Go Back
To make Pesto Caprese Pasta Salad, gather these fresh ingredients: - 2 cups fusilli pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 1 cup fresh basil leaves - 1/2 cup homemade or store-bought pesto - 2 tablespoons olive oil - Salt and pepper to taste - 1/4 cup pine nuts, toasted - Balsamic glaze for drizzling (optional) Choose high-quality ingredients for the best taste. Use fresh mozzarella for creaminess. Look for vibrant cherry tomatoes to add color. Fresh basil leaves should be bright green and fragrant. If possible, make your own pesto. This way, you control the flavor and freshness. Good olive oil enhances the dish. Toasted pine nuts add a lovely crunch. If you have allergies, here are some smart swaps: - Use gluten-free pasta for a gluten-free dish. - Substitute dairy-free cheese for mozzarella if needed. - If nuts are a concern, omit the pine nuts. - Swap the pesto for a nut-free version made with sun-dried tomatoes. You can still enjoy this fresh and tasty salad with these changes. For the full recipe, check the earlier section. Start by boiling water in a big pot. Add salt to the water for flavor. When it boils, toss in the fusilli pasta. Cook it until it is al dente, which means it should be firm yet tender. This usually takes about 8 to 10 minutes. Drain the pasta and rinse it under cold water. This helps stop the cooking. Set the pasta aside to cool while you prepare the other ingredients. While the pasta cooks, let’s prepare the fresh ingredients. Take your cherry tomatoes and slice them in half. Set them aside. If you have whole mozzarella balls, cut those in half or quarters too. They should be bite-sized. Next, grab a dry pan and toast the pine nuts. Heat them over medium heat for about 3 to 4 minutes. Keep an eye on them until they turn golden and smell nutty. Now it’s time to combine everything! In a large mixing bowl, add the cooled fusilli pasta, halved cherry tomatoes, and mozzarella balls. Toss in the fresh basil leaves for a burst of flavor. In a small bowl, mix the pesto with olive oil. Season this dressing with salt and pepper to your liking. Pour the dressing over the pasta mixture and toss gently. Make sure everything is well coated. Finally, fold in the toasted pine nuts for an extra crunch. For serving, transfer the salad to a platter. If you like, drizzle balsamic glaze on top for added flavor. Check the full recipe for details! To make the best Pesto Caprese Pasta Salad, start with fresh ingredients. Use ripe cherry tomatoes. They add sweetness and color. Fresh mozzarella gives a creamy texture. Choose good-quality pesto for strong flavor. You can make it at home or buy it. Cook the fusilli pasta just right. It should be al dente, firm to the bite. Rinse it under cold water after cooking. This keeps the pasta from sticking. Mix all your ingredients gently. This helps keep the mozzarella intact. Serve your Pesto Caprese Pasta Salad in a big bowl. Garnish it with extra basil leaves. This adds a pop of green. For a flavor boost, drizzle balsamic glaze on top. It adds a sweet-tart kick. You can also serve it cold or at room temperature. This makes it perfect for picnics. Pair it with grilled chicken or shrimp for a full meal. Store any leftover Pesto Caprese Pasta Salad in an airtight container. Keep it in the fridge for up to three days. The flavors will meld together, making it tastier. If you see extra moisture, add a bit more pesto before serving. This helps keep it fresh. Avoid freezing this salad. The texture of the fresh ingredients won't hold up well. Enjoy your salad at its best! {{image_2}} You can add protein to your Pesto Caprese Pasta Salad for a heartier meal. Grilled chicken or shrimp makes a great choice. Simply slice the cooked protein and mix it in with the pasta and veggies. You could also use chickpeas for a plant-based option. They add a nice texture and help fill you up. Seasonal ingredients can change your salad's taste. For spring, try adding asparagus or peas. In summer, use fresh corn or bell peppers. In fall, roasted butternut squash or sweet potatoes work well. These swaps keep your dish fresh and exciting all year round. To make this salad vegan, swap mozzarella for vegan cheese or avocado. You can also use gluten-free pasta instead of regular fusilli. This way, everyone can enjoy the dish. The full recipe remains just as delicious while catering to different diets. Each serving of this Pesto Caprese Pasta Salad has about 300 calories. This includes pasta, cheese, and pesto. The salad is filling but light. It’s perfect for lunch or dinner. You can enjoy it without feeling guilty. - Fusilli Pasta: This pasta provides carbs for energy. It’s fun to eat because of its shape. - Cherry Tomatoes: These add vitamins A and C. They also have antioxidants for good health. - Fresh Mozzarella: This cheese gives protein and calcium. It makes the salad creamy and tasty. - Fresh Basil: Basil offers vitamins K and A. It has a fresh taste and smell. - Pesto: Made with pine nuts and olive oil, pesto is rich in healthy fats. It adds a burst of flavor. - Olive Oil: This oil is good for your heart. It helps with cholesterol levels. - Pine Nuts: They provide healthy fats and protein. They add a nice crunch. - Balsamic Glaze: This is optional but adds sweetness. It enhances the salad's overall flavor. To balance the flavors, consider these tips: - Add More Veggies: Mix in bell peppers or spinach for more vitamins. - Use Less Cheese: Cut back on mozzarella if you want fewer calories. - Choose Whole Wheat Pasta: This adds fiber and makes the dish more filling. - Adjust the Pesto: Use less pesto if you prefer a lighter taste. You can always add more later. For the full recipe, check the section above. You can store Pesto Caprese Pasta Salad in the fridge for about three days. After that, the pasta may get too soft. To keep it fresh, place it in an airtight container. Before serving, give it a gentle toss to mix the flavors again. Yes, you can use store-bought pesto in this salad. It saves time and still adds great flavor. Look for a good-quality pesto with fresh ingredients. If you want a fresher taste, add a bit of extra basil or garlic. Fusilli pasta works best for Pesto Caprese Pasta Salad. Its spiral shape holds the pesto and other ingredients well. However, you can also use penne or rotini. Just make sure the pasta is al dente for the best texture. For the full recipe, check the detailed instructions in the section above. In this blog post, we explored every aspect of making a Pesto Caprese Pasta Salad. We covered key ingredients, cooking steps, and tips for the best results. Remember, choosing quality ingredients makes a big difference. You can mix in proteins or try seasonal swaps for variety. This dish stands out not just for its taste but also for its health benefits. Storing leftovers properly ensures you enjoy it longer. Enjoy crafting this tasty salad and share it with friends or family!

Pesto Caprese Pasta Salad

Discover the deliciousness of Pesto Caprese Pasta Salad, a fresh and vibrant dish perfect for any occasion! With simple ingredients like fusilli pasta, cherry tomatoes, mozzarella, and homemade pesto, this salad is bursting with flavor. Ready in just 30 minutes, it’s ideal for a quick lunch or a picnic treat. Click through to explore the full recipe and impress your friends with this delightful summer favorite!
Print Recipe Pin Recipe

Ingredients
  

2 cups fusilli pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls (bocconcini)

1 cup fresh basil leaves

1/2 cup homemade or store-bought pesto

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup pine nuts, toasted

Balsamic glaze for drizzling (optional)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside to cool.

    Prep the Ingredients: While the pasta cooks, halve the cherry tomatoes and set aside. If using whole mozzarella balls, slice them in half or quarters. Toast the pine nuts in a dry pan over medium heat for 3-4 minutes until golden and fragrant.

      Combine the Salad: In a large mixing bowl, combine the cooled fusilli pasta, cherry tomatoes, mozzarella balls, and fresh basil leaves.

        Mix the Dressing: In a small bowl, whisk together the pesto and olive oil. Season with salt and pepper to taste.

          Toss the Salad: Drizzle the pesto dressing over the pasta mixture and gently toss until everything is well coated.

            Add Toasted Pine Nuts: Fold in the toasted pine nuts for added crunch.

              Serve: Transfer the pasta salad to a serving platter. If desired, drizzle with balsamic glaze for an extra touch of flavor.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in a large bowl garnished with additional basil leaves on top, and offer balsamic glaze on the side for drizzling.