Pesto Caprese Pasta Salad
A refreshing pasta salad that combines the classic flavors of Caprese salad with al dente pasta and homemade or store-bought pesto, perfect for summer gatherings.
Ingredients
Pasta and Base
- 8 ounces pasta (rotini or penne preferred)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1 cup fresh basil leaves, roughly chopped
Dressing
- 1/2 cup homemade or store-bought pesto
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- to taste salt and pepper
Optional Toppings
- 1/4 cup pine nuts, toasted Optional for added crunch
Instructions
Preparation
- Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.
- Add the pasta to the boiling water and cook according to package instructions (typically 8-10 minutes for al dente), stirring occasionally.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Transfer the drained pasta to a large mixing bowl and let it cool for a few minutes.
- Slice the cherry tomatoes in half.
- Halve the mozzarella balls or cut larger ones into bite-sized pieces.
- Rinse and dry the basil leaves, then slice them into thin ribbons (chiffonade).
Mixing
- In a small bowl, whisk together the pesto, olive oil, and balsamic vinegar.
- Add salt and pepper to taste.
- In the bowl with the cooled pasta, add the halved cherry tomatoes, mozzarella, and chopped basil.
- Pour the pesto dressing over the pasta and gently toss to coat.
- Taste the salad and adjust seasoning if necessary.
- Toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant.
Chilling and Serving
- Cover the salad and chill in the refrigerator for at least 30 minutes to meld flavors.
- Before serving, give the salad a final toss and add more olive oil or balsamic vinegar if it seems dry.
- Serve chilled or at room temperature.
- Garnish with extra basil or a sprinkle of parmesan cheese, if desired.
Notes
Use fresh, high-quality ingredients for the best flavor. This salad can be made in advance and stored in an airtight container in the refrigerator for 2-3 days.