This Caprese pasta salad with pesto is inspired by the famous Italian salad from the island of Capri made with tomatoes, mozzarella and fresh basil. 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.
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Origins of Caprese Salad
Caprese 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 Italian pasta salad along with pesto to further emphasize that irresistible fresh basil flavor. This is the perfect use for that basil pesto that you prepared during the summer and froze. And it couldn't be any easier to make!
Caprese Pasta Salad Ingredients
Not shown: Pasta. Choose a shorter pasta such as fusilli (including tricolor fusilli), rotini, or penne rigate. These shapes will help the pesto adhere to them.
Not shown: Grated Parmigiano cheese: tossed in at the end for extra flavor.
Not shown: Red wine vinegar (optional) stirred in for just a touch of acidity
Basil pesto: here's my recipe for homemade basil pesto or you can also use store bought in a pinch
Fresh mozzarella balls: also known as bocconcini in my neck of the woods. Regular mozzarella cut into cubes may also be used.
Substitutions and Variations
Here are a few add-in suggestions for your pasta salad:
- sliced black or green olives
- sliced sun dried tomatoes
- marinated artichoke hearts
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Caprese Pasta Salad with Pesto
Step 1
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.
Step 2
Stir in red wine vinegar (optional). Toss in halved cherry tomatoes and halved mozzarella balls.
Add salt and pepper, if needed. 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.
Recipe FAQs
Prepare this cold pesto pasta salad with any medium length pasta of your choice such as fusilli; penne; gemelli; cavatappi or farfalle.
Keep leftovers refrigerated for up to 3 days.
Try tossing this pasta salad with Sicilian sun dried tomato pesto (capuliato) in place of basil pesto.
Check out more Italian salad recipes!
Caprese Pasta Salad with Pesto Recipe
Ingredients
- 500 gram package of pasta (just over 1 pound)
- ⅓ cup basil pesto
- 1 tablespoon red wine vinegar
- 1 pint package cherry tomatoes halved
- 200 gram container fresh mozzarella balls (bocconcini)
- 2 tablespoon 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
Nadia Fazio
This pasta salad has been on my summer gatherings menu for years now and it always disappears, a huge crowd pleaser!
Frank Fariello
Looks delicious. And very summery. Does sound perfect for a Sunday cookout.
Nadia
Thank you Frank, very summery indeed, we don't usually have it during the rest of the year. Thanks for your feedback!