Caprese Pesto Pasta Salad — A Fresh Twist on a Classic Favorite
This Caprese Pesto Pasta Salad is everything you love about summer meals rolled into one bowl—pasta salad, creamy pesto, and juicy tomatoes with mozzarella...yes, please!
I didn’t have pine nuts or a ton of basil, so I got creative:👉 Half spinach + half basil for a milder, budget-friendly pesto👉 Cashews instead of pine nuts—creamy, nutty, and way more affordable (I might like it better than the original!)👉 All gluten-free and totally delicious
Toss it all with your favorite GF pasta, cherry tomatoes, mozzarella pearls, and a drizzle of balsamic glaze, and you’ve got a dish that’s perfect for cookouts, meal prep, or a quick no-fuss dinner.
It might not be authentic pesto, but it’s 100% crave-worthy.
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Caprese Pesto Pasta Salad
Pesto Sauce
Adapted from Love and Lemon’s Pesto recipe
1/2 cup parmesan cheese
1/2 cup olive oil
1 clove garlic
1/2 cup roasted, salted cashews
2 tablespoons lemon juice
zest of 1 lemon
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup fresh basil
1 cup fresh spinach
4 cups cooked gluten-free corkscrew pasta
1/2-3/4 cup sliced fresh cherry tomatoes
1/2-3/4 cup diced fresh mozzarella
Blend pesto ingredients together until smooth in a food processor. Add more olive oil or a bit more lemon juice if the pesto won’t blend. Toss warm the pasta with pesto and a tablespoon of pasta water to coat well. Add 1/2 cup each of chopped tomatoes and fresh mozzarella cheese. Garnish with a drizzle of olive oil, parmesan cheese and top with a basil leaf. I also added some reduced balsamic vinegar for a bit of sweet tart flavor and to look pretty. Enjoy!
