Light and Creamy Pesto Caprese Pasta Salad

Light and creamy pesto Caprese pasta salad is one of those go-to dishes I love making when I want something fresh, satisfying, and easy to toss together. It blends the classic Caprese flavors—tomatoes, mozzarella, and basil—with a light pesto dressing that gives the pasta a creamy, herbaceous finish. Perfect for summer picnics, potlucks, or as a side dish that can easily double as a main.

Why You’ll Love This Recipe

I love this pasta salad because it’s refreshing but still hearty enough to be filling. It’s lighter than traditional creamy pasta salads, thanks to the pesto and yogurt or light mayo base. The bursts of sweet cherry tomatoes, tender mozzarella balls, and al dente pasta come together in a way that feels both simple and elegant. It’s also make-ahead friendly and travels well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz short pasta (like rotini, bow tie, or penne)
• 1 cup cherry or grape tomatoes, halved
• 1 cup mozzarella pearls or diced fresh mozzarella
• 1/4 cup fresh basil leaves, chopped or torn
• 1/3 cup prepared basil pesto
• 1/4 cup plain Greek yogurt or light mayonnaise
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Optional: balsamic glaze for drizzling

Directions

1. I start by cooking the pasta in salted boiling water according to the package directions until al dente. I drain and rinse it under cold water to stop the cooking and cool it down.
2. In a small bowl, I whisk together the pesto, Greek yogurt or mayo, and olive oil until smooth and creamy.
3. In a large mixing bowl, I combine the cooked pasta, halved tomatoes, mozzarella, and basil.
4. I pour the pesto dressing over the salad and toss everything together until well coated.
5. I taste and season with salt and pepper as needed.
6. I chill the salad for at least 30 minutes before serving to let the flavors meld.
7. Right before serving, I sometimes drizzle a little balsamic glaze over the top for a sweet and tangy finish.

Servings and timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and 10 minutes to cook the pasta, so I usually have it ready in about 25–30 minutes (plus chilling time if I plan ahead).

Variations

I like adding grilled chicken, chickpeas, or avocado if I want to turn it into a main dish. Sometimes I switch the yogurt for sour cream or use a vegan mayo alternative to keep it dairy-free. For a nuttier flavor, I’ve even stirred in a spoonful of grated Parmesan into the pesto dressing.

Storage/Reheating

I store the pasta salad in an airtight container in the fridge for up to 3 days. I don’t reheat it—it’s best served cold or at room temperature. If the salad dries out a little in the fridge, I just stir in a splash of olive oil or extra pesto before serving.

FAQs

Can I use homemade pesto?

Yes, I’ve used both store-bought and homemade pesto, and both work great. Homemade gives it a fresher, brighter flavor.

Can this pasta salad be made ahead of time?

Absolutely. I usually make it a few hours in advance and let it chill. Just give it a good stir before serving.

What type of pasta works best?

I prefer short shapes like rotini, fusilli, or bow tie because they hold the dressing well, but any bite-sized pasta works.

Is this salad good for picnics or outdoor events?

Yes, as long as I keep it chilled or packed in a cooler, it’s a perfect make-ahead dish for picnics and potlucks.

Can I make this salad dairy-free?

Yes, I use a dairy-free pesto and swap out the mozzarella and yogurt for plant-based alternatives. It still tastes delicious.

Conclusion

Light and creamy pesto Caprese pasta salad is one of those dishes I keep coming back to—it’s flavorful, colorful, and so easy to make. Whether I’m prepping for a picnic, bringing a dish to a potluck, or just want a fresh and satisfying lunch, this pasta salad always delivers.

Print