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Fresh Caprese Pasta Salad with Zesty Pesto Dressing

Fresh Caprese Pasta Salad - featured image
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A quick and easy summer pasta salad featuring fresh cherry tomatoes, creamy mozzarella, and a zesty basil pesto dressing with lemon and garlic. Perfect for light meals or gatherings.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta (fusilli, penne, or rotini)
  • 1 pint (about 300 grams) cherry tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini), drained and halved or quartered
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 1/2 cup (120 ml) basil pesto (homemade or store-bought)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: crushed red pepper flakes or toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package directions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain the pasta well in a colander.
  2. While the pasta is still warm (not hot), transfer it to a large mixing bowl. Add 1/2 cup (120 ml) of basil pesto and toss gently to coat every piece.
  3. In a small bowl, whisk together 1 tablespoon freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, and 1 minced garlic clove. Add a pinch of salt and pepper.
  4. To the pesto-coated pasta, add 1 pint (about 300 grams) of halved cherry tomatoes and 8 ounces (225 grams) of fresh mozzarella balls cut in halves or quarters. Toss gently to combine without breaking the cheese.
  5. Tear about 1 cup of fresh basil leaves and fold them into the salad along with the lemon-garlic dressing. Toss everything lightly to blend flavors.
  6. Taste your salad and add salt, freshly ground black pepper, or a pinch of crushed red pepper flakes if desired. Toss gently again.
  7. Serve immediately for a fresh, warm contrast or refrigerate for 30 minutes to let flavors meld. Bring to room temperature before serving.

Notes

Cook pasta al dente to avoid mushiness. Toss pesto into warm pasta to coat evenly. Mince garlic finely or sauté lightly to mellow flavor. Chill salad for 30 minutes for best flavor or serve immediately. Refresh with olive oil or pesto if salad dries out after chilling. For vegan or gluten-free versions, substitute mozzarella and pasta accordingly.

Nutrition

Keywords: Caprese pasta salad, pesto pasta salad, fresh mozzarella salad, summer pasta salad, easy pasta salad, zesty pesto dressing

Find it online: https://islatable.com/fresh-caprese-pasta-salad-recipe-easy-zesty-pesto-dressing-guide/