Pesto Caprese Pasta Salad
A fresh and flavorful Pesto Caprese Pasta Salad that combines pasta, juicy tomatoes, creamy mozzarella, and basil pesto for a perfect summer meal — ideal for picnics, barbecues, or easy lunches.
Equipment
- Large Pot
- Colander
- Mixing bowl
- Wooden Spoon
Ingrédients
Main Ingredients
- 8 oz pasta bowtie or fusilli
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls mini or halved
- 1/2 cup fresh basil leaves chopped
- 1/2 cup pesto homemade or store-bought
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente (8–10 minutes).
- Drain the pasta and allow it to cool slightly to prevent melting the cheese.
- In a large mixing bowl, combine pasta, halved cherry tomatoes, and mozzarella balls.
- Add pesto and toss gently until the ingredients are evenly coated.
- Add chopped basil and season with salt and pepper to taste.
- Transfer to a serving bowl, garnish with extra basil or a drizzle of olive oil.
- Serve immediately or refrigerate for 30 minutes to chill before serving.
Notes
For a twist, add grilled chicken, pine nuts, or a squeeze of lemon juice. Use gluten-free pasta or vegan cheese if desired. Best served cold and can be made ahead for meal prep.