Caprese pasta salad with pesto

Caprese Pasta Salad with Pesto and Mozzarella Pearls is a refreshing twist on the beloved Italian Caprese flavors. This vibrant dish features juicy cherry tomatoes, creamy mozzarella pearls, and an aromatic basil pesto that brings everything together in perfect harmony. Whether you’re hosting a summer gathering or looking for a light yet satisfying lunch, this salad delivers freshness and color in every bite.

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The key to this recipe is the homemade basil pesto, which adds a fragrant and savory layer to the salad. Using mozzarella pearls instead of larger balls helps distribute creamy bites throughout, while the cherry tomatoes bring juicy bursts of sweetness. Optional additions like thinly sliced red onion and baby arugula or spinach contribute extra color and texture.

Ingredients

• Pasta: 300 g short pasta (e.g., fusilli, penne, or farfalle), salt for boiling
• Salad Mix: 250 g cherry tomatoes, halved; 200 g mozzarella pearls; 1/2 small red onion, thinly sliced (optional); 50 g baby arugula or baby spinach (optional)
• Pesto Dressing: 80 g fresh basil leaves; 40 g pine nuts (toasted, if desired); 60 ml extra-virgin olive oil; 40 g grated Parmesan cheese; 1 garlic clove; juice of 1/2 lemon; salt and freshly ground black pepper to taste
• Garnish: fresh basil leaves; extra grated Parmesan cheese (optional)

Instructions

1. Cook the pasta in salted boiling water until al dente, following package instructions. Drain and rinse under cold water to stop cooking.

2. While the pasta cooks, prepare the pesto: In a food processor, combine basil leaves, pine nuts, Parmesan, garlic, lemon juice, and half the olive oil. Blend until finely chopped. Drizzle in the remaining olive oil while blending until a smooth sauce forms. Season with salt and pepper to taste.

3. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, red onion (if using), and arugula or spinach (if using).

4. Add the pesto and gently toss until all ingredients are well coated.

5. Garnish with fresh basil leaves and extra Parmesan, if desired.

6. Serve immediately, or cover and chill for up to 4 hours before serving.

Zusatztipps für die Zubereitung

For best results, toast the pine nuts lightly before adding them to the pesto to enhance their nutty flavor. Be careful not to over-blend the pesto to keep some texture. Rinsing the pasta under cold water stops the cooking process and prevents sticking, ensuring a firm bite.

Varianten und Anpassungen

To make a nut-free pesto, substitute pine nuts with sunflower seeds or omit nuts entirely. For extra protein, add grilled chicken or chickpeas to the salad. You can also swap baby arugula with spinach or omit the leafy greens for a simpler salad.

Serviervorschläge

This pasta salad pairs wonderfully with a chilled Pinot Grigio or sparkling water with lemon. Serve it as a main dish for a light lunch or as a side at summer barbecues and picnics to add a burst of Italian flavor.

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This Caprese Pasta Salad with Pesto and Mozzarella Pearls is an ideal choice for those seeking a delicious yet effortless meal. Its simple ingredients come together beautifully, delivering a satisfying dish full of freshness, creaminess, and vibrant Italian flavors with every bite.

Recipe FAQs

→ What types of pasta can I use?

You can use short pasta like fusilli, penne, or farfalle for this salad.

→ Can I make this salad ahead of time?

Yes, you can prepare the salad and refrigerate it for up to 4 hours before serving.

→ Is there a nut-free version of the pesto?

You can substitute sunflower seeds or simply omit the nuts to make the pesto nut-free.

→ What can I pair with this salad?

This salad pairs beautifully with chilled Pinot Grigio or sparkling water with lemon.

→ Can I add protein to the salad?

For added protein, toss in grilled chicken or chickpeas to the salad.