I crafted a pasta salad starring a rich basil pesto sauce, fresh mozzarella, and ripe tomatoes that hides a surprising twist.

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I didn’t expect this dish to become my summer obsession but Light And Creamy Pesto Caprese Pasta Salad did. I love how the basil sings without yelling at you, and those mozzarella pearls give tiny, melty bites that make you keep going even when you know you should stop.

There’s a cool creaminess that somehow feels indulgent but not heavy, and a slick of optional balsamic glaze adds a surprising pop that changes everything. I promise it’s not fussy, yet it feels like something you’d bring to impress.

You’ll want to make it again, trust me.

Ingredients

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Basil: bright herbal flavor, vitamin K rich, adds freshness and color to salad.
Pasta: carbs for energy, whole grain option adds fiber, holds sauce well.
Pine nuts or walnuts: healthy fats, a little protein, nutty crunch and richness.
Olive oil: monounsaturated fats, silky mouthfeel, helps carry flavor through salad.
Greek yogurt or mayo: creamy binder, yogurt adds protein and tang, mayo lighter option.
Tomatoes: juicy sweetness, vitamin C, give bright acidic pop against creamy sauce.
Mozzarella: soft, mild protein hit, melty texture but stays pillowy in cold salad.
Lemon: tangy brightness, adds acidity to balance richness, helps brighten flavors.

Ingredient Quantities

12 ounces pasta (rotini, fusilli, or gemelli)

1 cup packed fresh basil leaves

1/3 cup pine nuts or walnuts

1 large garlic clove

1/2 cup freshly grated Parmesan cheese

1/3 to 1/2 cup extra virgin olive oil

2 tablespoons fresh lemon juice

1/2 cup plain Greek yogurt or 1/4 cup light mayonnaise

1 pint cherry or grape tomatoes, halved

8 ounces fresh mozzarella pearls or bocconcini

1/4 small red onion, thinly sliced

1/4 cup chopped fresh basil for tossing

Salt and freshly ground black pepper, to taste

Optional 2 tablespoons balsamic glaze

How to Make this

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1. Bring a large pot of salted water to a boil, cook 12 ounces pasta until just al dente, scoop out and save about 1/2 cup pasta water then drain and rinse under cold water so it stops cooking and cools for the salad.

2. While the pasta cooks, toast 1/3 cup pine nuts or walnuts in a dry skillet over medium heat until fragrant and lightly golden, shake the pan often so they don’t burn, then let them cool.

3. In a food processor or blender combine 1 cup packed fresh basil leaves, the toasted nuts, 1 large garlic clove, 1/2 cup freshly grated Parmesan cheese, 2 tablespoons fresh lemon juice, 1/3 to 1/2 cup extra virgin olive oil, and a pinch of salt and black pepper; pulse until smooth but still a little textured.

4. Stir 1/2 cup plain Greek yogurt or 1/4 cup light mayonnaise into the pesto to make it creamy, taste and add a little more lemon or salt if it tastes flat, you might want more olive oil if it feels too thick.

5. Put the cooled pasta in a large bowl, add the creamy pesto and toss, loosen with a few tablespoons of the reserved pasta water if needed so the sauce coats every piece.

6. Fold in 1 pint halved cherry or grape tomatoes, 8 ounces fresh mozzarella pearls or torn bocconcini, 1/4 small red onion thinly sliced, and 1/4 cup chopped fresh basil for tossing, gently so the cheese and tomatoes stay whole.

7. Taste and adjust seasoning with salt and freshly ground black pepper, add a splash more lemon or olive oil if you want brighter flavor, chill for 20 to 30 minutes if you can so the flavors meld but it’s also great served right away.

8. Just before serving drizzle optional 2 tablespoons balsamic glaze over the top or toss it through, give one last gentle stir and serve, it keeps in the fridge for a couple days but is best within 24 hours.

Equipment Needed

1. Large pot (for boiling salted water and cooking the pasta)
2. Colander or fine-mesh strainer (to drain and rinse pasta)
3. Large mixing bowl (to toss the salad)
4. Food processor or blender (to make the pesto)
5. Small dry skillet (for toasting pine nuts or walnuts)
6. Measuring cups and spoons
7. Cutting board and a sharp chef knife (for tomatoes, onion and basil)
8. Microplane or fine grater (for fresh Parmesan)
9. Tongs or large spoon plus a silicone spatula (to toss and scrape the pesto, dont mash the cheese)

FAQ

Q: Can I make this ahead of time? A: Yes. You can make the pesto and cook the pasta a day ahead. Toss pasta with pesto then chill, but dont add tomatoes or mozzarella until a few hours before serving or they’ll make it soggy. Stir in fresh basil and a splash of lemon right before serving for brightness.

Q: What can I use instead of pine nuts? A: Walnuts, almonds or sunflower seeds work great and cost less. Toast them briefly in a dry pan for more flavor. If you need nut free, sunflower seeds or extra cheese will keep the texture nice.

Q: Greek yogurt or mayo which is better? A: Greek yogurt makes the dressing lighter and tangy, mayo gives a richer creamier result. Use yogurt if you want a fresher lighter salad, mayo if you want indulgence. Either one, start with 1/2 cup yogurt or 1/4 cup mayo and add more if you want creamier.

Q: How do I stop the salad from getting watery or mushy? A: Drain pasta well and rinse under cold water to cool, then toss with a little oil or pesto so it doesnt stick. Keep juicy tomatoes well drained or pat them dry. Dress the salad lightly and add extra dressing just before serving if needed.

Q: Can I make this vegan or dairy free? A: Yes. Swap Parmesan for nutritional yeast, use dairy free yogurt or vegan mayo, and use vegan mozzarella or skip cheese and add extra roasted veggies or olives for texture. The pesto can be made without cheese too, just add a pinch of salt for flavor.

Q: How long will leftovers keep and can I freeze it? A: Stored in an airtight container in the fridge it keeps 3 to 4 days. Freezing is not recommended because the texture of the tomatoes, cheese and yogurt changes a lot. Bring leftovers to room temp and give a quick stir before serving.

Light And Creamy Pesto Caprese Pasta Salad Recipe Substitutions and Variations

Pasta swaps: penne, farfalle or orzo, whole wheat or gluten free chickpea pasta. Cooking times will change so check for al dente.
Pine nut or walnut swaps: toasted almonds, sunflower seeds or pepitas, or cashews. Toast them quick in a pan for more flavor.
Greek yogurt or light mayo swaps: sour cream, crème fraîche, or blended silken tofu for a dairy free option. Add a splash of lemon if it needs brightness.
Fresh mozzarella swaps: crumbled feta for tang, burrata for extra creaminess, or a firmer aged mozzarella or provolone if you want less moisture.

Pro Tips

1) Toast the nuts slowly and watch them, they go from perfect to bitter in a blink. Let them cool on a plate before chopping or blending so the oil doesnt warm up the pesto.

2) Cook the pasta a tad firmer than you think, it holds up better in a salad. Keep extra starchy pasta water on hand to loosen the sauce if it clumps, add a splash at a time.

3) Stop the tomatoes and mozzarella from making the salad watery by salting the tomatoes and letting them sit for 10 minutes then blotting, or pat the cheese dry. If you need to make it ahead, keep the creamy pesto separate from the tomatoes and cheese and toss right before serving.

4) Brighten and finish with small touches: a little lemon zest, a spoon of freshly grated Parmesan tossed in at the end, and the balsamic glaze only at the table. Let the salad come to room temp for 10 minutes before serving so the flavors open up.