Pesto Caprese Pasta Salad

This pesto caprese pasta salad combines the vibrant flavors of summer into one refreshing dish that's perfect for picnics, potlucks, or a light dinner. The combination of fresh basil pesto, juicy tomatoes, and creamy mozzarella creates a symphony of Italian flavors that transport you to the Mediterranean with every bite.

The first time I made this salad was for a neighborhood block party, and it disappeared faster than any other dish on the table. Ever since, it's become my signature contribution to summer gatherings, with friends regularly requesting the recipe.

Ingredients

• Pasta: Choose short shapes like penne or fusilli that capture the pesto in their ridges and crevices
• Fresh mozzarella: The creamier the better, look for balls packed in water for the best texture and mild flavor
• Cherry tomatoes: Select ripe, firm tomatoes with vibrant color for the perfect sweet juicy burst in each bite
• Fresh basil leaves: The star of the show, look for bright green leaves without any black spots
• Pine nuts: Toast them lightly before blending for enhanced nutty flavor in your pesto
• Parmesan cheese: Use freshly grated for the best flavor, the pre grated variety lacks the same punch
• Extra virgin olive oil: Splurge on a good quality bottle, as the flavor will shine through in the pesto
• Garlic: One fresh clove is all you need, avoid the jarred variety which can overpower the delicate basil

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. Add your chosen pasta and cook according to package directions until just al dente. The pasta should have a slight firmness when bitten. Immediately drain and rinse under cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking as it cools.

Make the Pesto:

Add fresh basil leaves, pine nuts, garlic, and parmesan to your food processor. Pulse several times until roughly chopped. With the processor running, slowly drizzle in the olive oil through the feed tube until the mixture becomes smooth and emulsified. Season with salt and pepper, and add a squeeze of lemon juice if desired for brightness. The consistency should be slightly looser than traditional pesto since it will thicken when mixed with the pasta.

Prepare the Add Ins:

Slice your cherry tomatoes in half, allowing their juices to release. If using larger mozzarella balls, cut them into bite sized pieces that match the size of your pasta pieces. Tear a few extra basil leaves for garnishing. The contrast of colors between the red tomatoes, white cheese, and green pesto creates a visually appealing dish.

Assemble the Salad:

In a large mixing bowl, combine the cooled pasta with about three quarters of the pesto. Gently fold it through until evenly coated. Add the halved tomatoes and mozzarella pieces, folding them in with a light touch to avoid breaking the cheese. Taste and adjust seasoning, adding more pesto if needed. The pasta will absorb some of the flavor as it sits, so be generous with the dressing.

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The fresh basil in this recipe reminds me of summers spent at my grandmother's house in Sicily, where basil plants grew abundantly in terracotta pots on her sun drenched patio. She taught me that the secret to perfect pesto is to handle the basil leaves gently and process them quickly to preserve their bright color and aromatic oils.

Make Ahead Tips

This pasta salad actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to 24 hours in advance, which makes it perfect for entertaining. Keep a small portion of the pesto separate and toss it with the salad just before serving to brighten the flavors. The pasta tends to absorb the dressing as it sits, so this extra step ensures your salad remains moist and flavorful even after refrigeration.

Customization Options

While the traditional caprese combination is magical on its own, this salad welcomes creative additions. For a protein boost, add grilled chicken or crispy pancetta. Vegetable lovers can incorporate baby spinach, roasted red peppers, or artichoke hearts. If you're watching carbs, substitute half the pasta with zucchini noodles or blanched green beans. The versatility of this recipe allows you to adapt it to your dietary preferences while maintaining its Italian essence.

Serving Suggestions

Serve this vibrant salad at room temperature for the best flavor experience. The coldness of refrigeration can dull the taste of the pesto and harden the olive oil, so allow it to sit out for about 20 minutes before serving if it has been chilled. Pair it with a crisp Italian white wine like Pinot Grigio or Vermentino for a complete meal. For a more substantial dinner, serve alongside grilled Italian sausages or a simple roasted chicken.

Common Queries

→ Can I make this pasta salad ahead of time?

Yes, this pasta salad is perfect for making ahead. In fact, the flavors develop and improve after sitting for a few hours. You can prepare it up to 24 hours in advance and store it covered in the refrigerator. Just give it a gentle toss before serving.

→ What can I use instead of pine nuts in the pesto?

Walnuts make an excellent budget-friendly alternative to pine nuts. You could also use almonds, pistachios, or even sunflower seeds if you have nut allergies. Each will provide a slightly different flavor profile but will work well in the pesto.

→ Is this pasta salad served hot or cold?

This pasta salad is traditionally served chilled or at room temperature, making it perfect for warm weather meals, picnics, or potlucks. The cool temperature allows the pesto flavors to shine and creates a refreshing contrast to the creamy mozzarella.

→ How long will this pasta salad keep in the refrigerator?

When stored in an airtight container in the refrigerator, this pasta salad will keep well for 3-4 days. The flavors may continue to develop, though the basil might darken slightly over time.

→ Can I use store-bought pesto instead of homemade?

Absolutely! While homemade pesto offers the freshest flavor, a good quality store-bought pesto works well as a time-saving alternative. You'll need about 3/4 to 1 cup of prepared pesto, and you can still brighten it with a squeeze of lemon juice if desired.

→ What pasta shapes work best for this salad?

Short pasta shapes that can hold the pesto and other ingredients work best. Penne, fusilli, farfalle (bow ties), orecchiette, and rotini are all excellent choices. Their nooks and crannies trap the delicious pesto sauce with each bite.