If you’re craving a breezy, flavor-packed dish that feels like a warm hug in a bowl, this Light and Creamy Pesto Caprese Pasta Salad is calling your name. Creamy pesto meets juicy cherry tomatoes and fresh mozzarella in this breezy pasta salad—your go-to for picnic spreads, potlucks, and easy weeknight dinners! Each twirl of al dente rotini is enrobed in a velvety Greek yogurt dressing, bursting with basil, lemon, and garden-fresh flavor. The tangy Parmesan adds just the right hint of umami, while each herb-kissed bite feels like summer on a fork. And let’s be honest, who can resist those little mozzarella pearls popping with milky goodness?
On a recent sunny afternoon, I whipped up this summer pasta salad in under an hour—15 minutes to prep, 10 minutes to cook, and a 30-minute chill session in the fridge while I lounged with a cold drink. It’s a breeze even if you’re a beginner in the kitchen. Whether you’re meal prepping lunches for the week or entertaining guests on the patio, this caprese pasta dazzles the crowd. At about 445 kcal per serving, it’s light yet satisfying, balancing creamy richness with bright citrus notes. Trust me, you’ll find yourself making excuses to double the batch!
KEY INGREDIENTS IN LIGHT AND CREAMY PESTO CAPRESE PASTA SALAD
Every delicious recipe starts with the freshest ingredients, and this pasta salad is no exception. From the pasta base to the creamy dressing and garden-fresh add-ins, each component plays a vital role in creating harmony on your plate.
- Rotini pasta
The perfect spiral shape to trap creamy pesto dressing and little tomato juices in every nook, ensuring you get a flavor burst with each forkful.
- Cherry tomatoes
Juicy, sweet, and slightly tangy, these halved gems add pops of color and brightness that cut through the richness of the yogurt-based sauce.
- Fresh mozzarella balls
Soft, milky pearls that melt in your mouth, delivering a creamy texture contrast to the al dente pasta and tangy dressing.
- Parmesan cheese
Freshly grated for a sharp, nutty kick that deepens the savory profile and helps thicken the creamy pesto dressing.
- Fresh basil leaves
Torn to release aromatic oils, they bring that unmistakable garden-fresh aroma and vibrant green color.
- Basil pesto
The star of the dressing, concentrated with basil, pine nuts, garlic, and olive oil for robust flavor and herbal depth.
- Greek yogurt
Adds a silky, tangy base to the dressing, lightening it up while still delivering luscious creaminess.
- Olive oil
Provides smoothness and body to the dressing, helping everything emulsify perfectly.
- Lemon juice
A zesty splash that brightens the entire salad and balances the richness of both pesto and yogurt.
- Salt and freshly ground black pepper
Essential seasonings to enhance all the flavors, bringing out the natural sweetness of tomatoes and herbs.
HOW TO MAKE LIGHT AND CREAMY PESTO CAPRESE PASTA SALAD
Ready to roll up your sleeves and create a summer sensation? Follow these simple steps to craft a mouthwatering pesto caprese pasta salad that’s as effortless as it is delicious.
1. Cook the rotini pasta al dente following the package instructions. Once tender but still firm, drain in a colander and rinse under cold water to stop the cooking and cool the pasta quickly.
2. In a large mixing bowl, combine the cooled rotini, halved cherry tomatoes, halved mozzarella balls, and torn basil leaves. Gently toss to distribute ingredients evenly and avoid breaking the tomatoes.
3. In a separate small bowl, whisk together the basil pesto, Greek yogurt, olive oil, lemon juice, and freshly grated Parmesan cheese until the dressing is smooth and fully emulsified.
4. Pour the creamy pesto dressing over the pasta mixture. Using gentle tossing motions, coat every piece of rotini in the velvety sauce, ensuring each forkful will have a balanced blend of flavors.
5. Taste the pasta salad and season with salt and freshly ground black pepper to suit your personal preference. Remember that the Parmesan adds some saltiness, so go easy and adjust gradually.
6. Transfer the dressed pasta salad to a serving bowl. For an extra touch, garnish with additional Parmesan shavings and a few whole basil leaves.
7. Chill in the refrigerator for at least 30 minutes to allow all the flavors to meld and intensify. Serve the salad cold or bring it to room temperature for a softer mouthfeel.
SERVING SUGGESTIONS FOR LIGHT AND CREAMY PESTO CAPRESE PASTA SALAD
When it comes to serving this pesto caprese pasta salad, the sky’s the limit! Whether you’re plating it up for a casual family dinner or packing it for a potluck, these tips help you present it at its best.
- Picnic Perfect
Scoop the chilled pasta into mason jars or portable containers, sealing them tightly. Add a small sprig of basil on top before closing. They’ll look adorable and keep each serving fresh until you’re ready to dig in.
- Elegant Buffet Spread
Arrange the pasta on a large platter, then drizzle a little extra olive oil over the top and scatter microgreens for height. Serve with tongs so guests can grab exactly how much they want.
- Weeknight Family Dinner
Pair the salad with grilled chicken strips or shrimp skewers for an easy protein boost. Set out a bowl of grated Parmesan and a lemon wedge so everyone can customize each plate.
- Brunch Upgrade
Serve alongside crusty bread and a simple green salad dressed with lemon vinaigrette. Add a few prosciutto slices on the side for a touch of savory indulgence.
HOW TO STORE LIGHT AND CREAMY PESTO CAPRESE PASTA SALAD
Storing this pasta salad properly ensures each bite stays as fresh and delicious as the first. With just a few simple steps, you can keep the flavors vibrant and the textures just right, whether you’re meal-prepping for the week or saving leftovers for tomorrow’s lunch.
Make sure the pasta has cooled completely before packing to avoid sogginess from trapped steam. Use airtight containers to prevent the salad from absorbing fridge odors and maintain its bright, basil-forward profile. Label each container with the date so you know when it’s time to enjoy it by.
- Airtight Refrigerator Storage
Transfer the pasta salad into a sealed container and store in the coldest part of your fridge. Consume within 3–4 days for optimal texture and flavor.
- Separate Dressing Method
If you prefer extra-crisp tomatoes and mozzarella, store the creamy pesto dressing in a small jar on the side. Toss only when you’re ready to serve for a fresher bite.
- Shallow Container Cooling
Use shallow, wide containers to help the pasta salad chill quickly and evenly. Rapid cooling minimizes bacteria growth and preserves texture.
- Freezing the Pesto Base
While the full salad isn’t freezer-friendly (the tomatoes can get mushy), you can freeze leftover pesto mixed with a bit of yogurt and oil. Thaw in the fridge overnight and whisk again before using in future salads.
CONCLUSION
This Light and Creamy Pesto Caprese Pasta Salad has it all: al dente spirals of rotini, juicy cherries of tomato, supple mozzarella pearls, and a velvety Greek yogurt–pesto dressing that’s brightened by lemon and Parmesan. Whether you’re chasing sun-soaked memories with a picnic, balancing weeknight chaos with meal prep, or simply craving a fresh lunch option, this versatile caprese pasta ticks every box. The combination of creamy, tangy, and herbal notes makes each bite a celebration of summer, yet it’s approachable enough for beginner cooks. You’ll love how easy it is to swap in your favorite pasta shapes, fold in grilled proteins, or even spice up your dressing with a minced garlic clove.
Feel free to print this article and save it for later reference—you’ll want this recipe on hand whenever your taste buds demand a quick, crowd-pleasing meal. You can also find a FAQ below to answer any lingering questions about ingredients, substitutions, or troubleshooting. If you try this recipe or need help along the way, please drop your comments, questions, or feedback—I’d love to hear how your own version of this creamy pesto Caprese pasta turns out and help make your cooking experience as joyful as possible!
Light and Creamy Pesto Caprese Pasta Salad
Description
This light and creamy pesto caprese pasta salad combines al dente rotini, fresh cherry tomatoes, mozzarella pearls, and tangy Parmesan in a velvety Greek yogurt dressing—bursting with basil, lemon, and garden-fresh flavor.
Ingredients
Instructions
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Begin by cooking the rotini pasta according to the package instructions. Cook until al dente, then drain and rinse with cold water to cool.
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In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.
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In a separate small bowl, make the creamy pesto dressing. Whisk together the basil pesto, Greek yogurt, olive oil, lemon juice, and Parmesan cheese until smooth and well-combined.
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Pour the creamy pesto dressing over the pasta mixture. Gently toss all ingredients until the pasta is evenly coated and all components are well-distributed.
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Taste and season the pasta salad with salt and freshly ground black pepper according to your preference.
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Transfer the pasta salad to a serving bowl. Garnish with additional Parmesan cheese and basil leaves, if desired.
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Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.
Note
- Feel free to substitute the rotini pasta with your favorite pasta shape for a unique twist.
- For added protein, consider mixing in grilled chicken or shrimp.
- This pasta salad can be made a day ahead of time, making it a perfect dish for meal prep or entertaining guests.
- If you prefer a stronger garlic flavor, add a minced garlic clove to the dressing.
- Freshly made pesto will elevate the flavors of this salad even more.
