If I need an easy side dish during the summer, this Pesto Caprese Pasta Salad is almost always the answer. I make it at least a dozen times every summer for cookouts, family dinners and potlucks because it’s fresh, colorful and practically foolproof. It’s one of those recipes that comes together in minutes, travels well and always disappears first.
Tender rotini pasta (my favorite because it holds onto every bit of pesto) is tossed with juicy tomatoes, creamy mozzarella pearls, fresh basil and a simple pesto dressing that coats every bite without overpowering the fresh ingredients. There’s nothing complicated here. Just a handful of ingredients that work really well together.
Whether you’re planning a backyard barbecue, heading to a summer gathering or simply looking for an easy make-ahead lunch, this pesto Caprese pasta salad is a recipe you’ll find yourself coming back to all season long.
Reader tip: This is a cold pasta salad that’s best made at least 30 minutes ahead of serving, making it perfect for potlucks, picnics and summer meal prep.
Why This Summer Side Dish Works
- A recipe I make all summer long. I make this pesto Caprese pasta salad at least a dozen times every summer because it’s quick, reliable and everyone loves it.
- Ready in about 20 minutes. Cook the pasta, stir everything together and it’s ready to chill until serving.
- Perfect for making ahead. The flavors meld together beautifully after a few hours in the refrigerator, making it ideal for potlucks, cookouts and meal prep.
- Simple, fresh ingredients. Pasta, tomatoes, mozzarella, basil and pesto create big flavor without a long ingredient list.
- Versatile enough for any meal. Serve it as a side dish with grilled chicken, pack it for lunch or enjoy it as a light meal on its own.
Success Tip
Don’t overdress the salad. The pasta continues absorbing the pesto as it chills, creating a perfectly coated salad instead of one swimming in dressing.
Recipe Ingredients
Pasta – Rotini is my favorite because the twists hold onto the pesto dressing, but rotelle, bowtie, penne, elbow macaroni or even cheese tortellini all work well. Cook the pasta just until al dente so it holds its shape after chilling. Use your favorite gluten-free pasta if needed.
Tomatoes – Cherry or grape tomatoes are both great choices. Slice each one in half so you get juicy tomato in every bite.
Fresh basil – Fresh basil adds the classic Caprese flavor, but if that’s all you have, 1 tablespoon of dried basil can be substituted.
Mozzarella – Fresh mozzarella pearls are the easiest option because they’re already bite-sized. If you can only find a ball of fresh mozzarella, simply cut it into small cubes.
Pesto – Store-bought basil pesto works perfectly in this recipe, making it even quicker to prepare. If you have homemade pesto on hand, it’ll taste delicious here, too.
Olive oil & balsamic vinegar – These two simple ingredients thin the pesto just enough to lightly coat every piece of pasta while adding a bright, tangy finish.
How To Make Pesto Caprese Pasta Salad
- Cook the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to the package directions. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
- Combine with cheese and tomatoes. Combine the cooled pasta with tomatoes and mozzarella pearls in a large serving bowl.
- Add remaining ingredients. Add the fresh basil, pesto, olive oil, balsamic vinegar, salt and pepper to a large serving bowl.
- Mix and chill. Toss until everything is evenly coated with the pesto dressing. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give the pasta salad a quick stir before serving.
What is Caprese
The name comes from the Italian island of Capri, where the classic Caprese salad originated.
Caprese is a classic Italian salad made with fresh tomatoes, mozzarella cheese, basil, olive oil and salt. Many variations, including this Caprese pasta salad, also include balsamic vinegar or a balsamic glaze to complement the fresh ingredients.
When you see “Caprese” in a recipe name, you can expect those signature flavors to be the star.
Recipe Notes
- Make ahead. This pesto Caprese pasta salad is even better after it has chilled for a few hours, making it an ideal make-ahead side dish for potlucks, cookouts and barbecues.
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a quick stir before serving.
- Serving tip. If the pasta has absorbed some of the dressing after chilling, stir in a small drizzle of olive oil or a spoonful of pesto to freshen it up.
- Easy additions. Turn this into a complete meal by adding grilled chicken. Toasted pine nuts or freshly grated Parmesan also make delicious toppings.
- Adjust the batch size. This recipe makes a generous bowl of pasta salad. Cut the ingredients in half if you’re serving a smaller group.
How Much Pasta Salad Per Person
When serving pasta salad as a side dish at a cookout, picnic or potluck, plan on ½ to ¾ cup per person. If it’s being served as a main dish, allow 1 to 1½ cups per person.
This recipe makes about 8 to 10 side-dish servings, depending on what else is being served, making it a great choice for feeding a crowd.
What To Serve With Pesto Caprese Pasta Salad
This fresh pesto Caprese pasta salad pairs well with just about any grilled or picnic favorite. Serve it alongside burgers, grilled chicken, steak, pulled pork, brats or sandwiches for an easy summer meal.
It also complements fresh fruit, grilled vegetables, antipasto skewers and crusty bread, making it a great addition to potlucks, cookouts and backyard barbecues.
FAQ
Yes! In fact, it tastes even better after chilling for a few hours because the flavors have time to meld. Store it covered in the refrigerator for up to 3 days.
Absolutely. Rotini works especially well because it holds onto the pesto, but bowtie, penne, rotelle, elbow macaroni or cheese tortellini are all great options.
Yes. This salad is best served chilled or at cool room temperature, making it ideal for picnics, cookouts and potlucks.
Yes. Add grilled chicken for an easy protein boost that turns this side dish into a satisfying lunch or dinner.
Freezing isn’t recommended. Fresh mozzarella, tomatoes and cooked pasta don’t hold up well after thawing, so this salad is best enjoyed fresh.
Stored in an airtight container, it will keep in the refrigerator for up to 3 days. Give it a quick stir before serving.
Yes. This pasta salad can be made up to one day in advance. If it seems a little dry after chilling overnight, stir in a drizzle of olive oil or another spoonful of pesto before serving.
More Cold Pasta Salad Recipes
Need another easy side dish for your next cookout, picnic or potluck? Here are a few more of my favorite cold pasta salad recipes that are easy to make and always disappear quickly.
- Best Ever Pasta Salad – Loaded with olives, salami, cheese, sun-dried tomatoes and artichokes, this hearty pasta salad is packed with bold Italian-inspired flavor and is always a hit at parties.
- Dill Pickle Pasta Salad – If you’re a pickle lover, this creamy pasta salad deserves a spot on your menu. It’s crunchy, tangy and full of fresh dill flavor.
- Italian Pasta Salad – Fresh mozzarella, crisp vegetables, black olives, salami and Italian dressing combine for a classic pasta salad that’s perfect for summer gatherings.
- Classic Macaroni Salad – A creamy, old-fashioned macaroni salad made with a simple mayonnaise dressing, mustard and apple cider vinegar. It’s a backyard barbecue staple.
- Mediterranean Pasta Salad – Fresh vegetables, pasta and a light vinaigrette create a bright, flavorful salad that’s perfect alongside grilled chicken, burgers or steak.
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Pesto Caprese Pasta Salad
Ingredients
Instructions
- In a large bowl, combine all ingredients and mix well. Cover and refrigerate until ready to serve!16 oz Rotini pasta, 8 oz tomatoes, 8 oz mozzarella pearls, 1/2 cup fresh basil, 1/4 cup pesto, 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1/2 tsp salt, 1/2 tsp pepper
Video
Notes
- Cook the pasta just until al dente so it holds its shape after chilling.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
- If the pasta absorbs some of the dressing after refrigeration, stir in a drizzle of olive oil or an extra spoonful of pesto before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a complete meal, add grilled chicken. Freshly grated Parmesan or toasted pine nuts also make delicious toppings.
Family favorite, my kids love this. I bring it to lots of BBQ’s and pot-lucks. Recipe is flexible, I add a lot more pesto, Kalamata olives, and season until desired. Very easy to make!!!
It’s sooo good! Thanks for commenting, Allison!
Would whole grain penne pasta work just as well as rotini?
Hey Jasmine! This would work but you need to be careful not to overcook the pasta.
I made this salad for a potluck 4th of July cookout. Once I tasted the completed salad as written, I added an extra tablespoon of Pesto and drizzled some extra Balsamic in as well. I’m hoping everyone likes it. I plan to sprinkle some parmesan cheese on top before serving too. Thank you for this recipe.
Thanks for sharing, Marsha! Hope it was a hit.
Hi, I’m making ahead for a party. Do I need to worry about my fresh basil turning black? Should I do everything and then toss the fresh basil in right before serving?
Hi Suzy – this is such a good party salad! I would however, hold off adding the basil until shortly before serving it. Although the oil will help it stay fresh longer than without, if you’re making it the day before, I think it’s good advice.
Easy tasty recipe. I ended up pretty much doubling the pesto, and added more tomatoes and cheese til it seemed more balanced.
Great! I’m glad you found what you loved, Laurie and enjoyed it. Thank you for sharing!
Hi,
This looks delish. I love caprese. But what can I use in place of the pesto. I have a severe nut allergy.
I have made nut free pesto before – it’s a delicious pesto either way. Just search for a recipe without online. I’ll have to make on for the blog too!
What pesto do you use or do you have your own recipe?!
Depending on time and what ingredients I have on hand, I have made my own and I’ve used yummy pesto from Costco. Making your own is super easy, putting all the ingredients into a food processor but sometimes I haven’t been to the store for those fresh ingredients recently. Here’s the link to one pesto recipe. There are so many ways to make it, that this is just one of many.
Thanks for asking!
https://www.pipandebby.com/pip-ebby/2010/11/30/spinach-basil-pesto.html?rq=pesto
Hi! Wondering if balsamic vinaigrette would work in place of the balsamic vinegar?
Good question. If you use a vinaigrette, then you wouldn’t need the olive oil in the recipe, just substitute out those two things. Let me know how you like it!
This pasta salad recipe is amazing..
So glad you like it, Susan!
Megan
Hi! I don’t have balsamic vinegar :/ can I use wine vinegar instead?
Hi Daniela! Use 1 tablespoon cider or red wine vinegar plus 1/2 teaspoon sugar as a substitute for 1 tablespoon of balsamic vinegar. I hope this helps! ENJOY!
Megan
I’m planning to make the Caprese Pasta salad for dinner tomorrow night (babysitting day). Do you think I can add grilled chicken or shrimp to make it the meal?
Hi Barbara! ABSOLUTELY! What a great idea! You may want to add a touch more liquids to make sure it doesn’t dry out. Yum! Enjoy!
Megan
I made this salad using gluten free brown rice rotini pasta. It turned out amazing and you can’t tell the difference. Excellent recipe!
Hi Carol! I always love hearing when gluten-free ingredients work well in my recipes. Yay! So glad you enjoyed it!
Megan