Caprese Pesto Pasta Salad – Easy Fresh Mozzarella & Tomato Pasta

This Caprese Pesto Pasta Salad is fresh, vibrant, and bursting with summer flavor. Tender bowtie pasta is tossed in fragrant basil pesto and combined with juicy cherry tomatoes, creamy mozzarella pearls, and fresh herbs. It’s light yet satisfying, making it perfect for lunch, potlucks, or backyard gatherings. Simple ingredients, bold flavor, and ready in under 30 minutes.

The Joy of a No-Fuss, Flavor-Packed Dish

Hey friends, Beau here from Feastical! Let’s talk about that magical moment when you need a dish that’s going to wow a crowd, feed your family, or just make your own lunch break something to look forward to, but you absolutely do not have the time or energy for a kitchen marathon. We’ve all been there. You stare into the pantry, willing inspiration to strike. Well, I’m grabbing my favorite wooden spoon to tell you that your answer is right here: the Fresh Caprese Pesto Pasta Salad.

This isn’t just another pasta salad. This is a celebration of the best, brightest flavors of summer, all hanging out together in one bowl. We’re talking sweet, sun-ripened tomatoes, milky-soft fresh mozzarella, and the herby, garlicky punch of a great pesto, all clinging to perfectly cooked pasta. It’s a dish that feels fancy but is built on the beautiful simplicity of a few incredible ingredients. It’s the culinary equivalent of your favorite, most comfortable jeans—reliable, always looks good, and makes you feel fantastic.

Whether you’re prepping for a backyard BBQ, a potluck with pals, or just want a make-ahead lunch that won’t have you bored by Wednesday, this recipe is your new best friend. So, tie on that apron (or don’t—we’re chill here), and let’s make something that tastes like a sunny afternoon, no matter what the calendar says.

A Taste of Summer, Any Day of the Year

This recipe always takes me straight back to my Grandma Lou’s screened-in porch. She wasn’t a “gourmet” cook, but she was a genius at making simple things taste like love. In the peak of summer, her garden would practically groan under the weight of basil plants and cherry tomato vines. I’d be tasked with picking, my hands smelling of green and earth for hours afterward.

One sweltering August afternoon, she made a version of this salad with what we had: some leftover pasta, a jar of pesto she’d put up, those warm tomatoes right off the vine, and little chunks of mozzarella from the deli. We ate it straight from the big mixing bowl, sitting on the porch steps, listening to the cicadas. It was cool, creamy, tangy, and fresh—the perfect antidote to the heat. That’s the spirit I want to capture every time I make it. It’s more than a recipe; it’s a vibe. It’s about taking the good stuff and letting it shine without overcomplicating things. Every bite is a little nostalgia trip, and I can’t wait for you to create your own memories with it.

Gathering Your Flavor All-Stars

Here’s the beautiful part: the ingredient list is short and sweet. When you have fewer elements, each one needs to be a superstar. Let’s break it down.

• 12 oz farfalle (bowtie) pasta: Those little bows aren’t just cute; their ruffled edges and center pinch are perfect for trapping pesto and tiny bits of tomato and cheese in every single bite. Chef’s Insight: If you’re out of farfalle, fusilli, rotini, or orecchiette make fantastic substitutes. They all have great texture for holding onto the sauce.
• ¾ cup basil pesto: The heart and soul of the dish! A vibrant, homemade pesto is divine, but a high-quality store-bought jar is a total lifesaver and tastes fantastic. Pro Tip: Give the ingredients list a quick glance. Look for one where basil and olive oil are the first ingredients, not fillers.
• 1 cup cherry tomatoes, halved: Little bursts of juicy sweetness. I love using a mix of red and yellow for extra color. Substitution Tip: If cherry tomatoes aren’t in season, sun-dried tomatoes (packed in oil, chopped) add an incredible depth of flavor and chewy texture.
• 1 cup mozzarella pearls (ciliegine): These tiny, fresh mozzarella balls are creamy, mild, and delightfully bite-sized. Chef’s Insight: No pearls? No problem! Simply cut an 8-ounce ball of fresh mozzarella into ½-inch cubes. The key is that fresh, soft texture.
• 2 tablespoons finely diced red onion: Don’t skip this! It adds a necessary sharp, crisp bite that cuts through the richness. Pro Hack: If raw onion is too strong for you, soak the diced pieces in ice water for 10 minutes. It mellows the flavor significantly while keeping the crunch.
• ¼ cup fresh basil, chopped (plus more for garnish): We’re doubling down on that basil goodness. The fresh leaves added at the end give a pop of color and a bright, aromatic finish you just can’t get from the pesto alone.
• 1–2 tablespoons olive oil (if needed): This is your “make it silky” reserve. A good drizzle of extra virgin olive oil can loosen the salad and add a fruity note if the pesto seems a little thick.
• Salt and black pepper to taste: Your best friends for making flavors pop. Always taste before you season!
• Optional: Balsamic glaze drizzle or grated Parmesan: The glam squad. A swirl of syrupy balsamic glaze adds a sweet-tart finish, and a snowstorm of Parmesan brings a salty, umami kick. Highly recommended for serving!

Let’s Get Mixing! Your Foolproof Guide

Ready? This is where the magic happens, and it’s so easy. Follow these steps, and you’re guaranteed a winner.

1. Cook the Pasta Like a Pro: Bring a large pot of water to a rolling boil. Here’s my non-negotiable rule: salt that water until it tastes like the sea! This is your one chance to season the pasta from the inside out. Add your bowties and cook according to package directions until al dente—that means tender but with a pleasant bite. Chef’s Hack: Reserve about ½ cup of the starchy pasta water before you drain. It’s liquid gold for adjusting sauces later.
2. Drain & Cool (But Not Too Much!): Drain the pasta in a colander. Give it a very quick, light rinse under cool water just to stop the cooking and wash off excess starch so it doesn’t get gummy. You don’t want it ice-cold, just no longer steaming hot. Why? We’re about to add the pesto, and slightly warm pasta absorbs flavors like a dream.
3. The Flavor Foundation: Transfer your pasta to a large, wide mixing bowl—this gives you room to toss without making a mess. Immediately add about ½ cup of the pesto. Using a big folding motion, toss until every single bowtie is happily coated. Let it sit for a minute. The warm pasta will drink in that pesto. Pro Tip: This is where you can use a splash of that reserved pasta water if things look dry. The starch helps the pesto cling beautifully.
4. Bring in the Fresh Crew: Now, for the colorful confetti! Add your halved cherry tomatoes, mozzarella pearls (or cubes), the finely diced red onion, and the chopped fresh basil. Pour the remaining ¼ cup of pesto over the top.
5. The Gentle Fold: This is key—use a gentle folding motion to combine everything. We want to keep those tomato halves and soft cheese pearls intact, not smash them into a paste. Take your time and work from the bottom of the bowl up. Chef’s Note: If the salad seems a bit tight or dry, now is the time to drizzle in that optional olive oil for extra silkiness.
6. Taste and Season: Grab a fork and take a taste. Does it need a pinch more salt? A crack of black pepper? This is your moment to make it perfect for you. Adjust accordingly.
7. The Rest (If You Can Wait!): For the best flavor marriage, cover the bowl and let it chill in the fridge for 20-30 minutes before serving. This lets the flavors get to know each other. You can absolutely serve it right away at room temperature, too—it’s delicious any way you choose!

How to Serve It Up with Style

Presentation is part of the fun! Here’s how to take this salad from “bowl on the counter” to “centerpiece of the table.”

For a family-style feast, I love piling it high in a big, colorful ceramic bowl. Scatter a few whole basil leaves on top and maybe a few extra mozzarella pearls for a chef-y touch. Right before serving, I finish it with a generous drizzle of balsamic glaze (it makes those pretty swirls) and a hefty sprinkle of grated Parmesan cheese.

For individual servings, get creative! Use a large, hollowed-out beefsteak tomato as a natural bowl. For a picnic or potluck, mason jars are your best friend—layer the salad in them for a portable, no-mess, absolutely adorable presentation. This salad is the ultimate team player. It’s fantastic alongside grilled lemon-herb chicken, garlic shrimp skewers, or a simple juicy burger. For a light vegetarian meal, just add a hunk of crusty bread for mopping up every last bit of pesto. It’s a crowd-pleaser, through and through.

Make It Your Own: Delicious Twists & Swaps

The beauty of this framework is its flexibility. Play with it! Here are a few of my favorite riffs:

• The Protein Power-Up: Add 1-2 cups of shredded rotisserie chicken, a can of drained and flaked tuna, or some chickpeas for a heartier, main-dish salad.
• Vegan Delight: Easy! Use a stellar vegan pesto (or make your own with nutritional yeast). Swap the mozzarella for creamy, marinated tofu cubes or a vegan mozzarella alternative. The flavors are still incredible.
• Greens & Grains: Feeling low-carb? Swap half the pasta for 4 cups of fresh arugula or baby spinach. Toss the greens in right before serving so they stay perky. You can also use cooked quinoa or farro instead of pasta for a whole-grain twist.
• Flavor Bomb Add-Ins: Toss in a handful of toasted pine nuts or walnuts for crunch. Kalamata olives or chopped pepperoncini add a briny, salty kick. For a sweet note, a handful of fresh peaches or nectarines in summer is unreal.
• Pesto Swap: Try a sun-dried tomato pesto or a kale-walnut pesto for a completely different, but equally delicious, flavor profile.

A Few More Tidbits from My Kitchen

This recipe has evolved from that simple porch-side version into my go-to for practically every casual gathering. I’ve learned a few things along the way. First, if I’m making it more than a few hours ahead, I’ll often hold back the fresh basil and add it just before serving so it stays bright green and doesn’t wilt. Second, the pasta salad tastes even better on day two as the flavors continue to meld, but the tomatoes will soften a bit—still delicious, just different.

Funny story: I once brought this to a potluck and forgot to chill it. It sat on a sunny table for an hour. While I was panicking, it was the first dish to disappear! The warmth actually made the cheese a little melty and the pesto more aromatic. Everyone raved about the “warm Caprese pasta” variation. So, don’t stress. This dish is resilient and delicious, warm, room temp, or cold.

Your Questions, Answered

Q: Can I make this pasta salad ahead of time?
A: Absolutely! It’s a fantastic make-ahead dish. Prepare it up to 24 hours in advance, cover tightly, and store in the fridge. For the best texture, let it sit at room temperature for 15-20 minutes before serving and give it a good stir. You may want to add a tiny splash of water or olive oil to refresh it.

Q: My pesto seems dry/oily and isn’t coating the pasta well. Help!
A: No worries! This is where that reserved pasta water works miracles. Add a tablespoon at a time and toss. The starch will emulsify with the pesto and oil, creating a creamy, clingy sauce. If you didn’t save any, warm water or a little extra olive oil will also do the trick.

Q: How long will leftovers keep in the fridge?
A: Stored in an airtight container, it will be tasty for 3-4 days. The pasta may continue to absorb moisture, so a quick refresh with a little pesto, oil, or lemon juice can bring it back to life.

Q: I’m not a fan of raw onion. Any other options?
A: Totally. Try 2-3 tablespoons of thinly sliced scallions (green parts only) for a milder flavor. A tablespoon of capers, rinsed, would add a fantastic briny pop without the oniony bite.

Fresh Caprese Pesto Pasta Salad

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• Author: BeauCollier

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Description

Hey friends—Beau here from Feastical. If you need a fast, colorful, flavor-packed dish that works for lunch, potlucks, or warm-weather gatherings, this Caprese Pesto Pasta Salad is it. It’s bright, herby, creamy, and comes together in under 30 minutes with simple ingredients. No complicated steps—just fresh flavors that always deliver.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) bowtie (farfalle) pasta

• ¾ cup basil pesto (store-bought or homemade)

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella pearls (or cubed fresh mozzarella)

• 2 tbsp red onion, very finely diced

• ¼ cup fresh basil, chopped

• 1–2 tbsp extra virgin olive oil (as needed)

• Salt and black pepper to taste

Optional for serving:

• Balsamic glaze drizzle

• Grated Parmesan cheese

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Instructions

1️⃣ Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package directions.
Reserve ½ cup pasta water, then drain. Rinse briefly under cool water to stop cooking.

2️⃣ Coat with Pesto

Transfer warm (not hot) pasta to a large bowl. Add about ½ cup pesto and toss until evenly coated.
If it seems thick, add a splash of reserved pasta water to loosen.

3️⃣ Add the Fresh Ingredients

Add tomatoes, mozzarella, red onion, and chopped basil. Spoon in remaining pesto.

4️⃣ Toss Gently

Fold everything together gently so the cheese and tomatoes stay intact.
Add olive oil if needed for a silkier texture.

5️⃣ Season & Chill

Taste and season with salt and pepper.
Chill 20–30 minutes before serving for best flavor, or serve right away at room temperature.

Notes

• Salt your pasta water well — it’s your main chance to season the pasta itself.

• Add pesto while pasta is slightly warm so it absorbs flavor better.

• Soak diced onion in cold water for 10 minutes if you want a milder bite.

• Add fresh basil just before serving if making far ahead to keep it bright green.

• If the salad dries out in the fridge, refresh with a drizzle of olive oil or a spoon of pesto.

Nutritional Information*

Prep Time: 10 minutes | Cook Time: 10–12 minutes | Total Time: 25 minutes | Servings: 6

*Please note: Nutritional information is an estimate based on the ingredients listed and standard calculations. Values may vary depending on specific brands and quantities used.

Approximate Nutrition (per serving):
Calories: 390 | Protein: 14g | Carbohydrates: 44g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 350mg | Fiber: 2g | Sugar: 3g

This salad provides a good balance of carbs for energy, protein from the cheese and pasta, and healthy fats from the olive oil in the pesto. It’s a satisfying and flavorful choice that fits beautifully into a varied diet.

Final Thoughts

And that’s it, friends! Your passport to a seriously delicious, impossibly easy dish that’s guaranteed to bring smiles. The Fresh Caprese Pesto Pasta Salad proves that amazing food doesn’t have to be complicated. It’s about combining great ingredients with a little bit of love and a lot of enjoyment.

I’d love to hear how it turns out for you! Did you add a personal twist? Did it become the star of your picnic? Tag me on social or drop a comment over on Feastical.com—sharing our kitchen adventures is my favorite part of this whole journey.