Light And Creamy Pesto Caprese Pasta Salad Recipe

I recently made a pasta salad that impresses with a lively basil pesto, vibrant cherry tomatoes, and fresh mozzarella. Toasted pine nuts add a delightful crunch while a touch of heavy cream creates a rich, indulgent sauce. I love how the basil pesto and cherry tomatoes naturally come together in each bite.

I recently came up with this Light And Creamy Pesto Caprese Pasta Salad that totally became one of my favorites. I started with 12 oz of fusilli pasta and tossed it with a homemade pesto made by blending 2 cups of fresh basil leaves, a splash of extra virgin olive oil, 1/3 cup toasted pine nuts and a couple of garlic cloves.

I even sprinkled in about 1/2 cup of freshly grated Parmesan cheese for an extra kick. Then, I added 1/2 cup of heavy cream to give it that creamy twist that makes it so satisfying.

To really bring the dish together, I mixed in bite-sized chunks of 8 oz fresh mozzarella and some juicy halved cherry tomatoes. This recipe is perfect for a light lunch or a simple dinner and its bright flavors are guaranteed to surprise you.

Enjoy experimenting in the kitchen with this fresh twist on pasta salad!

Why I Like this Recipe

I really like this recipe because it combines a bunch of fresh flavors into one amazing dish. First, the mix of basil, pine nuts and Parmesan gives it this vibrant taste I just can’t get enough of—it makes every bite feel so fresh. Second, I love how the creamy sauce from the heavy cream blends effortlessly with the pesto, making the pasta super rich and satisfying. Third, the way the recipe comes together is just simple and fun to do, from toasting the pine nuts to gently mixing in the fresh mozzarella and cherry tomatoes, it feels like a home-cooked meal every time I make it. Lastly, I really appreciate that its versatile enough to be a side or a main dish, which means I can enjoy it for any meal on warm days.

Ingredients

• Pasta: offers carbs for energy and serves as a light, versatile base for every bite.
• Fresh basil: bursting with vitamins and a sweet, vibrant flavor that really lifts the dish.
• Pine nuts: provide a nutty crunch with protein and healthy fats for a creamy texture.
• Garlic: adds a zesty kick and natural health benefits that make the salad pop.
• Cherry tomatoes: deliver tangy sweetness and fiber, balancing the creaminess perfectly.
• Fresh mozzarella: contributes a soft, milky richness that melds all flavors together.

Ingredient Quantities

• 12 oz pasta (fusilli or bowtie pasta works best)
• 2 cups fresh basil leaves
• 1/3 cup pine nuts, toasted
• 2 garlic cloves, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 8 oz fresh mozzarella, cut into bite sized pieces
• 2 cups cherry tomatoes, halved

How to Make this

1. Boil 12 oz of pasta in salted water until al dente, drain it and rinse with cold water to stop the cooking process.

2. In a dry skillet, toast 1/3 cup pine nuts over medium heat for 2-3 minutes while stirring occasionally until they turn a light golden brown; set aside.

3. Place 2 cups fresh basil leaves, the toasted pine nuts, 2 roughly chopped garlic cloves, 1/2 cup freshly grated Parmesan cheese, and a pinch of salt and pepper into a food processor.

4. While processing, slowly drizzle in 1/2 cup extra virgin olive oil until the mixture becomes a thick, smooth pesto.

5. Pour the pesto into a large bowl and mix in 1/2 cup heavy cream to create a creamy sauce.

6. Add the cooked pasta to the bowl and toss well until its all evenly coated in the creamy pesto.

7. Gently fold in 8 oz bite size pieces of fresh mozzarella, being careful not to break them up.

8. Stir in 2 cups halved cherry tomatoes and mix lightly so they dont get mashed.

9. Taste the salad and adjust salt and pepper as needed.

10. Chill the pasta salad for at least 30 minutes in the fridge then serve and enjoy your light and creamy pesto caprese pasta salad as a side or a main dish for warm days.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander for draining and rinsing the pasta
3. Dry skillet for toasting the pine nuts
4. Food processor for making the pesto
5. Measuring cups and spoons to measure liquids and dry ingredients
6. Knife and cutting board for chopping garlic, tomatoes and cutting the mozzarella
7. Large mixing bowl to combine the pasta, pesto and other ingredients
8. Spatula or stirring spoon for gently folding in the mozzarella and tomatoes
9. Refrigerator for chilling the pasta salad for at least 30 minutes

FAQ

Light And Creamy Pesto Caprese Pasta Salad Recipe Substitutions and Variations

• Instead of fusilli or bowtie pasta, you could try using penne or rotini.
• If you don’t have pine nuts, toasted walnuts or slivered almonds can work just fine.
• If you’re out of fresh basil leaves, you might use arugula or even spinach for a slightly different flavor.
• For heavy cream, half-and-half or a bit of full fat Greek yogurt thinned with milk can be used as a substitute.
• If you need to replace Parmesan cheese, Pecorino Romano is a good alternative.

Pro Tips

1. Try using really fresh basil if you can, and don’t overdo it in the processor or you might end up with a pesto that loses that chunkiness and fresh flavor.
2. Watch your pine nuts closely when toasting ’em in a dry skillet; they can burn super quick if you’re not paying attention so stir often.
3. When you mix in the mozzarella and tomatoes, be extra gentle so they dont break apart—you want the salad to look as good as it tastes.
4. If you have an extra half hour, let the pasta chill in the fridge a bit longer; it helps all the flavours get to know each other better.