This Light and Creamy Pesto Caprese Pasta Salad is a perfect mix of flavors! With tender pasta, fresh mozzarella, juicy tomatoes, and zesty basil pesto, it’s a dish that feels fresh and bright.
You’ll love how easy it is to put together. Just mix everything in a bowl, and it’s ready to enjoy. Perfect for a picnic or a quick lunch at home—who doesn’t love pasta? 🍝
Key Ingredients & Substitutions
Orecchiette Pasta: This pasta shape is great for holding onto the sauce. If you can’t find it, any small pasta like shells or rotini works well too. I usually choose whole wheat pasta for extra fiber.
Cherry Tomatoes: Using a mix of red and yellow cherry tomatoes adds color and sweetness. If you don’t have them, diced regular tomatoes or even sun-dried tomatoes can work. They’ll bring different flavors but still taste delicious!
Fresh Mozzarella: Mozzarella balls add creaminess. If you’re dairy-free, consider using vegan mozzarella or avocado for creaminess. Just keep an eye on the taste as that can change a bit.
Basil Pesto: You can use store-bought pesto for convenience, but homemade is fresher. If you’re avoiding nuts, make a pesto with only basil, garlic, and olive oil. You won’t lose the wonderful flavor!
How Do I Ensure My Pasta Salad is Perfectly Coated?
Coating pasta evenly in the sauce is key to a flavorful salad. After cooking your pasta, make sure to rinse it under cold water. This cools it down quickly, preventing it from getting mushy and sticking together. Here’s what to do next:
- Whisk the pesto, Greek yogurt, olive oil, and lemon juice in a large bowl until smooth.
- Add the cooled pasta and gently toss. Use a spatula or tongs for easy mixing.
- Combine other ingredients like tomatoes and mozzarella last and fold them in, to keep them whole.
Chilling the salad is essential! It helps all the flavors blend together beautifully. Enjoy your creamy, refreshing salad! 🌿
Light and Creamy Pesto Caprese Pasta Salad
Ingredients:
- 12 oz (340 g) orecchiette pasta or pasta shells
- 1 cup cherry tomatoes, halved (a mix of red and yellow for color)
- 8 oz (225 g) fresh mozzarella balls (bocconcini), drained
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup plain Greek yogurt or light sour cream
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Time Estimate:
This delightful pasta salad takes about 15 minutes to prepare and will need at least 30 minutes to chill in the refrigerator. In total, you’ll be looking at around 45 minutes from start to finish. Perfect for meal prep or a quick, enjoyable dish!
Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the orecchiette pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and run it under cold water to cool and stop the cooking process. Make sure to drain it well so it doesn’t become soggy.
2. Mix the Dressing:
In a large mixing bowl, combine the basil pesto, Greek yogurt (or sour cream), olive oil, and lemon juice. Use a whisk to mix everything together until you have a smooth and creamy dressing. Season it with a pinch of salt and freshly ground black pepper based on your taste.
3. Combine the Pasta and Dressing:
Add the cooled pasta to the bowl with your delicious dressing. Gently toss it all together so that the pasta is evenly coated with the creamy pesto mixture.
4. Add Fresh Ingredients:
Now it’s time to fold in the halved cherry tomatoes, fresh mozzarella balls, and chopped basil. Make sure everything is well combined but do it gently to keep the mozzarella intact.
5. Taste and Adjust:
Give your pasta salad a taste. If you feel it needs a little extra flavor, add more salt, pepper, or a squeeze of lemon juice until it’s just right for you.
6. Chill Out!
Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully, enhancing the overall taste of your salad.
7. Serve and Enjoy:
When you’re ready to serve, you can enjoy this pasta salad cold or at room temperature. If you like, garnish with some extra basil leaves before serving. It’s a light, fresh, and creamy dish that’s perfect as a side or a light entrée!
Enjoy your homemade Light and Creamy Pesto Caprese Pasta Salad! It’s a treat for your taste buds! 🌟
FAQ for Light and Creamy Pesto Caprese Pasta Salad
Can I Use Different Types of Pasta?
Absolutely! While orecchiette or pasta shells work great in this recipe, you can use any small pasta such as fusilli, rotini, or even penne. Just adjust the cooking time as needed based on the pasta type.
Can I Make This Salad in Advance?
Yes, this pasta salad keeps well in the fridge! You can prepare it up to 24 hours in advance. Just be sure to give it a good stir before serving, as some of the dressing might settle over time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3 days. Just give it a light toss before enjoying to redistribute the dressing!
Can I Swap Out the Greek Yogurt?
Yes! If you’re not a fan of Greek yogurt, you can substitute it with any plain yogurt, light sour cream, or even a dab of mayonnaise for that creamy texture. Just keep in mind that flavors may vary slightly!
