This Caprese pesto pasta salad is the perfect side dish for all the summer parties! Loaded with fresh summer flavor from the basil pesto and tomatoes, super fast and easy to make with just a few ingredients, a real crowd pleaser.
This Caprese pasta salad with pesto is a summer crowd pleaser. Wether for a picnic, potluck or summer bbq, it’s the perfect side dish to all your summer get togethers. Another one of my favourite pasta salads is this Red lentil pasta salad.
Some more summer salads to try, Mediterranean tomato and cucumber salad or this Herbed potato salad made without mayo. When watermelon is in season I love serving this Summer Watermelon Salad at bbq party.
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Ingredients
All that’s needed to make this Caprese pasta salad, are just a few simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Pasta, of choice, I used fusilli in this recipe. Cooke it to al dente according to the packet instructions.
- Cherry tomatoes, cut in half. Two normal, chopped tomatoes also works.
- Small mozzarella balls, or large mozzarella cut into cubes.
- Pesto, store bought or home made.
- Fresh basil leaves, chopped.
- Sea salt and ground black pepper, to taste
See recipe card for quantities.
Instructions
Making this Caprese pesto pasta salad is fast and easy. Just follow along with the step-by-step photos below.
For the full written instructions, see the recipe card at the bottom.
Step 1: Cook the pasta according to the package instructions for al dente. Drain and rinse the pasta, place in a large salad bowl.
Step 2: Gently stir the pesto to combine.
Step 3: Add the cherry tomatoes, mozzarella balls, chopped basil. Gently stir and then season with sea salt and ground black pepper to taste.
Step 4: Garnish with some fresh basil leaves and serve room temperature or cold.
Hint: Serve this as a cold pasta and pesto salad, or at room temperature. This recipe can be made ahead of time and stored in the fridge until ready to serve.
Another great pasta salad to try is this Red lentil pasta salad.
Substitutions and Variations
- Pesto – instead of a basil based pesto, you can use a sun dried tomato pesto or this Sun dried tomato vinaigrette.
- Gluten free – Use gluten free pasta, instead of regular pasta, to make this caprese pasta salad with pesto gluten free.
- Vegan – For a vegan pesto pasta salad, use a vegan pesto and mozzarella cheese alternative. Fried cubes of firm tofu is another great option. the beef hamburger can be replaced with a plant-based burger to make this vegetarian
- Cheese, this recipe uses small mozzarella. Another great option is crumbled crumbled or cubed feta cheese, goat cheese, shaved parmesan cheese or fried cubes of hallomie cheese.
- Pasta – I have used fusilli, but any short pasta like penne, elbows, rigatoni, or farfalle pasta, also works well. Use your favorite!
Serve this cold pasta with pesto as a light lunch with a side of Tuscan bean salad packed with plant-based protein, or this Avocado toast with tomato.
Storage
This Pesto caprese pasta salad is perfect for all your summer parties and can be prepared ahead of time and stored in the fridge in an airtight container until ready to serve. This pasta salad keeps fresh for about 2-3 days.
Pasta salad does not freeze well, so I don’t recommend that.
Extras
This Summer pesto pasta salad only has a few simple ingredients. Here’s some suggestions for ad ins:
- Red onion – Ads a wonderful crunch and bite to this pesto pasta salad. Spring onions or shallots are another great option, or these Pickled Red Onions.
- Peppers – Either red, yellow of orange bell peppers can be used. Some canned roasted red peppers also tastes great.
- Protein – Add some canned beans, lentils or chickpeas for some added plant-based protein.
- Sun dried tomatoes – Drained and chopped. They add a lot of flavor.
- Olives – Use some of your favourite pitted olives.
- Arugula, or baby spinach tastes great in this caprese pesto pasta salad.
- Grilled veggies – Chopped grilled zucchini or eggplant are great additions.
See this Lentil and chickpea salad for a protein packed salad.
Top tip
Cook the pasta to just al dente, be careful not over cook it or the pasta. If over cooked the pasta will become mushy and fall apart when mixed with the pesto and the rest of the ingredients.
FAQ
Any shorter pasta works well in a pasta salad. I have used fusilli, but other great options are penne, elbows, rigatoni, or farfalle pasta, use your favorite!
Yes, you can easily double or multiply the recipe as many times as necessary, to serve bigger crowds.
This pasta salad keeps fresh for about 2-3 days when stored in an airtight container in the fridge.
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This Caprese pesto pasta salad is the perfect side dish for all the summer parties! Loaded with fresh summer flavor from the basil pesto and tomatoes and super fast and easy to make with just a few ingredients. This pasta salad is a real crowd pleaser.
- 1 lb (450g) pasta of choice (I used fusilli)
- 1,3 lb (600g) cherry tomatoes, cut in half
- 11 ounces (300g) small mozzarella cheese balls, or large mozzarella, cut into cubes.
- ⅓ cup pesto
- ½ cup fresh basil leaves, chopped
- Sea salt and ground black pepper, to taste
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Bring salted water to a boil in a large pot. Add the pasta, stir and cook according to the package instructions for al dente. Drain and rinse the pasta, place in a large salad bowl.
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Gently stir the pesto to combine. Add the pesto, cherry tomatoes, mozzarella balls, chopped basil. Gently stir and then season with sea salt and ground black pepper to taste.
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Garnish with some fresh basil leaves and serve room temperature or cold.
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Store in an airtight container in the fridge for 4-5 days.
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