This Light and Creamy Pesto Caprese Pasta Salad is perfect for warm days! It’s made with tender pasta, fresh tomatoes, mozzarella, and a lovely pesto dressing that ties everything together.
I love how quick this salad is to whip up. It’s like a party in a bowl! Pair it with some grilled chicken, and you have a delicious meal that’s sure to please everyone!
Key Ingredients & Substitutions
Pasta: Orecchiette or shell pasta are great choices as their shapes hold onto the pesto nicely. You can substitute with any pasta shape you prefer, like penne or fusilli, just make sure to adjust the cooking time accordingly.
Cherry Tomatoes: The mix of red and yellow tomatoes adds visual appeal and sweetness. If you can’t find these, regular diced tomatoes will work too, just drain excess liquid to keep the salad fresh.
Fresh Mozzarella: I love using bocconcini for its creamy texture. If you need a dairy-free option, try using marinated tofu or dairy-free mozzarella alternatives to keep that creamy taste.
Pesto Sauce: A creamy pesto is key here. If you’re short on time, store-bought is just fine! You can also make your own using basil, nuts, cheese, and olive oil. For a nut-free version, use sunflower seeds in your pesto.
Sun-dried Tomatoes: These add depth of flavor but feel free to skip if you prefer a lighter dish. You could also add roasted red peppers for a similar taste.
How Do I Ensure the Pasta is Perfectly Cooked and Cooled?
Cooking pasta to the right texture is crucial for this salad. Here’s how to get it right:
- Boil plenty of salted water to prevent sticking. Once the water’s bubbling, add your pasta.
- Check the package for timing; you want it ‘al dente’, which means it’ll still have a firm bite.
- Once done, drain the pasta immediately and rinse under cold water. This halts the cooking process and cools it down quickly.
- Let it drain thoroughly to avoid a soggy salad.
These steps help make sure your pasta salad stays light and delicious!
Light and Creamy Pesto Caprese Pasta Salad
Ingredients:
- 12 oz orecchiette or shell pasta
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 cup fresh mozzarella balls (bocconcini), drained
- 1/3 cup fresh basil leaves, chopped
- 1/2 cup creamy pesto sauce (store-bought or homemade)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Time Needed:
This delightful salad takes about 15 minutes of prep time and around 30 minutes for chilling in the refrigerator. So, it’s a quick and easy dish ready to enjoy comfortably within an hour!
Instructions:
1. Cook the Pasta:
Begin by cooking the pasta according to the package instructions until it’s al dente—that means it should still have a slight bite to it! Once finished, drain the pasta and rinse it under cold water to stop the cooking process. Make sure it’s well drained so the salad doesn’t get soggy.
2. Combine the Ingredients:
In a large mixing bowl, toss in the cooled pasta. Add the halved cherry tomatoes, drained mozzarella balls, chopped fresh basil, and sun-dried tomatoes if you’re including them. This colorful mix makes your salad visually appealing!
3. Add the Pesto:
Now, pour in the creamy pesto sauce and drizzle with olive oil. Gently toss everything together so that all the ingredients get coated in that delicious pesto goodness. This is where the magic happens!
4. Season to Taste:
Sprinkle some salt and freshly ground black pepper into the mix. Stir it gently again, tasting as you go to get the flavor just right.
5. Chill the Salad:
Cover the bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 30 minutes. This chilling time helps the flavors meld together beautifully. If you’re in a hurry, you can serve it right away, but I highly recommend letting it rest in the fridge for the best taste!
6. Serve and Enjoy:
Before you serve, feel free to garnish the salad with extra basil leaves for a fresh touch. Then, dish it out and enjoy this refreshing pasta salad as a light main course or a side at your summer gatherings!
This Light and Creamy Pesto Caprese Pasta Salad is not only easy to make but also bursting with flavor and freshness—perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Gluten-Free Pasta for This Salad?
Absolutely! You can substitute the orecchiette or shell pasta with gluten-free pasta. Just keep an eye on the cooking time, as gluten-free pasta can cook differently. Follow the package instructions for the best results!
How Can I Make This Salad Vegan?
To make this pasta salad vegan, simply swap the mozzarella balls with vegan cheese alternatives or leave them out entirely. You can also use a dairy-free pesto made with nuts, nutritional yeast, and olive oil instead of the creamy version.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the pasta fresh, it’s best not to add more dressing until you’re ready to serve again. If it seems a bit dry, add a splash of olive oil or extra pesto when serving.
Can I Add Other Ingredients to This Salad?
Definitely! Feel free to customize it to your taste. You can add grilled chicken, bell peppers, spinach, or even olives for a twist. Just remember to adjust the amount of pesto accordingly to ensure everything is evenly coated.
