Pesto Caprese Pasta Salad: Fresh & Simple Delight (Print Version)

Simple Pesto Caprese Pasta Salad recipe. Fresh flavors, easy to make, perfect for any gathering. My go-to for quick, delicious meals!

# 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 & Fresh Produce

01 - 12 oz (340g) short pasta (like fusilli or rotini)
02 - 2 cups cherry tomatoes, halved

→ Dairy & Pesto

03 - 8 oz (226g) fresh mozzarella balls (bocconcini), halved if large
04 - 1/2 cup fresh basil pesto (homemade or good quality store-bought)

→ Finishing Touches

05 - 2 tbsp extra virgin olive oil
06 - 1-2 tbsp balsamic glaze

→ Seasoning

07 - Salt and freshly ground black pepper to taste

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Make sure you salt it generously—like the sea! This is where I always remind myself to really season the water, because it’s your first chance to infuse flavor into the pasta itself. Cook it according to package directions until al dente, which means it should have a little bite. I usually set a timer and then check it a minute or two before it’s supposed to be done. Nobody wants mushy pasta in this dish, right?
02 - While the pasta is doing its thing, you can get all your fresh ingredients ready. Halve those cherry tomatoes; I love seeing their bright red insides! Drain your fresh mozzarella balls, and if they're a bit bigger, you can halve them too. The goal is bite-sized pieces so every forkful of this dish is perfectly balanced. This is usually when my kitchen starts to smell like a little Italian garden, truly delightful.
03 - Once your pasta is perfectly al dente, drain it, but don't rinse it! Rinsing can remove the starch that helps the pesto cling to the pasta. I usually let it cool for just a few minutes in the colander, tossing it gently so it doesn't clump. You want it warm enough to slightly melt the mozzarella and pesto, but not so hot it cooks the fresh basil. It’s a delicate balance, but you'll get it!
04 - Now for the good part! Transfer the slightly cooled pasta to a large mixing bowl. Spoon in your fresh basil pesto. Start with a generous amount, but you can always add more. Toss it gently until every piece of pasta is coated in that gorgeous green goodness. The smell at this stage is incredible, a real aromatic hug for your senses. This is the foundation of your Pesto Caprese Pasta Salad!
05 - Time to bring in the stars of the show! Add your halved cherry tomatoes and the fresh mozzarella balls to the pesto-coated pasta. Gently toss everything together. You want to mix it enough so that the ingredients are well distributed, but not so much that you smash the tomatoes or mozzarella. I've been a little too enthusiastic before, and trust me, it’s not pretty. This is where this dish really starts to come alive visually!
06 - Finally, drizzle with a bit of extra virgin olive oil and a generous swirl of balsamic glaze. Season with salt and freshly ground black pepper to taste. Give it one last gentle toss. I always taste a forkful here to check if it needs anything else. It should look vibrant, smell like a dream, and taste like summer. Serve this delicious dish immediately or let it chill for a bit, it's amazing either way!

# Notes:

01 - Don't rinse your pasta after draining; the starch helps the pesto cling beautifully.
02 - Taste your pesto first! If it's store-bought, it might need extra salt or a squeeze of lemon.
03 - The quality of your olive oil and balsamic glaze seriously elevates this recipe.
04 - For a bolder flavor, let the salad chill for at least 30 minutes before serving.

# Equipment Needed:

01 - Large pot
02 - colander
03 - large mixing bowl
04 - measuring spoons

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 18g

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