Caprese Pesto Pasta Salad
Fresh, vibrant, and full of Mediterranean flavour, this Caprese Pesto Pasta Salad is the ultimate warm-weather dish. With juicy cherry tomatoes, creamy mozzarella, aromatic basil pesto, and perfectly cooked pasta, it’s a colourful and satisfying salad perfect for picnics, parties, or easy weeknight dinners.
This Caprese Pesto Pasta Salad is a delicious fusion of simplicity and freshness, and is perfect for sharing during the warmer months. Want more inspired, easy-to-cook dishes like this? Explore San Remo’s premium pasta range and unlock a world of delicious possibilities right in your own kitchen. Find more San Remo recipes here »
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prep time15minuti
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cook time15minuti
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serves6people
Ingredients
Method
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Preheat the oven to 180 degrees Celsius.
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In a pot of boiling salted water, add the pasta and cook as per packet directions. When the pasta is cooked, drain and rinse under cold running water until it is cool to stop it cooking further.
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To make the pesto dressing, combine basil leaves, parmesan, 2/3 of the pine nuts, olive oil, vinegar and garlic. Puree with a stick blender until smooth.
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Place ½ of the tomatoes on a baking dish, drizzle with olive oil. Roast for 15 minutes.
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Toss pasta through the pesto dressing along with the fresh tomatoes, cherry bocconcini making sure the pasta is well coated with pesto.
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Transfer to a large serving bowl or plate and layer with the roasted tomatoes, remaining pine nuts, and extra basil leaves.
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Season with freshly cracked black pepper. Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: Use short pasta like fusilli or penne, which hold the pesto well and are easy to toss, rinse the pasta under cold water to cool it and prevent overcooking or clumping, and use fresh ingredients like mozzarella and basil pesto to dramatically elevate the flavour.
- Achieving the Perfect Sauce Texture: Thin the pesto with a splash of pasta water or olive oil if needed to make it easier to coat, toss the pasta while it’s still slightly warm to help it absorb the pesto, and balance the ingredients so each piece is lightly coated without being overwhelmed by the sauce.
- Common Mistakes to Avoid: Cook the pasta al dente so it holds its shape in the salad, enhance store-bought pesto with a squeeze of lemon or fresh herbs, and don't skip the final seasoning - a pinch of salt and a drizzle of oil before serving to tie the dish together.
Frequently Asked Questions
Can I prepare the Caprese Pesto Pasta Salad in advance?
Yes, you can prepare this salad ahead of time. Cook the pasta and roast the tomatoes as directed, then store them separately in airtight containers in the fridge. Assemble the salad with the pesto dressing, fresh tomatoes, and bocconcini just before serving to maintain optimal freshness and texture.
Are there alternatives to using pine nuts in the pesto?
Absolutely! If pine nuts are unavailable or you prefer a different flavour, you can substitute them with walnuts, almonds, or sunflower seeds in the pesto dressing. Each alternative will impart a unique taste to the dish.
Is this recipe suitable for vegetarians?
Yes, the Caprese Pesto Pasta Salad is vegetarian-friendly. It features San Remo Trivelle pasta, fresh basil pesto, cherry bocconcini, and tomatoes, making it a wholesome and satisfying vegetarian option.
Can I use a different type of pasta instead of Trivelle?
Yes, while the recipe uses San Remo Trivelle pasta, you can substitute it with other short pasta shapes like fusilli, penne, or farfalle. These alternatives will also hold the pesto dressing well and complement the salad's texture.
