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Pesto Caprese Pasta Salad – The Irresistible Summer Recipe You’ll Keep Making

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
This vibrant pasta salad combines fresh basil, cherry tomatoes, mozzarella, and a flavorful pesto for a perfect summer dish.

Ingredients

Pasta

  • 12 oz short pasta (penne, fusilli, or farfalle)

Vegetables and Cheese

  • 1.5 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella
  • 0.25 cup fresh basil leaves, torn
  • 1 cup fresh basil leaves
  • 0.33 cup grated Parmesan cheese
  • 0.33 cup extra virgin olive oil
  • 2 tablespoons pine nuts (or walnuts for a budget-friendly option)
  • 1 clove garlic
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 lemon juice of half a lemon (optional, for brightness)

Instructions 

  • Cook the pasta according to package instructions, then drain and set aside.
  • In a blender, combine basil, garlic, Parmesan, pine nuts, olive oil, salt, pepper, and lemon juice to make the pesto.
  • Mix the cooked pasta with the pesto until evenly coated.
  • Gently fold in cherry tomatoes and mozzarella balls.
  • Serve immediately or chill for later. Garnish with torn basil leaves if desired.

Notes

For a richer flavor, toast the pine nuts before blending.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: Basil, pasta, Tomatoes