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Light and creamy pesto Caprese pasta salad served in a bowl with fresh ingredients.

Light and Creamy Pesto Caprese Pasta Salad: An Incredible 5-Ingredient Recipe

A refreshing and easy-to-make pasta salad featuring al dente pasta, vibrant pesto, juicy cherry tomatoes, creamy fresh mozzarella, and a touch of Greek yogurt for a lighter, creamier texture. Perfect for a quick lunch or a delightful side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Short Pasta (e.g., fusilli, rotini)
  • 0.5 cup Basil Pesto
  • 1 pint Cherry Tomatoes halved
  • 8 oz Fresh Mozzarella Balls (bocconcini or pearls) drained
  • 0.25 cup Plain Greek Yogurt low-fat or full-fat
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Serving Spoon

Method
 

Preparation
  1. Cook the short pasta according to package directions until al dente, then drain it thoroughly and rinse with cold water to cool it down, preventing it from sticking.
  2. While the pasta cooks, prepare the other ingredients by halving the cherry tomatoes and draining the fresh mozzarella balls, then slice them if they are not already pearl-sized.
  3. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and prepared fresh mozzarella.
Assembly
  1. Add the basil pesto and plain Greek yogurt to the bowl with the pasta and vegetables, stirring gently until all ingredients are evenly coated.
  2. Taste the salad and season with salt and freshly ground black pepper as needed to enhance the flavors, then serve immediately or refrigerate until ready to enjoy.

Notes

For an extra burst of flavor, try adding fresh basil leaves or a drizzle of balsamic glaze just before serving.