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5.0 from 18 votes

Pesto Caprese Pasta Salad Recipe

Whether you serve it cold or warm, this Pesto Caprese Pasta Salad is the perfect summer salad for picnics, cookouts, potlucks, or barbecue party needs. Ready in 30 minutes, it is guaranteed to impress.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 343 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

For the Pesto Dressing*:
  • 1 ½ cups fresh basil leaves loosely packed
  • ⅓ cup pine nuts or sliced almonds
  • 2 small cloves of Garlic minced
  • 2 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons shredded Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup extra virgin olive oil
For the Caprese Pasta Salad
  • 1 lb pasta orecchiette, rotini, or your favorite gluten-free pasta
  • 1 ½ lbs cherry tomatoes sliced or cut in half
  • 10 ounces small mozzarella cheese balls or a whole log cut into bite size pieces
  • ¼ cup shredded Parmesan cheese
  • Handful of fresh basil leaves to use as garnish
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Cook the pasta according to package directions. Drain and place it in a bowl.
  2. Place fresh basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper into the bowl of a food processor. Pulse 4-5 times to give them a rough chop.
  3. Turn the machine on and while it is running drizzle in the olive oil through the tube. Stop and scrape once and continue running the machine until the vinaigrette is creamy.
  4. To assemble the salad: Into the bowl with pasta, place mozzarella cheese and tomatoes. Drizzle it with the pesto dressing. Give it a toss making sure that everything is coated with the dressing.
  5. Sprinkle it with parmesan cheese and taste for seasoning. Add in if necessary.
  6. Garnish with fresh basil leaves and serve while still warm.

Notes

  • cup pesto with ¼ cup white wine vinegar and ¼ cup parmesan cheese.
  • I suggest cooking your pasta al dente—usually 11-12 minutes—to give your pesto salad the ideal texture.
  • You can multiply the recipe if you are serving a crowd.
  • : To make this pesto mozzarella pasta ahead of time, chop up the tomatoes and prepare the pesto. Store them in separate airtight containers in the fridge for up to a couple of days. Then, cook your pasta just before you’re ready to eat, assemble the salad, and serve in a large salad bowl.
  • : Pesto pasta will stay fresh in an airtight container for up to 4 days.
  • : I do not recommend freezing this dish.
  • Store-bought Pesto: If you'd rather use store-bought pesto, you can turn it into a salad dressing by mixing 1/2 cup pesto with ¼ cup white wine vinegar and ¼ cup parmesan cheese.
  • Cook the pasta al dente: I suggest cooking your pasta al dente—usually 11-12 minutes—to give your pesto salad the ideal texture.
  • Multiply the recipe: You can multiply the recipe if you are serving a crowd.
  • Additional salt: Pesto is usually pretty salty on its own, so be sure to taste your fully prepared caprese pasta salad before adding more salt.
  • Make ahead: To make this pesto mozzarella pasta ahead of time, chop up the tomatoes and prepare the pesto. Store them in separate airtight containers in the fridge for up to a couple of days. Then, cook your pasta just before you’re ready to eat, assemble the salad, and serve in a large salad bowl.
  • Storage: Pesto pasta will stay fresh in an airtight container for up to 4 days.
  • Freezing: I do not recommend freezing this dish.

Nutrition Information

Calories 343kcal (17%) Carbohydrates 11g (4%) Protein 13g (26%) Fat 29g (45%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Cholesterol 22mg (7%) Sodium 702mg (29%) Potassium 560mg (16%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1252IU (25%) Vitamin C 36mg (40%) Calcium 258mg (26%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 343

% Daily Value*

Calories 343kcal 17%
Carbohydrates 11g 4%
Protein 13g 26%
Fat 29g 45%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Cholesterol 22mg 7%
Sodium 702mg 29%
Potassium 560mg 12%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1252IU 25%
Vitamin C 36mg 40%
Calcium 258mg 26%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.