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Fresh Caprese Pasta Salad Recipe with Creamy Mozzarella and Basil Pesto Made Easy

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A fresh and vibrant Caprese pasta salad combining creamy mozzarella, sun-ripened tomatoes, and smoky basil pesto with al dente pasta. Perfect for quick, easy, and flavorful summer meals.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta like fusilli, rotini, or penne
  • 8 ounces (225 grams) fresh mozzarella, torn or cut into bite-sized chunks
  • 1 pint (about 300 grams) cherry or grape tomatoes, halved
  • 1 cup loosely packed fresh basil leaves, roughly chopped
  • ½ cup (120 ml) basil pesto, homemade or store-bought
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons pine nuts or toasted walnuts (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Drain well in a colander and rinse briefly under cold water to stop cooking. Let drain fully.
  2. While pasta cooks, halve 1 pint (300 grams) of cherry tomatoes and tear or cut 8 ounces (225 grams) of fresh mozzarella into bite-sized chunks. Roughly chop 1 cup of fresh basil leaves. Place all in a large mixing bowl.
  3. In a small bowl, whisk together ½ cup (120 ml) basil pesto, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, and 1 minced garlic clove (optional). Season lightly with salt and pepper.
  4. Add the drained pasta to the bowl with tomatoes, mozzarella, and basil. Pour the pesto dressing over the top. Gently toss everything together until evenly coated.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Drizzle more olive oil if the salad feels dry.
  6. Toast 2 tablespoons of pine nuts or walnuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Sprinkle over the salad before serving (optional).
  7. Serve immediately at room temperature or chill for 30 minutes in the fridge to let flavors meld. Toss gently before serving if chilled.

Notes

Do not overcook the pasta; al dente is key to prevent sogginess. Rinse pasta under cold water to stop cooking and cool it. Use fresh mozzarella that is not too wet to avoid watery salad. Toast nuts just before serving for crunch. Season gradually and adjust after tossing. Salad can be served immediately or chilled for better flavor melding.

Nutrition

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

Find it online: https://tempotaste.com/fresh-caprese-pasta-salad-recipe-with-creamy-mozzarella-and-basil-pesto-made-easy/