This pastina salad is a twist on pasta salad using classic caprese ingredients! It’s made with juicy cherry tomatoes, creamy mozzarella, and herby pesto, tossed with tiny pastina for a light but satisfying pasta salad.
I love pasta salad for make-ahead lunches and lately I’ve been enjoying this pastina salad. I still had some pastina in my pantry so I decided to make this variation using mozzarella, pesto, and balsamic glaze. Pastina is often used in cozy soups like this vegan pastina soup, but in this recipe, it shines in pasta salad. The tiny pasta shape is perfect for scooping up pesto and mingling with tomatoes and mozzarella, so every bite is balanced and flavorful.
The pesto acts a the dressing, coating the pasta with fresh herbs and flavor. Add in a drizzle of balsamic glaze and it becomes irresistibly sweet, tangy, and savory all at once. Plus, this salad comes together in under 20 minutes!
Ingredients & Substitutions
- Pastina or Acini di Pepe: The tiny pasta base that holds everything together. Orzo works too, but stick to small shapes for the best texture.
- Cherry or Grape Tomatoes: Sweet, juicy, and perfect for caprese-inspired salads.
- Mozzarella Pearls: Creamy, delicate, and ready to toss in. If you only have a larger ball of fresh mozzarella, chop it into bite-sized pieces.
- Pesto: Walnut pesto gives depth and richness, but classic basil pesto, either homemade or store-bought, works great.
- Fresh Basil: Adds fragrance and color; don’t skip it for serving.
- Balsamic Glaze: Sweet, syrupy, and absolutely essential for that caprese finish.
Tips & Tricks
- I tested the recipe with 8 ounces of mozzarella pearls initially but it turns out that was too much! Cutting it down to 4 ounces and adding a full pint of tomatoes created a much better balance. Since you’ll have some leftover mozzarella, try making this pesto flatbread with your leftovers!
- This walnut pesto is fantastic, but store-bought pesto keeps this recipe super quick and still delicious. I like the Buitoni brand, which is typically sold in the refridgerated section of the grocery store.
- Don’t skip the balsamic glaze. It ties the flavors together nicely.
Frequently Asked Questions
- Can I make this ahead of time? Yes! For the best texture, store the pesto-coated pastina separately and add the tomatoes and mozzarella just before serving.
- Can I use a different type of pesto? Absolutely. Walnut pesto is my go-to because it’s cheaper than traditional pine nut pesto, but traditional pesto, parsley pesto, or pesto calabrese would all taste wonderful in this dish.
- Can I add vegetables? Definitely! Roasted zucchini, grilled eggplant, or roasted red peppers would blend seamlessly with the flavors.
- How do I store leftovers? Keep the salad in an airtight container in the fridge for up to 3 days. If the pesto thickens, stir in a splash of olive oil before serving.
More Pasta Salad Recipes
If you enjoyed this pasta salad recipe, be sure to try this Greek pasta salad or my vegan pasta salad! You can also make a delicious pasta salad with orzo and pesto. It’s so easy! All of these recipes make a great packed lunch.
Description
This caprese pastina salad is a twist on pasta salad using classic caprese ingredients! It’s made with juicy cherry tomatoes, creamy mozzarella pearls, and herby pesto, tossed with tiny pastina for a light but satisfying pasta salad.
- 1 cup pastina
- 1 pint of halved cherry or grape tomatoes
- 4 ounces mozzarella pearls (or diced fresh mozzarella)
- 1/2 cup walnut pesto or store-bought pesto
- Fresh basil leaves, for garnish
- Drizzle of balsamic glaze for serving
- Bring a large pot of salted water to a boil. Once boiling, cook the pastina according to package directions until al dente. Drain and add to a bowl. Allow to cool to room temperature. If you are short on time, you can rinse the pasta under cold water in a strainer before adding it to your bowl.
- Once the pastina has cooled, add the pesto, and stir until it is evenly mixed. Gently fold in the cherry tomatoes and mozzarella pearls.
- Taste and adjust for seasoning.
- Transfer to a serving dish, garnish with fresh basil, and drizzle with balsamic glaze. You can serve immediately, or place it in the refrigerator for one hour to let the salad meld.