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  • Writer's pictureGabrielle Hegert

Pesto Caprese Pasta Salad

This pasta salad is really colorful and flavorful, putting a nice twist on a traditional side dish! I put this recipe together as a cold-salad version of one of our favorite dinners. I also think this recipe is really easy to tweak and make your own!


  • 1 lb. of your favorite pasta (I love using bowtie pasta)

  • 1 package (about 10 oz.) of cherry tomatoes, cut in half

  • 2 cups of fresh spinach (you can always add more or less depending on your preference)

  • Diced red onion to taste (I usually do a little less than a cup)

  • 2 cups of your favorite pesto sauce, cooked

  • 1 package of mozzarella pearls

  • Salt, pepper, and crushed red pepper flakes (to taste)


  1. Start off by boiling salted water and adding your pasta to cook. You'll want to be sure not to overcook your pasta.

  2. Once your pasta is cooked, strain and rinse, allow pasta to sit and get to room temperature in a large mixing bowl.

  3. While your pasta is cooling, start cutting your tomatoes in half and adding into the bowl with the pasta.

  4. Next, you will add in your spinach, herbs, seasonings, and pesto. Stir until everything is mix evenly and thoroughly coated with pesto.

  5. Let chill in the fridge for 20 minutes, and serve. So easy and full of flavor!

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