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Fresh Caprese Pasta Salad with Zesty Pesto Dressing

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A refreshing and satisfying summer pasta salad combining fresh mozzarella, ripe tomatoes, basil, and a zesty homemade pesto dressing. Perfect for quick meals and gatherings.

Ingredients

Scale
  • 8 ounces small pasta shapes like orecchiette, mini shells, or rotini
  • 1 cup cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup packed fresh basil leaves, torn or roughly chopped
  • Salt and freshly ground black pepper, to taste
  • 1 cup packed fresh basil leaves (for pesto)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts or walnuts
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until just al dente, about 8-10 minutes depending on the shape. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking and cool it down. Set aside to drain well.
  2. In a food processor, combine 1 cup fresh basil leaves, 1/4 cup grated Parmesan, 1/4 cup toasted pine nuts or walnuts, and 2 minced garlic cloves. Pulse a few times to chop the ingredients.
  3. Slowly drizzle in 1/4 cup extra virgin olive oil while the processor runs until the mixture becomes a thick, vibrant green sauce.
  4. Add 2 tablespoons fresh lemon juice and 1 teaspoon Dijon mustard, then pulse again until fully combined. Season with salt and freshly ground pepper to taste. If the pesto is too thick, add a teaspoon of water or more olive oil to loosen it slightly.
  5. In a large bowl, combine the cooled pasta, halved cherry tomatoes, and fresh mozzarella balls. Pour the zesty pesto dressing over the top and gently toss until everything is evenly coated.
  6. Tear or chop 1 cup of fresh basil leaves and fold them in last to keep their fresh aroma and texture.
  7. Taste the salad and add more salt, pepper, or lemon juice if needed. Let it sit for 10-15 minutes before serving to allow the flavors to meld together. Serve chilled or at room temperature.

Notes

To keep mozzarella from making the salad watery, drain and pat dry before adding. Toss gently to avoid squishing mozzarella balls. Prepare pesto dressing ahead and keep separate until serving to maintain freshness. Use smaller pasta shapes like orecchiette or mini shells to hold dressing better.

Nutrition

Keywords: Caprese pasta salad, pesto dressing, summer salad, fresh mozzarella, basil, cherry tomatoes, easy pasta salad

Find it online: https://realityeats.com/fresh-caprese-pasta-salad-recipe-easy-zesty-pesto-dressing-for-summer/