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Fresh Caprese Pasta Salad Recipe with Easy Zesty Pesto Vinaigrette

Fresh Caprese Pasta Salad - featured image
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A light and refreshing pasta salad combining fresh mozzarella, cherry tomatoes, basil, and a zesty pesto vinaigrette, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 12 ounces (340 grams) short pasta like rotini or penne
  • 2 cups cherry tomatoes, halved
  • 8 ounces (225 grams) fresh mozzarella balls, drained
  • 1 cup fresh basil leaves, loosely packed, torn or roughly chopped
  • ½ cup (120 ml) basil pesto (store-bought or homemade)
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 small clove garlic, minced (optional)
  • Salt and pepper to taste
  • 2 tablespoons pine nuts, toasted (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package directions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander but reserve ¼ cup (60 ml) of pasta water. Return pasta to the pot and let it cool for 2-3 minutes.
  3. In a small bowl or jar, whisk together ½ cup (120 ml) pesto, ¼ cup (60 ml) olive oil, 2 tablespoons (30 ml) red wine vinegar, 1 tablespoon (15 ml) fresh lemon juice, and minced garlic if using. Season with salt and pepper to taste. Add reserved pasta water if needed to loosen the vinaigrette.
  4. Pour the vinaigrette over the warm pasta and toss gently but thoroughly to coat evenly.
  5. Gently fold in 2 cups halved cherry tomatoes, 8 ounces (225 g) fresh mozzarella balls, and 1 cup torn basil leaves. Toss carefully to avoid breaking up the cheese.
  6. Toast 2 tablespoons pine nuts in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Sprinkle over salad just before serving.
  7. Taste and adjust seasoning with salt, pepper, or lemon juice if needed. Chill for 10-15 minutes or serve immediately.

Notes

Keep pasta warm when tossing to help it absorb the vinaigrette. Use fresh, high-quality ingredients for best flavor. Toast pine nuts carefully to avoid burning. For vegan version, substitute dairy-free cheese and vegan pesto. Pasta can be cooked a day ahead and tossed with dressing before serving.

Nutrition

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

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