Pesto Caprese Pasta Salad
A vibrant, fresh pasta salad with basil-forward pesto, juicy cherry tomatoes, and creamy mozzarella, finished with a drizzle of aged balsamic and a handful of fresh basil.
Servings: 4 servings
Calories: 590kcal
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.
Nutrition
Calories: 590kcal | Carbohydrates: 20g | Protein: 10g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg