Caprese Pasta Salad with Creamy Pesto
Last Updated on February 5, 2025 by Betty Davies
Fresh and flavorful, this Caprese pasta salad with pesto is quick and easy to make with just a few basic ingredients. Creamy pesto sauce smothers freshly cooked pasta, cherry tomatoes, mozzarella and basil. A perfect side dish for summer cookouts, picnics and BBQs.
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I’m a sucker for a creamy pasta salad recipe, and this one ticks all the right boxes! Fresh and flavorful, and best of all it’s crazy easy to make!
Made with cherry tomatoes, bocconcini and fresh basil, the simple mayonnaise and pesto dressing brings everything together for one delicious bite.
Perfect for serving a crowd, or make up a batch to accompany family lunches and dinners throughout the week, I just know you’re going to love this recipe as much as we do!
Be sure to try my Red Pesto Pasta Salad and Spinach Orzo Pasta Salad too!
Why you will love this recipe!
- Quick: It only takes about 15 minutes to make up a big batch of this!
- Simple ingredients: You only need 6 everyday ingredients to make this pasta sald, plus a little salt and pepper.
- Family friendly: This is a dish that all ages can get stuck into!
- Make ahead: This is a great make ahead side dish and will keep well for several days.
Ingredients
- Pasta: I like this recipe with small pasta shells (conchigliette). It will work well with fusilli too.
- Cherry tomatoes: I like the sweetness of cherry tomatoes in this recipe, plus you just have to cut them in half and they are ready to use!
- Cocktail bocconcini: These small balls of fresh mozzarella and a great creaminess to the pasta salad.
- Fresh basil: I like to use a few fresh basil leaves to add freshness and flavor.
- Mayonnaise: For a rich and creamy dressing.
- Pesto: Use your favorite jarred green pesto.
- Salt and black pepper
How to make Caprese Pasta Salad with Pesto
Be sure to scroll down for the full recipe!
- Add the cooked pasta and the rest of the ingredients to a large mixing bowl (photo 1).
- Mix everything together well til the ingredients are all coated evenly (photo 2).
Serving Suggestions
This is a great side dish to serve up at a cookout or BBQ, but equally an amazing side dish for weeknight dinners. Try pairing it with some of these favorite recipes:
Recipe Variations
This Caprese pasta salad recipe uses a jarred pesto sauce for the dressing, but you can easily make your own at home if you prefer. My Pistachio Pesto or Lemon Basil Pesto will work great! Turn it into a full meal by adding in some cooked shredded chicken.
Make Ahead and Storage
Caprese pasta salad with pesto can easily be made a day ahead of time and be stored, covered in the fridge, til ready to serve. It will keep well for up to 4 days.
Because this recipe contains mayonnaise, it shouldn’t be left out at room temperature for more than a couple of hours.
Frequently Asked Questions
Traditional pesto uses parmesan which contains rennet, an animal fat. If you are vegetarian, use a brand that is free from animal products.
Sure! It won’t have the creaminess, but it will still be delicious!
Because this recipe uses mayonnaise, it’s best to run the cooked pasta under cold running water to cool it down so that the sauce doesn’t split. If time is on your side, you can toss it in a little olive oil and let it cool naturally.
This Caprese pasta salad recipe comes together wonderfully with the creamy pesto dressing. So quick and easy to make, but the fresh flavors shine through.
Recipe Notes and Tips
- Take care not to overcook the pasta. Cook it al dente.
- The pasta should be cooled before mixing with the other ingredients. Rinse under cold water or let it cool at room temperature.
- If making ahead of time, store covered in the fridge.
- This recipe is not suitable for freezing.
More Pasta Salad Recipes
Caprese Pasta Salad with Creamy Pesto
Equipment
Ingredients
- 1 pound pasta I like to use small shells (454g)
- 5 ounces cherry tomatoes halved (150g)
- 7 ounces cocktail bocconcini halved (200g)
- 10 fresh basil leaves roughly chopped
- ¼ cup mayonnaise (4 tablespoons)
- ¼ cup green pesto (4 tablespoons)
- salt and black pepper added to taste
Instructions
- Fill la large pot with water and salt generously. Bring to a boil. Once boiling, add in the pasta to cook. When al dente, drain and cool. Either rinse under cold running water or toss in a little olive oil and allow to cool naturally.1 pound pasta
- While the pasta is cooking, half the tomatoes, bocconcini and chop the basil.5 ounces cherry tomatoes, 7 ounces cocktail bocconcini, 10 fresh basil leaves
- Add the cooled pasta, tomatoes, bocconcini and basil to a large mixing bowl.
- Add in the mayonnaise, green pesto and some generous pinches of salt and black pepper.¼ cup mayonnaise, ¼ cup green pesto, salt and black pepper
- Mix well. Taste for seasoning and adjust if needed.
Notes
- Take care not to overcook the pasta. Cook it al dente.
- The pasta should be cooled before mixing with the other ingredients. Rinse under cold water or let it cool at room temperature.
- If making ahead of time, store covered in the fridge.
- This recipe is not suitable for freezing.
- Nutritional values are an estimate.
