This caprese pasta salad makes a simple dinner, served warm with a protein, or a great lunch salad to make on prep day and eat all week. It’s also perfect for summer picnic season.
Caprese Pasta Salad: Hot or Cold!
Eat it hot now, cold later, or hot later! The choice is yours. It’s great as a prep day salad, and you can add a little extra olive oil or pesto to moisten (sorry) it back up. We love it with grilled chicken sausage on top, but you could also use chicken breast or even shrimp!
Key Ingredients
Pasta
I used a new-to-me kind of pasta made with red lentils! It wasn’t bad, but I think traditional pasta would have been even better. Use whole wheat or whatever your family likes!
Roasted tomatoes + zucchini
I learned this trick from Plenty’s Della: roast tomatoes cut-size up so they retain their juices. There is nothing sweeter than a roasted tomato!
Pesto
I used pesto from a jar because I like shortcuts, but if you have fresh basil to make your own, ALL THE BETTER!
Fresh Mozzarella
We live on caprese salads in the summertime, and a good fresh mozzarella is key! I love the little balls and quartered them for this recipe. Note they will melt if you reheat it, so if you’re planning to serve this hot for dinner, leave them out until it’s time to eat.
How to make it
-
Prep Veggies, drizzle with olive oil, salt and pepper, and roast.
2. Cook pasta till al dente, drain
3. Toss in veggies, pesto, spinach, fresh basil, and mozzarella
Caprese Pasta Salad
Ingredients
- 1 8 ounce box rotini or other small pasta shape
- 1 pint cherry tomatoes halved
- 1 zucchini finely chopped
- 2 tbsp olive oil
- Salt and pepper
- 1/2 cup mozzarella balls quartered
- 1 big handful fresh spinach chopped
- 1/3 cup pesto
- Fresh basil for garnish
Instructions
- Preheat oven to 350 degrees.
- Place halved tomatoes (cut size up) and zucchini on baking sheet and drizzle with olive oil, salt and pepper. Bake for 20 minutes, until tender.
- Cook pasta according to directions and drain.
- Toss pasta, tomatoes, zucchini, pesto, and spinach together. Gently toss in mozzarella.
- Serve warm or chill for lunches.
Charmaine Ng | Architecture & Lifestyle Blog says
This looks really good! Been a while since I had pasta too! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Kori says
I just added a few things to my list to grab from the store in order to make this dish this week!
Kath Younger says
Woo hoo! (Or should I say, “Woo Hoot!”)
Kori says
I love that! Yes, woo hoot for sure!
Lindsey says
Love a good prep day pasta salad! I’ve never eaten a chilled pesto pasta salad. I’ll have to try it soon! We love using Costco’s refrigerated pesto – SO delicious!
Kath Younger says
Costco’s is the best!
Nancy says
Hi Kath, just tried to see the linked recipes at the bottom of the post — message says the page doesn’t exist…. or something like that. Could you please check them? Really want to try your Lemon Caper Chickpea Salad also.
Kath Younger says
I’m so sorry!!! What a goof up on my part. All are fixed!!
Nancy says
Thanks! Have a great day.
Judith Scott says
Kath This looks delish, and I love the fact it’s a twofer, hot for starting and leftover cold. As i live alone, this type of recipe is great for me. Plus, here in Cali, I can grow fresh basil year round!Thanks!
Kath Younger says
Yay!! Our fresh basil is struggling!
Judith Scott says
Have you tried growing it inside?
Kath Younger says
No we just got it early and put in the ground. It’s so easy to buy a baby plant we’ll probably just try again when it’s warmer
The Many Thoughts of a Reader says
Yum! This sounds good. I’ll have to collect the ingredients to give it a go some day this summer.