Light and Creamy Pesto Caprese Pasta Salad
Light and Creamy Pesto Caprese Pasta Salad is a fresh, flavorful twist on classic pasta salad—blending juicy cherry tomatoes, mozzarella pearls, and basil with a light pesto-yogurt dressing. Perfect for summer meals, potlucks, or as a make-ahead picnic side that also works as a main dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25–30 minutes
- Yield: 6 servings
- Category: Salad / Side Dish / Pasta
- Method: Boiled / Tossed / Chilled
- Cuisine: Italian-Inspired / Mediterranean
- Diet: Vegetarian
Ingredients
- 12 oz short pasta (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
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together pesto, Greek yogurt (or mayo), and olive oil until creamy.
- In a large bowl, combine cooled pasta, tomatoes, mozzarella, and basil.
- Pour dressing over salad and toss until everything is well coated.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes before serving.
- Drizzle with balsamic glaze before serving, if desired.
Notes
- Add grilled chicken, avocado, or chickpeas to turn it into a main dish.
- Use sour cream instead of yogurt, or a dairy-free mayo for vegan version.
- Stir in grated Parmesan for extra richness.
- Homemade pesto adds a fresher flavor if you have it on hand.
- If the salad seems dry after chilling, add a splash of olive oil or pesto to refresh it.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
