Pesto Caprese Pasta Salad

As the vibrant colors of summer fill the air, nothing beats a refreshing bowl of pasta salad to celebrate the season. This Pesto Caprese Pasta Salad is a delightful blend of flavors and textures that come together in just 30 minutes, making it a quick and satisfying dish. The creamy bocconcini, fresh spinach, and burst of cherry tomatoes perfectly complement the aromatic basil pesto, creating a dish that’s both delicious and visually appealing.

This recipe is perfect for anyone looking to impress at summer picnics, barbecues, or potlucks. It’s a versatile side dish that can easily be made ahead of time, ensuring you can spend more time enjoying your gathering. Just remember to store it properly so it stays fresh until you’re ready to serve.

Why You’ll Love This Recipe

• The bow-tie pasta adds a fun, appealing shape to each bite.
• Fresh ingredients ensure a burst of flavor in every mouthful.
• The dish can be served cold, making it ideal for warm days.
• It’s easy to customize with your favorite vegetables or proteins.

What You’ll Need

Gather the following ingredients to create your flavorful pasta salad.

For the Salad

• 1 lb uncooked bow-tie pasta
• 1 ½ to 2 c baby spinach, stemmed
• 1 pt cherry tomatoes, sliced (about 2 c.)
• 8 oz bocconcini, drained and halved

For the Dressing

• ¾ c basil pesto (or one 6 oz jar prepared basil)
• ¼ c Italian dressing
• 1 tbsp extra-virgin olive oil (plus more if needed)

For Seasoning

• Salt and black pepper

Use homemade pesto for a fresher flavor.

Substitutions & Swaps

• Gluten-free pasta for gluten-free option.
• Spinach can be replaced with arugula.
• Cherry tomatoes can be swapped for diced bell peppers.
• Bocconcini can be substituted with feta cheese.

How to Make It

Follow these simple steps to whip up your Pesto Caprese Pasta Salad.

Boil the Pasta

Bring a large pot of water to a boil and cook the pasta as directed on the package until al dente.

Drain and Cool

Drain pasta and run it under cold water to stop the cooking process.

Combine with Oil

Transfer the cooled pasta to a large serving bowl, drizzle with olive oil, and stir to coat.

Mix the Dressings

Stir in the basil pesto and Italian dressing until evenly combined.

Add Veggies and Cheese

Add the baby spinach, sliced cherry tomatoes, and halved bocconcini to the bowl. Toss gently to combine all ingredients.

Season to Taste

Season with salt and black pepper to enhance all the flavors.

Chill

Cover the pasta salad and refrigerate until ready to serve. If the pasta appears dry before serving, add an additional 1 ½ tsp of olive oil.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta will become mushy when thawed.
Reheat: Serve cold; no reheating necessary.

Tips for Best Results

• Don’t overcook the pasta to ensure a firm texture.
• Use room temperature ingredients for better blending of flavors.
• Allow the salad to chill for at least an hour for optimal flavor melding.
• Adjust salt and pepper based on personal preference and dressing saltiness.

Serving Suggestions

• Pair with grilled vegetables for a complete meal.
• Serve alongside grilled chicken or shrimp for added protein.
• Perfect for summer barbecues and outdoor gatherings.