Pesto Caprese Pasta Salad

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.

Step 3: Make the dressing

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

Step 4: Combine

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

Step 6: Finish and serve

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

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.

Common Mistakes to Avoid

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

Nutrition Information

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