Caprese Pasta Salad with Creamy Basil-Almond Pesto

Nothing says summer like a bowl full of vibrant, garden-fresh flavor—and this Caprese Pesto Pasta Salad is a standout star. It’s a fusion of creamy mozzarella, sun-ripened tomatoes, herbaceous pesto, and tender rigatoni, all tossed together in one zesty, picnic-ready dish. Whether you're prepping for a potluck, packing a weekday lunch, or simply craving something deliciously unfussy, this dish delivers on all fronts.

Inspired by the classic Caprese salad, this version takes things a step further with a rich homemade pesto that’s brightened with white balsamic and softened with a touch of mayo. It’s a salad, yes—but one that eats like a complete meal and begs to be shared.

In this recipe, we’ll go beyond the usual shortcuts to ensure bold flavors, great texture, and lasting freshness. Let’s get into it.

Recipe Information

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Servings: 6–8
• Difficulty: Easy

Ingredients

For the pesto

• 1 cup fresh basil leaves, packed
• 1 small garlic clove
• ½ cup ground almonds (or blanched slivered almonds)
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup extra-virgin olive oil
• ¼ cup mayonnaise
• ¼ cup white balsamic vinegar

For the salad

• 1 lb (450g) rigatoni pasta
• ½ cup reserved pasta water
• 1 cup finely grated Parmesan cheese
• ½ cup mini mozzarella balls (bocconcini)
• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Cooking Instructions

• Make the pesto: In a food processor, combine basil, garlic, almonds, salt, and pepper. Pulse until finely chopped. Slowly drizzle in olive oil while blending, then add white balsamic vinegar and pulse to combine. Stir in the mayonnaise last for a velvety finish.
• Let flavors meld: Allow the pesto to rest at room temperature for 15 minutes. This step mellows the garlic and deepens the herbal aroma, giving the pesto a more cohesive flavor.
• Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the rigatoni until slightly past al dente (about 11 minutes), then reserve ½ cup of the pasta water before draining.
• Cool and dry pasta: Rinse pasta under cool water to stop the cooking. Spread out on a sheet tray to air dry for 5–10 minutes. This helps prevent the salad from becoming overly soggy.
• Combine with pesto: Place pasta in a large bowl. Add pesto and a splash of reserved pasta water. Toss thoroughly to coat every piece without breaking the rigatoni.
• Layer in the good stuff: Fold in Parmesan cheese, bocconcini, and halved cherry tomatoes. Mix gently to keep ingredients whole and vibrant.
• Finish with flair: Season with additional salt or pepper as needed. Tear a few extra basil leaves and sprinkle over the top for a fragrant final touch. Drizzle with a little olive oil if desired.
• Serve or chill: This salad shines at room temperature but also holds beautifully chilled. Store any leftovers in an airtight container for up to 3 days.

Tips, Variations & Serving Suggestions

• Use quality mozzarella: Opt for fresh bocconcini packed in water. Burrata is an indulgent upgrade if you're feeling fancy.
• Roast your tomatoes: For deeper sweetness, roast cherry tomatoes at 400°F for 15–20 minutes before adding.
• Make it a meal: Add grilled chicken, roasted chickpeas, or white beans for extra protein.
• Switch up the pasta: Penne, fusilli, or orecchiette all hold sauce beautifully.
• Picnic-perfect tip: Toss salad just before serving and store components separately if making ahead for outdoor events.

Conclusion

Caprese Pesto Pasta Salad captures the essence of summer in every bite—creamy, zesty, herby, and just the right amount of indulgent. With its thoughtful layering of flavors and textures, it’s more than just a side—it’s the centerpiece of any warm-weather gathering. Whether you’re enjoying it under string lights on the patio or packed in a lunchbox, this dish is guaranteed to please.

Craving the original? Check out the version that inspired this adaptation over at Caprese Pesto Pasta Salad.

FAQ

Can I make Caprese pasta salad a day ahead?

Yes! Store the pesto and pasta separately for best results. Combine them the day of, and add cheese and tomatoes just before serving to preserve freshness.

What can I use instead of almonds in the pesto?

You can substitute pine nuts, walnuts, or even sunflower seeds. Each offers a slightly different flavor profile—taste as you go!

How do I keep the salad from drying out in the fridge?

Reserve extra pesto or pasta water and stir it in before serving. A quick drizzle of olive oil also refreshes the texture beautifully.