Caprese Pesto Pasta Salad

User Reviews

4.3

102 reviews
Good
  • Prep Time

    10 mins

  • Total Time

    10 mins

  • Servings

    4 servings

  • Course

    Side Dish

  • Cuisine

    Italian

Caprese Pesto Pasta Salad

Caprese Pesto Pasta Salad features orecchiette pasta tossed in pesto, olive oil, and seasoning, combined with halved cherry tomatoes, fresh mozzarella pearls, and shredded basil. The salad offers fresh, herbaceous flavors and a creamy texture from the cheese, making it a colorful, flavorful cold pasta dish.

Description

This salad uses small pasta shapes cooked al dente, then mixed with a dressing of pesto, extra-virgin olive oil, salt, garlic powder, black pepper, and a touch of balsamic vinegar. The tossed pasta absorbs the aromatic basil and garlic flavors from the pesto and seasonings, while the vinegar adds a subtle tang that lifts the overall taste profile.

Fresh halved cherry tomatoes and bite-sized mozzarella pearls folded in contribute juiciness and creamy richness, respectively. Shredded fresh basil leaf adds a bright herbal note and visual appeal. Cooling the mixture before serving allows the flavors to meld and the cheese to retain a pleasant soft texture.

This salad is suited to serving as a side dish at lunch or dinner, complementing grilled meats or vegetables. Drizzling balsamic glaze on top is optional for added sweetness and decoration.

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Ingredients

Servings
  • 3 cups orecchiette pasta or 4 1/2 cups cooked pasta, dry, or other small pasta
  • 1/3 /3 cup pesto or more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1/2 /2 teaspoon salt or more to taste
  • 1/4 /4 teaspoon garlic powder
  • 1/4 /4 teaspoon black pepper ground
  • 1 teaspoon balsamic vinegar more to taste
  • 1 1/2 /2 cups cherry tomato halved or grape tomato
  • 1 1/2 /2 cups mozzarella cheese or ciliegine cut in half, small pearlini fresh mozzarella balls
  • 6 leaves basil fresh leaves, finely shredded
  • (optional) (optional) balsamic glaze

Instructions

  1. Bring a large pot of salted water to a boil; cook pasta al dente, about 8 minutes or according to the package directions; drain and cool.
  2. Mix pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar in a large bowl. You can add more balsamic to taste but it will start to change the color of the dressing unless you are using white balsamic vinegar.
  3. Add pasta and toss to coat. Fold in tomatoes, fresh mozzarella pearls, and fresh basil.
  4. Chill in the fridge until ready to eat. Drizzle with balsamic glaze if desired.
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Overall Rating

4.3

102 reviews
Good

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