This Light and Creamy Pesto Caprese Pasta Salad is a refreshing twist on a classic dish! With tender pasta, fresh tomatoes, and creamy mozzarella, it’s a perfect pick-me-up for warm days.
It’s so easy to make! Just mix the ingredients with a generous scoop of pesto and you’re all set. I love serving it chilled while enjoying the sun. Simple, tasty, and looks fancy too!
Key Ingredients & Substitutions
Pasta: I like using orecchiette for its ability to hold the pesto well. You can swap it for any pasta you have, like rotini or penne. Just avoid very long pasta like spaghetti because it doesn’t mix as well!
Cherry Tomatoes: Any color of cherry tomatoes works great! If you can’t find them, try chopped regular tomatoes. Just remove the seeds to avoid too much liquid.
Fresh Mozzarella: Bocconcini gives a lovely creaminess. If you’re looking for a dairy-free option, try using avocado chunks or vegan cheese to keep a similar texture.
Basil Pesto: Store-bought is easy, but homemade pesto is fun and fresh! If you need a nut-free version, use sunflower seeds or just leave them out entirely.
Greek Yogurt: This adds creaminess and tang. If you’re avoiding dairy, try thick coconut yogurt or a dairy-free sour cream alternative. Both add a nice richness without the dairy!
How Do I Get My Pasta Salad to Taste Amazing?
The key to a delicious pasta salad is in how you mix your ingredients and let them sit. Make sure the pasta is cooled before adding other ingredients; this helps prevent the cheese from melting and getting stringy.
- Start with completely cooled pasta to keep everything fresh and firm.
- Mix the pesto dressing well to combine it with the Greek yogurt. This makes a lovely creamy sauce.
- A good chill time helps flavors blend. I usually let mine sit in the fridge for at least 30 minutes, but an hour is even better!
Finally, always taste and adjust spices and seasonings to make the dish truly your own!
Light and Creamy Pesto Caprese Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 12 ounces pasta shells (orecchiette or medium-sized pasta shells)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 cup fresh mozzarella balls (bocconcini), drained
- 1/2 cup fresh basil leaves, chopped, plus extra for garnish
For the Dressing:
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1/4 cup Greek yogurt or sour cream (for creaminess)
- 1 tablespoon olive oil
Seasoning:
- Salt and freshly ground black pepper, to taste
Time Needed:
This delightful pasta salad takes about 15 minutes to prepare, plus at least 30 minutes to chill in the fridge. After mixing all the ingredients, letting it sit allows the flavors to mingle and intensify. In total, you’re looking at about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta shells and cook according to the package instructions until they are al dente, which means they should be soft but still have a little bite to them. Once done, drain the pasta and rinse it under cold water to cool it down quickly. This helps stop the cooking process and keeps the pasta from getting mushy. Set the cooled pasta aside.
2. Mix in the Fresh Ingredients:
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and fresh mozzarella balls. Ensure you’re gentle when mixing, so the mozzarella doesn’t break apart too much.
3. Prepare the Creamy Dressing:
In a small bowl, whisk together the pesto, Greek yogurt (or sour cream), and olive oil until the mixture is smooth and creamy. This dressing is what makes your pasta salad rich and flavorful!
4. Combine Everything Together:
Pour the creamy pesto dressing over the pasta mixture and add the chopped fresh basil. Gently toss everything together until the pasta and veggies are well coated with the dressing. Get in there and mix it up, but be careful not to break the pasta!
5. Season to Taste:
Take a moment to taste your pasta salad, and feel free to add salt and freshly ground black pepper to suit your preference. If you’d like more creaminess, you can add a bit more Greek yogurt or pesto.
6. Chill for Flavor:
Cover your salad and chill it in the refrigerator for at least 30 minutes before serving. This resting time allows all the delightful flavors to meld together.
7. Garnish and Serve:
Before serving, garnish your salad with extra basil leaves for a fresh touch. This pasta salad is best enjoyed cold or at room temperature, making it perfect for picnics or warm days!
Enjoy this vibrant, fresh, and creamy pesto caprese pasta salad as a light main dish or a flavorful side. It’s sure to be a crowd-pleaser!
Can I Use Different Types of Pasta for This Salad?
Absolutely! While we recommend pasta shells for their ability to hold the dressing, you can use any pasta shape you like. Rotini, penne, or fusilli all work well too. Just be sure to adjust the cooking time based on the type you choose!
How Do I Store Leftovers?
To store leftovers, place the pasta salad in an airtight container and keep it in the fridge for up to 3 days. It’s best enjoyed cold, so just give it a quick stir before serving again!
Can I Make This Recipe Ahead of Time?
Yes, you can! This pasta salad is a great make-ahead option. Just prepare it a day in advance, and it will allow the flavors to develop even more. Just remember to give it a good stir before serving!
What Can I Substitute for Fresh Basil?
If you don’t have fresh basil, you can use dried basil, but keep in mind that dried herbs are more concentrated. Use about one tablespoon of dried basil and mix it into the dressing. Alternatively, spinach or arugula can add a nice green note!
