shape that holds sauce well.
- Change the cheese: Cubed fontina, provolone, or even burrata are great alternatives to mozzarella.
- Use Different Nuts: Instead of pine nuts, substitute with toasted almonds or walnuts.
- Add-ins: Sun-dried tomatoes bring a deeper flavor and chewiness. Try mixing half fresh and half sun-dried. A handful of arugula or baby spinach stirred in at the end is also lovely.
⏲️ Instructions
Roast the Pine Nuts. In a dry skillet, lightly toast the pine nuts for a few minutes until they just start turning golden and become fragrant.
Make the Pesto. In a food processor, pulse the pine nuts and garlic until finely chopped. Add basil, olive oil, lemon juice, salt and black pepper and Parmesan and blend until smooth.
Toss Pesto with Pasta. In a large bowl, toss the cooked and cooled pasta with the pesto until well combined.
Assemble the Salad. Add the cherry tomatoes and mozzarella balls and toss to combine. Finish with a drizzle of balsamic, Parmesan and fresh basil and serve.
📍 Recipe Tips
- Toss the pasta with pesto while it’s still slightly warm so it soaks in all that herby goodness.
- Use less cheese in the pesto if you prefer a lighter, more vibrant sauce (like I do!). Store-bought pestos can be overly salty or rich and instead, this homemade version is super fresh and balanced.
- Don’t overcook your pasta. A firm al dente texture is best, especially since this dish is often served cold or at room temp.
- Toast your pine nuts for deeper flavor. It only takes a few minutes and makes a big difference.
- Taste and adjust! Add more lemon, salt, or olive oil to your pesto until it hits your perfect flavor balance.
Serving Suggestions
This salad plays well with so many dishes! Serve it as a side or light main alongside:
- Shish Tawook (Grilled Chicken Skewers)
- Cedar Plank Salmon
- Grilled Potato Salad
- Mediterranean Watermelon Salad
- Or just a glass of cold white wine and a seat outside!
More Fresh Salads to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Pesto Caprese Pasta Salad
LittleFerraroKitchen.com
Equipment
Ingredients
For the pasta salad:
- 8 ounces fusilli or medium shell pasta
- 1 cup cherry tomatoes halved
- 1 cup small mozzarella balls ciliegine, drained
- Fresh basil leaves for garnish
- Aged balsamic vinegar or balsamic glaze for drizzling
- Shaved Parmesan optional, for garnish
Basil Pesto
- ¼ cup lightly toasted pine nuts
- 2 small garlic cloves
- 3 cups fresh basil leaves
- ¾ cup extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse under cool water until the pasta is no longer hot—just cool enough to toss with pesto.
- Make the pesto: In a food processor, pulse the pine nuts and garlic until finely chopped. Add basil, olive oil, lemon juice, Parmesan and salt, and pepper and blend until smooth. Taste and adjust seasoning.
- Assemble the salad: In a large bowl, toss the cooled pasta with the pesto to coat. Fold in the cherry tomatoes and mozzarella balls.
- Finish and serve: Transfer the salad to a serving platter or bowl. Drizzle with aged balsamic and garnish with torn fresh basil and shaved Parmesan.
- Serve: Enjoy immediately or refrigerate for a few hours. It’s best served at room temperature so the pesto shines.
Notes
- Toss the pasta with pesto while it’s still slightly warm so it soaks in all that herby goodness.
- Use less cheese in the pesto if you prefer a lighter, more vibrant sauce (like I do!). Store-bought pestos can be overly salty or rich and insstead, this homemade version is super fresh and balanced.
- Don’t overcook your pasta. A firm al dente texture is best, especially since this dish is often served cold or at room temp.
- Toast your pine nuts for deeper flavor. It only takes a few minutes and makes a big difference.
- Taste and adjust! Add more lemon, salt, or olive oil to your pesto until it hits your perfect flavor balance.
Blake says
What a wonderful Salad, We are texture and taste people here at our Home and this Pasta Salad by Chef Ferraro hits all the Marks. So easy to make.