15 Delicious Caprese Pasta Salad Recipes for Every Occasion

Introduction

Caprese pasta salad brings together the best of two beloved dishes: the classic Italian Caprese salad with its combination of ripe tomatoes, fresh mozzarella, and aromatic basil, and the versatility and satisfaction of pasta salad. This Mediterranean-inspired dish celebrates simplicity, fresh ingredients, and vibrant flavors that shine particularly bright during tomato season but can be adapted to enjoy year-round.

Whether you’re planning a summer picnic, preparing for a potluck, or simply looking for a refreshing weeknight dinner option, Caprese pasta salad offers endless variations to suit your taste and occasion. The basic combination of juicy tomatoes, creamy mozzarella, fragrant basil, pasta, and a drizzle of quality olive oil and balsamic creates a perfect harmony of flavors and textures. Yet this foundation leaves plenty of room for creativity and personalization.

In this collection, we’ll explore 15 delicious Caprese pasta salad recipes that range from traditional interpretations to innovative variations, including options for different dietary needs and preferences. Each recipe comes with detailed instructions, ingredient lists, and helpful tips to ensure your pasta salad is a success. Whether you’re a seasoned cook or a kitchen novice, these recipes will help you create a memorable dish that celebrates the beloved Italian flavors of Caprese in pasta salad form.

1. Classic Caprese Pasta Salad

The Timeless Combination

This traditional recipe honors the pure, simple flavors of the original Caprese salad, adding just pasta to transform it into a more substantial dish perfect for a main course or hearty side.

Ingredients:

For the salad:

• 1 pound (16 oz) short pasta (rotini, fusilli, or bow ties)
• 2 pints cherry tomatoes, halved (about 4 cups)
• 16 oz fresh mozzarella pearls (or larger mozzarella cut into bite-sized cubes)
• 1 cup fresh basil leaves, torn or roughly chopped
• ½ cup red onion, thinly sliced (optional)

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon honey or sugar (optional, to balance acidity)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.

2. Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, pepper, and honey (if using) until well combined.

3. Assemble the salad: In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, torn basil leaves, and red onion (if using).

4. Dress the salad: Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.

5. Rest and serve: For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld. Give the salad a quick toss before serving and adjust seasoning if needed.

6. Storage: This salad keeps well in the refrigerator for up to 3 days. If making ahead, consider adding the basil just before serving to maintain its bright green color.

Tips for Success:

• Pasta selection: Choose pasta shapes with ridges or curves that will catch and hold the dressing.
• Quality ingredients: Since this recipe has few ingredients, use the best quality you can find – especially the olive oil, balsamic vinegar, and fresh mozzarella.
• Salt the pasta water: Make sure to generously salt the pasta cooking water (it should taste like sea water) for proper flavor development.
• Temperature matters: Allow the pasta to cool completely before adding the mozzarella to prevent it from melting or becoming stringy.

2. Pesto Caprese Pasta Salad

Basil Amplified

This variation doubles down on the basil flavor with the addition of pesto, creating an extra layer of richness and herbal intensity.

Ingredients:

For the salad:

• 1 pound (16 oz) short pasta (such as penne or gemelli)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• ½ cup fresh basil leaves, torn
• ¼ cup pine nuts, toasted
• ¼ cup grated Parmesan cheese (optional)

For the pesto dressing:

• ½ cup prepared basil pesto (homemade or store-bought)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water.

2. Toast pine nuts: In a dry skillet over medium heat, toast pine nuts until golden and fragrant, about 3-5 minutes, tossing frequently to prevent burning. Set aside to cool.

3. Make the dressing: In a small bowl, whisk together the pesto, olive oil, lemon juice, and lemon zest. Season with salt and pepper to taste.

4. Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and toasted pine nuts.

5. Add the dressing: Pour the pesto dressing over the pasta mixture and toss gently to coat.

6. Finish and serve: Fold in the torn basil leaves and Parmesan cheese (if using). Refrigerate for at least 30 minutes before serving to allow flavors to develop.

Recipe Variations:

• Sundried tomato pesto: Replace half the basil pesto with sundried tomato pesto for a more complex flavor profile.
• Protein boost: Add grilled chicken strips or cannellini beans for a heartier, protein-rich version.
• Vegetable additions: Incorporate blanched asparagus pieces or baby spinach for extra nutrients and color.

3. Balsamic Glaze Caprese Pasta Salad

Sweet & Tangy Perfection

This version elevates the classic with a drizzle of rich, syrupy balsamic glaze that adds visual appeal and a perfect sweet-tart balance.

Ingredients:

For the salad:

• 1 pound (16 oz) short pasta (orzo works beautifully here)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1 cup fresh basil leaves, chiffonade (thinly sliced)
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste

For the balsamic glaze:

• 1 cup balsamic vinegar
• 2 tablespoons honey or maple syrup

Instructions:

1. Make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil over medium heat, then reduce heat to low and simmer until reduced by half and syrupy enough to coat the back of a spoon (about 15-20 minutes). Allow to cool completely. (Alternatively, use store-bought balsamic glaze.)

2. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Drain and rinse with cold water.

3. Assemble the salad: In a large bowl, toss the cooled orzo with olive oil. Add cherry tomatoes, mozzarella pearls, and most of the basil (reserving some for garnish). Season with salt and pepper to taste.

4. Finish and serve: Transfer the pasta salad to a serving dish. Drizzle with balsamic glaze just before serving, and garnish with remaining basil.

Tips for Success:

• Make ahead: The balsamic glaze can be prepared several days in advance and stored in the refrigerator. Warm slightly before using if it becomes too thick.
• Reserved pasta water: Save a few tablespoons of the pasta cooking water before draining. If the pasta salad seems dry when you’re ready to serve, a splash of this starchy water helps loosen it up.
• Don’t overcook the glaze: The balsamic reduction will continue to thicken as it cools, so remove it from heat when it’s slightly thinner than your desired final consistency.

4. Caprese Tortellini Salad

A Stuffed Pasta Twist

Using cheese-filled tortellini instead of plain pasta adds an extra dimension of flavor and texture to this crowd-pleasing variation.

Ingredients:

For the salad:

• 20 oz fresh or frozen cheese tortellini
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1 cup fresh basil leaves, torn
• 1 small cucumber, diced (optional)
• ¼ cup diced red onion (optional)

For the dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to package directions until just tender. Be careful not to overcook. Drain and rinse under cold water.

2. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.

3. Combine ingredients: In a large bowl, gently mix the cooled tortellini, cherry tomatoes, mozzarella, cucumber, and red onion (if using).

4. Add dressing: Pour the dressing over the salad and toss gently to coat, being careful not to break the tortellini.

5. Finish: Fold in the fresh basil leaves. Refrigerate for at least 1 hour before serving to allow flavors to develop.

Variation Ideas:

• Meat option: Use a combination of cheese and prosciutto-filled tortellini for meat lovers.
• Extra veggies: Add roasted red peppers or marinated artichoke hearts for more Mediterranean flavors.
• Cheese upgrade: Replace some of the mozzarella with crumbled feta for a tangy twist.

5. Whole Grain Caprese Pasta Salad

Nutritious & Delicious

This healthier version uses whole grain pasta and adds extra vegetables for a nutritional boost without sacrificing flavor.

Ingredients:

For the salad:

• 1 pound (16 oz) whole wheat or whole grain pasta (penne, rotini, or farfalle)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1 cup fresh basil leaves, torn
• 1 cup baby spinach or arugula
• 1 cup diced cucumber
• 1 yellow bell pepper, diced
• ¼ cup red onion, thinly sliced

For the dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 clove garlic, minced
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the whole grain pasta according to package directions until al dente (typically 2-3 minutes longer than refined pasta). Drain and rinse under cold water.

2. Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, minced garlic, Dijon mustard, salt, and pepper.

3. Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, cucumber, bell pepper, and red onion.

4. Dress and finish: Pour the dressing over the salad and toss gently. Fold in the fresh basil and spinach or arugula just before serving to prevent wilting.

5. Serve: This salad can be served immediately or refrigerated for up to 4 hours before serving.

Nutritional Benefits:

• Whole grain pasta provides more fiber, protein, and nutrients than refined pasta.
• Added vegetables increase the vitamin, mineral, and antioxidant content.
• Olive oil contributes heart-healthy monounsaturated fats.
• This version offers a more balanced macro profile with complex carbohydrates, healthy fats, and protein.

6. Caprese Pasta Salad with Avocado

Creamy California-Inspired Twist

Adding ripe avocado brings a buttery richness and creamy texture that complements the classic Caprese components beautifully.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (fusilli or bow ties work well)
• 2 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1 cup fresh basil leaves, torn
• 2 tablespoons fresh lemon juice (to prevent avocado browning)
• 2 tablespoons pine nuts, toasted (optional)

For the dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar (less discoloration than regular)
• 1 small shallot, finely minced
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

2. Prepare the avocados: Dice the avocados and immediately toss with lemon juice to prevent browning.

3. Make the dressing: In a small bowl, whisk together olive oil, white balsamic vinegar, minced shallot, garlic, salt, and pepper.

4. Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, and mozzarella pearls. Gently fold in the diced avocado.

5. Finish and serve: Add the dressing and toss gently. Fold in the fresh basil and sprinkle with toasted pine nuts if using. Serve immediately for best appearance.

Tips for Success:

• Timing is key: Add the avocado as close to serving time as possible to maintain its color and texture.
• Gentle handling: Toss very gently after adding avocado to prevent it from becoming mushy.
• Extra protection: Press plastic wrap directly onto the surface of the salad if storing to minimize avocado oxidation.

7. Caprese Pasta Salad with Grilled Chicken

Protein-Packed Main Dish

Transform this pasta salad into a complete meal by adding seasoned grilled chicken for a satisfying lunch or dinner option.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (penne or rotini)
• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil (for chicken)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1 cup fresh basil leaves, torn
• ¼ cup thinly sliced red onion

For the dressing:

• ⅓ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: Rub chicken breasts with olive oil and season with Italian seasoning, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 10 minutes, then slice into strips.

2. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

3. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and pepper.

4. Assemble the salad: In a large bowl, combine the cooled pasta, sliced grilled chicken, cherry tomatoes, mozzarella, and red onion.

5. Finish and serve: Pour the dressing over the salad and toss gently to coat. Fold in the fresh basil leaves just before serving.

Meal Prep Tips:

• Make ahead components: Cook the pasta and chicken the day before and store separately. Combine with fresh ingredients just before serving.
• Dressing storage: The dressing can be made up to 5 days ahead and stored in the refrigerator.
• Portion control: Divide into meal prep containers for grab-and-go lunches throughout the week.

8. Roasted Tomato Caprese Pasta Salad

Intensified Flavors

Roasting the tomatoes concentrates their sweetness and adds depth to this sophisticated version of Caprese pasta salad.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (mezze rigatoni or orecchiette)
• 3 cups cherry tomatoes
• 3 tablespoons olive oil (for roasting tomatoes)
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 oz fresh mozzarella, torn into pieces
• 1 cup fresh basil leaves, torn
• ¼ cup grated Parmesan cheese (optional)

For the dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon reserved tomato roasting oil
• Salt and pepper to taste

Instructions:

1. Roast the tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tomatoes are bursting and slightly caramelized. Allow to cool and reserve any oil that has accumulated on the pan.

2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

3. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, 1 tablespoon of the reserved tomato roasting oil, and additional salt and pepper to taste.

4. Assemble the salad: In a large bowl, combine the cooled pasta, roasted tomatoes with their juices, torn mozzarella, and most of the basil (reserve some for garnish).

5. Finish and serve: Pour the dressing over the salad and toss gently. Sprinkle with Parmesan cheese if using. Top with remaining basil just before serving.

Chef’s Tips:

• Tomato options: This recipe works well with any tomato variety. For larger tomatoes, quarter them before roasting.
• Flavor boost: Add a pinch of red pepper flakes to the tomatoes before roasting for a subtle heat.
• Make it a warm pasta salad: Skip cooling the pasta and tomatoes for a delightful warm version of this dish.

9. Caprese Pasta Salad with Salami

Italian Deli Inspired

Adding Italian salami brings a savory, cured meat element that transforms this pasta salad into a more substantial antipasto-style dish.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (rotini or farfalle)
• 8 oz Italian dry salami, cut into ¼-inch cubes
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1 cup fresh basil leaves, torn
• ½ cup pitted Kalamata olives, halved (optional)
• ¼ cup diced red onion
• ¼ cup pepperoncini, sliced (optional)

For the dressing:

• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of red pepper flakes (optional)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

2. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, pepper, and red pepper flakes if using.

3. Assemble the salad: In a large bowl, combine the cooled pasta, salami cubes, cherry tomatoes, mozzarella, olives, red onion, and pepperoncini if using.

4. Finish and serve: Pour the dressing over the salad and toss gently to coat. Fold in the fresh basil leaves. Refrigerate for at least 30 minutes before serving to allow flavors to develop.

Variation Ideas:

• Meat options: Substitute prosciutto, sopressata, or pepperoni for the salami.
• Additional antipasto elements: Add marinated artichoke hearts, roasted red peppers, or provolone cheese for more Italian deli flavor.
• Gluten-free version: Use gluten-free pasta and ensure all other ingredients are certified gluten-free.

10. Grilled Vegetable Caprese Pasta Salad

Summer Bounty Celebration

This abundant version incorporates grilled summer vegetables for a smoky element and nutritional boost.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (rigatoni or penne)
• 1 medium zucchini, sliced lengthwise
• 1 medium yellow squash, sliced lengthwise
• 1 red bell pepper, quartered and seeded
• 1 small eggplant, sliced into ½-inch rounds (optional)
• 2 tablespoons olive oil (for grilling vegetables)
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1 cup fresh basil leaves, torn

For the dressing:

• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 clove garlic, minced
• ½ teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Grill the vegetables: Brush zucchini, yellow squash, bell pepper, and eggplant (if using) with olive oil and season with salt and pepper. Grill over medium-high heat for 3-4 minutes per side until tender with grill marks. Allow to cool, then chop into bite-sized pieces.

2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

3. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, oregano, salt, and pepper.

4. Assemble the salad: In a large bowl, combine the cooled pasta, grilled vegetables, cherry tomatoes, and mozzarella.

5. Finish and serve: Pour the dressing over the salad and toss gently to coat. Fold in the fresh basil leaves just before serving.

Seasonal Variations:

• Spring: Add grilled asparagus and baby peas
• Fall: Include grilled butternut squash and substitute sage for some of the basil
• Winter: Use roasted vegetables instead of grilled for a cold-weather alternative

11. Marinated Caprese Pasta Salad

Make-Ahead Marvel

This version features marinated mozzarella and tomatoes for deeper flavor development, perfect for preparing a day in advance.

Ingredients:

For the marinade and salad:

• 1 pound (16 oz) pasta (small shells or farfalle)
• 8 oz fresh mozzarella pearls
• 2 cups cherry tomatoes, halved
• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup fresh basil leaves, torn
• ¼ cup thinly sliced red onion

Additional dressing (added just before serving):

• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Marinate cheese and tomatoes: In a large bowl, combine mozzarella pearls, cherry tomatoes, olive oil, balsamic vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Toss well to coat. Cover and refrigerate for at least 4 hours or overnight.

2. Cook the pasta: When ready to assemble, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

3. Assemble the salad: Add the cooled pasta and red onion to the marinated cheese and tomatoes (including all the marinade liquid).

4. Add fresh elements: Just before serving, add the torn basil leaves.

5. Final dressing: Drizzle with the additional olive oil and balsamic vinegar, and toss gently to combine. Adjust seasoning if needed.

Tips for Make-Ahead:

• Optimal marinating time: 8-24 hours for best flavor development
• Hold the basil: Always add fresh herbs just before serving
• Refresh before serving: The additional dressing brings back moisture and flavor that may have been absorbed by the pasta during refrigeration

12. Mediterranean Caprese Pasta Salad

Coastal Fusion

This expanded version incorporates additional Mediterranean ingredients for a flavor-packed, vacation-inspired dish.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (orzo or small shells)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls
• 1 cup fresh basil leaves, torn
• 1 cucumber, diced
• ½ cup pitted Kalamata olives, halved
• ½ cup marinated artichoke hearts, chopped
• ¼ cup red onion, thinly sliced
• ¼ cup sun-dried tomatoes, julienned
• ½ cup crumbled feta cheese (in addition to mozzarella)

For the dressing:

• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

2. Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.

3. Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, cucumber, olives, artichoke hearts, red onion, and sun-dried tomatoes.

4. Finish and serve: Pour the dressing over the pasta mixture and toss gently to coat. Fold in the fresh basil leaves and sprinkle with crumbled feta cheese. Refrigerate for at least 30 minutes before serving to allow flavors to develop.

Regional Variations:

• Greek-inspired: Add more oregano and a squeeze of lemon juice
• Spanish touch: Include chopped roasted red peppers and a pinch of smoked paprika
• French Riviera: Add a tablespoon of herbes de Provence and substitute Niçoise olives

13. Caprese Pasta Salad with Pesto Vinaigrette

Double Basil Delight

This version brings together fresh basil leaves and basil pesto in a light vinaigrette for an herb-lover’s dream.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta (fusilli or cavatappi)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, cubed
• 1 cup fresh basil leaves, torn
• ¼ cup pine nuts, toasted
• ¼ cup grated Parmesan cheese

For the pesto vinaigrette:

• 3 tablespoons basil pesto (homemade or store-bought)
• 3 tablespoons white wine vinegar
• ¼ cup extra virgin olive oil
• 1 small shallot, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of sugar

Instructions:

1. Toast pine nuts: In a dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 3-5 minutes, tossing frequently. Set aside to cool.

2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water.

3. Make the pesto vinaigrette: In a small bowl, whisk together basil pesto, white wine vinegar, olive oil, minced shallot, salt, pepper, and sugar until well combined.

4. Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and half of the toasted pine nuts.

5. Finish and serve: Pour the pesto vinaigrette over the pasta mixture and toss gently to coat. Fold in the fresh basil leaves, reserving a few for garnish. Top with remaining pine nuts and Parmesan cheese. Garnish with reserved basil leaves.

Pesto Variations:

• Sundried tomato pesto: For a reddish hue and tangy flavor
• Arugula pesto: For a peppery twist
• Kale pesto: For an extra nutritional boost
• Walnut pesto: Substitute walnuts for pine nuts for a different flavor profile

14. Lemon Caprese Pasta Salad

Bright & Citrusy

This light, refreshing variation adds lemon zest and juice for a bright citrus note that elevates the classic flavors.

Ingredients:

For the salad:

• 1 pound (16 oz) pasta