Simple, good pasta salad – this one's a real keeper. Mix up some fresh mozzarella pearls, those little cherry tomatoes that pop in your mouth, and plenty of basil from the garden (store-bought works fine too, mind you).
Nothing fancy here, just honest ingredients that work well together. The trick is getting your pasta cooked just right – not too soft, not too hard. Then toss it with a proper homemade pesto. None of that jarred stuff if you can help it, though between you and me, I've used it in a pinch and lived to tell the tale.
What makes this different from your regular pasta salad is how all these Italian flavors come together. Reminds me of summer meals on the patio.
The mozzarella needs to be fresh – those rubbery pre-shredded bits won't do. And for heaven's sake, don't skimp on the tomatoes – get the ripest ones you can find.
Let everything sit together for a bit before serving, gives the flavors a chance to get acquainted. Just like a good conversation over the back fence, some things can't be rushed.
Recipe
Caprese Pesto Pasta Salad combines the fresh flavors of traditional Caprese salad with the heartiness of pasta and the aromatic essence of basil pesto. This Mediterranean-inspired dish perfectly balances the creaminess of fresh mozzarella, the sweetness of cherry tomatoes, and the vibrant taste of homemade or store-bought pesto sauce.
This versatile pasta salad can be served warm or cold, making it an ideal choice for picnics, potlucks, or light summer dinners. The dish comes together quickly and can be prepared in advance, allowing the flavors to meld and develop more complexity over time.
- 1 pound rotini pasta
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls
- 1/2 cup basil pesto
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pine nuts for garnish
Cook pasta in salted water according to package instructions until al dente. Drain and let cool for 5 minutes.
In a large bowl, combine the cooled pasta with halved cherry tomatoes, mozzarella pearls, and pesto. Add olive oil, balsamic vinegar, salt, and pepper. Toss gently until all ingredients are well combined.
Tear fresh basil leaves and fold them into the mixture. Refrigerate for at least 30 minutes before serving.
For best results, avoid overcooking the pasta as it will continue to absorb the pesto sauce as it sits. If preparing in advance, reserve some pesto to toss with the salad just before serving, as the pasta tends to absorb the sauce over time.
The salad can be stored in an airtight container in the refrigerator for up to 3 days, though the texture is best within the first 24 hours.
This vibrant pasta salad combines two beloved Italian favorites – classic Caprese salad and fragrant basil pesto – into one satisfying dish.
While traditional Caprese showcases the simple combination of tomatoes, mozzarella and basil, this version transforms those core ingredients into a substantial meal by incorporating tender pasta and rich pesto sauce.
The recipe traces its roots to two distinct regions of Italy – the island of Capri, where Insalata Caprese originated in the 1920s, and Genoa, the birthplace of pesto sauce.
Perfect for warm summer days, this dish can be served chilled or at room temperature, making it ideal for picnics, potlucks, or easy make-ahead lunches.
Conclusion
Mix up this old-world favorite that brings together the fresh zip of basil pesto with those lovely Caprese flavors we've been using in Italian cooking for generations. Just like my mother taught me, the secret's in getting that pesto ratio right – one part fresh basil leaves to two parts good olive oil, nothing fancy needed. The Italians sure know what they're doing with this combo, and it's no wonder pesto's become such a kitchen staple these days.
For best results, cook your pasta until it's just got that bit of bite to it, what they call 'al dente.' While it's still warm, toss it with your pesto – the pasta soaks up all those herby flavors better that way. Drop in some juicy cherry tomatoes cut in half, tear up some fresh mozzarella (the kind that comes in water, not the hard stuff), and give it all a good mix.
Let everything sit together for about 10 minutes before serving – gives all those flavors a chance to get friendly with each other. Works just as well warm as it does cold from the fridge, and it's even better the next day if you've got any left. Simple food, done right.