Caprese Pesto Pasta Salad ~

The vibrant flavors of classic Caprese salad in an easy-to-make pasta dish that’s always a crowd favorite!

Serve with garlic bread or a leafy green salad.

Table of Contents

A Favorite Summer Dish

I like this Caprese pasta salad recipe because it’s a perfect summer dish that can be served cold or at room temperature. It’s ideal for summer potlucks or an easy light meal, bringing together fresh ingredients in a refreshing and satisfying way.

Ingredients for Caprese Pesto Pasta Salad

You will need the following:

1 pound farfalle pasta, uncooked
1/2 cup basil pesto
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 cups grape tomatoes, halved or quartered
2 cups fresh mozzarella cheese, cubed
1/4 cup fresh basil leaves, chopped

Ingredient Notes

Farfalle Pasta: I like to use farfalle (bowtie) pasta because it holds the pesto dressing well. Cavatappi pasta, rotini pasta, or orecchiette pasta are also good options.
Basil Pesto: For convenience, I used a fresh store-bought pesto, but Homemade Basil Pesto is even better if you have fresh basil on hand.
Olive Oil: Use extra virgin olive oil for the best flavor.
Garlic Powder: Adds a subtle garlic flavor without overpowering the dish.
Fresh Tomatoes: I prefer the size of grape tomatoes to cherry tomatoes for this recipe, but it really makes no difference which you use.
Mozzarella Cheese: For best results, fresh mozzarella, including fresh mozzarella balls or mozzarella pearls is ideal. For a dairy-free option, use vegan mozzarella. Miyoko’s brand makes a good dairy-free ball of fresh mozzarella cheese that works well for this recipe.
Fresh Basil – Fragrant basil adds the signature brightness of a Caprese salad that only comes from fresh herbs.

Optional Add-Ins

Balsamic Vinegar: Drizzle balsamic glaze or balsamic vinaigrette for tanginess.
Sun-Dried Tomatoes: Add for an intense tomato flavor.
Pine Nuts: Toasted pine nuts add a crunchy texture.

How to Make Caprese Pesto Pasta Salad

STEP ONE: Cook the Pasta. Cook pasta according to package directions for al dente consistency. Drain and rinse with cold water. Transfer to a large bowl.

STEP TWO: Prepare the Dressing. In a small bowl, combine the pesto, olive oil, garlic powder, and black pepper. Pour over the pasta and toss to coat.

STEP THREE: Add Vegetables and Cheese. Gently stir in the tomatoes and mozzarella cheese.

STEP FOUR: Garnish and Serve. Sprinkle with chopped basil and serve immediately.

Make-Ahead Instructions

Complete steps 1 and 2 and refrigerate. When ready to serve, drizzle lightly with olive oil to refresh the pasta, then add the tomatoes, mozzarella, and basil.

Storage

Store any leftovers in an airtight container in the refrigerator. The next day, this cold pasta makes a refreshing light lunch.

More Recipes You’ll Love!

Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop