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
Scale
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.
