POTLUCK PASTA

Pesto Caprese Pasta Salad

Chilled pasta with basil pesto, juicy tomatoes, mozzarella pearls, and fresh basil for a tender, creamy, herb-packed salad.

Pesto Caprese Pasta Salad tosses rotini with basil pesto, cherry tomatoes, mozzarella pearls, fresh basil, and a bright lemon dressing. Cooling the pasta before dressing prevents the vegetables and herbs from wilting.

Jump to Recipe
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings8
DifficultyEasy

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Ingredients

For the Pasta Salad

  • 12 ounces rotini pasta
  • 2 cups cherry tomatoes, halved
  • 12 ounces mozzarella pearls, drained
  • 3/4 cup basil pesto
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 cup fresh basil leaves

Optional Finish

  • 1/3 cup grated parmesan cheese
  • 2 tablespoons toasted pine nuts

Substitutions

  • Use fusilli, farfalle, or penne in place of rotini.
  • Replace mozzarella pearls with diced fresh mozzarella, feta, or a mild dairy-free cheese.
  • Use arugula pesto, spinach pesto, or a nut-free basil pesto as needed.

Instructions

Step 1: Cook the pasta

Boil rotini in well-salted water until just al dente. The pasta should retain a little firmness because it softens as it absorbs dressing.

Cook the pasta for Pesto Caprese Pasta Salad

Step 2: Cool correctly

Drain and spread the pasta on a tray. Toss with 1 tablespoon olive oil and cool for 10 minutes; do not rinse away all the starch.

Step 3: Make the dressing

Whisk pesto, remaining olive oil, lemon juice, zest, salt, and pepper until fluid enough to coat the pasta.

Make the dressing for Pesto Caprese Pasta Salad

Step 4: Combine

Toss the cooled pasta with the pesto dressing. Fold in tomatoes, mozzarella pearls, and most of the basil.

Combine for Pesto Caprese Pasta Salad

Step 5: Adjust and rest

Taste for salt, lemon, and pesto. Rest for 10 minutes so the pasta absorbs flavor, adding a spoonful of water or olive oil if it becomes dry.

Step 6: Finish and serve

Add remaining basil, parmesan, and pine nuts just before serving.

Finished Pesto Caprese Pasta Salad ready to serve

How to Store Leftovers

  • Refrigerate in an airtight container for up to 4 days.
  • Store extra basil and pine nuts separately.
  • Before serving leftovers, loosen with a teaspoon of olive oil, pesto, or lemon juice.

Serving Leftovers

  • This pasta salad is intended to be served cool or at room temperature, not reheated.
  • If preferred slightly warm, microwave only the pasta portion briefly before adding fresh mozzarella and basil.
  • Do not leave the salad unrefrigerated longer than 2 hours.

What to Serve With It

  • Grilled chicken
  • Garlic bread
  • A green salad
  • Fresh fruit

Common Mistakes to Avoid

  • Overcooking the pasta before chilling.
  • Adding pesto to steaming-hot pasta and dulling its color.
  • Leaving mozzarella wet.
  • Serving straight from the refrigerator without loosening the dressing.

Nutrition Information

Nutrient Per Serving
Calories 390
Protein 16g
Carbohydrates 39g
Fat 20g
Sugar 4g

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions

How do I know when Pesto Caprese Pasta Salad is ready?

The rotini should be al dente and evenly coated, the mozzarella soft, and the tomatoes juicy but intact. The dressing should cling without pooling.

Can Pesto Caprese Pasta Salad be frozen?

Freezing is not recommended because pasta, tomatoes, and fresh mozzarella lose their preferred texture.

About the Author

Written and edited by the FreshFork Recipes Team.

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