Pesto Caprese Pasta Salad
This is the pasta salad that’ll earn you all the compliments. Classic Caprese flavors get tossed with basil-infused pesto and twirly pasta for a flavorful, nutrient-packed dish!
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.
Notes
• Best pasta shapes: Rotini and fusilli are ideal because all those twists and spirals grab onto the pesto beautifully. Penne and elbows can work great, too!
• Pesto yield: The pesto recipe makes about 1½ cups total.Pesto amount: I recommend starting with about ¾ of the pesto, then adding more as needed based on how creamy and coated you like your pasta salad. If you’re using a smaller pasta box (12 to 14 ounces), you may not need the full amount. The full pesto recipe generously coats a standard 16-ounce box of pasta.
• Nut options: Pine nuts create the most classic pesto flavor, but toasted walnuts are absolutely delicious and a bit more budget friendly. Almonds also work in a pinch.Protein boost: Want to make it more filling? Toss grilled chicken, white beans, or chickpeas into the finished pasta.
• Greens tip: Arugula adds a peppery bite and freshness, but chopped baby spinach works nicely too.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If the pasta absorbs some pesto overnight, simply stir in a drizzle of olive oil before serving.
• Make-ahead tip: You can prepare the pesto 1 day ahead. To keep it greener, store it in an airtight container with a thin layer of olive oil on top.
• Gluten-free option: Use your favorite gluten-free rotini, fusilli or other pasta shape.
• Vegetarian tip: Already vegetarian as written!
• Vegan option: Swap the Parmesan for ½ cup nutritional yeast (an even swap works great here) and either skip the mozzarella entirely or use your favorite dairy-free mozzarella alternative.
Nutrition Information per serving
Serving Size: 1 cupCalories: 250Carbohydrates: 23gProtein: 10gTotal Fat: 14g— Unsaturated Fat: 10.5g— Saturated Fat: 3.5gCholesterol: 15mgSodium: 150mgFiber: 3gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.