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Juicy Pesto Caprese Pasta Salad showing pasta, halved tomatoes, and a drizzle of olive oil.
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Pesto Caprese Pasta Salad – The Irresistible Summer Recipe You’ll Keep Making

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
This vibrant pasta salad combines fresh basil, cherry tomatoes, mozzarella, and a flavorful pesto for a perfect summer dish.

Ingredients

Pasta

  • 12 oz short pasta (penne, fusilli, or farfalle)

Vegetables

  • 1 ½ cups cherry tomatoes, halved

Dairy

  • 8 oz fresh mozzarella balls (bocconcini) or diced mozzarella

Herbs

  • ¼ cup fresh basil leaves, torn
  • 1 cup fresh basil leaves

Cheese & Nuts

  • ⅓ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons pine nuts (or walnuts for a budget-friendly option)

Other

  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ lemon Juice of ½ a lemon (optional, for brightness)

Instructions 

  • Cook the pasta according to package instructions, then drain and let cool.
  • In a blender, combine basil leaves, garlic, Parmesan, pine nuts, olive oil, lemon juice, salt, and pepper to make the pesto. Blend until smooth.
  • Mix the cooked pasta with the pesto until evenly coated.
  • Add cherry tomatoes and mozzarella to the pasta and gently toss.
  • Garnish with torn basil leaves and serve immediately.

Notes

For extra flavor, drizzle with a little more olive oil before serving.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: Italian
Keyword: Basil, Pasta, Tomatoes