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Pesto Caprese Pasta Salad - a take on an old classic. This pasta recipe is so good! from www.thirtyhandmadedays.com
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3.5 from 2 votes

Pesto Caprese Pasta Salad

This Pesto Caprese Pasta Salad recipe is an amazingly delicious simple pasta salad from the I Heart Naptime Cookbook. You'll make this one again and again!
Prep Time20 mins
Course: Main Course
Cuisine: American
Keyword: Pesto Caprese Pasta Salad
Servings: 4
Calories: 833kcal
Author: Mique Provost


  • 1 lb uncooked bow-tie pasta
  • 1 tbsp extra-virgin olive oil plus more if needed
  • ¾ c basil pesto (or one 6 oz jar prepared basil)
  • ¼ c Italian dressing
  • 1 ½ to 2 c baby spinach stemmed
  • 1 pt cherry tomatoes (about 2 c.), sliced
  • 8 oz bocconcini (cherry size fresh mozzarella balls), drained and halved
  • Salt and black pepper


  • Bring a large pot of water to a boil and cook the pasta as directed.
  • Drain pasta and run it under cold water to stop the cooking process.
  • Transfer to a large serving bowl, drizzle with olive oil and stir. Let cool completely.
  • Stir in the pesto and Italian dressing.
  • Add the spinach, tomatoes and mozzarella. Toss to combine.
  • Season with salt and pepper.
  • Cover the pasta and refrigerate until ready to serve. If the pasta seems dry before serving, you can add an additional 1 ½ tsp of olive oil.


Calories: 833kcal | Carbohydrates: 95g | Protein: 28g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 652mg | Potassium: 606mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2915IU | Vitamin C: 32.8mg | Calcium: 326mg | Iron: 3mg