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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Servings:
Calories: 120kcal
Ingredients
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.