Fresh Caprese Pasta Salad Delight (Printable Version)

A light and fresh pasta salad with mozzarella and vibrant basil pesto.

# What You’ll Need:

→ Pasta

01 - 10.5 oz short pasta (e.g., fusilli, penne, or farfalle)
02 - Salt, for boiling

→ Salad Mix

03 - 8.8 oz cherry tomatoes, halved
04 - 7 oz mozzarella pearls
05 - 1/2 small red onion, thinly sliced (optional)
06 - 1.7 oz baby arugula or baby spinach (optional)

→ Pesto Dressing

07 - 2.8 oz fresh basil leaves
08 - 1.4 oz pine nuts (toasted, if desired)
09 - 0.25 cup extra-virgin olive oil
10 - 1.4 oz grated Parmesan cheese
11 - 1 garlic clove
12 - Juice of 1/2 lemon
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Fresh basil leaves
15 - Extra grated Parmesan cheese (optional)

# Step-by-Step Guide:

01 - Cook the pasta in salted boiling water until al dente, following package instructions. Drain and rinse under cold water to stop cooking.
02 - In a food processor, combine basil leaves, pine nuts, Parmesan, garlic, lemon juice, and half the olive oil. Blend until finely chopped. Drizzle in the remaining olive oil while blending until a smooth sauce forms. Season with salt and pepper to taste.
03 - In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, red onion (if using), and arugula or spinach (if using).
04 - Add the pesto and gently toss until all ingredients are well coated.
05 - Garnish with fresh basil leaves and extra Parmesan, if desired. Serve immediately, or cover and chill for up to 4 hours before serving.

# Additional Tips::

01 -
  • This salad is a delightful explosion of fresh flavors that feels like a hug from the summer sun.
  • It’s incredibly easy to whip together, making it perfect even for those last-minute dinner parties.
02 -
  • When making the pesto, I learned the hard way that adding too much lemon juice can overwhelm the flavor, so start with a little.
  • Using fresh basil truly makes a difference; dried basil just doesn't capture that fresh burst of flavor.
03 -
  • Use quality olive oil; it really enhances the flavors of the pesto.
  • Don’t rush the blending of the pesto; a little patience goes a long way in achieving that perfect texture.
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