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Home / Recipes / Side Dishes / Caprese Pesto Pasta Salad

Caprese Pesto Pasta Salad

25 minutes mins
| Leave a Comment | Jump to Recipe 06/17/19 | Updated: 07/05/25 | by Nora
Pesto Caprese Pasta Salad Pin

This easy Pesto Caprese Pasta Salad is the ultimate summer side dish—fresh, flavorful, and ready in minutes.Made with tender pasta, juicy tomatoes, creamy mozzarella, and a bold pesto vinaigrette, it’s a no-cook classic that tastes like sunshine in every bite.

overhead view of pesto pasta salad in a bowl

This is the pasta salad I grew up on.

My mom made it basically twice a week all summer long because, as she always said, “the stove is closed after noon.” I loved it—and was deeply confused when I brought it to a school potluck and the other kids looked at me like I’d brought alien food. Apparently, they were expecting creamy macaroni salad. Devastated, I swore to always bring macaroni salad to potlucks from then on.

Fast-forward 20 years: I’m at my mom’s house for a potluck, and she proudly sets out a bowl of… my creamy macaroni salad. I have never laughed so hard. Full circle.

Anyway, this is still one of my all-time favorite pasta salads. It’s fresh, flavorful, endlessly flexible, and easy as heck!

Why this salad is summer magic

This is a no-fuss, bold-flavored, anti-bland pasta salad. The pesto gives it richness, the tomatoes keep it juicy, and the mozzarella makes it feel like a meal. It tastes like sunshine and doesn’t even require a stove after the pasta’s cooked.

ingredients for pesto caprese pasta salad

I always rinse my pasta under cold water to stop the cooking and remove starch—it keeps the salad from going mushy or sticking together.
Use as much or as little pesto as you like—I start with ½ cup and sometimes sneak in a little more.
Don’t skip the fresh basil! I know it’s one more thing to chop, but it makes this taste like actual summer.
And always toss in extra dressing before serving—the pasta soaks it up as it chills.

Honestly, the whole thing is so easy that I barely measure anymore. I’ve made this with store-bought dressing and homemade, with extra cheese or no cheese, with leftover roasted veggies tossed in—it all works.

My make-ahead pasta salad trick

I stir in most of the dressing before chilling, then hold back a little to add right before serving. This keeps the salad from drying out in the fridge, and lets you freshen it up before it hits the table.

How we serve it

I bring this to beach picnics, potlucks, and lazy Sunday dinners on the patio. We love it a lot with Balsamic Grilled Chicken! Sometimes it’s a side dish, sometimes it’s the whole meal. It’s the kind of thing I crave in July when I can’t even look at my oven.

My kids love it with extra mozzarella and a sprinkle of parmesan. I eat it straight from the bowl while hiding from the sun on the porch. We all win.

plate with caprese pasta salad on it
spoonful of caprese pasta salad
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overhead view of pesto pasta salad in a bowl

Caprese Pesto Pasta Salad

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This easy pasta salad is a nostalgic favorite from my childhood—bright, fresh, and full of flavor. Pesto, cherry tomatoes, mozzarella, and basil come together with a tangy vinaigrette for a simple summer side that never gets old.
By Nora from Savory Nothings
Prep: 15 minutes mins
Cook: 10 minutes mins
Total: 25 minutes mins
Makes 12 as a potluck side
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Need more help? Scroll down past the recipe for my tips, or jump to the comment section.

Ingredients
 

  • 1 (16-oz) box rotini pasta
  • ½ cup basil pesto (or to taste)
  • 1 pound cherry tomatoes (halved)
  • 1 (8-oz) container small mozzarella balls (halved (you can use 2 containers if you like more cheese))
  • ½ cup parmesan shavings (optional but very delicious!)
  • ½ cup finely shredded fresh basil
  • 1 cup balsamic vinaigrette (store-bought or homemade recipe from notes)
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Instructions
 

  • Bring a large pot of water to a boil. Salt well, then cook the pasta according to package directions until just al-dente (cooked, but retaining a bite). Drain and rinse under cold water to remove excess starch (this prevents sticking and mushiness) and to cool pasta down.
    cooked pasta in colander
  • Drain pasta well, then place in a large salad bowl. Stir in the pesto.
    pasta and pesto in bowl
  • Add all remaining ingredients EXCEPT for the dressing to the pasta and toss to combine.
    pasta salad being assembled
  • Add enough to dressing to nicely coat everything (you may have some dressing left over – we will use it later; refrigerate remaining dressing until ready to use).
  • Cover and refrigerate at least one hour and up to overnight. Toss before serving and add more dressing as needed (the pasta tends to soak up dressing as it sits, which can lead to a dry salad – I always keep some extra dressing on hand to add right before serving).
    pesto caprese pasta salad being served
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Notes

Homemade dressing (makes about 1 cup)
  • ⅓ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons runny honey
  • 1 teaspoon dijon mustard
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon dried garlic powder
  • Salt and pepper
Whisk all ingredients together until smooth. Store in the fridge in a clean, tightly sealed jar for up to 5 days.
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Nutrition is an estimate!

Nutrition

Serving: 1servingCalories: 354kcalCarbohydrates: 32gProtein: 11gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 19mgSodium: 289mgPotassium: 190mgFiber: 2gSugar: 3gVitamin A: 606IUVitamin C: 9mgCalcium: 175mgIron: 1mg
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I first shared this recipe a million years ago (OK, I think it was in fact 2017-ish?). I updated it June 17, 2019 and again with completely new photos and better text (and an easier to follow recipe) on July 5th 2025!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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