I made a creamy pasta salad using penne, bright cherry tomatoes, and bite-sized fresh mozzarella tossed in a rich basil pesto and light cream. I finish it with extra virgin olive oil, salt, pepper, and fresh basil garnish, which naturally unites the ingredients in a delightfully balanced dish.

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I recently tried my hand at a twist on a classic pasta salad that instantly became one of my favorites. Imagine perfectly cooked fusilli tossed with juicy, halved cherry tomatoes and bite-sized fresh mozzarella pieces.

I blended a rich basil pesto with a splash of light cream to create a sauce that’s both vibrant and silky smooth. The combo of extra virgin olive oil, a pinch of salt and a few cracks of black pepper brought everything together in a way that was surprisingly fresh and exciting.

I gotta say, each bite was an adventure – the creaminess of the sauce contrasting wonderfully with the bright tang of the tomatoes and the smooth mozzarella. It’s pretty easy to whip up, yet it feels gourmet enough for a summer dinner party or a fun family meal.

Enjoy experimenting with this mix of flavors – it might just become your new go-to dish.

Why I Like this Recipe

I like this recipe ’cause it has a super creamy, rich pesto-cream sauce that totally brings everything together. I love how the fresh mozzarella and halved cherry tomatoes mix with the pasta, making every bite a fun surprise. I really enjoy how the basil, both in the sauce and as a garnish, adds a fresh, almost herbal kick that makes me feel like I’m eating something homemade. Plus, it’s really easy to throw together, which is a huge bonus on those busy days when I don’t wanna spend hours in the kitchen.

Ingredients

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Pasta gives you energy from carbs and is a comforting base for our salad.
Cherry tomatoes add bright flavor with natural sweetness and a little tang.
Fresh mozzarella offers protein and a wonderfully creamy texture to each bite.
Basil pesto works as a herby sauce thats packed with garlic olive oil basil and cheese.
Light cream adds a smooth creamy touch that lightens up the dressing.
Extra virgin olive oil provides healthy fats and a subtle fruity finish to the salad.
Fresh basil garnish lends aromatic freshness and a vibrant Mediterranean feel.
Garlic in the pesto infuses warmth and a gentle spicy touch enhancing the savory flavor.
Parmesan cheese boosts savory depth and adds protein along with a rich salty taste.

Ingredient Quantities

8 oz pasta (like fusilli or penne)

2 cups cherry tomatoes, halved

8 oz fresh mozzarella, cut into bite-sized pieces

1 cup basil pesto (homemade with fresh basil, garlic, pine nuts, parmesan and olive oil or your favorite store brand)

1/2 cup light cream or half-and-half for that creamy touch

2 tbsp extra virgin olive oil

Salt, to taste

Freshly ground black pepper, to taste

A few extra fresh basil leaves for garnish

How to Make this

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1. Boil a large pot of salted water and cook the 8 oz pasta according to the package directions until it’s just al dente, then drain and let it cool for a few minutes.

2. While the pasta’s cooking, halve the 2 cups of cherry tomatoes and cut the 8 oz fresh mozzarella into bite-sized pieces.

3. In a separate bowl, mix together the 1 cup basil pesto and 1/2 cup light cream, stirring until the sauce looks smooth and creamy.

4. Put the cooled pasta into a large serving bowl, then add the tomatoes and mozzarella.

5. Drizzle the pesto-cream sauce over the pasta, and then add 2 tbsp extra virgin olive oil.

6. Sprinkle a bit of salt and freshly ground black pepper over everything.

7. Gently toss all the ingredients together so the sauce coats every piece, being careful not to mash the tomatoes or mozzarella.

8. Let the salad chill in the fridge for about 15 minutes to let the flavors meld together.

9. Before serving, garnish with a few fresh basil leaves.

10. Enjoy your recipe as a perfect side dish or a main course for those warm, lazy days.

Equipment Needed

1. A large pot for boiling the pasta
2. A colander for draining the pasta
3. A sharp knife for halving the cherry tomatoes and cutting the mozzarella
4. A cutting board for chopping the tomatoes and cheese
5. A small mixing bowl for blending the pesto and light cream into a smooth sauce
6. A set of measuring cups and spoons for the pesto, cream, olive oil, and seasonings
7. A large serving bowl for tossing together the pasta, tomatoes, and mozzarella
8. A spoon or a pair of tongs for gently mixing the ingredients
9. Access to a refrigerator for chilling the dish before serving

FAQ

Q: Can i use any kind of pasta? A: Yes, you can use different kinds like rotini or farfalle if you dont have fusilli or penne.

Q: Is it ok to buy store-brand pesto? A: Sure, store-brand pesto works fine, especially if you're in a hurry or dont have fresh basil.

Q: Can i make the pesto from scratch? A: Absolutely, homemade pesto adds a richer flavor, but make sure to blend it well!

Q: What can i use instead of light cream? A: Half-and-half works perfect, and some even use a bit of yogurt for a tangy twist.

Q: How long will this salad stay fresh? A: Its best enjoyed within 1-2 days of making because it can get soggy if stored too long.

Light And Creamy Pesto Caprese Pasta Salad Recipe Substitutions and Variations

8 oz pasta: Use farfalle or bow-tie pasta instead of fusilli or penne if you want a different texture
2 cups cherry tomatoes: Grape tomatoes or diced plum tomatoes work just fine if fresh cherry ones aren’t available
8 oz fresh mozzarella: Try substituting bocconcini or a mild provolone for a slightly different flavor
1 cup basil pesto: If fresher basil isn’t available, sun-dried tomato pesto or even a spinach walnut pesto can be a neat twist
1/2 cup light cream: Regular cream or a dairy-free option like cashew cream can be used if you want a richer or different taste

Pro Tips

1. Make sure you cook ya pasta to just under al dente so it stays firm and it doesnt turn mushy after tossing with the other stuff.
2. Let the pasta cool off a bit before mixing in the sauce so the mozzarella doesn’t start melting and the tomatoes keep their shape.
3. Give the pesto and olive oil a quick stir before adding to the pasta to help all the flavors mix evenly.
4. When you’re about to serve, tear up some fresh basil leaves by hand instead of chopping them to really bring out that fresh taste.

Light And Creamy Pesto Caprese Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

670

kcal

Equipment: 1. A large pot for boiling the pasta
2. A colander for draining the pasta
3. A sharp knife for halving the cherry tomatoes and cutting the mozzarella
4. A cutting board for chopping the tomatoes and cheese
5. A small mixing bowl for blending the pesto and light cream into a smooth sauce
6. A set of measuring cups and spoons for the pesto, cream, olive oil, and seasonings
7. A large serving bowl for tossing together the pasta, tomatoes, and mozzarella
8. A spoon or a pair of tongs for gently mixing the ingredients
9. Access to a refrigerator for chilling the dish before serving

Ingredients

8 oz pasta (like fusilli or penne)
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, cut into bite-sized pieces
1 cup basil pesto (homemade with fresh basil, garlic, pine nuts, parmesan and olive oil or your favorite store brand)
1/2 cup light cream or half-and-half for that creamy touch
2 tbsp extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
A few extra fresh basil leaves for garnish

Directions

Boil a large pot of salted water and cook the 8 oz pasta according to the package directions until it's just al dente, then drain and let it cool for a few minutes.
While the pasta's cooking, halve the 2 cups of cherry tomatoes and cut the 8 oz fresh mozzarella into bite-sized pieces.
In a separate bowl, mix together the 1 cup basil pesto and 1/2 cup light cream, stirring until the sauce looks smooth and creamy.
Put the cooled pasta into a large serving bowl, then add the tomatoes and mozzarella.
Drizzle the pesto-cream sauce over the pasta, and then add 2 tbsp extra virgin olive oil.
Sprinkle a bit of salt and freshly ground black pepper over everything.
Gently toss all the ingredients together so the sauce coats every piece, being careful not to mash the tomatoes or mozzarella.
Let the salad chill in the fridge for about 15 minutes to let the flavors meld together.
Before serving, garnish with a few fresh basil leaves.
Enjoy your recipe as a perfect side dish or a main course for those warm, lazy days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.