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.

Ingredients

Scale

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

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.