This Caprese pasta salad with pesto is inspired by the famous Italian salad from the island of Capri. This easy to make salad is the perfect side dish for your summer barbecues or potlucks and it’s ready in only 20 minutes!
Do you enjoy pasta salad? This pesto pasta salad recipe has been my go to recipe ever since I can remember. Probably ever since I started growing basil and making homemade pesto over 20 years ago. It’s what I serve as a side dish at all barbecues and summer gatherings. My kids demand it and it’s especially a big hit with children.
I have never been a fan of mayonnaise laden creamy pasta salads. That’s why I started making this salad inspired by the iconic Italian Caprese salad.
Origins of Caprese Salad
This salad, originating from the beautiful island of Capri, is made with a few simple ingredients: sun ripened tomatoes, mozzarella so soft it practically oozes milk when you cut into it (and unfortunately is hard to find outside of Italy); fresh basil leaves and the best quality extra virgin olive oil.
All you need to accompany Caprese salad is fresh crusty bread and you have a light meal, or appetizer, that’s simply heavenly! And it is surely no coincidence that the three colors of the Italian flag are present in this salad.
So I decided to incorporate these ingredients in my pasta salad along with pesto to further reinforce that irresistible fresh basil flavor. This is the perfect use for that pesto that you prepared during the summer and froze. And it couldn’t be any easier to make!
Step by Step Instructions
Ingredient list:
Pasta: Choose a shorter pasta such as fusilli (including tricolor fusilli), rotini, or penne rigate. These shapes will help the pesto adhere to them.
Basil pesto: here’s my recipe for homemade basil pesto or you can also use store bought in a pinch
Cherry tomatoes: halved
Fresh mozzarella balls: also known as bocconcini in my neck of the woods. Regular mozzarella cut into cubes may also be used.
Fresh basil leaves
Extra virgin olive oil
Grated Parmigiano cheese
Begin by cooking your pasta. Boil the pasta until slightly under cooked. Drain well and place in a large salad bowl. Toss in some olive oil and stir to coat to prevent the pasta from sticking together. Stir in pesto. Let cool either at room temperature or in the refrigerator.
Stir in red wine vinegar. Toss in halved cherry tomatoes and halved mozzarella balls. Add salt and pepper, as needed. Top with a handful of fresh basil leaves and freshly grated Parmigiano cheese. Drizzle lightly with olive oil. Serve immediately or keep refrigerated for up to 2 days.
Recipe Notes
Substitutions and Variations:
-Here are a few add in suggestions that would be delicious in this salad:
- sliced black or green olives
- sliced sun dried tomatoes
- marinated artichoke hearts
-Prepare this cold pesto pasta salad with any medium length pasta of your choice including penne; gemelli; cavatappi or farfalle.
To store:
-Keep leftovers refrigerated for up to 3 days.
Serve this fragrant pasta salad as a side dish when barbecuing this summer or bring along to a pot luck! If you give this recipe a try, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!
Check out more salad recipes!
- Italian Potato Salad with Roasted Red Peppers and Tomatoes
- Tomato Cucumber Onion Salad with Celery
- Kale Salad with Apples, Walnuts, Cranberries and Feta
- Italian Green Bean Salad
- Grilled Tuna and White Bean Salad
- Italian Rice Salad
- Sicilian Style Fennel and Orange Salad
Ingredients
- 500 gram package of pasta (just over 1 pound)
- 1/3 cup basil pesto
- 1 tbsp red wine vinegar
- 1 pint package cherry tomatoes halved
- 200 gram container fresh mozzarella balls (bocconcini)
- 2 tbsp Parmigiano cheese grated
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Boil the pasta until slightly under cooked. Drain well and transfer to a large bowl. Stir in olive oil to prevent from sticking.
- Stir in basil pesto and let cool either at room temperature or in the refrigerator.
- Stir in red wine vinegar. Toss in halved cherry tomatoes and halved mozzarella balls. Add salt and pepper, to taste.
- Top with a handful of fresh basil leaves and freshly grated Parmigiano cheese. Drizzle lightly with olive oil.
- Serve immediately or refrigerate until ready to serve.
Notes
- sliced black or green olives
- sliced sun dried tomatoes
- marinated artichoke hearts
Nutrition
Looks delicious. And very summery. Does sound perfect for a Sunday cookout.
Thank you Frank, very summery indeed, we don’t usually have it during the rest of the year. Thanks for your feedback!