Caprese Pesto Pasta Salad

Here’s what happens when summer’s two favorite classics meet.

Active Time: 15 mins
Total Time: 20 mins
Servings: 4

• Orecchiette’s little “ears” cradle the basil pesto, and a splash of reserved pasta water emulsifies the sauce, ensuring every curve of pasta is evenly, glossily coated.
• Creamy mozzarella pearls pair with lush burrata for double-cheese decadence, while a quick aged-balsamic reduction adds bright, syrupy contrast to the sweet cherry tomatoes.
• Ready in 20 minutes and picnic-friendly, the salad can be served warm or chilled; mix the pasta, pesto, and sun-dried tomatoes up to a day ahead, then fold in the fresh components just before serving for peak flavor and texture.

Summer dreams arrive on a plate with this caprese pesto pasta salad, a radiant celebration of basil, sun-kissed tomatoes, and silky cheese. Each chewy orecchiette shell is lacquered in fresh basil pesto, that provides an herby, garlicky punch that perfumes the dish from first glance to final bite. 

Sweet, juicy cherry tomatoes provide color and a touch of acidity. For double the creamy cheese, mozzarella pearls and luscious burrata come together for an elevated moment. Break into the soft pouch of burrata and let the cream coat everything in decadent richness that feels almost to good to be a pasta salad. 

A drizzle of balsamic reduction threads through the greens and reds, introducing gentle acidity that brightens without overpowering. Finally, don’t forget the quintessential flaky sea salt that is a caprese-must. It provides minuscule crunch and a clean snap of salinity that sharpens every flavor. 

The result is a textural symphony of chewy, creamy, plush, and crisp, held together by the familiar trio of basil, tomato, and mozzarella yet elevated into something undeniably luxurious. Serve it slightly warm so the pesto sighs with fragrance, or chilled for picnics when the summer sun demands cool relief. 

Pair with a glass of crisp rosé, and let the medley transport you to an Italian seaside terrace where afternoons linger and good company is measured in twirls of emerald-stained pasta.

What is the best pasta shape for pesto? 

Pesto shines brightest when partnered with pasta that traps the sauce. Traditional Ligurian trofie’s tight twists collect sauce inside every curl, while trenette’s flat ribbons give lush basil flavor room to spread. Ridged shapes like fusilli, cavatappi, and penne rigate act like tiny gutters, catching pine-nut bits. 

For a heartier bite, chewy orecchiette cups deliver pesto payloads in single-bite pockets. Whatever you choose, al dente texture lets the vibrant green cling.

The difference between regular balsamic and aged balsamic

Regular balsamic vinegar, often labeled aceto balsamico di Modena, ages for only a few months in large oak vats, then is blended with wine vinegar and caramel coloring to stabilize flavor and price. Its texture is thin, its acidity sharp, making it best for cooking or deglazing pans. 

True aged balsamic or aceto balsamico tradizionale, spends 12 to 25 years transferring through successively smaller wooden barrels. Water evaporates, sugars concentrate, and complex notes of fig, cherry, and molasses develop. The resulting liquid is syrupy, balanced, and intensely aromatic, so a few glossy drops can finish salads, cheeses, or desserts without overwhelming them.

Notes from the Food & Wine Test Kitchen

• If short on time, or don’t want to dirty more pans, use store-bought balsamic glaze instead of reducing vinegar from scratch. 
• Stirring in reserved pasta water helps emulsify and thin the pesto, allowing it to cling better to the pasta and coat evenly without feeling oily or clumpy.
• This pairs beautifully with grilled chicken, steak, or shrimp.

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.

Ingredients

• 8 ounces uncooked orecchiette pasta or fusilli pasta 

• 1/4 cup balsamic vinegar

• 1/2 cup refrigerated basil pesto

• 1/2 cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 1 teaspoon oil from jar

• 1/2 pound cherry tomatoes, halved (about 1 1/2 cups)

• 1 (7-ounce) container fresh small mozzarella cheese balls in water (such as Ciliegine Mozzarella), drained

• 1/4 cup chopped fresh basil leaves, plus leaves for topping

• 1 (4-ounce) fresh burrata cheese ball, drained and cut into 4 pieces

• Flaky sea salt, to taste

Directions

1. Bring a large pot of salted water to a boil over high. Stir in pasta; cook, stirring occasionally, until al dente, 12 to 14 minutes. Reserve about 1/4 cup cooking water to thin pesto as needed. Drain pasta, and rinse with cold water. Let pasta drain completely, about 30 seconds.

2. While pasta is cooking, bring balsamic vinegar to a boil in a small skillet over low; cook, stirring constantly, until vinegar is reduced to about 1 tablespoon and thickens slightly, about 3 minutes. Set aside balsamic reduction.

3. Place cooked pasta in a large bowl; stir in pesto, sun-dried tomatoes and oil, cherry tomatoes, and 2 tablespoons reserved cooking liquid until well combined, stirring in remaining 2 tablespoons cooking liquid, as needed, to reach desired consistency. Add mozzarella and basil; toss gently to combine. Top with burrata cheese and basil leaves; sprinkle with flaky sea salt. Drizzle with reserved balsamic reduction. Serve. 

Make ahead

You can prepare the pasta and mix it with pesto and sun-dried tomatoes up to a day in advance. Wait to add the fresh tomatoes, mozzarella, burrata, and basil until just before serving to keep them fresh and vibrant

Store leftovers in an airtight container in the fridge for up to two days. The flavors deepen over time, but the fresh components (especially burrata) are best enjoyed soon after serving.