Pesto Caprese Pasta Salad: The Summer Dish You’ll Obsess Over

Picture this: al dente pasta, juicy cherry tomatoes, fresh mozzarella, and vibrant pesto all tossed together in a bowl. This isn’t just another pasta salad—it’s a flavor bomb that’ll make your taste buds throw a party. Perfect for picnics, BBQs, or when you just want to eat something that doesn’t suck.

Why settle for sad, mayo-drenched pasta when you can have this? Trust us, your future self will thank you.

Why This Recipe Works

It’s stupidly simple. You don’t need chef skills or fancy ingredients. The combo of pesto, tomatoes, and mozzarella is a classic for a reason—it’s unbeatable.

The pesto coats every noodle, the tomatoes burst with sweetness, and the mozzarella? Creamy, dreamy perfection. Plus, it’s versatile.

Serve it cold, room temp, or slightly warmed. It’s basically the MVP of summer dishes.

Ingredients You’ll Need

12 oz pasta (penne, fusilli, or farfalle work best)
1 cup basil pesto (store-bought or homemade)
1 pint cherry tomatoes, halved
8 oz fresh mozzarella, cubed or pearl-sized
1/4 cup fresh basil, chopped
2 tbsp olive oil
1 tbsp balsamic glaze (optional but highly recommended)
Salt and pepper, to taste

How to Make Pesto Caprese Pasta Salad

Cook the pasta. Boil it in salted water until al dente. Drain and rinse under cold water to stop the cooking.
Pro tip: Don’t overcook it—mushy pasta is a crime.
Toss with pesto. While the pasta’s still slightly warm, mix in the pesto. Warm pasta absorbs flavors better, but don’t burn yourself. We’re not savages.
Add the good stuff. Throw in the tomatoes, mozzarella, and basil.
Gently fold everything together unless you enjoy mozzarella smushed into oblivion.
Drizzle and season. Hit it with olive oil, balsamic glaze (if using), and salt and pepper to taste. Taste as you go—unless you enjoy bland food, which is weird.
Chill or serve. Let it sit for 10 minutes if you can wait, or dig in immediately. No judgment here.

How to Store It

Keep it in an airtight container in the fridge for up to 3 days.

The pesto might thicken, so add a splash of olive oil before serving. FYI, the tomatoes will soften over time, but it’ll still taste amazing. Don’t freeze it—mozzarella turns into rubber, and nobody wants that.

Why You Should Make This

It’s a crowd-pleaser. Picky eaters, vegetarians, and even that one friend who “doesn’t like pasta salad” will devour this. It’s quick. 20 minutes tops, and you’re done. It’s nutritious(ish). You’ve got veggies, protein, and carbs—balance achieved.

Plus, it’s Instagram-worthy. Priorities.

Common Mistakes to Avoid

Overcooking the pasta. Al dente or bust. Mushy pasta ruins everything.
Skimping on pesto. Dry pasta salad is a tragedy.
Use enough to coat every bite.
Adding mozzarella too early. If the pasta’s piping hot, the cheese will melt into a gooey mess. Wait until it’s slightly cooled.
Forgetting to season. Pesto alone isn’t enough. Salt and pepper are non-negotiable.

Swaps and Substitutions

No fresh mozzarella? Use feta or burrata. Vegan? Swap in dairy-free pesto and vegan mozzarella. Tomatoes not your thing? Roasted red peppers or sun-dried tomatoes work too. Gluten-free? Use your favorite GF pasta.

IMO, the recipe is flexible—make it yours.

FAQs

Can I use dried basil instead of fresh?

Technically, yes. But fresh basil makes a huge difference in flavor. Dried basil tastes like sad confetti—use it only in emergencies.

How do I prevent the pasta from sticking?

Rinse it under cold water after draining and toss it with a little olive oil.

Also, don’t let it sit too long before mixing in the pesto.

Can I add protein?

Absolutely. Grilled chicken, shrimp, or even chickpeas would be killer. Just don’t blame us when everyone asks for the recipe.

Is balsamic glaze necessary?

No, but it adds a sweet-tangy kick that takes this dish from “good” to “where has this been all my life?”

Final Thoughts

This pesto Caprese pasta salad is the ultimate no-fuss, flavor-packed dish.

It’s easy, delicious, and guaranteed to impress. Whether you’re meal-prepping or feeding a crowd, it’s a winner. Now go make it before summer ends—or don’t, and live with regret.