Caprese Pasta Salad with an Easy Homemade Pesto
If you want to make something that everyone will enjoy you should prepare this Caprese pasta salad. The recipe is influenced by the classic Caprese salad that is well known and loved. To change it up I used cooked farfalle pasta as the base of the salad. I replaced the large slices of tomato and Mozzarella with cherry tomatoes and baby mozzarella. I also prepared an easy homemade pesto that tastes so much better than any store-bought one I’ve tried. For toppings I used some pine nuts and a drizzle of balsamic glaze. The salad turned out so delicious that I had to share it with you.
Why should you make the Caprese pasta salad?
The most obvious reason is taste. This pasta salad is truly delicious. The combination of flavors is so good. Cheese, tomatoes and basil go together so well. The pine nuts add some texture, and the balsamic glaze has just enough sweet and acidic notes.
This recipe easy and fast to prepare. The pasta cooks in few minutes and the pesto comes together so fast. Also, you don’t have to chop any ingredients. Just add everything in a bowl and stir.
You can prepare this pasta salad for gatherings, parties, game nights and everyday meals. You can also pack it in a lunch box with an ice pack. I like to make it on the weekend and serve it with our meals throughout the week.
This salad is delicious and filling. You can have a serving of it instead of lunch or dinner.
Helpful tips about making the Caprese pasta salad
For this recipe I used this pasta from Delalo. You can use whatever pasta you want. Just make sure you refer to the package for cooking instructions.
I recommend cooking the pasta al dente. This means firm to the bite. If your pasta is cooked properly, it will hold its shape better after stirring.
Before you cook the pasta always add some salt to the boiling water. This will season the pasta while it cooks. Nobody likes bland tasting pasta.
Rinse the cooked pasta with cold water. This will prevent it from sticking and it will stop the cooking process.
I used an immersion blender to make the pesto. If you don’t have one you can use a food processor or a small chopper. You can also use mortar and pestle like this one, but this will increase the time for preparation.
Store leftover salad in a container with lid in the refrigerator. It is best to eat all leftovers within 2-3 days.
Caprese Pasta Salad with an Easy Homemade Pesto
Equipment
- Immersion blender
Ingredients
For the salad
- 8 oz dry, uncooked pasta I used farfalle (bow tie)
- 1 cup cherry tomatoes
- 8 oz mini mozzarella balls in water drained
- 1 Tbsp pine nits
- salt and pepper to taste
- balsamic glaze optional
For the pesto
- 1 cup fresh basil leaves
- 1 garlic clove pressed or finely chopped
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Add a pot filled with water to the stove and bring it to a boil. Then add a generous pinch of salt and cook the pasta according to the package instructions. I recommend cooking until al dente (firm to the bite).
- While the pasta is cooking make the pesto. Add the basil, pine nuts, Parmesan, garlic, olive oil and salt in a jar. Insert the immersion blender and blend until smooth.
- When the pasta is ready drain it and rinse it with cold water.
- Transfer the pasta in a large bowl. Add the pesto to it and stir to combine.
- Then add the cherry tomatoes, mozzarella balls and pine nuts. Stir again.
- Taste for seasoning and add more salt and pepper if needed.
- Serve with a drizzle of balsamic glaze (optional).
Other pasta recipes you might like
Pasta Salad with Homemade Italian Dressing
Spaghetti with Baby Arugula and Pistachio Pesto (For Two)
Spring Vegetable Spaghetti with Asparagus Peas and Zucchini
Greek Pasta Salad with Pantry Ingredients and Tahini Dressing