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Fresh Caprese Pesto Pasta Salad

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A quick and easy pasta salad featuring fresh mozzarella, cherry tomatoes, basil pesto, and a bright lemon dressing. Perfect for summer gatherings or light dinners.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta (rotini, penne, or farfalle)
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini or ciliegine), drained and halved if large
  • 2 cups (about 300 grams) cherry or grape tomatoes, halved
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 3/4 cup (180 ml) basil pesto sauce, homemade or store-bought
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon balsamic vinegar (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions, usually 9 to 11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse briefly under cold water to stop cooking and cool it down.
  3. While pasta cooks, halve 2 cups of cherry tomatoes and tear 1 cup of fresh basil leaves into bite-sized pieces. Cut 8 ounces (225 grams) of fresh mozzarella balls in half if large. Set aside.
  4. In a large mixing bowl, combine 3/4 cup (180 ml) of pesto sauce with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of fresh lemon juice. Whisk until smooth and slightly creamy.
  5. Add the cooled pasta into the pesto mixture and toss gently to coat every piece. Fold in the tomatoes, basil, and mozzarella carefully to avoid breaking the cheese too much.
  6. Add salt and freshly ground black pepper to taste. Drizzle 1 teaspoon of balsamic vinegar over the top if desired.
  7. Serve immediately at room temperature or refrigerate for 30 minutes to meld flavors. If chilled, let sit at room temperature for 10 minutes before serving.

Notes

Salt pasta water well to season pasta from inside out. Add a splash of olive oil to pesto to loosen sauce. Use fresh mozzarella balls for best creamy texture. Toss salad gently to avoid breaking mozzarella. Rinse pasta after cooking to prevent mushiness and help pesto adhere. Optionally add toasted pine nuts or slivered almonds for crunch. For vegan version, substitute mozzarella with plant-based cheese and use nut-free pesto.

Nutrition

Keywords: Caprese, pesto, pasta salad, fresh mozzarella, summer salad, easy recipe, quick dinner, vegetarian

Find it online: https://fuzzyforker.com/fresh-caprese-pesto-pasta-salad-recipe-easy-homemade-mozzarella-delight/