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Caprese Pesto Pasta Salad

A close-up of Caprese Pesto Pasta Salad featuring fusilli pasta, cherry tomatoes, and small mozzarella balls coated in green pesto.
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A simple recipe for a fresh pasta salad combining cherry tomatoes, mozzarella, and basil with a creamy pesto dressing. This dish is excellent for summer meals or potlucks.

Ingredients

Scale
  • 1 pound short pasta (like rotini or penne)
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces small fresh mozzarella balls (bocconcini), drained and halved
  • 1/2 cup prepared basil pesto
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 1/4 cup fresh basil leaves, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
  2. In a large bowl, whisk together the prepared pesto, olive oil, lemon juice, and Parmesan cheese until well combined. Season with salt and pepper.
  3. Add the cooled pasta, halved tomatoes, and mozzarella balls to the bowl with the dressing.
  4. Toss gently until all ingredients are evenly coated with the pesto dressing.
  5. Stir in the chopped fresh basil leaves.
  6. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • For a richer flavor, drizzle 2 tablespoons of balsamic glaze over the salad just before serving.
  • You can add 1 cup of cooked, shredded chicken breast to make this a main course.
  • This salad tastes best when made a few hours ahead of time.

Nutrition

Find it online: https://recipesfleet.com/caprese-pesto-pasta-salad-recipe/