This Light and Creamy Pesto Caprese Pasta Salad is a refreshing mix of pasta, cherry tomatoes, fresh mozzarella, and basil, all dressed in a smooth pesto sauce. It’s perfect for warm days!
I love how colorful this salad is, making it as tasty as it is pretty. Bring it to a picnic, and watch it disappear as everyone dives in! You’ll thank me later! 😄
Ingredients & Substitutions
Pasta: Orecchiette is a great choice for this salad due to its ability to hold the sauce well. Shell pasta works nicely too! If you want a gluten-free option, try chickpea or rice pasta.
Cherry Tomatoes: A mix of red and yellow adds color and sweetness. If cherry tomatoes aren’t available, grape tomatoes or even diced regular tomatoes will work fine!
Fresh Mozzarella: I love bocconcini for their bite-sized goodness, but ciliegine can also be used. If you’re dairy-free, try using vegan mozzarella or cubes of avocado for creaminess.
Pesto Sauce: Homemade pesto is delicious, but store-bought saves time. If you need a nut-free option, look for pesto made without nuts or make it with sunflower seeds!
Greek Yogurt: For creaminess, I recommend Greek yogurt because it adds protein. If you want it dairy-free, opt for a dairy-free yogurt or a thicker nut-based yogurt like cashew.
How Do I Ensure the Pasta Salad Stays Fresh and Tasty?
Making this pasta salad is simple, but keeping it fresh is important. Here are my tips:
- After cooking the pasta, rinse it under cold water to stop cooking and cool it quickly. Spread it out on a baking sheet to prevent clumping.
- Mix your veggies and cheese with the pasta as soon as it cools so they don’t get soggy.
- Chilling the salad for 30 minutes allows the flavors to meld. It’s best enjoyed cold, so refrigerate until serving.
Give it a good toss before serving since ingredients may settle. A drizle of olive oil just before serving can help things stay fresh!
How to Make Light and Creamy Pesto Caprese Pasta Salad
Ingredients You’ll Need:
Pasta and Veggies:
- 12 oz (340 g) orecchiette or shell pasta
- 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
Cheese and Herbs:
- 8 oz (225 g) fresh mozzarella balls (bocconcini or ciliegine)
- 1 cup fresh basil leaves, roughly chopped
Dressing:
- 1/2 cup prepared pesto sauce (store-bought or homemade)
- 1/3 cup Greek yogurt or sour cream (for creamy texture)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Time Needed:
The total time to make this pasta salad is about 40 minutes. You’ll spend 10 minutes cooking the pasta and prepping the ingredients, plus 30 minutes chilling in the fridge. The chill time is important to let the flavors blend beautifully!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water. Add the pasta and cook according to the package directions until it’s al dente (firm but not hard). Once cooked, drain the pasta and rinse it under cold water to stop it from cooking further. Make sure it’s well drained, so your salad doesn’t get watery.
2. Combine the Ingredients:
In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and chopped basil. This is where all the colorful ingredients come together, making the salad look vibrant and inviting!
3. Make the Creamy Dressing:
Grab a small bowl and whisk together the pesto sauce, Greek yogurt (or sour cream), and olive oil. Mix until it’s smooth and creamy. You can taste it to see if you’d like to add more pesto for flavor—it should be delicious!
4. Dress the Pasta Salad:
Pour the creamy pesto dressing over your pasta mixture. Gently toss everything together so that the pasta and veggies are nicely coated in the dressing. This is the fun part, as you mix the flavors!
5. Season and Chill:
Season the salad with salt and freshly ground black pepper to your liking. Then, cover the bowl and place it in the refrigerator. Let it chill for at least 30 minutes. This makes the salad refreshing and lets those flavors really marry!
6. Serve and Enjoy:
After chilling, give the salad another toss. If you’d like, garnish with some extra basil leaves for a fresh pop. Serve it cold or at room temperature—perfect as a side dish or a light meal!
This Light and Creamy Pesto Caprese Pasta Salad is not just easy to make but also a delight for your taste buds, blending fresh ingredients into a wonderful summer dish. Enjoy! 🍽️😊
FAQ about Light and Creamy Pesto Caprese Pasta Salad
Can I Use Other Pasta Types?
Absolutely! While orecchiette and shell pasta are great choices, you can use any pasta shape you prefer, such as penne, fusilli, or farfalle. Just cook it according to package instructions until al dente!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. Enjoy them within 3 days for the best flavor and texture. To refresh it, simply toss in a little extra olive oil or a splash of vinegar when serving.
Is This Salad Suitable for Meal Prep?
Yes, it’s perfect for meal prep! You can make this pasta salad ahead of time and store it in the fridge. Just keep in mind that the pasta may absorb some dressing, so you might want to add a little extra dressing before serving if you like it creamier.
Can I Make This Salad Vegan?
Definitely! To make this salad vegan, substitute the fresh mozzarella with vegan mozzarella, and use a dairy-free yogurt alternative in place of Greek yogurt or sour cream. Adjust the pesto to a vegan variety as well!
