Easy And Quick Pesto Caprese Pasta Salad Recipe

This Pesto Caprese Pasta Salad is my go-to for a perfect blend of fresh flavors and easy prep—it’s like a taste of summer on a plate that I can whip up in no time. I love how the creamy mozzarella and vibrant cherry tomatoes come together with the aromatic pesto, making each bite a delightful and refreshing experience!

The Easy and Quick Pesto Caprese Pasta Salad combines the vibrant flavors of Mediterranean cuisine in just minutes. With fusilli pasta, juicy cherry tomatoes, and creamy mozzarella, it’s a protein- packed dish.

The pesto sauce, unapologetically pesto, reminds me how any decent pesto should taste. And freshly grated Parmesan adds a delightful depth to this salad.

Perfect for a nutritious lunch!

Ingredients

Fusilli Pasta:
An energy-providing source of carbohydrates for your day.

Cherry Tomatoes:
An abundance of antioxidants and vitamin C offers a fresh, zesty taste.

Fresh Mozzarella Balls:
Provides protein and calcium, which give a creamy texture.

Pesto Sauce:
Filled with nutritious fats and the bright flavor of basil.

Balsamic Glaze:
Brings a sweet and tangy contrast to the plate (optional).

Extra Virgin Olive Oil:
Comprises monounsaturated fats that are healthy for the heart.

Fresh Basil Leaves:
Delivers a fragrant scent and vitamin K.

Ingredient Quantities

• 8 ounces fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup pesto sauce
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, torn

Instructions

1. Fusilli pasta is prepared following the package directions in a large pot of salted boiling water. The pasta is cooked for a stated duration in the directions until al dente. The pot is then drained, and the pasta is rinsed with cold water to stop the cooking process. After the rinsing, the pasta is set aside for later use in the dish.

2. In a big mixing bowl, put together the halved cherry tomatoes and fresh mozzarella balls.

3. Put the tomatoes and mozzarella into the bowl and add the cooked pasta.

4. Over the pasta mixture, pour the pesto sauce and gently toss to ensure everything is evenly coated.

5. Extra virgin olive oil should be drizzled over the salad, which must then be tossed again to mix well.

6. To the salad, add freshly grated Parmesan cheese and toss once more to combine.

7. Add a sufficient amount of salt and pepper to produce the desired flavor.

8. Move the pasta salad to a serving dish.

9. For an extra touch of sweetness and flavor, you can drizzle optional balsamic glaze over the top.

10. Before serving, top with fresh basil leaves torn into pieces. Then dig into your bowl of Pesto Caprese Pasta Salad.

Equipment Needed

1. Large pot
2. Colander
3. Large mixing bowl
4. Serving dish
5. Wooden spoon or spatula (for tossing)
6. Measuring cups
7. Grater (for Parmesan cheese)
8. Knife (for halving tomatoes and mozzarella)
9. Cutting board
10. Spoons (for measuring and drizzling)

FAQ

• Can I use a different pasta shape?Fusilli can be replaced with any short pasta such as penne, rotini, or farfalle.
• What kind of pesto is best for this recipe?The best option is fresh basil pesto, but if you don’t have that, store-bought is a convenient and tasty option.
• How long can I store this salad?If kept in an airtight container, it remains fresh in the refrigerator for approximately 2-3 days.
• Can I add other ingredients to this pasta salad?Certainly, think about including elements such as olives, roasted red peppers, or grilled chicken for even more distinct variety.
• Is the balsamic glaze necessary?It is not mandatory. It adds a delightful tang, but the salad is scrumptious even without it.
• Can I make this recipe vegan?Certainly—utilize substitutes for mozzarella and Parmesan that are free of animal products, and make sure that what you’re calling pesto isn’t really just a meld of basil and oil.

Substitutions and Variations

Bowtie (farfalle) or penne pasta can be substituted for fusilli pasta.
Grape tomatoes or chopped Roma tomatoes can replace cherry tomatoes.
Diced fresh mozzarella or feta cheese can replace the fresh mozzarella balls in a recipe if you want a sharper-flavored dish.
You can substitute pesto sauce with sun-dried tomato pesto or basil aioli for a different twist.
Pecorino Romano or Asiago cheese may be used in place of freshly grated Parmesan cheese.

Pro Tips

1. Perfect Al Dente Pasta To ensure your pasta is perfectly al dente, start checking it 1-2 minutes before the package’s suggested cooking time. Bite into a piece to see if it has a slight firmness in the center. This texture will hold up better in the salad and absorb flavors well.

2. Balancing Flavors with Balsamic If you decide to add the balsamic glaze, drizzle it sparingly to avoid overwhelming the fresh flavors of the pesto and tomatoes. A little adds a nice hint of sweetness and acidity that complements the other ingredients.

3. Cool Down Fast After draining the pasta, spread it on a large baking sheet in an even layer. This will help it cool faster and prevent it from sticking together, making it easier to mix with other ingredients.

4. Boosting Freshness with Basil Use young, tender basil leaves for the best flavor. Tear them just before serving, as cutting with a knife can sometimes bruise the leaves and diminish their aroma.

5. Quality Ingredients Matter With simple recipes like this, the quality of your ingredients significantly impacts the final dish. Opt for ripe cherry tomatoes, fresh mozzarella, and high-quality olive oil and Parmesan to enhance the salad’s overall taste.