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Fresh Caprese Pasta Salad Recipe with Mozzarella Pearls and Pesto

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A quick and easy summer pasta salad featuring fresh mozzarella pearls, cherry tomatoes, basil, and pesto, perfect for light yet satisfying meals.

Ingredients

Scale
  • 12 oz (340 g) small pasta shapes like penne or fusilli
  • 8 oz (225 g) fresh mozzarella pearls (bocconcini)
  • 1 ½ cups (about 250 g) cherry tomatoes, halved
  • ½ cup fresh basil, roughly chopped or torn
  • ½ cup (120 ml) pesto, homemade or store-bought
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze (optional)
  • Salt and freshly cracked black pepper, to taste
  • 1 small garlic clove, minced (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water well.
  3. While the pasta cooks, halve 1 ½ cups (250 g) of cherry tomatoes and roughly chop about ½ cup of fresh basil. Mince 1 small garlic clove if using.
  4. In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, 8 oz (225 g) mozzarella pearls, and chopped basil. Toss gently to combine without breaking the mozzarella pearls.
  5. Spoon about ½ cup (120 ml) of pesto over the salad. Drizzle 2 tablespoons of extra virgin olive oil and add the minced garlic if using. Season with salt and freshly cracked black pepper to taste.
  6. Gently toss everything together until the pasta and veggies are evenly coated. Taste and adjust seasoning if needed.
  7. Serve immediately or chill for 30 minutes to let flavors meld. Just before serving, drizzle about 1 tablespoon of balsamic glaze over the top.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta under cold water to stop cooking and cool it for the salad. Toss gently to avoid breaking mozzarella pearls. If pesto is too thick, thin with a teaspoon of warm water or olive oil. Balsamic glaze adds a nice tangy finish but is optional. Salad keeps well chilled for a few hours and leftovers last up to 2 days refrigerated.

Nutrition

Keywords: Caprese pasta salad, mozzarella pearls, pesto pasta salad, summer pasta salad, easy pasta salad, vegetarian pasta salad

Find it online: https://prismtaste.com/fresh-caprese-pasta-salad-recipe-with-mozzarella-pearls-and-pesto-easy-perfect-summer-dish/