Caprese Pesto Pasta Salad

A refreshing pasta salad with chewy pasta, cherry tomatoes, mozzarella, and fresh basil, all tossed in a vibrant pesto. Perfectly easy for summer meals and potlucks.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Italian, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Base Ingredients

8 oz rotini or bowtie pasta You can also use penne.
1 cup cherry or grape tomatoes, halved Use colorful tomatoes for extra pizzazz.
1 cup mozzarella pearls Or mozzarella balls torn into chunks.
1/2 cup store-bought or homemade pesto Feel free to use what’s easiest for you.
1 cup fresh basil leaves For garnish and flavor.
1 pinch salt To taste.
1 pinch black pepper, cracked To taste.

Method

Preparation

Boil the pasta in salty water until al dente, then rinse under cool water to stop cooking.
In a large bowl, combine the warm pasta and pesto, tossing to coat the pasta.
Add halved tomatoes, mozzarella, and fresh basil to the bowl.
Season with salt and pepper, and toss again. Taste and adjust as necessary.

Notes

This salad is best served cold, but warm pasta also works. It keeps well in the fridge and actually tastes better the next day as flavors meld. Add grilled chicken or shrimp for extra protein if desired.