This pesto caprese pasta salad is one of those dishes that just works: fresh tomatoes, mozzarella, and pesto tossed with pasta for an easy, flavor-packed side.
The pesto adds a bold, herby kick that ties everything together. It comes together in no time and is perfect for BBQs, potlucks, or any laid-back get-together.
As I said above, this pasta salad is great for just about every event you plan to host, or even attend. Make a big batch and bring it to your next BBQ, luncheon, or prepare it just for yourself. It's amazing all year long.
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Morgan's Recipe Rundown
- Cook Level - Boiling pasta, tossing with pesto, and adding in tomatoes and mozzarella. It truly doesn't get any easier than this.
- Cook Time - The pasta is what takes the longest as it needs to boil and cook, but this dish is done in just 20 minutes.
- Taste - Sharp garlic and herb flavor from the pesto, al dente pasta, with cool cherry tomatoes and mozarella.
- Best Served With - Whip up some homemade nut free pesto for this dish to go along with grilled lamb chops, greek chicken burgers, or shrimp skewers.
Tips and Key Reminders
- Do not rinse the pasta when you strain it. It is also entirely fine to add the warm, strained pasta as all of the other ingredients will help bring the pasta temperature down to room temp.
- Cook the pasta al dente, meaning to the tooth. When pasta cooks al dente, is has a little resistance and a nice chew, otherwise the pasta can become very overcooked, mushy, and will fall apart when tossed together with the other ingredients.
- Measure the taste of how much pesto you want to add in by adding pesto by a tablespoon at a time. Stir to combine, then taste the pasta and see if you need to add more. Pesto can become very overpowering if you aren't used to it, or if you add too much.
The Ingredient List
- Pasta - To make a pasta salad, shorter, tubular pastas are typically preferred. You can use fusilli, radiatore, farfalle, mezze rigatoni, or elbows.
- Pesto - I love having homemade nut free pesto available in the freezer most of the year, but if you don't want to worry about making it fresh, simply use your favorite store-bought version.
- Tomatoes - Cherry or grape tomatoes are perfect size and flavor for this dish.
- Mozzarella - I buy the smaller mozzarella balls, called bocconcini, which you can find at most grocery stores.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Process Photos
Step 1: Bring a large pot of water to a boil, then add in the pasta. Cook until al dente, strain, then add to a large serving bowl.
Step 2: Slice the tomatoes in half and add to the pasta. Then, add the mozzarella balls.
Step 3: Dollop 2-3 tablespoons of pesto into the center of the pasta, tomatoes, and mozzarella. Using two large spoons, toss and combine the pesto until the pasta is fully coated.
Step 4: Top with additional pesto and serve.
Simple Swaps and Substitutions
- Pasta - Barilla has a whole line of chickpea or lentil pasta, and another gluten free pasta I love is Jovial Foods.
- Cheese - you can omit the mozzarella entirely, and opt for a vegan pesto like Trader Joe's Vegan version.
- Low-Carb -opt for a higher protein pasta like 3 Farm Daughters or Barilla's protein pasta line. Both delicious!
How do I store this recipe?
All leftovers can be placed in a tightly sealed tupperware and placed directly in the fridge. I would suggest warming the pasta up just a little bit before serving so that everything comes back to room temperature, or you can simply leave it on the counter for 20-30 minutes.
Hungry for More?
Looking for other super simple pasta recipes like this? Try these:
Classic Pesto Caprese Pasta Salad Recipe
Equipment
- 1 large pot
- 1 strainer
- 1 large serving bowl
- 2 serving spoons
- 1 cutting board
Ingredients
- 1 lb Pasta
- 1 cup Grape Tomatoes sliced in half
- 2 cups Bocconcini Mozzarella
- ¼ cup Pesto Sauce
Instructions
- Bring a large pot of water to a boil, then add in the pasta. Cook until al dente, strain, then add to a large serving bowl.1 lb Pasta
- Slice the tomatoes in half and add to the pasta. Then, add the mozzarella balls.1 cup Grape Tomatoes, 2 cups Bocconcini Mozzarella
- Dollop 2-3 tablespoons of pesto into the center of the pasta, tomatoes, and mozzarella. Using two large spoons, toss and combine the pesto until the pasta is fully coated.¼ cup Pesto Sauce
- Top with additional pesto and serve.
Lauren Scott says
Pasta salad in the summer, especially because it's so packable for the park/beach! I love the idea of adding avocado. Yum!