Pesto Caprese Pasta Salad
This Light And Creamy Pesto Caprese Pasta Salad is the kind of dish I turn to when I want something fresh, colorful, and easy to share. It has tender pasta, juicy tomatoes, creamy mozzarella, and a bright pesto dressing that brings everything together beautifully.
Ingredients
- 12 oz pasta short shape such as rotini, bow ties, or shells
- 1 cup pesto fresh
- 1 cup Greek yogurt or sour cream for the dressing
- 1 cup mayonnaise for the dressing
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella pearls or bite-size pieces
- 1 cup fresh basil chopped
- 1 tbsp lemon juice optional
- 1 tsp salt to taste
- 1 tsp black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain it well, then rinse briefly with cool water so it stops cooking and cools down faster.
- In a large bowl, whisk together the pesto, Greek yogurt or sour cream, mayonnaise, and lemon juice if using. Taste and add salt and black pepper as needed.
- Stir the cooled pasta into the dressing until everything is evenly coated. Add the cherry tomatoes, mozzarella, and basil, then fold gently so the ingredients stay intact.
- Let the salad rest in the fridge for at least 20 to 30 minutes if you can. This helps the flavors blend and gives the dressing a silkier texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This pasta salad is best enjoyed cold or at room temperature.