Pesto Caprese Pasta Salad

Why You’ll Love This Recipe

I love how this salad blends the classic flavors of a Caprese salad with the heartiness of pasta. It’s quick to prepare, easy to customize, and tastes amazing both warm or chilled. The pesto brings in a rich herbaceous flavor that coats everything beautifully, while the mozzarella and tomatoes keep it fresh and juicy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (like rotini, penne, or farfalle)

• Cherry or grape tomatoes, halved

• Fresh mozzarella balls (bocconcini or ciliegine), halved

• Basil pesto (store-bought or homemade)

• Olive oil (optional, for thinning the pesto)

• Salt

• Black pepper

• Fresh basil leaves (for garnish)

Directions

1. I cook the pasta in salted water until al dente, then drain and rinse it under cool water to stop the cooking.

2. In a large bowl, I toss the cooled pasta with pesto, adding a splash of olive oil if the pesto is too thick.

3. I gently fold in the halved tomatoes and mozzarella balls.

4. I season with salt and pepper to taste, then toss everything together until evenly coated.

5. I chill the salad for 15–30 minutes before serving, and garnish with fresh basil just before plating.

Servings and timing

This recipe serves 6–8 as a side or 4 as a light main.
Preparation time: 15 minutes
Cooking and cooling time: 15–20 minutes
Total time: 30–35 minutes

Variations

Sometimes I add grilled chicken or chickpeas for extra protein. I’ve also tossed in arugula, avocado, or roasted red peppers for more texture and color. For a zesty twist, I drizzle with balsamic glaze just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I give it a good toss before serving again, and if it seems dry, I add a small splash of olive oil or extra pesto. I don’t reheat this salad—it’s meant to be enjoyed chilled or at room temperature.

FAQs

Can I use a different type of cheese?

Yes, I’ve used cubed fresh mozzarella or even feta for a saltier bite when I didn’t have mozzarella balls on hand.

What kind of pesto works best?

Basil pesto is traditional, but I’ve made this with arugula or spinach pesto too—anything herby and flavorful works well.

Can I make this ahead of time?

Definitely. I often make it a few hours in advance to let the flavors meld. I just add the basil and a little fresh pesto before serving.

Is it good served warm?

Yes! I’ve served it warm with freshly cooked pasta and it’s just as delicious, especially if I’m adding grilled chicken or shrimp.

What pasta shape holds pesto best?

I prefer rotini or farfalle because they trap the pesto nicely in their curves and ridges, but any short pasta will do.

Conclusion

Pesto Caprese Pasta Salad is my go-to dish when I want something quick, flavorful, and refreshingly simple. With its blend of bright basil, creamy cheese, and juicy tomatoes, it’s a feel-good meal or side dish that works all year round—especially in the warmer months. It’s as beautiful to look at as it is to eat, and always leaves me reaching for another bite.