Vibrant Pesto Caprese Pasta Salad for Fresh Summer Feasts

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Delight in this refreshing Pesto Caprese Pasta Salad that combines juicy tomatoes, creamy mozzarella, and aromatic basil for a perfect summer dish.

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Prep Time 10

Cook Time 10

Cooling Time 30

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 ounces pasta Use gluten-free pasta if needed.
1 cup basil pesto Use homemade or store-bought for convenience.
8 ounces fresh mozzarella Substitute with vegan cheese for dairy-free option.
1 pint cherry tomatoes Any fresh tomatoes can be used.
2 tablespoons olive oil Extra virgin olive oil enhances flavor.
to taste salt Essential for seasoning.
to taste pepper Essential for seasoning.

Optional Add-ins

1 cup grilled chicken Boosts protein content.
1 cup roasted vegetables Zucchini or bell peppers are great choices.
1 cup chickpeas Adds plant-based protein.

Equipment

large pot
Mixing Bowl
colander
Spatula

Method

Step-by-Step Instructions for Pesto Caprese Pasta Salad

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
In a mixing bowl, combine the cooled pasta and basil pesto, mixing well to coat evenly.
Slice cherry tomatoes in half and cube fresh mozzarella. Gently fold into the pasta.
Drizzle with olive oil and sprinkle with salt and pepper to taste.
Toss gently and serve immediately, or refrigerate for at least 30 minutes to meld flavors.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best results, use high-quality ingredients and store leftovers in an airtight container for up to 3 days.

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