Go Back
–+ servings
Jennifer Johnson

Pesto Caprese Pasta Salad: A Delightful Summer Dish

A refreshing and flavorful Pesto Caprese Pasta Salad perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz short pasta penne, fusilli, or farfalle
  • 1 ½ cups cherry tomatoes halved
  • 8 oz fresh mozzarella balls bocconcini or diced mozzarella
  • ¼ cup fresh basil leaves torn
  • 1 cup fresh basil leaves for pesto dressing
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons pine nuts or walnuts
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of ½ a lemon optional

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a food processor, combine 1 cup fresh basil leaves, ⅓ cup grated Parmesan cheese, ⅓ cup olive oil, 2 tablespoons pine nuts, 1 clove garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Blend until smooth. If desired, add the juice of ½ a lemon for extra brightness and blend again.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella, and torn basil leaves.
  4. Pour the pesto dressing over the pasta mixture and toss gently until everything is well coated.
  5. Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 28gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 15mgSodium: 300mgFiber: 2gSugar: 3g

Notes

  • For added protein, consider mixing in grilled chicken or chickpeas.
  • Substitute the pine nuts with sunflower seeds for a nut-free version.

Tried this recipe?

Let us know how it was!