Pesto Caprese Pasta Salad
This is the kind of pasta salad that disappears FAST at gatherings. It has all the classic Caprese vibes—juicy tomatoes, creamy mozzarella, and the addition of fresh basil-infused pesto—tossed with twirly pasta so every bite grabs onto that herby, garlicky goodness. Honestly… it tastes like heaven in a bowl.
I especially love this for BBQs, pool parties, beach dinners, or those nights when you need something easy that still feels special. And while classic macaroni salads with white pasta and heavy mayo dressings are certainly nostalgic and delicious, they don’t typically offer much in the way of nutrition. This version is a serious upgrade… loaded with vibrant ingredients, bazillions of nutrients, healthy fats, fiber, and big flavor in every bite.
Step 1: Prep the pesto
Step 2: Build your pasta salad
If pasta salad is a staple for you and you’re looking for nutritious variations, check these out:
- Bruschetta Pasta Salad
- Creamy Caesar Pasta Salad
- Mediterranean Macaroni Salad
- Southwestern Pasta Salad
- BLT Pasta Salad
In this caprese pasta salad, the homemade pesto is the star here. Pine nuts give it that classic rich, buttery taste, but if you prefer walnuts (or simply have them on hand), they work beautifully too. I also have Kale Pesto and Pecan Pesto recipesif you’d like to try other variations.
For this recipe, I love using rotini or fusilli—the pesto curls into every nook and cranny, and you get perfect forkfuls with cherry tomatoes, arugula, and mozzarella pearls in every bite. But Macaroni and penne will work beautifully, too!
You can serve this chilled, at room temp, or even slightly warm… and leftovers are fantastic the next day!
Craving more pesto? Try this 5-Minute Caprese Pizza Toast!
Pesto Caprese Pasta Salad
Ingredients
- 1 (12- to 16-ounce) box rotini or fusilli pasta , whole grain or protein pasta works great!)
- 2 cups cherry or grape tomatoes, halved
- 8 ounces mozzarella pearls, or chopped fresh mozzarella
- 1 to 2 handfuls arugula
- Optional: balsamic glaze for drizzling before serving and fresh torn basil leaves
Homemade Basil Pesto (makes about 1½ cups)
- 3 cups slightly packed fresh basil leaves, stems removed
- ½ cup grated Parmesan or pecorino cheese
- 1 cup toasted pine nuts, walnuts work beautifully too if preferred!
- 1 tablespoon lemon juice
- 3 cloves garlic, roughly chopped (or ¾ to 1 teaspoon garlic powder)
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup water
- 6 to 8 tablespoons extra virgin olive oil
Instructions
- Cook the pasta: Prepare the pasta according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking. Let cool slightly.
- Make the pesto: Add the basil, Parmesan, toasted pine nuts, lemon juice, garlic, salt, and pepper to a food processor or large blender. Pulse until finely chopped. Add the water and blend again, scraping down the sides as needed.While pulsing, slowly drizzle in the olive oil, starting with 6 tablespoons. Blend until smooth and creamy. Add more oil, 1 tablespoon at a time, until you reach your preferred consistency. Taste and adjust seasoning if needed (for example more salt, pepper, lemon or garlic).
- Assemble the salad: In a large bowl, add the cooked pasta and start by tossing it with about ¾ of the pesto until evenly coated. Add more pesto as desired depending on how saucy and creamy you like your pasta salad. Tip: If your pasta box is on the smaller side (like 12 to 14 ounces), you may find that 1 cup of the pesto is plenty. The full batch will generously coat a standard 16-ounce box of pasta.Gently fold in the tomatoes, mozzarella, and arugula until combined.
- Finish and serve: Garnish with optional fresh basil and a drizzle of balsamic glaze for a sweet-savory finish. Serve chilled or at room temperature.
