Caprese pasta salad pesto
This caprese pasta salad pesto really is the perfect addition to any summer table. It is the best combination of flavors and I am so excited to share it.
If you know me, you’ll know I pretty much only know how to make a pesto pasta right?! So I am branching out! I often make a REALLY simple pesto salad with pasta, just for myself but I knew I wanted to make a recipe with a bit more flavor.
Adding the white vinegar and lemon juice to the pesto makes it more of a salad dressing and it has a really lovely tang. It really is a perfect pasta salad to serve at any summer gathering. If you’re looking for a twist on this, try my creamy chicken pesto pasta salad for a heartier option with a similar vibe.
I have a really delicious pasta salad with pesto, green beans and potatoes which is also a must make! And if you’re in the mood for something a little richer, you’ll love my creamy pesto pasta salad, it’s packed with fresh veggies and perfect for summer picnics.
Main Ingredients
For the pesto dressing
- Fresh basil leaves – I like to loosely pack them in a cup.
- Pine nuts – I use sliced almonds in my best pesto recipe but pine nuts are traditional and I wanted to keep this as close to a classic caprese salad as I could.
- Garlic – I used two small cloves but use one if you aren’t a huge garlic fan.
- White vinegar – This is what turns the pesto into more of a dressing for the salad.
- Lemon juice – Fresh is best!
- Parmesan cheese – Use a block of parmesan and grate it yourself if you can. Pre-grated is often mixed with corn starch which can make the pesto paste clumpy.
- Olive oil – I like to use a good quality extra virgin olive oil .
For the caprese salad
- Pasta – I have used orecchiette which is one of my favourite pasta shapes. I think it works so well in a salad. Use any short pasta shape you like.
- Cherry tomatoes – I like to use heirloom cherry tomatoes and I slice them all different ways for interest.
- Mozzarella balls – I used small mozzarella balls but you could use a whole log and cut into bite size pieces.
- Parmesan cheese – I like to add some extra parmesan cheese to the salad.
Expert Tips
- Cook the pasta perfectly – I have some top tips in my guide for cooking pasta perfectly. The main one for this salad is to undercook it by a minute so it is al dente. When the pasta sits in a sauce or dressing it continues to soften so this is key!
- Use a food processor – I have made this pesto dressing in a food processor, it is the quickest and easiest way. You could also use a blender or a mortar and pestle if you have the time and arm muscles!
- Taste taste taste – I could tell you all the weights and measurements in the world but your taste buds are the most important thing. Make sure to taste the pesto as you go and add more salt and pepper (or a squeeze of lemon) if it needs it.
- Leave the basil leaves until last – I like to put basil leaves on the top of the salad at the end. I find the basil leaves get a bit bruised if you mix them into the salad.
How to make this pesto pasta salad
Full ingredient list, method and video tutorial is in the recipe card below.
You’ll need a large mixing bowl or serving bowl and a food processor for the dressing.
ONE: Cook the pasta according to the package directions, drain and set aside.
TWO: Add the basil leaves, pine nuts, parmesan cheese, garlic, white vinegar, lemon juice, salt and pepper to a food processor.
THREE: Blitz until well combined.
FOUR: With the food processor running, slowly drizzle in the olive oil.
FIVE: Pour the pesto dressing over the pasta in a large bowl and mix well.
SIX: Add the cherry tomatoes, mozzarella balls and parmesan cheese and mix well. Garnish with extra basil leaves.
Recipe FAQs
What pasta shape is best for a pasta salad?
I love using orecchiette as I think it’s quite easy to eat with a fork. Use any short pasta shape you like, I also love using fusilli or penne. For more ideas, check out my sun dried tomato pesto pasta salad which also uses short pasta in a flavorful pesto base.
How far in advance can I make this?
You could make this a few hours ahead of time. I prefer to make it when I need it to keep the tomatoes fresh. If making ahead I would keep the basil leaves to the last minute.
What is the best way to store a pasta salad?
Store in an airtight container in the fridge for up to three days. For make-ahead versions that hold up well, try something like my shrimp pesto pasta salad – it’s a great option for prepping in advance.
Some other recipes to try
If you loved this caprese pasta salad pesto then please check out my recipe section for all sorts of delicious pasta recipes. Here are a few suggestions.
Recipe
Easy Caprese Pasta Salad Pesto
Ingredients
For the Pesto Dressing:
- 1 ½ cups fresh basil leaves loosely packed
- 2 small cloves garlic minced
- 2 tablespoons shredded parmesan cheese
- ⅓ cup pine nuts or sliced almonds
- 2 tablespoons white wine vinegar
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Caprese Pasta Salad
- 1 lb pasta orecchiette, rotini, or your favorite gluten-free pasta
- 10 ounces small mozzarella cheese balls or a whole log cut into bite size pieces
- 1 ½ lbs cherry tomatoes sliced or cut in half
- ¼ cup shredded parmesan cheese
- fresh basil leaves to use as garnish
- salt & pepper to taste
Instructions
- Cook the pasta according to package instructions, undercooking by a minute so it’s al dente. Drain and set aside.
- In a food processor add the basil leaves, pine nuts, garlic, vinegar, lemon juice, parmesan cheese, salt and pepper.
- Blend until well combined, scraping down the sides as needed.
- With the food processor running, drizzle in the olive oil until combined.
- Pour the pesto dressing over the cooked pasta in a large bowl and mix well.
- Add the cherry tomatoes, mozzarella and parmesan and mix well.
- Taste for seasoning and add salt and pepper to taste.
- Serve with fresh basil leaves on top and extra parmesan if you wish.
Notes
- The pasta – I have used orecchiette but any short pasta shape such as fusilli or penne will work.
- The pesto – if you want to use a store bought pesto you could add the lemon juice and white wine vinegar to ½ cup of pesto to make a dressing.
