20-Minute Pesto Caprese Pasta Salad
A fresh, protein-rich pasta salad combining tender pasta, creamy mozzarella, juicy cherry tomatoes, and arugula, all tossed in fragrant basil pesto. Quick to prepare, full of wholesome ingredients, and perfect for meal prep, barbecues, or a light dinner.
Equipment
- 1 Medium Pot (for boiling pasta)
- 1 Colander (for draining pasta)
- 1 Large Mixing Bowl (for tossing salad)
- 1 Food Processor (for homemade pesto, optional)
- 1 Measuring cup and spoons
Ingredients
For the Pasta Salad:
- 8 oz short pasta of your choice
- 3 tbsp basil pesto homemade or store-bought
- 2 cups arugula
- 1½ cups cherry tomatoes halved
- 1 cup mozzarella pearls bocconcini, halved if large
- ⅓ cup kalamata olives sliced
- Salt and pepper to taste
For Homemade Basil Pesto (Optional):
- 3 tbsp pine nuts lightly toasted
- 1 garlic clove
- 2 cups fresh basil leaves
- ¼ cup grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- 1 tsp lemon juice
Instructions
- Prepare the Pasta: Start by bringing a medium pot of water to a rolling boil over high heat. Add a generous pinch of salt to the water—it will season the pasta as it cooks. Once boiling, add 8 ounces of your preferred short pasta, such as penne, fusilli, or farfalle. Stir occasionally to prevent sticking and cook according to the package instructions until the pasta is al dente—firm but tender to the bite. Once done, carefully drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Set aside in a large mixing bowl to cool slightly while you prepare the other ingredients.
- Make the Fresh Basil Pesto (Optional): If you’re using homemade pesto, start by lightly toasting 3 tablespoons of pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, stirring frequently to prevent burning. Transfer the toasted pine nuts to a food processor. Add 1 garlic clove, 2 cups of fresh basil leaves, ¼ cup grated Parmesan cheese, ¼ cup extra-virgin olive oil, and a squeeze of lemon juice for brightness. Blend on high until the mixture forms a smooth, creamy sauce. Taste and adjust seasoning with a little salt or more lemon juice if desired. Use 3 tablespoons of this pesto for the pasta salad, and store the remainder in an airtight container in the refrigerator for up to a week.
- Toss the Pasta with Pesto: Place the slightly cooled pasta into the large mixing bowl. Add 3 tablespoons of prepared basil pesto over the pasta. Using a large spoon or spatula, gently toss the pasta and pesto together until every piece is evenly coated with the fragrant green sauce. This ensures that the pesto flavor is distributed throughout the pasta for every bite.
- Prepare the Fresh Vegetables and Cheese: While the pasta absorbs the pesto flavor, prepare the remaining salad ingredients. Slice 1½ cups of cherry tomatoes in half, and cut 1 cup of mozzarella pearls in half if they are larger than bite-sized. Slice ⅓ cup of kalamata olives into thin rounds. Ensure the arugula leaves (2 cups) are fresh and crisp; you may tear any large leaves into smaller, manageable pieces.
- Combine Pasta and Salad Ingredients: Add the cherry tomatoes, mozzarella pearls, arugula, and kalamata olives to the bowl with the pesto-coated pasta. Season with salt and freshly ground black pepper to taste. Using a gentle folding motion, toss all the ingredients together until they are evenly distributed. Be careful not to crush the mozzarella or tomatoes; the goal is to keep each element intact for visual appeal and texture contrast.
- Adjust Flavors and Serve: Taste the salad and adjust seasoning if necessary. If you’d like a bit more brightness, a small drizzle of lemon juice or a sprinkle of extra Parmesan cheese can elevate the flavors. Serve immediately at room temperature, or refrigerate for 20–30 minutes to allow the flavors to meld further. This salad can be enjoyed as a main dish for a light dinner, a side dish for a barbecue, or a make-ahead meal for lunch or meal prep.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 2–3 days. To prevent the mozzarella from becoming too watery, it’s best to keep the salad separate from any extra pesto dressing and toss again just before serving.
Notes
- Use any short pasta you prefer, such as penne, fusilli, farfalle, or rotini.
- Cherry tomatoes can be substituted with grape tomatoes or halved heirloom tomatoes for added color.
- For a lighter version, reduce the olive oil in the pesto or use part-skim mozzarella.
- Toasting pine nuts enhances their nutty flavor but can be skipped if short on time.
- This salad is best served slightly chilled or at room temperature to preserve freshness.
- Leftover pesto can be stored in an airtight container for up to a week in the fridge.
