Go Back
- 12 oz rotini pasta - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella balls, halved - 1/2 cup fresh basil leaves, packed - 1/4 cup pine nuts - 1/4 cup grated Parmesan cheese - 2 garlic cloves - 1/2 cup extra virgin olive oil - Salt and pepper, to taste - Balsamic glaze for drizzling (optional) Gathering fresh, quality ingredients is key. The rotini pasta adds a fun twist to this dish. The spiral shape holds the pesto and other flavors well. Cherry tomatoes bring a sweet burst of flavor. Fresh mozzarella balls give a creamy texture. Basil leaves are the heart of the pesto, bringing freshness. Pine nuts add a nutty crunch, while Parmesan offers savory depth. Garlic gives a kick that enhances the dish. Extra virgin olive oil blends everything smoothly. Adjust salt and pepper to your taste. If you want extra flair, drizzle balsamic glaze on top before serving. This adds sweetness and a nice finish. Each ingredient contributes to the vibrant taste of your Caprese Pesto Pasta Salad. To start, fill a large pot with water. Add a generous amount of salt. Bring the water to a rolling boil. Now, add 12 oz of rotini pasta. Cook it until it's al dente, as per the package instructions. This usually takes about 8 to 10 minutes. Once done, drain the pasta in a colander. Rinse it under cold water to stop the cooking. Spread it out on a baking sheet to cool fully. Next, grab your food processor. Add 1/2 cup of fresh basil leaves, 1/4 cup of pine nuts, 1/4 cup of grated Parmesan cheese, and 2 garlic cloves. Add a pinch of salt and pepper for taste. Pulse the mixture until it is finely chopped. While the processor runs, slowly drizzle in 1/2 cup of extra virgin olive oil. Keep blending until the pesto is smooth and creamy. Taste it and adjust the seasoning if needed. Now, take a large mixing bowl. Add the cooled pasta, 1 cup of halved cherry tomatoes, and 1 cup of halved fresh mozzarella balls. Gently mix these ingredients together. Make sure everything is evenly distributed for a great flavor in every bite. Pour the prepared pesto over the pasta mixture. Toss everything gently until all the pasta and veggies are well coated. Season with salt and pepper to taste. If you want a boost of flavor, consider adding a drizzle of balsamic glaze. To let the flavors blend, chill the salad in the fridge. I recommend letting it sit for at least 30 minutes. This chilling time enhances the taste and makes the salad refreshing. Serve it cold for a delightful dish! To prevent pasta from sticking, start with enough water. Use a large pot and add salt. Salt not only adds flavor but also helps keep the pasta from clumping. Stir the pasta often during cooking. This keeps it moving and helps it cook evenly. After draining, rinse the pasta under cold water. This stops the cooking and cools it down. Toss it with a splash of olive oil to keep it from sticking while it cools. To get the best pesto, use fresh ingredients. Start with fresh basil leaves and clean pine nuts. Make sure to pulse the basil and nuts first. Add the garlic next, then the cheese. This helps to blend everything well. When adding olive oil, drizzle it slowly while blending. This creates a creamier texture. If your pesto seems too thick, add more olive oil. Taste and adjust the salt and pepper. This ensures that the flavor is just right. Presentation matters! Serve your Caprese Pesto Pasta Salad in a large, colorful bowl. Garnish it with extra basil leaves on top. This adds a pop of green and freshness. A drizzle of balsamic glaze gives it a lovely shine. It also adds a sweet tang. You can also use small bowls for individual servings. This makes it easy for guests to enjoy. {{image_2}} You can swap the rotini pasta for any pasta shape you like. Penne or fusilli work well too. If you want a lighter option, use zucchini noodles instead of pasta. For a nut-free pesto, replace pine nuts with sunflower seeds. If you can't find fresh mozzarella, use feta cheese for a tangy twist. For more flavor, consider adding olives or roasted red peppers. These will add a nice briny taste. You can also mix in arugula for a peppery bite. Chopped artichokes or sun-dried tomatoes can boost texture and taste too. Fresh herbs like parsley or oregano can enhance the dish's aroma and flavor. This salad can fit many diets. For gluten-free, choose gluten-free pasta. To make it vegetarian, ensure your cheese is rennet-free. If you want it vegan, skip the cheese and use nutritional yeast for a cheesy flavor. To keep your Caprese Pesto Pasta Salad fresh, store it in an airtight container. Make sure the container is clean and dry. This keeps out moisture and air, which can spoil the salad. Place the container in the fridge right after serving. If you have extra pesto, store it separately to keep the pasta from getting soggy. This salad stays fresh for about 3 to 5 days in the fridge. After that, the quality may drop. You might notice the pasta getting mushy or the tomatoes losing their flavor. If you want the best taste, enjoy it within three days. You can eat this salad cold, which is how I love it. If you prefer it warm, gently heat it in a pot. Use low heat to avoid overcooking the pasta. Stir often to keep it from sticking. You can also add a splash of olive oil or a bit of water if it seems dry. Enjoy it any way you like! Yes, you can! This salad is very flexible. You can use any pasta shape you like. Here are some great options: - Fusilli - Penne - Farfalle - Spaghetti These shapes hold the pesto well. They also add fun to your dish. Just cook according to package instructions. Not in its current form. The salad contains cheese. However, you can easily make it vegan. Use these substitutes: - Omit the mozzarella and Parmesan. - Use plant-based cheese or nutritional yeast. These options will keep the flavor while making it vegan. You can add extra spices or herbs. Here are some ideas: - A pinch of red pepper flakes for heat. - Fresh parsley for brightness. - A squeeze of lemon for acidity. You can also try different dressings. A drizzle of Italian dressing adds zest. Experiment to find your favorite flavors! This blog post shared a delicious pasta salad recipe. We covered key ingredients, cooking steps, and tips for success. You learned about variations to fit different diets and preferences. Lastly, I provided storage info and answered common questions. Enjoy making this salad for gatherings or a quick meal. It's simple and full of flavor. You can customize it to suit your taste, too. Try it out, and have fun in the kitchen!

Caprese Pesto Pasta Salad

Indulge in the fresh flavors of summer with this delicious Caprese Pesto Pasta Salad! Quick and easy to make, it's packed with rotini pasta, juicy cherry tomatoes, creamy mozzarella, and homemade basil pesto. Perfect for picnics or a light dinner, this refreshing salad is not only nutritious but a feast for the eyes.
Print Recipe Pin Recipe

Ingredients
  

12 oz rotini pasta

1 cup cherry tomatoes, halved

1 cup fresh mozzarella balls, halved

1/2 cup fresh basil leaves, packed

1/4 cup pine nuts

1/4 cup grated Parmesan cheese

2 garlic cloves

1/2 cup extra virgin olive oil

Salt and pepper, to taste

Balsamic glaze for drizzling (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

    Make the Pesto: In a food processor, combine the fresh basil, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until finely chopped.

      Add Olive Oil: While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if needed.

        Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, and mozzarella balls.

          Add Pesto: Pour the prepared pesto over the pasta and gently toss until everything is well coated.

            Season and Serve: Season with salt and pepper to taste. Optional: drizzle with balsamic glaze for added flavor.

              Chill and Serve: For best results, let the salad sit in the fridge for at least 30 minutes to allow flavors to meld before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve in a large bowl, garnished with extra basil leaves and a drizzle of balsamic glaze on top for an appealing finish.