A vibrant and refreshing pasta salad packed with juicy tomatoes, creamy mozzarella, and fragrant basil pesto. Perfect as a summer side or a light, satisfying main dish.

Why You’ll Love This Recipe

This Pesto Caprese Pasta Salad is a celebration of simple, fresh ingredients. It’s a twist on the classic Caprese salad, with pasta added to make it hearty enough for lunch or dinner. Homemade pesto brings bold, herbaceous flavor to every bite, while the juicy tomatoes and soft mozzarella add irresistible texture and richness. It’s easy to make ahead, travels well, and always impresses at cookouts or picnics.

Ingredients

For the Salad:

• 12 oz short pasta (penne, fusilli, or farfalle)

• 1½ cups cherry tomatoes, halved

• 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella

• ¼ cup fresh basil leaves, torn

For the Pesto Dressing:

• 1 cup fresh basil leaves

• ⅓ cup grated Parmesan cheese

• ⅓ cup extra virgin olive oil

• 2 tablespoons pine nuts (or walnuts)

• 1 clove garlic

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of ½ a lemon (optional)

Step-by-Step Directions

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Calories: ~360 per serving

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
2. In a food processor or blender, combine the basil, Parmesan, olive oil, pine nuts, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed.
3. If the pesto is too thick, add a splash of water or olive oil to loosen it. Stir in lemon juice if using.
4. In a large mixing bowl, toss the cooled pasta with the pesto until evenly coated.
5. Gently fold in the cherry tomatoes and mozzarella balls.
6. Garnish with torn basil leaves.
7. Let sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Serving Ideas

• As a side dish: Perfect alongside grilled chicken, steak, or salmon.

• As a main course: Serve with crusty bread or a green salad for a light vegetarian meal.

• Picnic or potluck favorite: Travels well and tastes great even after a few hours.

Tips & Variations

• Make it a meal: Add grilled chicken, shrimp, or white beans for extra protein.

• Use store-bought pesto: In a pinch, use ½ cup of good-quality store-bought pesto to save time.

• Add greens: Toss in a handful of baby spinach or arugula for extra color and nutrients.

• Swap the nuts: Use almonds, walnuts, or sunflower seeds if you don’t have pine nuts.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, this salad tastes even better after a few hours in the fridge. Just give it a good stir before serving and add a drizzle of olive oil if it seems dry.

What kind of mozzarella works best?

Mini mozzarella balls (bocconcini) are perfect, but diced fresh mozzarella or mozzarella pearls work just as well.

Can I serve it warm instead of cold?

Absolutely. It’s delicious served slightly warm or at room temperature, though chilling helps the flavors deepen.

What if I don’t have a blender or food processor?

You can finely chop the pesto ingredients by hand and mix with olive oil for a rustic version. It won’t be as smooth, but it will still be flavorful.

Final Thoughts

This Pesto Caprese Pasta Salad brings together everything you love about summer in one colorful bowl—fresh herbs, creamy cheese, ripe tomatoes, and tender pasta. It’s quick, versatile, and endlessly crowd-pleasing. Whether you’re hosting a BBQ or packing lunch for the week, this dish is always a hit.