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Fresh Cold Caprese Pasta Lunch Box Recipe with Easy Pesto and Mozzarella

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A quick and easy fresh cold Caprese pasta salad featuring homemade pesto, fresh mozzarella, and cherry tomatoes. Perfect for lunch boxes, this recipe is fresh, flavorful, and satisfying without reheating.

Ingredients

Scale
  • 8 ounces (225 g) short pasta like rotini, fusilli, or penne, cooked al dente and cooled
  • 8 ounces (225 g) fresh mozzarella balls (bocconcini) or torn fresh mozzarella
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup loosely packed fresh basil leaves (about 25 g), washed and dried
  • 1/4 cup (30 g) pine nuts, toasted lightly (optional but recommended)
  • 1 clove garlic, minced
  • 1/4 cup (25 g) Parmesan cheese, finely grated
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional: pinch of red pepper flakes or drizzle of balsamic glaze

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook according to package instructions until al dente (9-11 minutes). Drain and rinse under cold water to stop cooking and cool. Set aside in a large mixing bowl.
  2. Toast 1/4 cup (30 g) pine nuts in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring constantly. Remove from heat and let cool.
  3. In a food processor, combine 1 cup (25 g) fresh basil leaves, 1 clove minced garlic, toasted pine nuts, 1/4 cup (25 g) grated Parmesan cheese, 1/3 cup (80 ml) extra virgin olive oil, and 1 tablespoon fresh lemon juice. Pulse until smooth but slightly textured. Season with salt and pepper to taste. Add a teaspoon of water or more olive oil if pesto is too thick.
  4. Pour pesto over cooled pasta and toss gently to coat evenly. Stir in 1 cup (150 g) halved cherry tomatoes and 8 ounces (225 g) fresh mozzarella balls or torn pieces. Mix carefully to avoid breaking the cheese.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  6. Transfer pasta salad to a lunch box or airtight container. Chill in the refrigerator for at least 30 minutes to let flavors meld. Keep pesto or balsamic glaze separate if packing for later and drizzle before eating.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and prevent clumping. Toast pine nuts carefully to avoid bitterness. Pulse pesto ingredients in short bursts to avoid bitterness. Chill pasta salad for best flavor. Keep pesto and cheese separate if packing ahead to avoid sogginess. Can substitute walnuts for pine nuts or use vegan cheese for dairy-free version.

Nutrition

Keywords: Caprese pasta, cold pasta salad, pesto pasta, mozzarella pasta, lunch box recipe, easy pasta salad, fresh basil, cherry tomatoes, quick lunch

Find it online: https://tastypierecipes.com/fresh-cold-caprese-pasta-lunch-box-recipe-with-easy-pesto-and-mozzarella/