Light & Easy Pesto Caprese Pasta Salad for Fresh Summer Days

A quick and delightful Light Pesto Caprese Pasta Salad filled with fresh cherry tomatoes, creamy mozzarella, aromatic basil, and zesty pesto, perfect for summer BBQs or lunches.

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Course: mixing

Cuisine: mixing

Keyword: mixing

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: servings

Calories: 320kcal

Author: Ellie Monroe

Ingredients

1 bouillon cube
8 ounces farfalle pasta bowtie shape
2 shallots minced
1 pint cherry tomatoes halved
½ cup fresh basil chopped
8 ounces mini mozzarella balls
½ cup pesto
2 tablespoons balsamic vinegar
1 teaspoon kosher salt

Instructions

Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, add a bouillon cube to the water.
Add the farfalle pasta and cook according to the package directions, usually around 10-12 minutes, until al dente. Carefully drain the pasta in a colander and let it sit to cool.
In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, minced shallots, and chopped basil. Toss gently.
Pour in the pesto and balsamic vinegar, followed by a sprinkle of kosher salt. Toss the salad thoroughly.
Serve immediately or chill in the refrigerator for about 30 minutes if you prefer it cold.

Notes

Pasta Timing: Keep an eye on cooking time for al dente texture.
No Rinsing: Avoid rinsing pasta after draining to help the dressing adhere.
Fresh Ingredients: Use fresh cherry tomatoes and basil for vibrant flavors.
Customize Protein: Add grilled chicken, shrimp, or protein pasta for variation.
Chill for Flavor: Allow at least 30 minutes to meld flavors if making ahead.

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