Nothing says summer like the vibrant trio of basil, tomatoes, and mozzarella. This Pesto Caprese Pasta Salad brings all the fresh flavors of a classic Caprese into a delicious, crowd-pleasing pasta dish. Tossed with a bold homemade pesto and Sfoglini’s bronze-cut pasta, it’s the perfect make-ahead dish for picnics, potlucks, or weeknight dinners that don’t heat up the kitchen.
MAKES FOUR - EIGHT SERVINGS
For the pesto:
For the pasta salad:
DIRECTIONS
In a food processor, combine basil, olive oil, pine nuts, garlic, and Pecorino Romano. Pulse until the mixture is fully combined but still slightly textured. Set aside in an airtight container.
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of pasta water before straining.
While the pasta is still warm, toss it with the pesto, adding a splash of reserved pasta water as needed to coat evenly. Fold in the cherry tomatoes and mozzarella. Season with red pepper flakes, salt, and black pepper to taste.
Refrigerate the salad until chilled, at least 30 minutes. Stir gently before serving. Optional: garnish with torn fresh basil and a drizzle of balsamic glaze.
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Chef's Note: For the best flavor, use the ripest cherry tomatoes you can find and let the salad rest in the fridge for at least 30 minutes before serving. This gives the pesto time to infuse the pasta and allows the ingredients to meld into something greater than the sum of its parts.
Pasta Swaps: This recipe would works well with Sfoglini Vesuvio, Radiators, or Cavatelli.
