Description
This vibrant and refreshing Caprese Pesto Pasta Salad combines al dente rotini pasta with fresh cherry tomatoes, creamy mozzarella balls, fragrant basil pesto, and savory parmesan shavings. Tossed in a tangy balsamic vinaigrette and chilled to allow flavors to meld, this salad is perfect for potlucks, picnics, or a light, flavorful meal.
Ingredients
Scale
Pasta
- 1 (16-oz) box rotini pasta
Dressing and Sauce
- ½ cup basil pesto (or to taste)
- 1 cup balsamic vinaigrette (store-bought or homemade)
Salad Add-ins
- 1 pound cherry tomatoes, halved
- 1 (8-oz) container small mozzarella balls, halved (use 2 containers for more cheese if desired)
- ½ cup parmesan shavings (optional but very delicious)
- ½ cup finely shredded fresh basil
Instructions
- Cook Pasta: Bring a large pot of water to a boil, salting it generously. Cook rotini pasta according to package directions until just al dente, meaning it should be tender but still have a firm bite. Drain the pasta and rinse thoroughly under cold water to remove excess starch and cool it down, which helps prevent the pasta from sticking together and becoming mushy.
- Combine Pasta and Pesto: Drain the cooled pasta well and transfer to a large salad bowl. Stir in the basil pesto evenly to coat all the pasta with its fragrant, herbaceous flavor.
- Add Salad Ingredients: Add the halved cherry tomatoes, halved mozzarella balls, parmesan shavings, and shredded fresh basil to the bowl with the pesto-coated pasta. Toss everything gently but thoroughly so the ingredients are well combined without breaking the delicate mozzarella.
- Dress the Salad: Pour enough balsamic vinaigrette over the salad to lightly coat all the ingredients, tossing to distribute the dressing. There may be some dressing left over; reserve this and refrigerate it for adding later if needed.
- Chill and Serve: Cover the salad and refrigerate for at least one hour or up to overnight. This resting time allows the flavors to meld together beautifully. Toss the salad again before serving and add any reserved dressing if the pasta has absorbed some and the salad feels dry.
Notes
- Rinsing the pasta after cooking is key to stopping the cooking process and preventing it from becoming mushy.
- You can use store-bought pesto and balsamic vinaigrette, or make your own for a fresher flavor.
- Adjust the amount of pesto and dressing to your taste preference; add more if you love extra saucy salad.
- For a vegan version, substitute mozzarella with a plant-based cheese alternative and ensure pesto contains no cheese.
- This salad is best served chilled but can be brought back to room temperature before serving if preferred.
- Make ahead up to one day in advance for even better flavor infusion.
