You know those summer days when you want something fresh, satisfying, and ridiculously easy to throw together? This Light and Creamy Pesto Caprese Pasta Salad is my go-to—the kind of dish that disappears at picnics and potlucks before you can say “seconds, please!” I’ve been obsessed with pesto since my first trip to Italy, where I learned that the magic isn’t just in the basil, but in balancing those bright flavors with something cool and creamy. That’s where Greek yogurt sneaks in—it keeps the dressing light but rich, with just enough tang to make every bite pop. Toss in sweet cherry tomatoes, milky fresh mozzarella, and al dente pasta, and you’ve got a salad that feels fancy but takes barely any effort. Trust me, once you try this combo, you’ll be making it all summer long.
Why You’ll Love This Light and Creamy Pesto Caprese Pasta Salad
This pasta salad is a total game-changer—it’s the kind of recipe you’ll keep coming back to because it’s just SO easy and delicious. Here’s why:
- Quick prep: You can throw it together in under 20 minutes—perfect for last-minute gatherings or lazy weeknights.
- No-cook dressing: Just whisk and toss—no stove required (except for boiling the pasta, of course!).
- Fresh, vibrant flavors: Juicy tomatoes, creamy mozzarella, and herby pesto make every bite taste like summer.
- Crazy versatile: Swap in whatever you’ve got—add grilled chicken, swap basil for arugula pesto, or toss in some roasted veggies.
- Crowd-pleaser: It’s vegetarian-friendly (and easily gluten-free), so everyone at the table can dig in happily.
Seriously, this salad checks ALL the boxes—it’s my not-so-secret weapon for easy, impressive meals.
Ingredients for Light and Creamy Pesto Caprese Pasta Salad
Here’s everything you’ll need to make this dreamy pasta salad—measurements matter for that perfect creamy texture!
- 8 oz pasta (penne or fusilli work best—they catch all that pesto goodness)
- 1 cup cherry tomatoes, halved (look for the sweetest ones you can find)
- 8 oz fresh mozzarella balls (ciliegine size, drained—those little pearls are perfect)
- 1/2 cup basil pesto (homemade or store-bought—I won’t judge!)
- 1/4 cup Greek yogurt (the secret to our creamy dressing)
- 1 tbsp lemon juice (fresh squeezed, please—it makes all the difference)
- 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
- 1/4 tsp salt (adjust to taste after mixing)
Ingredient Notes & Substitutions
Don’t stress if you need to swap things out—this recipe is super flexible! Use gluten-free pasta if needed (just cook it al dente). For a richer dressing, swap Greek yogurt with sour cream or even mayonnaise. Want more protein? Toss in grilled chicken or chickpeas. Out of cherry tomatoes? Any ripe, juicy tomato works—just dice it small. The key is keeping that perfect balance of creamy, tangy, and fresh!
How to Make Light and Creamy Pesto Caprese Pasta Salad
Okay, let’s get cooking! This pasta salad comes together faster than you can say “al fresco dining”—just follow these simple steps:
- Cook the pasta: Boil your pasta in salted water until al dente (about 1 minute less than package says). Drain and rinse under cold water until completely cool—this stops cooking and prevents clumping. Tip: I sometimes toss it with a drizzle of olive oil while rinsing for extra insurance against sticking.
- Make the creamy pesto magic: In a large bowl, whisk together the pesto, Greek yogurt, lemon juice, salt, and pepper. Taste it! This is your moment to adjust—more lemon for brightness or a pinch more salt if needed.
- Toss it all together: Add the cooled pasta, halved cherry tomatoes, and mozzarella balls to the bowl. Now channel your inner Italian nonna and gently fold everything together until each piece is lovingly coated in that gorgeous green dressing.
- The waiting game: Cover and refrigerate for at least 30 minutes (1 hour is ideal). This chilling time lets the flavors mingle and the dressing cling perfectly to every nook of the pasta. Trust me—it’s worth the patience!
Tips for the Best Results
Few pro tips from my many (many) batches: Don’t skip rinsing the pasta—warm pasta soaks up too much dressing. If it seems dry after chilling, stir in a tablespoon of water or olive oil. Salt carefully—mozzarella and pesto can be salty already. And for prettiest results, add extra basil leaves right before serving for that fresh pop of green!
Serving Suggestions for Light and Creamy Pesto Caprese Pasta Salad
This pasta salad shines as the star of any spread! I love serving it alongside grilled zucchini or charred asparagus for a fresh summer meal. For picnics, pair it with crusty bread to soak up every last bit of that creamy pesto. It’s also perfect at BBQs—just add grilled chicken skewers or pile it next to juicy burgers. My favorite? A simple lunch with nothing but this salad and a glass of crisp white wine. Now that’s living!
Storage & Reheating
This pasta salad stays fresh in the fridge for up to 3 days—just keep it tightly covered. Pro tip: Don’t reheat it! The mozzarella gets melty and weird. It’s best served cold straight from the fridge, trust me.
Nutritional Information
Here’s the breakdown for one serving (about 1 cup) of this Light and Creamy Pesto Caprese Pasta Salad—but remember, these are estimates and will vary based on your exact ingredients:
- Calories: 320
- Fat: 18g (6g saturated, 10g unsaturated)
- Protein: 12g
- Carbs: 28g (2g fiber, 4g sugar)
- Sodium: 380mg
Not too shabby for something this creamy and satisfying, right? The Greek yogurt keeps it lighter than mayo-based dressings while still packing flavor!
FAQ
Can I use dried basil instead of pesto?
Oh honey, no—you’ll miss that fresh herby punch! But in a pinch, mix 2 tbsp dried basil with olive oil and garlic (let it soak 10 minutes first).
How do I make this vegan?
Easy! Use dairy-free pesto, skip the mozzarella (or sub vegan cheese), and swap Greek yogurt for coconut yogurt. The dressing still gets crazy creamy!
Can I prep this ahead?
Absolutely—it gets BETTER after chilling! Just wait to add extra fresh basil until serving so it stays bright green and pretty.
Why is my pasta salad dry?
You probably didn’t rinse the pasta enough—it should be cool and slightly damp. Fix it by stirring in 1 tbsp water or olive oil before serving.
What other pasta shapes work?
Farfalle or rotini are great! Just pick something with nooks for the dressing to hug. Avoid long noodles—they’re messy to eat cold.
If you make this Light and Creamy Pesto Caprese Pasta Salad, I’d love to hear how it turns out! Leave a comment below or tag me on social—happy cooking!
Print
Unforgettable Light and Creamy Pesto Caprese Pasta Salad Recipe
- Total Time: 50 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing pasta salad with creamy pesto, fresh mozzarella, and cherry tomatoes.
Ingredients
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (ciliegine)
- 1/2 cup basil pesto
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Cook pasta according to package instructions, then drain and rinse under cold water.
- In a bowl, mix pesto, Greek yogurt, lemon juice, salt, and black pepper.
- Add cooked pasta, cherry tomatoes, and mozzarella to the bowl.
- Toss gently until evenly coated.
- Chill for at least 30 minutes before serving.
Notes
- Use gluten-free pasta for a gluten-free option.
- Replace Greek yogurt with sour cream for a richer taste.
- Add grilled chicken for extra protein.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg
