Fresh Pesto Caprese Pasta Salad for Easy Dinners (Print Version)

Pesto Caprese Pasta Salad: Enjoy fresh mozzarella, ripe tomatoes, and basil pesto over pasta. Your perfect easy summer meal!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Pasta & Base

01 - 12 oz (340g) short pasta (penne, rotini, or fusilli)
02 - 2 tbsp good quality olive oil

→ Fresh Caprese Elements

03 - 1 pint (about 2 cups) cherry or grape tomatoes, halved
04 - 8 oz (225g) fresh mozzarella pearls (bocconcini), drained
05 - 1/2 cup fresh basil leaves, torn or chiffonaded

→ Flavor Boosters & Finishing

06 - 1/2 cup basil pesto (homemade or good quality store-bought)
07 - 2 tbsp balsamic glaze
08 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Get a big pot of water boiling, salt it generously until it tastes like the sea – this is where I always forget to salt the water, oops! Cook your pasta al dente, usually a minute or two less than the package says. We want it firm, not mushy, for our Pesto Caprese Pasta Salad. Drain it, but don't rinse! That starch helps the pesto stick, giving you a better coating.
02 - While the pasta cooks, halve those cherry tomatoes. If your mozzarella pearls are bigger than bite-size, give them a gentle tear. Pick those beautiful basil leaves from their stems. This step is a simple joy, honestly, seeing all those vibrant colors come together. It's like painting with food, and the kitchen starts to smell amazing.
03 - Once the pasta is drained and still warm (not piping hot!), transfer it to a large bowl. Spoon in the basil pesto and a good drizzle of olive oil. Toss it gently until every piece of pasta is coated in that glorious green goodness. The warmth of the pasta helps the pesto really cling, creating a cohesive and flavorful base.
04 - Now for the good part! Add your halved tomatoes and mozzarella pearls to the pesto-coated pasta. Gently fold them in. You don't want to mash the cheese or tomatoes, just distribute them evenly throughout your soon-to-be-amazing Pesto Caprese Pasta Salad. I always marvel at how quickly it starts to look so pretty!
05 - Tear or chiffonade your fresh basil leaves and sprinkle them generously over the salad. The smell alone is divine for this Pesto Caprese Pasta Salad, adding that essential fresh, herbaceous note. Give it one last gentle toss to incorporate the basil without bruising it too much. This is where the magic really happens.
06 - Drizzle a generous amount of balsamic glaze over the top. A little goes a long way for presentation and flavor. Taste and adjust seasonings – a little more salt or pepper might be just what it needs. Serve immediately or chill for later! It looks so impressive, but you know it was so easy to make.

# Notes:

01 - Always salt your pasta water generously; it infuses flavor from the start.\nThis salad chills beautifully for up to 3 days, making it a fantastic meal-prep option.\nNo fresh mozzarella? Feta crumbles can work in a pinch for a different but tasty twist.\nServe with a crusty baguette to soak up any leftover pesto and balsamic glaze!

# Tools You'll Need:

01 - Large pot
02 - colander
03 - large mixing bowl

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 45-55g
Protein: 15-20g

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