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.

How to make pesto caprese pasta salad

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!

Bring a large pot of water to a boil.
Cook the orecchiette according to package directions. Drain and transfer to a large glass bowl.
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.
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.

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.

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.

Fabulous summer salads:

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

Scale

Bring a large pot of water to a boil. Cook the orecchiette according to package directions. Drain and transfer to a large glass bowl.
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.
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.

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

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