Light and Creamy Pesto Caprese Pasta Salad for Easy Summer Vibes

This Light and Creamy Pesto Caprese Pasta Salad is perfect for summer gatherings, offering vibrant flavors and customizable options for everyone.

Prep Time 10

Cook Time 10

Chilling Time 30

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

For the Pasta

For the Pesto

1 cup Homemade or store-bought pesto for bright flavors; use nutritional yeast with spinach or arugula for vegan

For the Salad

1 cup Cherry tomatoes halved; sun-dried tomatoes work well if fresh isn’t available
1 cup Mozzarella balls bocconcini or ciliegine; use vegan mozzarella for dairy-free
1 cup Fresh basil can substitute with fresh spinach or arugula
1/2 cup Grated Parmesan cheese omit for vegan diets or use nutritional yeast
1/4 cup Olive oil drizzled for richness
Salt and pepper to taste
1/4 cup Pine nuts or walnuts optional, for added crunch and flavor

Cooking Steps

Boil a large pot of salted water over high heat. Add the orecchiette pasta and cook according to package instructions for about 8-10 minutes until al dente. Drain and set aside to cool.
Rinse the drained pasta under cold water to stop the cooking process and let it drain thoroughly.
In a large mixing bowl, combine the cooled pasta, pesto, halved cherry tomatoes, and mozzarella balls. Fold gently to coat the pasta with the pesto.
Drizzle olive oil over the mixture, then sprinkle with grated parmesan cheese, salt, and pepper. Toss everything gently to combine.
Sprinkle pine nuts or walnuts over the salad for added texture.
Cover the mixing bowl with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 30 minutes.

For the best flavor and texture, serve chilled or at room temperature. You can replace cheese with plant-based options for a vegan version.