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Pesto Caprese Pasta Salad Recipe

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4.3 from 12 reviews

This vibrant Pesto Caprese Pasta Salad combines al dente pasta with a fresh, homemade basil pesto vinaigrette, cherry tomatoes, and creamy mozzarella for a delicious and refreshing dish that can be served warm or at room temperature. Perfect for a quick lunch, picnic, or potluck, this recipe showcases classic Italian flavors in an easy-to-make pasta salad.

Ingredients

For the Pesto Vinaigrette

  • 1 ½ cups fresh basil leaves (loosely packed)
  • ⅓ cup pine nuts (or sliced almonds)
  • 2 small cloves of garlic (minced)
  • 2 tablespoons white vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons shredded parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup extra virgin olive oil

For the Pasta Salad

  • 1 lb pasta (orecchiette, rotini, or your favorite gluten-free pasta)
  • 1 ½ lbs cherry tomatoes (sliced or cut in half)
  • 10 ounces small mozzarella cheese balls (or a whole log cut into bite size pieces)
  • ¼ cup shredded parmesan cheese
  • Handful of fresh basil leaves (to garnish)
  • Salt & pepper to taste

Instructions

  1. Cook the Pasta: Prepare the pasta according to the package directions until al dente. Drain the pasta thoroughly and transfer it into a large mixing bowl while still warm.
  2. Prepare the Pesto Vinaigrette: In a food processor, combine fresh basil leaves, pine nuts, minced garlic, white vinegar, lemon juice, shredded parmesan cheese, kosher salt, and black pepper. Pulse 4-5 times until the ingredients are roughly chopped.
  3. Emulsify the Dressing: Turn on the food processor and slowly drizzle olive oil through the feed tube. Stop once to scrape down the sides, then continue processing until the vinaigrette is creamy and well combined.
  4. Assemble the Salad: Add the mozzarella cheese balls and sliced cherry tomatoes to the bowl with the warm pasta. Drizzle the pesto vinaigrette over the salad and gently toss to ensure everything is evenly coated.
  5. Season and Garnish: Sprinkle the salad with additional shredded parmesan cheese. Taste and adjust salt and pepper to your preference. Garnish with fresh basil leaves for a burst of color and flavor.
  6. Serve: Serve the pasta salad while it is still warm or at room temperature for the best flavor experience.

Notes

  • You can substitute pine nuts with sliced almonds for a different nutty flavor.
  • Using warm pasta helps the pesto adhere better, enhancing the overall taste.
  • The salad can be refrigerated and served cold, but fresh basil garnish should be added just before serving to maintain its vibrant color.
  • Gluten-free pasta works well, making this recipe adaptable for those with gluten sensitivity.
  • For a vegan version, substitute parmesan cheese with a vegan alternative and mozzarella with vegan cheese.

Find it online: https://recipeplenty.com/pesto-caprese-pasta-salad-recipe/