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Home » Recipes » Salad

Modified: Sep 28, 2022 | Categories: Pasta

Pesto Caprese Pasta Salad

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This is pesto caprese pasta salad.

I cannot think of a better combo for a spring or summer dish than spinach basil pesto, bright, juicy cherry tomatoes and squeaky fresh mozzarella.

All tossed with al dente pasta.

It's so amazing, and the definition of the best ever pasta salad.

Overhead shot of Caprese Pasta Salad in a white bowl.
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How to make pesto caprese pasta salad

Featured Ingredients

  • Pasta: I like to use orecchiete but any shaped or tubular pasta will work.
  • Spinach: I add fresh spinach to my pesto to save a bit of money (basil can be expensive!).
    • And to add a boost of nutrition to my pasta salad.
  • Basil: A bunch of fresh basil to make the pesto.
  • Nuts: I like to use pine nuts or pepitas, but any nut will work.
  • Parmesan: Fresh Parm to add to the pesto.
  • Garlic: Flavor, flavor, flavor.
  • Olive oil: To bring the pesto together.
    • A good quality one is best!
  • Tomatoes: Cherry or grape tomatoes to mix into the pasta salad.
  • Mozzarella: Fresh little balls!

Step-by-Step Instructions

  1. Bring a large pot of water to a boil.
  2. Cook the orecchiette according to package directions. Drain and transfer to a large glass bowl.
  3. Place spinach, basil, nuts, Parmesan, garlic, olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper in the bowl of a food processor.
  4. Pulse until mixture is finely chopped.
  5. Add the pesto to the pasta and season with remaining ½ teaspoon salt and ½ teaspoon ground black pepper and stir to combine.
  6. Add tomatoes and mozzarella balls and toss to combine.
  7. Cover and refrigerate at least 30 minutes.
Overhead shot of finished Caprese Pasta Salad recipe in a white bowl.

Recipe Substitutions and Alterations

  • For the pasta: Any shaped or tubular pasta will work.
    • You can use whole grain, legume-based pasta, gluten free pasta, etc. Any kind will work.
  • For the spinach: You can use all basil and no spinach, if you wish.
    • Or, use another dark leafy green like kale.
  • For the nuts: Any nut will work if you don't have pine nuts or pepitas.
  • If you're in a time crunch: Use store-bought pesto instead of making your own.

Nutrition Considerations

  • To make it gluten free: Use gluten free pasta or legume-based pasta.
    • Be sure all other ingredients are gluten free.
  • To make it dairy free: Skip the Parmesan and use nutritional yeast instead.
    • Skip the mozzarella balls and use more tomatoes.
  • To make it vegan: Skip the Parmesan and use nutritional yeast instead.
    • Skip the mozzarella balls and use more tomatoes.
  • To make it nut free: Skip the nuts in the pesto.
    • Be sure all other ingredients are nut free.
Overhead shot of Caprese Pasta Salad with silver fork and spoon in a white bowl.
PIN THIS RECIPE FOR LATER!

Fabulous summer salads:

  • Italian Tortellini Salad
  • Healthy Potato Salad with Dijon Vinaigrette
  • Tortellini with Avocado Pesto
  • Fennel and Grape Potato Salad
  • Asparagus Pesto Pasta
  • Green Bean Potato Salad
  • Broccoli Pesto Pasta
Print

Caprese Pasta Salad

Caprese Pasta Salad
Print Recipe

A refreshing pasta salad with spinach basil pesto, cherry tomatoes and fresh mozzarella.

  • Author: Julie Andrews
  • Prep Time: 10-15 min
  • Cook Time: 10-15 mins
  • Total Time: 20-30 mins + 30 min refrigeration time
  • Yield: Serves 8
  • Category: Pasta
  • Method: Stove-Top, No-Cook
  • Cuisine: Italian, American
  • Diet: Vegetarian

Ingredients

Scale
  • 12-ounces orecchiette (or other shaped pasta)
  • 2 cups fresh baby spinach
  • 1 cup fresh basil leaves
  • ¼ cup pine nuts or pepitas
  • ¼ cup freshly shaved or shredded Parmesan
  • 2-3 cloves garlic, peeled
  • ¾ cup olive oil + more for garnish
  • ½ teaspoon coarse salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 cups grape or cherry tomatoes, halved
  • 1 cup fresh mozzarella balls

Instructions

  1. Bring a large pot of water to a boil. Cook the orecchiette according to package directions. Drain and transfer to a large glass bowl.
  2. Place spinach, basil, nuts, Parmesan, garlic, olive oil, ¼ teaspoon salt and ¼ teaspoon black pepper in the bowl of a food processor. Pulse until mixture is finely chopped.
  3. Add the pesto to the pasta and season with remaining ½ teaspoon salt and ½ teaspoon ground black pepper and stir to combine. Add tomatoes and mozzarella balls and toss to combine. Cover and refrigerate at least 30 minutes.

Notes

Serving Tip: Serve with a sautéed filet of salmon for a complete meal.

Nutrition

  • Serving Size: ⅛ of recipe
  • Calories: 218
  • Sugar: 2g
  • Sodium: 235mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 16mg

Keywords: easy, healthy, summer, fresh, homemade, from scratch, best, cold

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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