Tasty Pesto Caprese Pasta Salad

This is my favorite kind of salad: a no-fuss, big-flavor, grab-a-fork situation. Tasty Pesto Caprese Pasta Salad is basically summer stuffed into a bowl—twisty pasta, basil pesto, tomatoes that burst a little when you bite them, creamy mozzarella, and a glossy balsamic drizzle that makes you feel like you did something fancy when really you just stirred stuff together. It’s picnic-proof, cookout-friendly, and the leftovers are suspiciously good straight from the fridge.

My little crew is unreasonably obsessed with this. My husband raids the bowl at 11 p.m. like it’s a secret mission. The kiddo calls the mozzarella “cheese marbles” and picks them out with surgical precision. I threw a batch into the cooler for soccer last weekend and, not to be dramatic, but parents were hovering. I once spilled pine nuts across the driveway and still brought the salad—no regrets. It’s become that “bring-the-salad” salad people ask for again.

How to Make It

Grab a pot, salt the daylights out of the water (like the ocean—seriously), and boil about 12 ounces of short pasta until just shy of al dente. While that’s happening, whisk 1/2 cup good pesto with a splash of olive oil, the juice and zest of half a lemon, black pepper, and a spoonful of hot pasta water so it loosens up and gets glossy.

Halve a pint and a half of cherry tomatoes, drain an 8-ounce tub of mozzarella pearls, and tear a big handful of basil. If you’ve got arugula, toss in a cup. Red onion? Paper-thin slices totally welcome. Toast a couple tablespoons of pine nuts if you’re feeling extra.

When the pasta’s done, drain it and either give it a quick cool rinse or leave it slightly warm—warm pasta drinks up flavor like a champ. Toss the pasta with the pesto dressing first so every curve gets coated. Then fold in tomatoes, mozz, basil, arugula, and onion. Taste. Add a pinch of salt if it needs it.

Finish with pine nuts for crunch and a lazy drizzle of balsamic glaze. Eat right away for warm-and-glossy vibes or park it in the fridge 30 minutes to let everything mingle.

✔Ingredient Notes

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– Short pasta (rotini, fusilli, bowties): More nooks = more pesto. If it’s too soft, it goes mushy fast—pull it a minute early.
– Basil pesto: Store-bought is fine; just grab one that’s bright green and basil-forward. If it tastes oily or flat, add lemon and a pinch of salt.
– Cherry or grape tomatoes: Sweet little bursts. If they’re meh, a pinch of salt and 10 minutes on the counter helps.
– Mozzarella pearls: The mini balls are cute and creamy. If using a big ball, tear it so it catches dressing.
– Fresh basil + arugula: Basil for perfume, arugula for peppery bite. Don’t skip the basil. The arugula is optional but fun.
– Lemon (zest + juice): Brightens jarred pesto instantly. Once I forgot it and the salad was… fine. With lemon? Wow.
– Balsamic glaze: Sticky-sweet finish. If you only have balsamic vinegar, simmer it down with a tiny bit of sugar or honey till syrupy.
– Pine nuts: Luxe crunch. Toast lightly—turn your back and they burn, ask me how I know. Almonds or pepitas work, too.
– Red onion: Thin slices add zing. If raw onion scares you, quick soak in cold water for 10 minutes.
– Pasta water: Magic sauce-silkifier. A spoon or two makes pesto hug the noodles.
– Olive oil, salt, pepper: Round out the edges and wake everything up at the end.

✔Recipe Steps

1. Boil 12 oz short pasta in heavily salted water until just al dente; reserve 2 tablespoons pasta water.
2. Whisk 1/2 cup pesto with 1–2 tablespoons olive oil, lemon zest and juice (1/2 lemon), black pepper, and 1–2 tablespoons hot pasta water until glossy.
3. Drain pasta and cool slightly (quick rinse optional), then toss immediately with the pesto dressing.
4. Fold in 1.5–2 cups halved cherry tomatoes, 8 oz mozzarella pearls, a handful of torn basil, 1 cup arugula, and a few thin slices of red onion.
5. Taste and adjust salt, pepper, and lemon; sprinkle 2 tablespoons toasted pine nuts.
6. Drizzle balsamic glaze over the top and serve warm or chill 30–60 minutes for flavors to mingle.

What to Serve It With

– Grilled chicken thighs or steak bites
– Garlicky shrimp skewers
– A pile of prosciutto and melon (summer’s power couple)
– Crunchy garlic bread or warm focaccia
– Sparkling lemonade or a cold rosé on a porch somewhere

✔Tips & Mistakes

– Salt your pasta water like you mean it. This is your one big chance to season the noodles themselves.
– Don’t drown it in pesto. Start with 1/2 cup and add more if the pasta looks pale and sad.
– Reserve pasta water before you drain. It’s liquid silk—fixes clumpy pesto in a snap.
– Let tomatoes and mozz hit room temp before mixing for max flavor.
– If chilling, hold back a little pesto and basil to stir in right before serving. Perky and fresh again.
– Easy on the onion unless you’re feeding onion people. A little goes far.

✔Storage Tips

Pop leftovers in an airtight container and stash in the fridge for up to 4 days. The pasta will drink up the dressing, so splash in a teaspoon of olive oil and a squeeze of lemon when you pull it back out. Cold straight from the fridge is a vibe—breakfast pasta is very much a thing here, zero shame. Skip the freezer; dairy and tomatoes don’t come out happy. Add fresh basil right before serving so it doesn’t go brown.

✔Variations and Substitutions

– Gluten-free: Use a sturdy GF pasta (corn-rice blends hold best) and don’t overcook.
– Protein boost: Shredded rotisserie chicken, grilled shrimp, or a can of chickpeas rinsed and tossed in.
– Tortellini twist: Swap pasta for cheese tortellini and go light on salt—tortellini brings plenty.
– Nut-free: Use pepitas or sunflower seeds instead of pine nuts; choose a nut-free pesto or make one with pumpkin seeds.
– Dairy-free: Use your favorite vegan mozzarella or skip cheese and add avocado right before serving.
– Greens swap: Baby spinach instead of arugula, or double the basil if you’re going hard on the herb.
– Tomato options: Sun-dried tomatoes (oil-packed) for a deeper vibe—pat dry and slice.
– Pesto remix: Spinach-walnut pesto, arugula-almond pesto, or kale-parmesan pesto all work. If it tastes bitter, add a pinch of sugar or honey.
– Acid/sweet tweaks: No glaze? Reduce balsamic with a touch of sugar or honey till syrupy. Prefer less sweet? Use straight balsamic vinegar and skip the sugar.
– Pantry rescue: Out of lemon? A splash of white wine vinegar works. No pine nuts? Toasted breadcrumbs are shockingly good.

Frequently Asked Questions

Tasty Pesto Caprese Pasta Salad

This vibrant pesto caprese pasta salad combines al dente pasta with juicy cherry tomatoes, creamy mozzarella pearls, fresh basil, and a bright pesto-lemon dressing. Perfect for picnics, potlucks, or make-ahead lunches.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce dry short pasta (rotini or fusilli)
• ▢ 2 cup cherry tomatoes, halved
• ▢ 8 ounce fresh mozzarella pearls, drained
• ▢ 0.75 cup basil pesto store-bought or homemade
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 1 tablespoon fresh lemon juice
• ▢ 0.5 cup fresh basil leaves, torn
• ▢ 0.25 cup pine nuts, toasted
• ▢ 2 tablespoon balsamic glaze optional, for drizzling
• ▢ 1 teaspoon kosher salt plus more for pasta water
• ▢ 0.5 teaspoon freshly ground black pepper

Instructions

Preparation Steps

• Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package directions. Drain, rinse under cold water to cool, and drain very well.
• Toast pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, about 3 to 4 minutes. Transfer to a plate to cool.
• In a large bowl, whisk together pesto, olive oil, and lemon juice. Season with the salt and black pepper.
• Add cooled pasta, cherry tomatoes, mozzarella pearls, and torn basil to the bowl. Toss gently to coat. Fold in the toasted pine nuts.
• Taste and adjust seasoning. Drizzle with balsamic glaze before serving, or cover and chill for 30 minutes to let flavors meld.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Toss with a splash of olive oil if the salad thickens after chilling.

Notes

Make it ahead: This salad tastes even better after resting. For gluten-free, use your favorite gluten-free pasta. For nut-free, omit pine nuts or replace with toasted sunflower seeds. If using homemade pesto, season the salad after tasting, as salt levels can vary.