Pesto Caprese Pasta Salad: Fresh & Zesty Summer Meal (Print Version)

Pesto Caprese Pasta Salad is a vibrant, easy dish perfect for any day. Fresh tomatoes, mozzarella, basil, and pasta come together for a quick, flavorful meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Pasta & Base Ingredients

01 - 12 oz (340g) medium pasta (like penne, fusilli, or orecchiette)
02 - 1 pint (about 2 cups) cherry or grape tomatoes, halved
03 - 8 oz (225g) fresh mozzarella balls (bocconcini or ciliegine), halved

→ Pesto Power & Flavor Boosters

04 - 2 cups fresh basil leaves, packed
05 - 1/4 cup pine nuts, lightly toasted
06 - 2-3 garlic cloves, minced (or more, I always add more!)
07 - 1/2 cup freshly grated Parmesan cheese
08 - 1/2 cup extra virgin olive oil

→ Finishing Touches & Optional Extras

09 - 2-3 tbsp balsamic glaze, for drizzling
10 - Salt and freshly ground black pepper, to taste
11 - 1/4 red onion, thinly sliced (optional, for a little bite)

# Instructions:

01 - First up, get a big pot of water boiling. Seriously, use a big pot. Add a generous amount of salt—it should taste like the ocean, honestly. This is where I sometimes forget to salt the water properly, and the pasta ends up bland. Once it's at a rolling boil, drop in your penne or fusilli and cook according to package directions until al dente. You want it with a little bite, not mushy! Drain it, but don't rinse it! We want that starchy goodness to help the pesto cling. Set it aside to cool slightly.
02 - While the pasta is cooling, let's get those vibrant Caprese elements ready. Halve your cherry tomatoes; I love seeing all the different colors pop. Drain your fresh mozzarella balls and halve them if they're a bit big. This is where I sometimes get impatient and just throw them in whole, but halving them ensures every bite gets that creamy texture. Roughly chop your fresh basil leaves. The kitchen should start smelling absolutely amazing about now, like a summer dream!
03 - If you're making homemade pesto, now's the time! In a food processor, combine your fresh basil, toasted pine nuts, garlic, grated Parmesan, a pinch of salt, and a good crack of black pepper. Pulse, then slowly drizzle in the olive oil until it forms a vibrant, fragrant sauce. Honestly, the smell of fresh pesto is just divine! If you're using store-bought, just grab that jar. No judgment here, sometimes speed is everything. Don't be afraid to taste and adjust the seasoning—I always add a little more garlic, obviously.
04 - Once your pasta has cooled down to at least room temperature (this is crucial for preventing the mozzarella from melting and the basil from wilting!), gently transfer it to a large mixing bowl. Add the halved cherry tomatoes, the fresh mozzarella, and your beautiful pesto. Give it a good, gentle toss to coat everything evenly. You'll see all those gorgeous colors come together, it’s like edible art, I swear. Make sure every piece of pasta gets some pesto love.
05 - Now for the final flavor boosters! Drizzle a generous amount of balsamic glaze over the Pesto Caprese Pasta Salad. Season with a little more salt and pepper to your liking. This is where I sometimes go a bit overboard with the balsamic, so just a gentle hand here! If you're using thinly sliced red onion, toss it in now. Cover the bowl and pop it in the fridge for at least 30 minutes to an hour. This chilling time is non-negotiable, it allows all those beautiful flavors to meld together. Trust me on this one!
06 - When you’re ready to serve, give the Pesto Caprese Pasta Salad another quick, gentle toss. Sometimes I'll add a few extra fresh basil leaves on top for garnish, just for that extra pop of green and aroma. Spoon it into bowls and get ready to enjoy. It should look vibrant, smell incredibly fresh, and taste like pure summer sunshine. Every forkful is a perfect balance of creamy mozzarella, sweet tomatoes, and zesty pesto. It’s truly one of my favorite quick meals!

# Notes:

01 - Always cool your pasta completely before adding other ingredients to prevent sad, melted mozzarella.
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge; it's best served chilled.
03 - No pine nuts? Walnuts or almonds can work in a pinch for the pesto, I've tried it!
04 - Serve with a chilled glass of rosé for the ultimate summer vibe, or a good rom-com.

# Tools You'll Need:

01 - Large pot
02 - Colander
03 - Food processor (optional
04 - for pesto)
05 - Large mixing bowl

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 40-50g
Protein: 15-20g

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