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Caprese Pesto Pasta Salad

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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 15 minutes
  • Yield: 8 servings


Enjoy this quick and easy Caprese Pesto Pasta Salad as a side salad or main dish! Pesto is mixed into tortellini pasta with traditional tomatoes, basil and bocconcini cheese. A great salad for your next family get together!


8 cups (700g) tortellini pasta

1 pint grape tomatoes, sliced in half

1 cup (200g) bocconcini cheese pearls

1 cup pesto (store-bought or you can make fresh basil pesto)

1 tbsp. white balsamic vinegar

2 cloves garlic, minced

5 fresh basil leaves

Salt & pepper to taste.

Balsamic glaze to drizzle on top (store bought or see notes below to make it from scratch)


  1. Cook pasta as per package directions. Rinse, drain and set aside.
  2. Chop tomatoes and fresh basil.
  3. In a large mixing bowl, combine pasta, pesto, tomatoes, cheese, garlic and white balsamic vinegar.
  4. Stir gently until all ingredients are mixed together. Taste, then add salt and pepper to taste.
  5. Chill for 30 minutes in refrigerator before serving.
  6. Drizzle with balsamic glaze.  You can either drizzle the glaze on the entire salad or each individual serving. (see notes for how to make balsamic glaze, or buy in the grocery store)


  1. How to make balsamic glaze reduction: In a small saucepan, combine 2 cups of balsamic vinegar with ½ cup brown sugar. Bring to a gentle boil, then simmer over medium heat for 10 minutes.  Mixture should be reduced by half and coat the back of a metal spoon.
  2. Store salad covered in refrigerator for 2 to 3 days.
  • Prep Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1 helping
  • Calories: 322
  • Sugar: 4.2 g
  • Sodium: 683.4 mg
  • Fat: 19.6 g
  • Saturated Fat: 5 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 14.7 g
  • Fiber: 1.5 g
  • Protein: 20.5 g
  • Cholesterol: 46.9 mg