Bright, vibrant, and bursting with fresh flavor, the Caprese Pesto Pasta Salad Recipe is a true celebration of classic Italian ingredients coming together in the perfect summer dish. This salad is all about the harmony of juicy cherry tomatoes, creamy mozzarella, fragrant basil, and zesty pesto mingling with al-dente rotini pasta, then finished with a splash of balanced balsamic vinaigrette. Whether you’re bringing it to a potluck, preparing a light lunch, or looking for a colorful side, this Caprese Pesto Pasta Salad Recipe promises to be a crowd-pleaser that’s as delicious as it is easy to make.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients, each thoughtfully selected to contribute layers of flavor, delightful texture, and gorgeous color. They work in harmony to create a dish that’s fresh, satisfying, and full of character.
- Rotini pasta (16 oz): Its spiral shape is perfect for holding pesto and dressing, ensuring every bite is flavorful.
- Basil pesto (½ cup): Adds an herbaceous, garlicky punch that elevates the entire salad.
- Cherry tomatoes (1 pound, halved): Provide juiciness and a burst of sweet acidity that brightens the palate.
- Small mozzarella balls (8 oz, halved): Creamy and mild, they add a luscious, soft texture.
- Parmesan shavings (½ cup, optional): Delivers a salty, nutty depth for an extra layer of savory goodness.
- Fresh basil (½ cup finely shredded): For that unmistakable fresh, aromatic punch that ties the dish together.
- Balsamic vinaigrette (1 cup): The perfect tangy dressing that brings balance and melds flavors beautifully.
How to Make Caprese Pesto Pasta Salad Recipe
Step 1: Cook and Chill the Pasta
Start by bringing a large pot of salted water to a boil. Cook the rotini pasta until it’s just al dente, where it’s tender but still has a gentle bite. This texture is key because it keeps the salad from becoming mushy once dressed. After cooking, immediately drain and rinse under cold water. Rinsing removes excess starch and cools the pasta down, which prevents clumping and helps refresh it for the salad.
Step 2: Toss Pasta with Pesto
Drain the pasta thoroughly and transfer it to a large salad bowl. Stir in the basil pesto until every piece of rotini is evenly coated. This step infuses the pasta with the vibrant flavor of fresh herbs and garlic, creating a wonderful base for the remaining ingredients.
Step 3: Add Caprese Elements
Next, add all the Caprese components — the halved cherry tomatoes, mozzarella balls, parmesan shavings, and finely shredded basil — into the bowl. Gently toss everything to combine. This ensures each forkful has a delightful balance of creamy cheese, juicy tomatoes, fresh herbs, and savory cheese notes.
Step 4: Dress the Salad
Pour in enough balsamic vinaigrette to just coat the salad. Be careful not to overdress it; you want the dressing to lightly cling to the pasta and veggies without drowning them. Save any leftover dressing in the fridge because the salad absorbs liquid over time and may need a fresh splash before serving.
Step 5: Chill and Marinate
Cover the salad and refrigerate it for at least one hour, or up to overnight. This resting time allows the flavors to meld beautifully, and the pasta to soak up the pesto and dressing, making this salad even more delicious. Toss the salad before serving and adjust the dressing as needed to keep it fresh and moist.
How to Serve Caprese Pesto Pasta Salad Recipe
Garnishes
To add a special touch, sprinkle a few extra parmesan shavings and a handful of fresh basil leaves right before serving. This not only brightens the presentation but boosts the flavor with fresh, herbal notes and a bit of salty richness. A drizzle of balsamic glaze can also add a glossy, sweet contrast that’s impossible to resist.
Side Dishes
This Caprese Pesto Pasta Salad Recipe pairs wonderfully with grilled chicken or seafood for a light summer meal. It also serves as a great accompaniment to BBQ dishes, toasted garlic bread, or a vibrant green salad, rounding out a picnic, potluck, or casual dinner beautifully.
Creative Ways to Present
For a stunning presentation that impresses guests, serve the salad in a large clear glass bowl or individual small mason jars for a fun portable option. You can even layer ingredients in a trifle-style for a dramatic effect. Adding colorful edible flowers or a twist of lemon zest on top will elevate the look and make it feel extra special.
Make Ahead and Storage
Storing Leftovers
Place any leftover Caprese Pesto Pasta Salad Recipe in an airtight container and refrigerate. It keeps well for up to 3 days. To maintain freshness, store dressing separately if possible and add just before serving to avoid sogginess.
Freezing
This pasta salad is best enjoyed fresh and does not freeze well. Freezing can cause the mozzarella and tomatoes to lose their texture and create an undesirable mushy salad upon thawing.
Reheating
Since this is a cold pasta salad, reheating is not recommended. If you prefer the pasta warmed, consider serving it fresh and tossing the salad with extra dressing or olive oil instead of reheating leftovers.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini is ideal because it holds sauce well, you can substitute with penne, fusilli, or farfalle. Just make sure it’s cooked al dente for the best texture in the salad.
Is it necessary to rinse the pasta after cooking?
Yes, rinsing cooled pasta removes excess starch, prevents clumping, and stops the cooking process to keep the pasta firm, perfect for a fresh salad like this one.
Can I make the pesto from scratch?
Definitely! Homemade pesto made from fresh basil, pine nuts, garlic, olive oil, and parmesan will make your Caprese Pesto Pasta Salad Recipe taste even more vibrant and fresh.
What if I don’t have balsamic vinaigrette?
You can quickly whip up a vinaigrette by mixing balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper. This simple dressing will beautifully complement the salad.
Can this salad be prepared in advance?
Yes, the salad benefits from marinating in the fridge for at least an hour, but can be made up to a day ahead. Just toss with fresh dressing before serving if it seems dry.
Final Thoughts
There’s something truly magical about the Caprese Pesto Pasta Salad Recipe — it’s fresh, flavorful, and effortlessly beautiful. Whether you’re sharing it with friends at a potluck or enjoying a casual meal at home, this recipe brings joy in every bite. Give it a try and watch it quickly become one of your favorite go-to dishes for warm weather gatherings or anytime you crave a bright, delicious pasta salad.
Print
Caprese Pesto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and flavorful Caprese Pesto Pasta Salad combining al-dente rotini pasta, fresh cherry tomatoes, creamy mozzarella balls, fragrant basil pesto, and tangy balsamic vinaigrette. Perfect as a vibrant potluck side or a light meal that can be prepared ahead and served chilled.
Ingredients
Pasta and Sauce
- 1 (16-oz) box rotini pasta
- ½ cup basil pesto (or to taste)
Salad Components
- 1 pound cherry tomatoes, halved
- 1 (8-oz) container small mozzarella balls, halved (optional: use 2 containers for more cheese)
- ½ cup parmesan shavings (optional but very delicious)
- ½ cup finely shredded fresh basil
Dressing
- 1 cup balsamic vinaigrette (store-bought or homemade)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until just al dente, ensuring the pasta retains a slight bite. Drain and rinse under cold water to remove excess starch and cool the pasta, preventing sticking and mushiness.
- Mix Pesto with Pasta: Drain pasta well and transfer to a large salad bowl. Stir in the basil pesto thoroughly to coat all pasta pieces evenly with flavor.
- Add Salad Ingredients: Incorporate the halved cherry tomatoes, mozzarella balls, parmesan shavings, and shredded fresh basil into the bowl. Gently toss everything together to combine the salad components evenly with the pesto-coated pasta.
- Dress the Salad: Pour in enough balsamic vinaigrette over the salad to coat the ingredients nicely. You may have extra dressing left; refrigerate the remainder for later use.
- Chill and Serve: Cover the salad and refrigerate it for at least one hour or up to overnight to let flavors meld. Before serving, toss the salad again and add additional dressing if needed, as the pasta absorbs dressing over time and can become dry.
Notes
- Rinsing cooked pasta under cold water stops cooking and removes starch, preventing clumping and mushiness in the salad.
- If you prefer a stronger cheese flavor, increase mozzarella to two containers.
- Homemade balsamic vinaigrette can be made with balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper for extra freshness.
- Best served chilled but can be brought to room temperature before serving if desired.
- Keep extra dressing handy for tossing just before serving to maintain moistness.
