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Fresh Caprese Pasta Salad with Zesty Pesto Vinaigrette

Fresh Caprese Pasta Salad - featured image
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A light, refreshing, and colorful pasta salad featuring cherry tomatoes, fresh mozzarella, basil, and a zesty pesto vinaigrette. Perfect for quick lunches, potlucks, or summer gatherings.

Ingredients

Scale
  • 8 ounces short pasta (rotini, penne, or farfalle)
  • 1 pint cherry or grape tomatoes, halved
  • 8 ounces fresh mozzarella balls (bocconcini), drained and halved
  • 1 cup fresh basil leaves, torn or roughly chopped
  • 1/4 cup thinly sliced red onion (optional)
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh basil pesto (store-bought or homemade)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red wine vinegar or white balsamic vinegar
  • 1 small garlic clove, minced or pressed
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions, about 10-12 minutes, until al dente.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Let it drain well.
  3. In a small bowl or jar, combine 1/3 cup olive oil, 2 tablespoons pesto, 1 tablespoon lemon juice, 1 teaspoon vinegar, and 1 minced garlic clove. Add salt and pepper to taste. Whisk or shake vigorously until well emulsified.
  4. In a large bowl, add the warm pasta, halved cherry tomatoes, mozzarella balls, torn basil leaves, and sliced red onion if using. Pour the vinaigrette over the top.
  5. Toss gently with a large spoon or salad tongs to coat everything evenly with the vinaigrette.
  6. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  7. Serve immediately at room temperature or refrigerate for 30 minutes to let flavors develop. Bring to room temperature or toss again before serving if chilled.

Notes

Toss the salad while the pasta is still slightly warm to help the dressing absorb better. If pesto is thick, thin with a little olive oil before mixing. Avoid overcooking pasta to prevent mushiness. Drain mozzarella well to avoid watery salad. Can be made ahead and chilled; flavors deepen after a few hours.

Nutrition

Keywords: Caprese pasta salad, pesto vinaigrette, fresh mozzarella, cherry tomatoes, basil, easy pasta salad, summer salad, vegetarian pasta salad

Find it online: https://eliplate.com/fresh-caprese-pasta-salad-recipe-easy-zesty-pesto-vinaigrette-guide/