This Light and Creamy Pesto Caprese Pasta Salad is a tasty mix of pasta, fresh tomatoes, mozzarella cheese, and a delightful pesto dressing. Perfect for warm days or as a side dish!
I love how colorful this salad looks on my table. Plus, it’s quick to make, and I can eat it cold! Who doesn’t enjoy a meal that makes you feel like a chef without too much fuss? 🌿🍅
Key Ingredients & Substitutions
Pasta: Orecchiette is my favorite for this salad due to its unique shape that holds the pesto nicely. If you can’t find it, any small pasta like fusilli, farfalle, or even rotini will work well!
Pesto: Fresh basil pesto adds a vibrant flavor. You can use store-bought pesto from a jar if you’re short on time, or make your own by blending fresh basil, garlic, pine nuts, parmesan, and olive oil. If you’re dairy-free, try a nut-based pesto instead.
Greek Yogurt: It adds creaminess while keeping the salad light. You could swap it with sour cream or even a dairy-free yogurt if you’re looking to keep things vegan.
Cherry Tomatoes: A colorful mix of red and yellow tomatoes makes the dish pop. If you have larger tomatoes, you can chop them into bite-sized pieces, or substitute with any seasonal tomatoes you enjoy.
Fresh Mozzarella: The soft, creamy texture is a must-have here! If you’re lactose intolerant, consider using a vegan cheese alternative or even avocado for creaminess.
How Do I Make Sure My Pasta Salad Isn’t Sticky?
No one likes a clumpy pasta salad! Here’s how to keep your pasta separate and fluffy:
- Cook the pasta al dente as it firms up when cooling.
- Rinse the cooked pasta under cold water to stop cooking and remove excess starch that makes it sticky.
- Once drained, toss it lightly with a splash of olive oil to keep it from sticking together.
- Mix the pasta with the sauce while it’s still a bit warm for better flavor absorption!
Light and Creamy Pesto Caprese Pasta Salad
Ingredients You’ll Need:
- 12 oz orecchiette pasta (or pasta of your choice)
- 1 cup fresh basil pesto (store-bought or homemade)
- 1/2 cup plain Greek yogurt (for creaminess)
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 8 oz fresh mozzarella balls (bocconcini), drained
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons sun-dried tomatoes, sliced (optional)
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons olive oil (if needed for dressing adjustment)
How Much Time Will You Need?
This delightful pasta salad takes about 20 minutes to prepare, plus 30 minutes to chill in the refrigerator for the best flavor. So you’ll spend around 50 minutes in total, with most of it hands-on cooking!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until it’s al dente, which means it’s cooked but still has a slight bite. Once done, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. Set the pasta aside.
2. Make the Pesto Cream Sauce:
In a large mixing bowl, combine your fresh basil pesto with the plain Greek yogurt. Stir them together until the mixture is smooth and creamy. This will be the delicious dressing for your salad!
3. Combine the Pasta and Sauce:
Take your cooled pasta and add it to the bowl with the pesto cream sauce. Toss everything together gently until all the pasta is well coated with the sauce.
4. Add the Goodies:
Now it’s time to add in the colorful ingredients! Gently fold in the halved cherry tomatoes, fresh mozzarella balls, sun-dried tomatoes (if you’re using them), and the chopped basil leaves. This adds so much flavor and freshness to your salad!
5. Season It Up:
Give your salad a sprinkle of salt and freshly ground black pepper to taste. If it seems a little dry, you can drizzle in 1-2 tablespoons of olive oil and toss it again for extra creaminess.
6. Chill and Let Flavors Meld:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time helps the flavors blend together beautifully.
7. Serve and Enjoy:
After chilling, your pasta salad is ready to serve! You can serve it cold or at room temperature. For a nice touch, garnish with extra fresh basil leaves for that pop of color!
Enjoy your light, colorful, and creamy pesto Caprese pasta salad, packed with delicious flavors in every bite! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds extra fiber and nutrition, while gluten-free pasta can be a great alternative for those with dietary restrictions. Just be sure to adjust the cooking time according to the package instructions.
How Long Does This Pasta Salad Last in the Fridge?
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed within the first couple of days when the flavors are fresh and vibrant!
Can I Make This Salad Vegan?
Yes! To make this dish vegan, simply replace the Greek yogurt with a dairy-free yogurt option and use a vegan pesto made from nuts or seeds without cheese. You can also substitute the mozzarella with avocado or a vegan cheese alternative.
Do I Need to Cook the Sun-Dried Tomatoes?
Nope! Sun-dried tomatoes can be added directly to the salad without cooking. They’ll soften a bit and absorb flavors as they sit in the salad, enhancing the overall taste!
