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Pesto pasta Caprese salad in a white bowl.
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5 from 2 votes

Pesto Caprese Pasta Salad Recipe

This Caprese pasta salad is made easy with small pasta, pearl mozzarella balls, fresh grape tomatoes, and flavorful basil pesto.
Prep Time15 mins
Cook Time10 mins
Course: Salad
Cuisine: Italian
Keyword: caprese, pasta salad, pesto
Servings: 10
Calories: 376kcal
Author: Leigh Harris


Pasta Salad

  • 1 lb Farfalle pasta or Orichette, penne, elbow pasta
  • 16 oz Pearl mozzarella (small balls)
  • 3 cups Cherry tomatoes sliced in half
  • 1/4 cup Fresh basil thinly sliced


  • 1/3 cup Pesto
  • 1/4 cup Extra-virgin olive oil
  • 1/4 cup Balsamic vinegar or white balsamic vinegar
  • 1 clove Garlic minced
  • 3/4 tsp Kosher salt
  • 1/2 tsp Black pepper


  • Bring water to a boil in a large pot, salt the water generously. Cook the pasta according to the instructions for al dente. Drain and lightly rinse in cold water. Place the pasta in a large mixing bowl and set it aside to cool.
  • While the pasta is cooling slice the tomatoes in half. Drain the pearl mozzarella if necessary. Slice the basil into thin strips.
  • Once the pasta is cooled add the mozzarella, tomatoes, and the thinly sliced fresh basil.
  • In a measuring cup add the pesto, olive oil, balsamic vinegar, minced garlic, kosher salt, and black pepper. Whisk to combine.
  • Drizzle the dressing over the pasta and toss gently to coat. Taste for seasoning.


Calories: 376kcal | Carbohydrates: 38g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 293mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 449IU | Vitamin C: 11mg | Calcium: 195mg | Iron: 1mg