Description
Caprese Pesto Pasta Salad is a fresh, vibrant, and easy-to-make cold pasta salad combining al dente rotini pasta, flavorful basil pesto, juicy cherry tomatoes, creamy mozzarella balls, and fresh basil, all tossed in a tangy balsamic vinaigrette. Perfect for summer gatherings or as a refreshing side dish, this salad benefits from marinating in the refrigerator to deepen the flavors.
Ingredients
Scale
Pasta and Dressing
- 1 (16-oz) box rotini pasta
- ½ cup basil pesto (or to taste)
- 1 cup balsamic vinaigrette (store-bought or homemade – see notes)
Vegetables and Cheese
- 1 pound cherry tomatoes, halved
- 1 (8-oz) container small mozzarella balls, halved (can use 2 containers for more cheese)
- ½ cup parmesan shavings (optional but very delicious)
- ½ cup finely shredded fresh basil
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and salt it generously. Cook the rotini pasta according to the package directions until just al dente, meaning it’s cooked but still retains a slight bite. Once done, drain the pasta and rinse it under cold water to remove excess starch. This cooling step prevents the pasta from sticking together and keeps it from becoming mushy.
- Toss with Pesto: Drain the pasta thoroughly to remove any excess water. Transfer it to a large salad bowl and stir in the basil pesto evenly to coat all the pasta.
- Add Vegetables and Cheese: Add the halved cherry tomatoes, halved mozzarella balls, parmesan shavings (if using), and shredded fresh basil to the bowl. Gently toss these ingredients together with the pesto-coated pasta to combine everything uniformly.
- Dress the Salad: Pour enough balsamic vinaigrette over the pasta mixture to coat it nicely. You may have leftover dressing; set this aside and refrigerate it to add later if needed. Toss again to distribute the dressing evenly.
- Chill and Serve: Cover the pasta salad and refrigerate it for at least one hour, or preferably overnight, to allow the flavors to meld. Before serving, toss the salad once more and add additional dressing if the salad appears dry, as the pasta can absorb the dressing over time.
Notes
- Leaving the pasta to chill for at least an hour helps the flavors blend and improves the texture.
- If making homemade balsamic vinaigrette, mix olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to taste.
- You can adjust the amount of pesto and dressing to your preference for coating and flavor intensity.
- Using two containers of mozzarella balls makes the salad richer and cheesier.
- For a lighter version, reduce the amount of cheese and dressing used.
