Name: Caprese Pesto Pasta Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 lb rotini pasta; 1 cup cherry tomatoes, halved; 8 ounces mozzarella pearls or balls; 1/4 cup fresh basil, roughly chopped; 1 small, ripe avocado, diced; 1 tablespoon balsamic vinegar; Coarse salt, to taste; Ground black pepper, to taste; 1 cup packed fresh basil leaves; 1/4 cup shredded Parmesan cheese; 2 1/2 tablespoons raw pine nuts; 2 garlic cloves, minced; 1/4 cup extra virgin olive oil

Jump to Recipe

The Caprese Pesto Pasta Salad is a vibrant, delicious dish that perfectly balances the bright flavors of fresh basil, ripe cherry tomatoes, creamy mozzarella, and the rich, nutty punch of homemade pesto. This salad is a colorful, refreshing way to enjoy pasta, combining classic Caprese ingredients with a twist of pesto that adds incredible depth. It’s an effortless crowd-pleaser that’s perfect for warm days, picnics, or any time you crave a light yet satisfying meal. Trust me, once you try this Caprese Pesto Pasta Salad, it’ll become one of your go-to dishes for gatherings and quick dinners alike.

Caprese Pesto Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, fresh ingredients that come together to create a stunning balance of flavors and textures. Each component matters: from the toothsome rotini to the sweet cherry tomatoes and creamy mozzarella, every bite bursts with freshness. The homemade pesto ties everything together with aromatic basil and pine nuts, while a splash of balsamic vinegar brightens things up beautifully.

1 lb rotini pasta: Its spiral shape holds onto the pesto perfectly, delivering flavor in every bite.
1 cup cherry tomatoes, halved: Adds a juicy burst of sweetness and vibrant color.
8 ounces mozzarella pearls or balls: Creamy and mild, they provide the classic Caprese texture.
1/4 cup fresh basil, roughly chopped: Gives freshness and aroma throughout the salad.
1 small, ripe avocado, diced: Adds a buttery creaminess that complements the pesto beautifully.
1 tablespoon balsamic vinegar: Introduces a tangy sweetness that balances the richness.
Coarse salt, ground black pepper to taste: Essential for bringing all the flavors to life.
1 cup packed fresh basil leaves: The star of the pesto, delivering intense herbal notes.
1/4 cup shredded Parmesan cheese: Adds savory and nutty depth to the pesto sauce.
2 1/2 tablespoons raw pine nuts: These provide a rich, buttery crunch in the pesto.
2 garlic cloves, minced: Gives the pesto its signature punch and warmth.
1/4 cup extra virgin olive oil: The binding ingredient that smooths and enriches the pesto.

How to Make Caprese Pesto Pasta Salad

Step 1: Cook and Chill the Pasta

Start by cooking the rotini pasta according to the package instructions. Once tender, drain it well and run it under cold water to stop the cooking process and cool the pasta for the salad. Chilling the pasta helps keep the salad fresh and allows the flavors to meld beautifully when tossed with the pesto and other ingredients.

Step 2: Prepare the Fresh Pesto Sauce

While your pasta cools, it’s time to whip up the pesto. Combine pine nuts and basil leaves in a food processor and pulse to break them down. Slowly drizzle in the extra virgin olive oil while blending to create a smooth, vibrant sauce. Add the minced garlic and shredded Parmesan cheese, then pulse a few more times until everything is well combined. This fresh pesto will be the heart of your Caprese Pesto Pasta Salad, packing each forkful with herbal goodness and creamy texture.

Step 3: Toss Together the Salad Ingredients

In a large mixing bowl, gently toss the chilled pasta with the homemade pesto. Add in the halved cherry tomatoes, mozzarella pearls, diced avocado, and roughly chopped fresh basil. Mixing these together evenly ensures every bite has a perfect balance of flavors and textures. The creamy avocado plays wonderfully against the juicy tomatoes and mellow cheese, all elevated by the pesto’s vibrant freshness.

Step 4: Add Final Flavors and Season

Drizzle the entire salad with a tablespoon of balsamic vinegar for a lovely tangy contrast. Season with coarse salt and freshly ground black pepper to taste, adjusting according to your preference. Garnish with any additional fresh basil leaves to keep that garden-fresh appeal popping on your plate. Chill the salad for at least 20 minutes before serving for the best melding of flavors.

How to Serve Caprese Pesto Pasta Salad

Garnishes

For a beautiful presentation, sprinkle a little extra shredded Parmesan over the top or add slivers of toasted pine nuts for crunch. Fresh basil leaves scattered all over add a bright green contrast that makes this dish look as good as it tastes. A light drizzle of high-quality olive oil just before serving can add an extra glossy, luxurious touch too.

Side Dishes

This Caprese Pesto Pasta Salad pairs wonderfully with grilled chicken, fresh crusty bread, or even a simple green salad for a perfect summer meal. It also complements barbecue dishes or can be served as a refreshing side at your next gathering or potluck, standing out beautifully among heavier fare.

Creative Ways to Present

Serve this salad in a vibrant bowl to showcase its colors or layer it in a glass jar for an adorable picnic or lunch presentation. You could even skewer bites of pasta, mozzarella, basil, and cherry tomatoes for a fun, bite-sized party appetizer inspired by the Caprese Pesto Pasta Salad flavors.

Make Ahead and Storage

Storing Leftovers

Store any leftover Caprese Pesto Pasta Salad in an airtight container in the fridge. It keeps well for up to 2 days, and the flavors will continue to marry as it rests. Just be mindful the avocado might darken slightly, so squeezing a bit of lemon juice on it before storing can help maintain its freshness.

Freezing

Because of the fresh vegetables and avocado, freezing the Caprese Pesto Pasta Salad is not recommended. The texture and flavor can be compromised. It’s best enjoyed fresh or within a couple of days of making.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it warmer, gently reheat only the pasta and pesto without the fresh tomatoes, avocado, and mozzarella, then combine everything afterward to keep the salad fresh and vibrant.

FAQs

Can I use a different type of pasta for the Caprese Pesto Pasta Salad?

Absolutely! While rotini is great for holding onto pesto, you can substitute with fusilli, penne, or bowtie pasta depending on what you have on hand or your preference.

How long can I keep the Caprese Pesto Pasta Salad in the fridge?

This salad is best eaten within 2 days of making to enjoy fresh flavors and prevent the avocado from browning too much.

Can I make the pesto sauce ahead of time?

Yes, the pesto can be made in advance and stored in the fridge up to 3 days. Just cover it with a thin layer of olive oil to prevent browning and keep it fresh.

Is there a substitute for pine nuts in the pesto?

You can swap pine nuts with walnuts, almonds, or even cashews. Each brings a slightly different flavor and texture, but all work well in pesto.

Can I omit the avocado if I don’t like it?

Definitely! The avocado adds creamy richness, but omitting it doesn’t take away from the overall freshness and flavor of the Caprese Pesto Pasta Salad. It has plenty of other wonderful components to enjoy.

Final Thoughts

If you’re looking for a dish that’s as stunning to look at as it is to eat, the Caprese Pesto Pasta Salad is a perfect choice. Bursting with fresh, lively ingredients and an unbeatable pesto twist, this salad elevates any meal or occasion. I can’t recommend it enough—give it a try and watch it become a fast favorite among your friends and family!

Caprese Pesto Pasta Salad Recipe

★★★★★

5 from 26 reviews

Author: Ethan
Total Time: 27 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A vibrant and refreshing Caprese Pesto Pasta Salad combining rotini pasta with cherry tomatoes, mozzarella pearls, creamy avocado, and a homemade fresh basil pesto, all dressed with balsamic vinegar for a perfect balance of flavors. This salad is ideal for a light lunch, summer gatherings, or as a hearty side dish.

Instructions

Cook Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down. Chill in the refrigerator until ready to use.
Make Pesto Sauce: In a food processor or blender, pulse the pine nuts and basil leaves until roughly combined. With the processor running, slowly pour in the extra virgin olive oil until a smooth mixture forms. Add the shredded Parmesan cheese and minced garlic, then pulse until everything is fully incorporated. Refrigerate the pesto until ready to assemble the salad.
Assemble Salad: In a large salad bowl, combine the chilled pasta with the prepared pesto sauce, halved cherry tomatoes, mozzarella pearls, diced avocado, and roughly chopped fresh basil. Toss everything gently to coat the ingredients evenly with pesto.
Season and Serve: Drizzle the salad with the balsamic vinegar. Season with coarse salt and freshly ground black pepper to taste. Garnish with any remaining fresh basil leaves. Serve the salad chilled and enjoy its fresh, flavorful goodness.

Notes

Use fresh, ripe avocado for the best texture and flavor.
For a nut-free version, omit the pine nuts and substitute with sunflower seeds or omit entirely.
This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
Use gluten-free pasta to make this recipe gluten free.
Toast pine nuts lightly before adding to pesto for a more intense flavor, if desired.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Method: Boiling, Blending, Tossing
Cuisine: Italian