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Pasta Caprese with Pesto, Cherry Tomatoes, and Fresh Mozzarella


  • 1 lb cavatappi or other shaped pasta (454 g)
  • 1/2 cup fresh basil pesto(about 4.5 oz, 128g) or to taste, (click here for recipe)
  • 2 tablespoons olive oil
  • 1-2 tablespoons basalmic vinegar
  • 1 lb cherry tomatoes, cut in half (454g)
  • 8 oz bocconcini mozzarella balls (227g)
  • 1/2 cup fresh basil leaves, chopped or cut in ribbons
  • salt to taste


  1. Cook pasta in boiling, salted water until al dente, firm to the bite. Drain.
  2. If serving cold, rinse under cool water and drain. If serving warm, proceed to the next step.
  3. Combine the pesto, olive oil, balsamic vinegar, and salt. Toss with pasta until thoroughly mixed.
  4. Gently toss in the cherry tomatoes and mozzarella.
  5. Drizzle with additional pesto, if desired.
  6. Serve immediately or chill to serve cold as a pasta salad.


Be careful not to use too much balsamic vinegar or it will darken the color of the sauce.