Pesto Caprese Pasta Salad: Fresh, Fun, and Fully Customizable

This Pesto Caprese Pasta Salad is a vibrant celebration of summer, packed with fresh pasta, cherry tomatoes, mozzarella, and basil pesto.

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Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Pasta (fusilli or penne)

For the Salad

1 cup Basil Pesto store-bought or homemade
1 cup Cherry Tomatoes halved
8 oz Fresh Mozzarella diced or in balls

For Dressing

2 tbsp Olive Oil extra virgin preferred
to taste Salt
to taste Pepper

Customization Options

1 cup Grilled Chicken optional
1 cup Roasted Vegetables (bell peppers or zucchini) optional
8 oz Whole Wheat Pasta optional

Equipment

Large Pot
Colander
Mixing bowl
Tongs

Method

Step-by-Step Instructions for Pesto Caprese Pasta Salad

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a mixing bowl, combine the cooled pasta with basil pesto, then add halved cherry tomatoes and diced mozzarella.
Drizzle olive oil over the pasta mixture and season with salt and pepper to taste.
Gently toss the ingredients together with tongs, ensuring even distribution of the pesto.
Chill for about 30 minutes before serving or enjoy immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 36gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.

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