Caprese Pasta Salad

Caprese Pasta Salad

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


  • 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


  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.


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


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