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    Home » Pasta » Pesto Caprese Pasta Salad

    Pesto Caprese Pasta Salad

    Published: May 30, 2021 · Modified: Nov 13, 2021 by Jessica Montanelli · This post may contain affiliate links.

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    Total time to make this recipe: 15 minutes minutes
    Jump to Recipe Print Recipe
    overhead of pasta in a serving plate next to a picnic basket
    pasta salad in a serving plate next to a picnic basket

    The perfect Italian summer dish is a delicious Caprese Pasta Salad with tomato, mozzarella, and fresh basil. Even better if the pasta is coated in creamy Basil Pesto sauce! This dish is the perfect summer recipe to eat with your friends or family and it's fantastic either warm or cold!

    overhead of pasta in a serving plate next to a picnic basket

    Every single summer, in every Italian household, a cold pasta salad with tomatoes and mozzarella is served at least once, sometimes twice, sometimes every week.

    If I have to say a classic Italian dish that reminds me of summer, this tomato and mozzarella pasta salad would be it. In my childhood, during summer, whenever we had a birthday party, a day on the beach, or a picnic, this Caprese pasta salad was ALWAYS there. Always.

    Because it's simple, it's fresh, and it's absolutely delicious.

    Most often, it's simply served with olive oil, tomatoes, mozzarella chunks, and fresh basil. But I love to mix the pasta with delicious fresh basil pesto sauce, which pairs perfectly with all the ingredients.

    If you look for more summer recipes, you should try also this Grilled Vegetables Farro Salad and this Mediterranean Orzo Pasta Salad!

    Jump to:
    • What does Caprese mean?
    • Ingredients
    • Instructions
    • FAQ & Tips
    • Related Recipes you might like
    • 📖 RECIPE

    What does Caprese mean?

    Caprese literally means "from Capri". Capri is a gorgeous tiny island near Naples, where I spent several summers in my teenage years.

    Caprese salad was born on this tiny island, it's simply slices of ripe tomatoes and fresh mozzarella cheese served on a plate and drizzled with olive oil, a sprinkle of salt, and fresh basil leaves.

    Simple. But on hot summer days, after a day on the beach, this simple salad becomes the most amazing dish. Especially with high-quality ingredients that are typical from the southern regions of Italy.

    Try also this easy and delicious Caprese Bruschetta for a quick lunch or appetizer.

    Ingredients

    ingredients to make pesto caprese pasta salad
    • Pasta: For a cold pasta salad is always best to use short-cut pasta, like penne, fusilli, farfalle, etc.
    • Tomatoes: I like to use cherry tomatoes because they're more flavorful, but you can also use beefsteak tomatoes, vine tomatoes, or similar.
    • Mozzarella: Look for a good quality Italian fresh Mozzarella (also called Fiordilatte). It should be submerged in its own water, as a sign of freshness and best consistency.
    • Pesto: Use your favorite jarred basil pesto or make your own pesto from scratch!

    Instructions

    This dish is very popular in Italy in summer because it's very easy and quick. You only need to cook the pasta, then everything is assembled and done in 15 minutes.

    pasta in the colander under running water.

    Cook the pasta in a pot of boiling salted water, following the cooking directions. Drain it when it's al dente, then cool it down immediately under cold water until the pasta becomes completely cold. This way it will stop cooking and stay al dente for many hours.

    oval bowl with chopped tomatoes and mozzarella.

    Meanwhile, chop the tomatoes and mozzarella into small pieces, then add them to a bowl and season with olive oil and salt.

    pasta being added to a bowl with tomatoes and mozzarella.

    Add the cooled pasta to the bowl with tomatoes and mozzarella. Then add the basil pesto.

    bowl with pasta, and a spoon with basil pesto on top.

    Season to taste with salt, chili oil, or olive oil. Mix well and store covered in the fridge until it's ready to be served.

    How to make Homemade Pesto

    Authentic basil pesto should be made with mortar and pestle and lots of energy. But nowadays some modern tricks are acceptable to make it much easier and faster. Simply add the garlic, fresh basil leaves, Parmigiano cheese, and pine nuts to a food processor and pulse until the ingredients are finely minced.

    Slowly add good quality extra-virgin olive oil and turn to medium/low speed until you get creamy, not too liquidy, sauce. You can add more Parmigiano if you like it more cheesy. Season with salt to taste and serve immediately.

    You can store it in the fridge in an airtight container for up to 5 days, the basil may oxidate and change color but the taste will still be good.

    Check the full and complete recipe for Homemade Basil Pesto from scratch.

    close up of pesto pasta salad

    FAQ & Tips

    Can you make it in advance?

    Yes! It's actually recommended to make it in advance so the ingredients will infuse the pasta with flavor. Make it the day ahead of at least a few hours ahead and store it covered in the fridge. Take out of the fridge 15 to 30 minutes before serving.

    Can you use different types of Pesto?

    There are many types of pesto available both jarred in grocery stores and in form of recipes. Try this recipe with red pesto, arugula pesto, kale pesto. Any pesto sauce would probably work well!

    How do you store leftovers?

    Leftovers can be stored in an airtight container in the fridge for up to 3 days. Freezing is not recommended.

    How can you avoid overcooked sticky pasta?

    The secret to making the perfect pasta salad is to drain the pasta al dente, then cool it down immediately under cold water until the pasta becomes completely cold. This way it will stop cooking and it will stay perfectly al dente for many many hours. Washing the pasta will also remove the starch so it will not be sticky.

    pasta salad in a serving plate next to a picnic basket

    Related Recipes you might like

    If you like this recipe, try also these other summer recipes:

    • Grilled Vegetables Farro Salad
    • Marinated Roasted Peppers
    • Caprese stuffed Potato Gnocchi
    • Classic Aperol Spritz

    If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★

    You can find step-by-step photos, and tips in the post above.

    📖 RECIPE

    overhead of pasta in a serving plate next to a picnic basket

    Pesto Caprese Pasta Salad

    A fresh pasta salad perfect for summer. It only has 4 ingredients and it's ready in 15 minutes! Perfect to bring on the beach or in a picnic in the park.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 6.5 oz Pasta, short cut
    • 1 Mozzarella
    • 6 Cherry Tomatoes, or 1 large tomato
    • ⅓ cup Basil Pesto
    • Olive Oil
    • Salt

    Instructions

    • Bring a pot of salted water to boil. Toss the pasta and cook following the time on the package. Drain the pasta al dente, then cool it down immediately under cold water until the pasta is completely cold. (See notes)
    • Meanwhile, chop the tomatoes and mozzarella into small chunks and add them to a large bowl. Season with olive oil and salt.
    • Add the cooled pasta to the bowl and the pesto sauce. Season to taste, then mix well with a spoon and cover the bowl with wrap.
    • You can let it rest in the fridge for a few hours or serve it immediately. You can serve it with fresh basil leaves and a drizzle of chili oil or extra-virgin olive oil.

    Notes

    How to avoid overcooked sticky pasta: The secret to making the perfect pasta salad, is to drain the pasta al dente, then cool it down immediately under cold water until the pasta becomes completely cold. This way it will stop cooking and it will perfectly stay al dente for many many hours. Washing the pasta will also remove the starch so it will not be sticky.

    Nutrition

    Calories: 512 kcal | Carbohydrates: 74 g | Protein: 15 g | Fat: 17 g | Saturated Fat: 3 g | Cholesterol: 4 mg | Fiber: 4 g

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!
    « Summer Farro Salad with Grilled Vegetables
    The Ultimate Guide to Italian Aperitivo (also at home) »

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    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

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    23 shares