Chilled Pasta Salad with Basil Pesto, Mozzarella and Cherry Tomatoes
Caserecce con pesto is a refreshing cold pasta salad that celebrates simple Italian ingredients in perfect balance. Tender pasta tubes coat evenly with vibrant basil pesto made from scratch, then tossed with fresh mozzarella chunks and halved cherry tomatoes. The dish combines creamy, herbaceous, and bright acidic notes with a satisfying textural contrast between soft pasta and delicate cheese. This is ideal for warm-weather entertaining, potlucks, or light lunches when you want something substantial yet not heavy. What sets this version apart is the emphasis on quality: hand-pounded pesto preserves basil's volatile oils better than blending, Grana Padano adds umami depth without overpowering, and the technique of cooling pasta with oil prevents clumping. Best served after chilling thoroughly, allowing flavors to meld and the salad to develop complexity. Perfect for anyone seeking a Mediterranean-inspired dish that's manageable to prepare yet feels thoughtfully composed.
Ingredients
- 13 oz caserecce, dried
- 3 ½ oz fresh basil, whole leaves
- 1 ¾ oz Grana Padano DOP, finely grated
- olive oil, extra virgin preferred for finishing
- coarse salt, for pesto and seasoning
- 1 oz pine nuts, whole or lightly crushed
- 12 oz cherry tomatoes, fresh
- 2 whole fresh mozzarella (fior di latte), drained
Instructions
- 1
Cook caserecce until al dente, then cool with a drizzle of oil to prevent clumping.
- 2
Make pesto by crushing basil with coarse salt in a mortar or blender, add pine nuts and oil, then fold in Grana Padano.
- 3
Wash and dry cherry tomatoes, halve them lengthwise.
- 4
Drain mozzarella and cut into small pieces.
- 5
Combine cooled pasta with pesto, tomatoes, and mozzarella in a bowl, season with salt and pepper.
- 6
Drizzle with extra virgin olive oil and toss well.
- 7
Refrigerate for at least 1 hour before serving.
Tips
Use a mortar and pestle for pesto rather than a food processor; it bruises basil less and preserves its bright, grassy flavor. Press and twist gently rather than chopping violently.
Dress the cooled pasta with oil immediately after cooking while still warm; this allows it to absorb seasoning evenly and prevents sticking before the full assembly.
Chill the assembled salad for at least 1-2 hours; cold temperatures meld flavors and allow the mozzarella to firm slightly, making texture more pleasant.
Good to Know
Refrigerate in an airtight container up to 3 days. Pesto can separate slightly; stir before serving. The salad is best consumed within 48 hours before pasta absorbs too much liquid and becomes mushy.
Prepare pesto and prep vegetables up to 4 hours ahead; combine with cooled pasta and mozzarella no more than 2 hours before serving to keep textures distinct.
Serve directly from the refrigerator on individual plates or as a shared platter. Accompany with extra virgin olive oil, fresh crusty bread, and a crisp white wine like Pinot Grigio or Vermentino.
Common Mistakes
Do not skip cooling the pasta with oil; skipping this causes clumping and uneven dressing distribution.
Do not add pesto to hot pasta; heat breaks down basil's color and flavor compounds.
Do not overdress with pesto; start conservatively and adjust, as it intensifies during refrigeration.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this salad the night before?
Partially yes. Prepare pesto, vegetables, and cook pasta the day before, but combine them no more than 2 hours ahead. Assembled salad continues to soften pasta and intensify flavors, which is desirable initially but leads to mushiness beyond 24 hours.
What if I don't have fresh basil?
Frozen basil works in a pinch, though texture suffers. Alternatively, use fresh mint or arugula for a different but equally delicious profile. Avoid dried basil; the flavor becomes stale and metallic when used raw in pesto.
Can I freeze this salad?
Not recommended. Freezing damages pasta texture and separates mozzarella. The salad is best fresh or refrigerated up to 3 days. If you must freeze, do so without mozzarella and add it after thawing.