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.
I made this today to take as an appetizer for happy hour tonight. I had to be careful not to sample the whole bowl. Very tasty! Aldi’s had all the ingredients, which was a bonus. Thank you!
Hi Suzy! I have the same problem every time I make this – it’s hard to stop once I start! SO happy you enjoyed it!
Megan
I made this today for my family & it was a hit! My 30 year old son doesn’t care for pasta salad but he had 3 servings. I didn’t have grape tomatoes so I chopped beef steak tomatoes up instead. I added chunks of soppressa to it as well. Delicious, will definitely make this again. Thanks so much for sharing.
Hi Elaine! I’m so glad the pasta salad was a hit, especially with someone who doesn’t typically love it. Thanks for taking the time to comment!
Megan
Does anyone have ideas for something to sub for the pesto? My daughter has a nut allergy. Thanks in advance.
My family and friends and I LOVE this! And I don’t normally like pasta salads, but this is a delicious exception. Making it for a potluck tomorrow. Because I grow a lot of basil, I make my own pesto. Recipe at: http://morning-glory-garden.blogspot.com/search/label/pesto
Hey Victoria! So glad you guys love this salad as much as we do! I agree that not all pasta salad is super yummy. This one is definitely an exception! Your Basil Pesto recipe looks incredible! Adding it to my list!
Megan
Hi! If anyone will see this comment tonight how do you make the pesto? Or do you buy it premade? Thanks !
Inna, I make my own pesto. The recipe is on my blog at http://morning-glory-garden.blogspot.com/search/label/pesto.
How many calories is this. I made it and it was delicious but I’m trying to keep track
Sorry, Pretty Pesci, I don’t typically provide nutritional info on my recipes. Do a Google search for a calorie calculator and you should be able to figure it out pretty easily!
Megan
I made this tonight with tri-color rotini and it was delicious. Simple, easy, no "extra" ingredients. I will definitely make this again, and probably in a big batch for a party-type setting. Tonight, it was a great accompaniment to crab cakes. Thanks for a recipe that I will use over and over again!
Hi Leah! So glad to know this salad goes well with crab cakes! Thanks for taking the time to comment!
Megan
I just made this recipe and it’s delicious! I only had a 1/2 box of pasta and it came out just fine. In fact, better, because it’s just my hubby and me. I also added 1/2 tablespoon sugar to the vinegar, just because I love the sweet sour way it enhances the dressing. Definitely a keeper!
Can this be eaten cold ???
Yes, J, it’s best cold! Enjoy!
Megan
Hi, I’m about to make this…I have a 12 oz rotini…..instead of 16…..do I need to make any adjustments? Thank you!!
That should be just fine, Kathy! Go with what you’ve got and enjoy!!
Megan
Made this today. It tastes delish!! Thank you.. :0)
Hey 🙂
I’m testing it right now… Tell you later what my people thought about it ?
Thanks
Will it be okay to make it the night before? I’m worried about it going dry.
Hi Chris! It will NOT go dry. I’ve made this the night before a few times and it is always wonderful the next day. Hoping it turns out great for you!!
Megan
Hi Megan, this looks delicious! You said this serves 8-10, but is that as a side or main dish? I want to make this for a potluck at work, so I imagine people will be taking fairly small portions.
Hi Lauren! I’d say 8-10 good healthy main dish servings! As a side, you could double for sure. I hope this helps and I hope you love it!
Megan
So happy to find this sooner than later…you know how that goes! I will be making this to take to a cookout this weekend. I know it will be a hit. Thanks for posting.
Absolutely tasty and wonderful presentation. I added blueberries and zucchini because I had it. The white balsamic vinegar from Trader Joes’ made it better. The 4th of July crowd loved it.
Colorful!!
Hi Julie! I LOVE that you added blueberries and zucchini to this salad. What a great idea!! So glad the salad was a hit.
Megan
Delish!!!!! I wish I found this sooner…
I can’t believe this recipe has been pinned so many times 78k(!!!!) and has so few comments. Crazy. I’m making it this weekend, and I promise to report back on how good it is 😉
This one is a keeper, Andrea! Maybe very little comments because it’s a no-fail. 🙂 Enjoy!!
Megan
Is there anything I can substitute for the balsamic vinaigrette? Will balsamic vinager work?
Hi Angela, thank you SO MUCH for pointing this out because I totally made a typo! I meant to write "balsamic vinegar," and I’ve changed it in the post. Thank you!
Megan
This sounds so good! I love the pesto in there 🙂