Caprese Pesto Pasta Salad
A vibrant, crowd-pleasing Caprese Pesto Pasta Salad made with spiral pasta, crispy bacon, cherry tomatoes, bocconcini, fresh basil, and a rich homemade pesto enhanced with a touch of mayonnaise for the perfect creamy cling. Ideal for potlucks, weekend dinners, and make-ahead meal prep.
Servings: 8 servings
Calories: 520kcal
Equipment
- food processor or blender
- large pot
- frying pan
- mixing bowls
- colander
- serving bowl
Ingredients
- 500 g spiral pasta (fusilli)
- 250 g bacon, diced
- 220 g cherry bocconcini, halved
- 300 g fresh cherry tomatoes, halved
- 1 cup fresh basil leaves (for pesto)
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tbsp mayonnaise (for pesto creaminess)
- 1 big handful baby spinach
- 1 handful fresh basil leaves (extra)
- 1 optional balsamic glaze for drizzling
Instructions
- In a food processor, blend basil, pine nuts, Parmesan, olive oil, and garlic until mostly smooth. Season with salt and pepper, then stir in the mayonnaise until creamy. Set aside.
- Cook the spiral pasta in salted water until just over al dente. Drain and rinse with cold water to stop cooking. Set aside to cool.
- Crisp the diced bacon in a frying pan. Drain on paper towels and let cool completely to avoid wilting greens.
- In a large bowl, combine the cooled pasta, bacon, cherry tomatoes, and halved bocconcini. Add the pesto and mix until everything is well coated.
- Add the baby spinach and extra fresh basil. Toss gently. Transfer to a serving bowl and drizzle with balsamic glaze if desired.
Notes
This salad tastes even better after resting for an hour. Bring to room temperature before serving for best flavor. Add grilled chicken for a full meal or skip the bacon for a vegetarian version.