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Delicious Caprese Pesto Pasta Salad with fresh basil, mozzarella, and cherry tomatoes.

Caprese Pesto Pasta Salad

A refreshing and nutritious pasta salad combining whole-grain orecchiette with cherry tomatoes, mozzarella, and a vibrant pesto dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Essentials
  • 3 cups dry orecchiette pasta This pasta's unique shape holds onto the pesto perfectly.
  • 1/3 cup pesto A store-bought or homemade basil pesto adds vibrant flavor.
  • 2 tablespoons extra-virgin olive oil Contributes to a heart-healthy meal.
  • 1/2 teaspoon salt Essential for enhancing flavors.
  • 1/4 teaspoon garlic powder Adds subtle garlic flavor.
  • 1/4 teaspoon ground black pepper For a subtle flavor boost.
  • 1 teaspoon balsamic vinegar Adds sweetness and tartness.
Optional Add-Ons
  • 1 1/2 cups halved cherry or grape tomatoes Brings color and freshness.
  • 1 1/2 cups small pearlini fresh mozzarella balls Adds creaminess and texture.
  • 6 leaves fresh basil Enhances the basil flavor.
  • to taste balsamic glaze Adds flavor and aesthetics.

Method
 

Preparation
  1. Boil a large pot of salted water. Once at a rolling boil, add the orecchiette pasta and cook until al dente, usually around 8 minutes.
  2. Drain the pasta and cool it down under cold water to halt the cooking process.
  3. In a bowl, combine pesto, olive oil, salt, garlic powder, black pepper, and balsamic vinegar. Adjust vinegar to taste.
  4. Toss the cooled pasta with the dressing, coating each piece.
  5. Fold in halved tomatoes and mozzarella pearls gently.
  6. Sprinkle fresh basil leaves on top and give it a gentle toss. Chill until ready to serve.

Notes

Common mistakes include overcooking the pasta, skipping the cooling step, and under-seasoning the salad.