Description

Caprese Pasta Salad is a refreshing and vibrant dish that combines juicy cherry tomatoes, creamy mozzarella balls, fresh basil, and perfectly cooked pasta tossed in flavorful pesto. It’s ideal for summer gatherings, quick lunches, or make-ahead meals.

Ingredients

12 oz rotini or fusilli pasta

1 ½ cups cherry tomatoes, halved

8 oz fresh mozzarella balls (ciliegine or bocconcini), drained

1/3 cup fresh basil leaves

1/2 cup basil pesto

1–2 tablespoons olive oil (optional)

Salt and freshly ground black pepper to taste

Optional: A splash of balsamic glaze

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and rinse under cold water. Let cool.

2. Halve the cherry tomatoes, drain and dry the mozzarella, and prepare the basil.

3. In a large mixing bowl, combine pasta with pesto. Toss until evenly coated.

4. Fold in cherry tomatoes and mozzarella balls gently.

5. Season with salt and pepper. Refrigerate for at least 30 minutes.

6. Before serving, add fresh basil and a drizzle of balsamic glaze if desired.

Notes

Refrigerate for up to 4 days. Do not freeze.

For a vegan version, use dairy-free mozzarella and pesto.

Add grilled chicken or chickpeas to make it more filling.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boil and Mix
Cuisine: Italian

Nutrition

Serving Size: 1 1/3 cups
Calories: 410
Sugar: 3g
Sodium: 310mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 13g
Cholesterol: 20mg

Keywords: caprese, pasta salad, summer, easy, pesto