What is the recipe for Caprese Pesto Pasta Salad?

To make Caprese Pesto Pasta Salad , cook 3 cups of dry pasta (like orecchiette or penne) until al dente and let it cool. In a bowl, mix ⅓ cup of pesto, 2 tablespoons olive oil, 1 teaspoon balsamic vinegar, ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper. Toss with the pasta, then fold in 1½ cups halved cherry tomatoes, 1½ cups fresh mozzarella pearls, and shredded basil. Chill before serving and optionally drizzle with balsamic glaze.

What ingredients are in Caprese Pesto Pasta Salad?

Key ingredients in a Caprese pesto pasta salad include: Pasta (like orecchiette or fusilli) Basil pesto Cherry tomatoes Fresh mozzarella balls (pearlini or ciliegine) Fresh basil leaves Olive oil, balsamic vinegar, garlic powder, salt, and pepper Optional toppings include pine nuts, spinach, or a balsamic glaze for extra flavor.

Can I add balsamic to Caprese Pesto Pasta Salad?

Yes, and you absolutely should! A splash of balsamic vinegar in the dressing enhances the flavors by adding acidity and depth, while a drizzle of balsamic glaze on top adds a sweet finishing touch. Both versions pair beautifully with the richness of pesto and the creaminess of mozzarella.

What dressing is used in Caprese Pesto Pasta Salad?

The dressing for Caprese Pesto Pasta Salad is a mix of basil pesto, extra-virgin olive oil, garlic powder, salt, pepper, and a splash of balsamic vinegar. This creates a creamy, herbaceous base with a hint of tanginess. You can adjust it by using more pesto for richness or more balsamic for brightness.

Caprese Pesto Pasta Salad – The Best Fresh & Easy Summer Recipe

Description

A vibrant, summer pasta salad with classic Caprese ingredients and basil pesto

Ingredients

Scale

3 cups dry orecchiette pasta, or other small pasta, (or 4 1/2 cups cooked pasta)

1/3 cup pesto, or more to taste

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, or more to taste

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 teaspoon balsamic vinegar, more to taste

1 1/2 cups halved cherry or grape tomatoes

1 1/2 cups small pearlini fresh mozzarella balls, (or ciliegine cut in half)

6 leaves fresh basil leaves, finely shredded

(optional) balsamic glaze

Instructions

Bring a large pot of salted water to a boil; cook pasta al dente, about 8 minutes or according to the package directions; drain and cool.

Mix pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar in a large bowl. You can add more balsamic to taste but it will start to change the color of the dressing unless you are using white balsamic vinegar.

Add pasta and toss to coat. Fold in tomatoes, fresh mozzarella pearls, and fresh basil.

Chill in the fridge until ready to eat. Drizzle with balsamic glaze if desired.

Prep Time: 10