Fresh Pesto Caprese Pasta Salad: Quick Weeknight Meal (Print Version)
Quick Pesto Caprese Pasta Salad recipe. Enjoy a vibrant, easy pasta salad with fresh tomatoes, mozzarella, and basil. Perfect for any gathering.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian
# Ingredients:
→ Pasta Base
01 -
12 oz (340g) rotini pasta (or penne, farfalle)
02 -
1 tbsp extra virgin olive oil
→ Caprese Stars
03 -
2 cups (about 1 pint) cherry or grape tomatoes, halved
04 -
8 oz (226g) fresh mozzarella bocconcini, drained and halved or quartered
05 -
1/2 cup fresh basil leaves, thinly sliced (chiffonade)
→ Pesto Power
06 -
1/2 cup store-bought pesto (or homemade)
→ Finishing Touches
07 -
2-3 tbsp balsamic glaze
08 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
First things first, get a big pot of water boiling for your pasta. And please, please, please, salt that water like the sea! I always forget to do this, and then my pasta ends up tasting a bit… flat. Cook your rotini according to package directions until it's al dente—that's firm to the bite, not mushy! Mushy pasta is a total no-go here. Once it's done, drain it well and rinse it with cold water to stop the cooking and cool it down. This step is crucial for a non-clumpy pasta salad.
02 -
While the pasta is doing its thing, you can get your Caprese components ready. Halve those cherry tomatoes; I just snip them in half with kitchen shears right into a bowl. Drain your fresh mozzarella bocconcini. If they’re bigger, you might want to halve or quarter them so they’re bite-sized. I love seeing all those vibrant reds and whites come together; it just screams summer. This is where the dish starts to look really pretty!
03 -
Now for the basil! Gently wash and dry your fresh basil leaves. I usually just pat them with a paper towel; a salad spinner can be a bit rough. Then, stack a few leaves on top of each other, roll them up tightly, and thinly slice them into ribbons (that's called a chiffonade, fancy, right?). This releases all that amazing aroma. I swear, the smell of fresh basil just makes me happy, and it's essential for a truly aromatic pasta salad.
04 -
Once your pasta is cool, transfer it to a large mixing bowl. Add the halved cherry tomatoes, the drained mozzarella, and your beautiful basil ribbons. Now, spoon in your store-bought (or homemade!) pesto. I usually start with about half a cup and add more if I feel like it needs it. This is where I sometimes get a bit heavy-handed, but honestly, can you ever have too much pesto in this dish? Mix everything gently so you don't smash the tomatoes or mozzarella.
05 -
Give your pasta salad a good stir, then taste it! This is your moment to adjust the seasonings. Add a pinch of salt and a generous grind of fresh black pepper. If it feels a little dry, a tiny drizzle of extra virgin olive oil can work wonders. Cover the bowl and pop it in the fridge for at least 30 minutes. Chilling really lets those flavors meld together, and honestly, a cold pasta salad is just so much better!
06 -
When you’re ready to serve, take your chilled pasta salad out of the fridge. Give it another gentle stir. Now, for the showstopper: drizzle that balsamic glaze all over the top! It adds such a beautiful sheen and a tangy-sweet kick that really elevates the whole dish. I usually do a criss-cross pattern, but honestly, just get it on there! Serve it up and watch it disappear. It’s always a crowd-pleaser, I promise!
# Notes:
01 -
Always rinse your cooked pasta with cold water for a cold salad.
02 -
Storage advice: keeps 3-4 days in the fridge, flavors deepen.
03 -
Substitution I've tried: penne or farfalle work well for pasta.
04 -
Serving tip: drizzle balsamic glaze right before serving for best look.
# Equipment Needed:
01 -
Large pot
02 -
large mixing bowl
03 -
colander
04 -
measuring spoons/cups
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 15g