Caprese Pesto Pasta Salad – classic caprese flavor with pasta, cherry tomatoes, fresh mozzarella, salami and basil tossed in an herby pesto balsamic dressing. Easy, ready in under 30 minutes – perfect for summer parties, BBQ’s or potlucks.
You know those recipes you love and make so often you literally burn yourself out on the flavor? This Caprese Pesto Pasta Salad is one of them.
As a recipe developer, I test every new recipe at least 3 times. Friends, that’s a lot of pasta salad. No complaints though. This one reminds me of a classic caprese salad my favorite summer salad) with fresh mozzarella, tomatoes and a balsamic drizzle – but in a make-ahead, hearty form. The herby pesto-balsamic dressing elevates all the flavors and it’s ready in under 30 minutes.
If you love a classic caprese and want a new pasta salad for summer, read on.
Why I love this recipe:
- Versatile: side dish with grilled chicken, steak or seafood or add a can of chickpeas and some grilled zucchini and bell peppers for the perfect poolside or beach picnic lunch.
- Zesty pesto – balsamic dressing jam-packed with flavor.
Ingredients you need to make Pesto Caprese Pasta Salad:
The Salad:
- short pasta (bow tie used) cooked to al dente
- cherry tomatoes halved or quartered to bite size
- minced red onion
- package of mozzarella pearls (mini balls)
- diced salami
- large fresh basil leaves
- bottled balsamic glaze (optional drizzle over finished salad)
Dressing:
- extra virgin olive oil
- balsamic vinegar
- store-bought or homemade pesto
- lemon juice
- grated parmesan cheese
- salt and fresh cracked black pepper
- small jar with a lid or bowl and whisk
How to make Caprese Pesto Pasta Salad:
Add olive oil, balsamic vinegar, pesto, lemon juice, parmesan cheese, salt and black pepper to the jar. Add the lid, shake well until it’s blended. Taste and adjust for salt and black pepper then set aside. Note: if you don’t have a jar, add dressing ingredients to a bowl. Whisk vigorously to combine.
Cook pasta per package directions until al dente. Drain, rinse in cold water to stop the cooking process then add to a large bowl.
Use a paper towel to dab excess water from the pasta then stir in a couple tablespoons of the dressing. Tip: Adding dressing to slightly warm pasta lets it absorb flavor easier.
Add tomatoes, red onion, mozzarella and salami. Pour half of the dressing over the top and gently toss to evenly coat everything. Taste and adjust for salt and black pepper. Note: we’re not adding basil until just before serving.
Transfer to the fridge for 30 to 60 minutes (up to overnight). Add the remaining dressing and sliced basil. Give it a good stir. Optional: drizzle with balsamic glaze and extra basil leaves then serve right away.
Tips for the best Caprese Pesto Pasta Salad:
Salt pasta water to add another layer of flavor even before you add the dressing.
Chill the salad – this is when all the flavors come together.
Taste the dressing before adding it to the salad and taste the salad itself before serving. Sprinkle on a little more salt or black pepper to your liking and give it another good stir.
Add fresh basil just before serving so it doesn’t brown when the salad is refrigerated.
What proteins can I add to make this salad a meal?
This is a simple, summery side dish. To make it a main dish, add any of the protein ideas below:
- Air fryer chicken breast
- Grilled lemon garlic shrimp
- Rotisserie chicken
- Grilled steak
- Salami, pepperoni or prosciutto
- Canned chickpeas (drained and rinsed)
What goes with Caprese Pesto Pasta Salad:
Storage:
This salad will keep in an airtight container in the fridge up to 3 days. Add a light drizzle of olive oil and give it a good stir before eating.
Frequently asked questions:
What kind of pasta is best for Pesto Pasta Salad? Any short pasta works well, including farfalle (bowtie), penne, elbow – even orzo.
Is balsamic vinegar and balsamic glaze the same thing? No – they’re not the same. Glaze is made from balsamic vinegar but the textures and taste are different. Vinegar is acidic perfect for salad dressings and marinades. Balsamic glaze (or balsamic reduction) is simmered to a thick, sweetened syrup – ideal for drizzling.
Can I make this salad ahead of time? Yes! It can be made a day ahead. The flavor of the salad gets better as it sits.
Subs and variations:
- Use homemade pesto or store-bought.
- Any fresh mozzarella work. Dice larger pieces to bite size.
- Use other kinds of tomatoes. Slice or dice larger tomatoes.
- Add pine nuts for texture.
Mix in grilled or chilled fresh vegetables:
- cucumber
- zucchini
- spinach
- arugula
- drained artichokes
- roasted red pepper
More easy summer pasta salads to try:
Mexican Street Corn Pasta Salad
Zesty Italian Tortellini Pasta Salad
Full details for this pasta salad below in the printable recipe card. If you make this recipe, don’t forget to leave a comment and star rating below.
Enjoy!
Easy Caprese Pesto Pasta Salad
Ingredients
The salad:
- 8 ounces short pasta bow tie, penne, rotini
- 10 ounces cherry tomatoes halved or quartered to bite size
- 1/4 cup red onion minced
- 8 ounces mozzarella pearls (balls)
- 1/4 pound salami diced
- 8-10 large fresh basil leaves torn or sliced
- balsamic glaze (not balsamic vinegar)
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup pesto store bought OR homemade
- 1 tablespoon lemon juice
- 2 tablespoons parmesan cheese
- pinch salt + fresh cracked pepper
- 8-12 ounce jar with lid or small bowl + whisk
Instructions
- Add olive oil, balsamic vinegar, pesto, lemon juice, parmesan cheese, salt and black pepper to the jar. Add the lid, shake well. Taste and adjust for salt and black pepper then set aside. Note: if you don’t have a jar, add dressing ingredients to a bowl. Whisk vigorously to combine.
- Cook pasta per package directions until al dente. Drain, rinse in cold water to stop the cooking process then add to a large bowl. Use a paper towel to dab excess water from the pasta then stir in a couple tablespoons of the dressing.
- Add tomatoes, red onion, mozzarella and salami. Pour half of the dressing over the top and gently toss to evenly coat everything.
- Transfer to the fridge for 30 to 60 minutes (up to overnight). Stir in the remaining dressing and sliced basil. Drizzle with balsamic glaze and extra basil leaves then serve right away.