Caprese Pesto Pasta Salad

Caprese pesto pasta salad is a chilled pasta salad made with tomatoes, fresh mozzarella, pasta, and basil pesto. It’s a make-ahead dish that works well for summer picnics, potlucks, and backyard dinners. This recipe uses homemade marinated mozzarella balls and Thai basil pesto instead of traditional basil for a deeper flavor than what you get from traditional basil pesto.

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If you love a traditional caprese salad, this pasta salad gives you those same fresh flavors in a heartier, make-ahead form. And if you’re in the mood for another take on the classic, try our caprese panini for a warm, pressed option that’s great for lunch or dinner.

What is Caprese Salad

Caprese salad is a simple and delicious Italian dish originating on the isle of Capri, off the coast of southern Italy, near Naples. It consists of layers of tomatoes, mozzarella (buffalo mozzarella), and fresh basil leaves, drizzled with extra-virgin olive oil and seasoned with salt and pepper. Some variations may also include a drizzle of a balsamic reduction for added sweetness and tanginess. It is a popular antipasto (appetizer) in Italian cuisine known for its vibrant colors and refreshing taste. It is perfect during the summer when tomatoes are in peak season.

Key Ingredients and Substitutions

This Caprese pasta recipe couldn’t be any more straightforward to prepare and has a short ingredient list, so splurge on great-quality pasta, olive oil, and prosciutto.

The complete ingredient list and measurements are listed in the printable recipe below.

• Pasta: Any short pasta, such as Penne, Rigatoni, Farfalle, or Orecchiette, will work for this pasta salad.
• Pesto: Homemade pesto brings out the freshest flavors and is easy to make. For a twist, try using Thai Basil Pesto for the pasta salad.   If you’re short on time, store-bought pesto is a great alternative and still provides a delicious dressing for the pasta salad.
• Marinated Ciliegine (Mozzarella Balls): Mozzarella balls come in many sizes. From traditional mozzarella, which is about the size of an orange, to Perline, which is the size of pearls. For this recipe, we opted for ciliegine, which is the size of a cherry, but you can substitute any size, such as bocconcini or ovolini. If you choose a larger size, you might need to cut it into bite-sized pieces before marinating.
• Olive Oil: Not all olive oil is created equal. You want the best quality with a nice flavor that complements the mozzarella and herbs.
• Tomatoes: Choose cherry or grape tomatoes and cut them in half or quarters to make bite-sized pieces.
• Herbs and Spices: Our recipe calls for fresh basil and oregano; you can substitute dried herbs. Approximately 1/2 tablespoon of dried basil is equivalent to 1 tablespoon of fresh basil, and approximately 1 teaspoon of dried oregano is equivalent to 1 tablespoon of fresh oregano. You can also add thyme, parsley, or rosemary. In addition to fresh herbs, you will need some garlic and crushed red pepper.

How to Make Caprese Pesto Pasta Salad

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro tip: Freshen up leftover Caprese pasta salad by adding more fresh basil and black pepper.

1. Marinate the Ciliegine (Mozzarella Balls): In a small bowl, combine the olive oil, garlic, basil, oregano, red pepper flakes, and salt, then add the ciliegine and stir to coat. Transfer it to an airtight container and marinate in the refrigerator for at least 1 hour.

2. Cook the Pasta: Cook the pasta until it is al dente, following the package instructions. Drain and rinse with cold water, then set aside. While the pasta is cooking, remove the marinated ciliegine from the refrigerator and allow it to come to room temperature.

3. Prepare the Caprese Pesto Pasta Salad: In a large bowl, add the cooked and cooled pasta, tomatoes, pesto, and the marinated ciliegine, including the olive oil and herbs. Drizzle with balsamic glaze and gently toss. Taste and add more salt or herbs as needed, then serve.

Make-Ahead and Storage

Make-Ahead: You can cook the pasta, make the pesto, and marinate the mozzarella in advance. Store them separately in air-tight containers in the refrigerator until ready to assemble. Before assembly, remove the pasta and mozzarella from the refrigerator to bring them to room temperature. Cut the tomatoes into chunks, toss everything together, and drizzle with balsamic glaze.

How to Store: Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.

What to Serve with Pasta Salad

Caprese pasta salad is great all on its own, but it is the perfect BBQ or potluck side. This sablefish recipe goes great with the pasta salad. We also love it with grilled marinated flank steak, baked BBQ boneless chicken thighs, or grilled turkey breast. Add chopped chicken to the pasta salad for a filling, make-ahead lunch option.

Recipe Tips and Notes

• Rinse the pasta after draining to cool it and prevent overcooking.
• The mozzarella balls need to marinate for at least an hour, so plan accordingly.
• You can use any size of mozzarella balls, but anything bigger than “bite-size” should be cut into smaller pieces.
• The olive oil will slightly solidify in the refrigerator, allowing it to sit at room temperature for approximately 20 minutes.

Frequently Asked Questions