Easy High Protein Caprese Pasta Salad with Pesto

If you love a classic Caprese salad, this Caprese pasta salad is such an easy way to turn those same fresh flavors into something a little more filling. It has juicy tomatoes, creamy fresh mozzarella, basil pesto, and pasta all tossed together in one simple dish.

I also used high-protein pasta instead of traditional pasta. It's one of those really easy swaps that adds extra protein without making the recipe feel like a "healthy" version of something else. It still tastes like the pasta salad I actually want to eat.

And while you can absolutely make homemade pesto, I used jarred pesto for this recipe. I'm all for shortcuts when they actually make my life easier, especially for a recipe that's supposed to be quick. I'll share an easy homemade pesto option below too, so you can go either way.

This Caprese pasta salad takes about 20 minutes to make and is perfect for summer lunches, easy dinners, barbecues, picnics, or meal prep.

What Is Caprese Pasta Salad?

Traditional Caprese salad is one of my favorite combinations because it's so simple: fresh tomatoes, mozzarella, and basil. It's especially good in the summer when tomatoes and basil are at their best.

Caprese pasta salad takes those same ingredients and adds pasta, turning the classic Italian salad into a more substantial side dish or meal.

There are a few different ways to dress it. Some recipes use olive oil and balsamic vinegar, but I love adding pesto. Basil is already an essential part of a traditional Caprese salad, so pesto feels like a natural addition and coats every piece of pasta with even more flavor.

Why You'll Love This Caprese Pasta Salad Recipe

This is the kind of recipe I love because it looks and tastes like you did more work than you actually did.

You only need a handful of ingredients, and there really isn't much prep beyond cooking the pasta and cutting the tomatoes. Using mozzarella pearls saves even more time because you don't even have to chop the cheese.

It's also easy to make ahead, travels well, and can be customized depending on what you have on hand.

And because I use high-protein pasta, this Caprese pasta salad with pesto has more staying power than a traditional pasta salad.

Caprese Pasta Salad Ingredients

You only need a few simple ingredients:

• 12 ounces high-protein pasta
• 1 1/2 to 2 cups cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella pearls
• 1/2 to 3/4 cup basil pesto
• 1/4 cup fresh basil leaves
• Salt and freshly ground black pepper, to taste
• Extra-virgin olive oil, if needed

Because there aren't many ingredients in this recipe, the quality of each one really does make a difference. I especially love using ripe cherry tomatoes and fresh mozzarella.

What Is the Best Pasta for Caprese Pasta Salad?

I prefer using a short pasta shape for pasta salad because it's easier to toss with the tomatoes, mozzarella, and pesto.

Rotini is especially good because all of those little curves hold onto the pesto. Penne, bow ties, fusilli, or cavatappi would also work really well.

For this recipe, I used high-protein pasta to add extra protein. There are so many good options now, including pastas made with chickpeas, lentils, or additional plant-based protein.

Just make sure you follow the cooking instructions on your specific package. Some high-protein pastas cook more quickly than traditional pasta and can become too soft if they're overcooked.

How to Make Caprese Pasta Salad

Start by cooking your pasta according to the package directions until it's al dente.

Drain the pasta well and let it cool. If you're making the salad immediately, you can rinse the pasta briefly under cool water to speed up the process. Just make sure you drain off as much water as possible so you don't dilute the pesto.

Transfer the cooled pasta to a large bowl and add about 1/2 cup of pesto. Toss until all of the pasta is evenly coated.

Next, add your halved cherry tomatoes, mozzarella pearls, and fresh basil. Gently toss everything together so you don't break up the mozzarella or crush the tomatoes.

Taste the pasta salad and add more pesto if you want it saucier. Finish with salt and freshly ground pepper.

You can serve it immediately, but I like to refrigerate it for about 30 minutes first so all of the flavors have a chance to come together.

Should You Use Jarred or Homemade Pesto?

Either works.

I used jarred pesto because that's what I had and because it turns this into such an easy recipe. You can literally cook the pasta, open a container of pesto, add the remaining ingredients, and you're basically done.

There are some really good refrigerated and jarred pestos available, so I don't think you need to make pesto from scratch every time you want this salad.

But if you have a bunch of fresh basil, homemade pesto is surprisingly simple.

How to Make Homemade Pesto for Caprese Pasta Salad

To make your own basil pesto, you'll need:

• 2 cups packed fresh basil
• 1/3 cup pine nuts
• 1/2 cup freshly grated Parmesan
• 1 to 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste

Add the basil, pine nuts, Parmesan, garlic, and lemon juice to a food processor. Pulse until finely chopped.

With the food processor running, slowly add the olive oil until the pesto is smooth but still has a little texture. Season with salt and pepper to taste.

If you don't have pine nuts, walnuts are a great substitute.

Homemade pesto will usually be a little thicker than some store-bought versions. If needed, add a little extra olive oil before tossing it with the pasta.

How to Make High-Protein Caprese Pasta Salad

The easiest way to increase the protein in this recipe is exactly what I did: swap traditional pasta for high-protein pasta.

The fresh mozzarella also contributes protein, so you're already getting protein from more than one ingredient.

If you want to turn this high-protein Caprese pasta salad into a complete meal, you could also add:

• Grilled chicken
• Grilled shrimp
• Chickpeas
• White beans
• Rotisserie chicken

I love that you don't have to completely reinvent the recipe to make it more filling. A few small swaps or additions can turn a traditional side dish into an easy lunch or dinner.

Can You Make Caprese Pasta Salad Ahead of Time?

Yes. In fact, I think Caprese pasta salad is even better after it's been in the refrigerator for a little while.

You can prepare it several hours before serving and store it covered in the refrigerator.

One thing to keep in mind is that pasta absorbs dressing as it sits. If you're making it ahead, save a little pesto and stir it into the salad right before serving.

I also like adding a few extra fresh basil leaves at the end. It makes the salad look and taste fresher, especially if it has been refrigerated overnight.

How Long Does Caprese Pasta Salad Last in the Fridge?

Store leftover Caprese pasta salad in an airtight container in the refrigerator for about three to four days.

The pesto may thicken and the pasta may absorb some of the sauce as it sits. Before eating leftovers, give everything a good stir and add another spoonful of pesto or a small drizzle of olive oil if it looks dry.

I wouldn't freeze this recipe. Fresh tomatoes and mozzarella don't have the same texture once they've been frozen and thawed.

What Goes With Caprese Pasta Salad?

This is such an easy summer side dish because it works with almost anything you might be grilling.

Serve it with grilled chicken, salmon, shrimp, steak, burgers, or vegetables. It's also perfect for a barbecue or potluck because you can make a large batch ahead of time.

For lunch, I usually don't think it needs anything else. The combination of high-protein pasta, mozzarella, tomatoes, and pesto is filling enough on its own.

Easy Caprese Pasta Salad Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 12 ounces high-protein pasta
• 1 1/2 to 2 cups cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella pearls
• 1/2 to 3/4 cup basil pesto
• 1/4 cup fresh basil leaves
• Salt and freshly ground black pepper, to taste
• Extra-virgin olive oil, optional

Instructions

1. Cook the pasta according to the package directions until al dente.
2. Drain well and allow the pasta to cool.
3. Transfer the pasta to a large bowl.
4. Add 1/2 cup of pesto and toss until the pasta is evenly coated.
5. Add the tomatoes, fresh mozzarella, and basil.
6. Gently toss everything together.
7. Taste and add additional pesto, salt, and pepper as needed.
8. Refrigerate for about 30 minutes before serving, if desired.
9. Top with additional fresh basil and an optional drizzle of balsamic glaze before serving.

The Perfect Easy Summer Pasta Salad

For me, the best summer recipes are the ones that don't require a ton of ingredients or time in the kitchen, and this Caprese pasta salad checks both boxes.

The tomatoes and fresh mozzarella keep it light and summery, pesto adds so much flavor without requiring a complicated dressing, and using high-protein pasta makes it a little more filling.

I also love that you can make it as easy or as homemade as you want. Use your favorite jarred pesto when you're short on time, or make fresh basil pesto when you have basil to use up.

Either way, this is one of those simple recipes I'll keep making for easy lunches, summer dinners, barbecues, and get-togethers.

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