Description
This Caprese Pasta Salad with Pesto is the perfect summer side dish, combining fresh basil pesto, juicy cherry tomatoes, and creamy mozzarella with pasta.
Ingredients
12 oz short pasta (rotini, penne, or farfalle)
1 ½ cups cherry tomatoes, halved
1 cup mini mozzarella balls (bocconcini), halved
½ cup basil pesto (homemade or store-bought)
2 tbsp extra virgin olive oil
Salt and pepper to taste
¼ cup fresh basil leaves, thinly sliced
Optional: balsamic glaze for drizzling
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a large bowl, mix pesto and olive oil to create a pourable dressing.
3. Add cooled pasta, tomatoes, and mozzarella. Toss to coat evenly.
4. Season with salt and pepper. Add sliced basil and drizzle with balsamic glaze if using.
5. Chill for 30–60 minutes before serving.
Notes
Use whole wheat or gluten-free pasta if preferred.
Add grilled chicken or shrimp for extra protein.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg