Caprese Pasta Salad

Caprese Pasta Salad

I fully believe that you can never go wrong if a meal includes pasta, pesto, or cheese. However, if a meal includes all three all at once then well, you’ve hit the jackpot my friend. Which is how I feel about this pasta.

I didn’t really start eating pesto until a few years ago and I obviously didn’t know what my life was missing. I was at a party and someone brought a pasta with pesto and chicken. That was when I still ate meat every once in a while so naturally I picked out the chicken and just ate the pasta.

Eventually I went to recreate it but decided it needed veggies so I’ve just added a little more here and there and somehow it morphed it’s way into this pasta.

You can make your own pesto at home of course but sometimes I’m all about convenience and when it comes to this pasta buying pre-made pesto (I get mine from Sprouts) just makes a little bit easier without sacrificing anything. Then it’s just about roasting some veggies in the oven and throwing it all together.

This is the perfect weeknight meal or you can make it and take it for lunch throughout the week. It’s great room temperature but I tend to prefer it cold when I eat it.

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Caprese Pasta Salad

Caprese Pasta Salad

The perfect summer pasta salad with fresh pesto and delicious roasted veggies.
Course Main
Cuisine Italian, Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8 servings
Author Modern Little Victories


  • 10 oz bowtie pasta
  • 1 cup pesto
  • 1 cup sliced cherry tomatoes
  • ½ cup mozzarella cut into cubes
  • 1 small red pepper diced
  • 1 small zucchini diced
  • ¼ red onion diced
  • 1 tbsp olive oil
  • salt & pepper
  • Balsamic Glaze optional
  • 1 cup balsamic vinegar
  • ½ cup sugar


  1. Preheat your oven to 400 degrees and chop the zucchini, red pepper, and onion into even size pieces. Drizzle with olive oil and salt and pepper. Roast for about 15-20 minutes or until tender.
  2. In a small sauce pan add in the balsamic vinegar and sugar. Let cook over medium low heat until reduced by half being careful to not let it over cook or else it will turn hard.
  3. In a medium size pasta pot bring water to a boil. Add in salt and pasta once its brought to a rolling boil. Cook pasta according to package instructions.
  4. Slice the tomatoes and cheese and set aside.
  5. Once the pasta and veggies are done let them cool completely and then add them into a large bowl with the tomatoes, cheese, and pesto. Stir until all combined. Serve with balsamic glaze drizzled on top.



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  1. My wife cooked this tonight and it was great. Honestly I couldn’t wait so I ate mine warm but this will probably be even tomorrow for lunch after some time soaking in that pesto.

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