Go Back

Summery Caprese Pasta Salad Recipe

Fresh basil pesto combines with pasta, sun-ripened garden tomatoes and fresh mozzarella.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Author Allie


  • 12 ounces semolina pasta I used radiatore
  • 1 pint grape or cherry tomatoes halved or quartered
  • 8 ounces fresh mozzarella balls halved or quartered
  • 1/2 cup fresh basil leaves snipped into thin strips
  • 1 cup fresh pesto
  • salt and pepper
  • Or make fresh basil pesto w/ the ingredients below
  • 1 1/2 cups fresh basil leaves packed
  • 1/4 cup freshly grated parmesan cheese
  • 2 cloves garlic
  • olive oil


  • Cook pasta according to package directions.
  • Rinse and set aside to cool.
  • If making fresh pesto, add 1 1/2 cups basil leaves, grated parmesan cheese and garlic cloves to food processor.
  • Process with just enough olive oil to make a thick pesto. Set aside.
  • Combine chopped tomatoes, fresh mozzarella, pesto, chopped basil and pasta in a large serving bowl.
  • Allow to sit for a few minutes for flavors to meld before serving.


I loved using the radiatore pasta because the pesto stuck in all the crevices! Mmmm. A smaller pasta seems to work best for this salad.