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Fresh Caprese Pasta Salad Recipe with Easy Zesty Pesto Vinaigrette

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A fresh and light pasta salad combining classic Caprese ingredients with a zesty pesto vinaigrette, perfect for quick meals or parties.

Ingredients

Scale
  • 8 ounces short pasta (rotini, penne, or farfalle)
  • 8 ounces fresh mozzarella balls (bocconcini) or diced fresh mozzarella
  • 1 pint cherry or grape tomatoes, halved
  • 1 cup fresh basil leaves, torn or chopped
  • ½ cup prepared basil pesto
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or white balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • Salt and freshly cracked black pepper, to taste
  • Optional add-ins: toasted pine nuts or walnuts, thinly sliced red onion or shallots, red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until al dente according to package instructions (usually 9-11 minutes). Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake gently to remove excess water but keep it slightly moist.
  3. In a medium bowl, whisk together ½ cup basil pesto, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, and 1 teaspoon honey. Season with salt and freshly cracked black pepper to taste. Adjust acidity or sweetness as preferred.
  4. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.
  5. Pour the pesto vinaigrette over the salad and gently toss until evenly coated, being careful not to crush the mozzarella or tomatoes.
  6. Optional: Sprinkle toasted pine nuts or walnuts on top. Add thinly sliced red onions or a pinch of red pepper flakes if desired.
  7. Chill the salad in the refrigerator for at least 15-20 minutes before serving to meld flavors. Serve chilled or at room temperature.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and remove starch. Make vinaigrette while pasta cooks to save time. Use room temperature mozzarella and tomatoes for better flavor. Toss gently to avoid breaking mozzarella or tomatoes. Adjust seasoning after chilling. If salad seems dry after chilling, add a splash more olive oil or lemon juice before serving.

Nutrition

Keywords: Caprese, pasta salad, pesto vinaigrette, fresh basil, mozzarella, cherry tomatoes, easy pasta salad, summer salad

Find it online: https://flurpchef.com/fresh-caprese-pasta-salad-recipe-with-easy-zesty-pesto-vinaigrette-guide/