This Easy Light and Creamy Pesto Caprese Pasta Salad is a colorful dish filled with fresh tomatoes, mozzarella, and basil. Tossed in a creamy pesto sauce, it’s both tasty and pretty!
This salad is perfect for hot days when you want something light but satisfying. I love making it ahead of time; the flavors just get better as they mingle. Yum! 😋
Key Ingredients & Substitutions
Pasta: I recommend using pasta shells or orecchiette for this salad. They hold the creamy dressing well. If you’re looking for a gluten-free option, try chickpea or lentil pasta.
Cherry Tomatoes: Opt for a mix of red and yellow tomatoes to brighten up the dish. If you can’t find cherry tomatoes, diced regular tomatoes will work too.
Fresh Mozzarella: I like using bocconcini because they’re perfect bite-sized pieces. If you’re dairy-free, try using marinated tofu or vegan mozzarella alternatives.
Basil Pesto: Homemade is great if you have fresh basil on hand, but store-bought pesto is a huge time-saver. For a nut-free option, choose a pesto that excludes pine nuts.
Greek Yogurt: It adds creaminess and a slight tang. If you prefer, sour cream or even mayonnaise will work fine. You can also use a dairy-free yogurt for a vegan option.
How Can I Make Sure My Pasta Salad is Well-Mixed?
Mixing the salad properly helps all the ingredients blend their flavors together. Follow these steps for best results:
- Start by rinsing the cooked pasta under cold water. This stops the cooking and cools it down.
- When mixing the dressing, stir until it’s fully smooth. This ensures even coating.
- Add the pasta gradually, tossing gently. This helps avoid breaking the pasta.
- Lastly, fold in the veggies and cheese instead of stirring aggressively to keep everything intact.
- Chill the salad so the flavors can meld beautifully!
Enjoy your vibrant pasta salad! It’s the perfect side for picnics or family dinners.
Easy Light and Creamy Pesto Caprese Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 12 oz (340g) pasta shells or orecchiette
- 1 cup cherry tomatoes, halved (mix of red and yellow for color)
- 8 oz (225g) fresh mozzarella balls (bocconcini), drained
- 1/2 cup sun-dried tomatoes, chopped (optional for extra flavor)
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
For the Dressing:
- 1/3 cup basil pesto (store-bought or homemade)
- 1/3 cup plain Greek yogurt (can substitute with sour cream or mayo)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious pasta salad takes about 15 minutes of prep time and 30 minutes of chilling in the fridge. So in total, you’ll need about 45 minutes before you can dig in and enjoy this refreshing meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil and cook the pasta shells (or orecchiette) according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water. This helps cool the pasta quickly and stops the cooking process. Allow it to drain completely before moving on.
2. Make the Dressing:
In a large mixing bowl, combine the basil pesto, Greek yogurt, olive oil, and lemon juice. Stir the mixture well until it becomes smooth and creamy. This creamy dressing is the heart of your pasta salad!
3. Combine the Pasta and Dressing:
Add the cooled pasta to the bowl with the creamy pesto dressing. Gently toss the pasta to ensure every piece is coated in that delicious dressing. Be gentle so you don’t break any of the pasta!
4. Add the Fresh Ingredients:
Now it’s time to fold in the halved cherry tomatoes, fresh mozzarella balls, chopped sun-dried tomatoes (if you’re using them), and chopped basil leaves. Toss gently again to mix everything together without squishing the mozzarella.
5. Season and Chill:
Give your pasta salad a taste and season with salt and freshly ground black pepper as needed. Cover the bowl with plastic wrap or a lid and chill the pasta salad in the refrigerator for at least 30 minutes. This lets all those lovely flavors meld together!
6. Serve and Enjoy:
Before serving, garnish your pasta salad with extra fresh basil leaves for a bright touch. Enjoy it as a light lunch, a picnic dish, or as a side for grilled meals. Bon appétit!
It’s a delightful dish that’s sure to impress your family and friends. Enjoy your refreshing Easy Light and Creamy Pesto Caprese Pasta Salad! 🍽️
FAQ for Easy Light and Creamy Pesto Caprese Pasta Salad
Can I Use Other Types of Pasta?
Absolutely! While pasta shells and orecchiette work really well, you can use any pasta shape you have on hand. Penne, fusilli, or even gluten-free pasta will also be delicious options.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, but it’s best to consume it within this time for optimal freshness.
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for making ahead. Prepare it up to a day in advance and store it in the fridge. Just give it a quick stir before serving, and feel free to add a splash of olive oil if it seems a little dry!
What If I Don’t Have Basil Pesto?
If you’re out of basil pesto, try a different flavor of pesto—like sun-dried tomato or spinach pesto. You can also make a quick version at home using fresh basil, nuts, garlic, olive oil, and cheese blended together.
If you need a nut-free option, simply leave out the nuts while making your homemade pesto or choose a store-bought version without nuts. Enjoy your salad!
