Pesto Caprese Pasta Salad

The sun-drenched aroma of fresh basil and the vibrant colors of cherry tomatoes dance together in this delightful Pesto Caprese Pasta Salad. A perfect blend of flavors and textures, this dish can be whipped up in just 30 minutes, making it an ideal choice for a quick lunch or an easy dinner side. Its refreshing taste and beautiful presentation ensure it will be a hit at any gathering.

This recipe is perfect for anyone looking to enjoy a light yet satisfying meal. Whether you’re hosting a summer barbecue or prepping lunch for the week, this pasta salad fits the bill. For best results, it can be made ahead and stored in the refrigerator for up to three days, intensifying the flavors as it sits.

Why You’ll Love This Recipe

• The combination of creamy mozzarella and fresh tomatoes adds a delightful creaminess and juiciness.
• It’s super quick to prepare, taking just about 30 minutes from start to finish.
• The basil pesto provides a burst of flavor that elevates the entire dish.
• Refreshing baby spinach adds a nutritious crunch to every bite.

What You’ll Need

Here’s everything you need to make this delicious pasta salad:

For the Salad

• 1 lb uncooked bow-tie pasta
• 1 tbsp extra-virgin olive oil (plus more if needed)
• 1 ½ to 2 c baby spinach, stemmed
• 1 pt cherry tomatoes, sliced (about 2 c.)
• 8 oz bocconcini, drained and halved

For the Dressing

• ¾ c basil pesto (or one 6 oz jar prepared basil)
• ¼ c Italian dressing

For Seasoning

• Salt and black pepper

Bocconcini can be replaced with regular mozzarella.

Substitutions & Swaps

• Use rotini pasta instead of bow-tie.
• Swap Italian dressing with balsamic vinaigrette.
• Fresh spinach can be replaced with arugula.
• Cherry tomatoes can be substituted with grape tomatoes.

How to Make It

Follow these easy steps to prepare your pasta salad.

Boil the Pasta

Bring a large pot of water to a boil and cook the pasta as directed on the package. This usually takes about 8 to 10 minutes for al dente.

Drain and Cool

Drain pasta and run it under cold water to stop the cooking process. This helps keep the pasta from becoming mushy.

Combine with Olive Oil

Transfer the cooled pasta to a large serving bowl, drizzle with olive oil, and stir well. Allow it to cool completely before adding other ingredients.

Mix in Dressings

Stir in the basil pesto and Italian dressing until the pasta is well coated. This ensures each bite is packed with flavor.

Add Remaining Ingredients

Add the spinach, sliced tomatoes, and halved mozzarella to the bowl. Toss everything gently to combine, ensuring even distribution.

Season to Taste

Season the salad with salt and black pepper according to your preference. Tasting as you go helps achieve the perfect flavor.

Chill Before Serving

Cover the pasta and refrigerate until ready to serve. If the pasta seems dry before serving, mix in an additional 1 ½ tsp of olive oil for extra moisture.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it may affect texture and taste.
Reheat: This salad is best served cold; no reheating needed.

Tips for Best Results

• Use freshly made pesto for the best flavor, or choose high-quality jarred pesto.
• Ensure that your pasta is well-drained to avoid excess water in the salad.
• Add the spinach last to preserve its freshness and crunch.
• Let the salad sit in the fridge for at least 30 minutes before serving for maximum flavor infusion.

Serving Suggestions

• Enjoy this salad at summer picnics or barbecues.
• Serve as a side dish with grilled chicken or fish.
• Pair it with a light white wine for a delightful meal.