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Pesto pasta salad with tomatoes and basil

Caprese pesto pasta salad with white beans

Quick and easy caprese pesto pasta salad recipe with white beans! A cold pasta salad with pesto, fresh tomatoes, and fresh mozzarella. 

Course main dish, Side Dish
Cuisine American, Italian
Keyword vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 375 kcal
Author Trish Bozeman


  • 8 oz farfalle pasta dry, uncooked*
  • 1/2 cup pesto
  • 1 Tbsp extra virgin olive oil
  • 2 cups halved cherry tomatoes
  • 3/4 cup white beans
  • 1 cup cubed fresh mozzarella cheese
  • 1/4 cup toasted pine nuts
  • 2 tsp fresh lemon juice
  • salt and pepper
  • fresh basil and parmesan cheese** for serving


  1. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water and then strain. Gently rinse with cold water.

  2. Place the pasta in a large mixing bowl and add the pesto. Stir gently to combine, adding a Tablespoon of pasta water at a time to thin the pesto to your desired consistency.

  3. To make it cold, cover and refrigerate for 30 minutes.

  4. When ready to serve, toss in 1 Tbsp of olive oil to rehydrate the pasta along with the tomatoes, white beans, mozzarella cheese, and pine nuts. Add 1 tsp of the lemon juice, stir gently to combine and taste. Add more lemon juice if needed and season with salt and pepper until it is seasoned to your liking.

  5. Serve topped with fresh basil and freshly grated parmesan cheese.

Recipe Notes

*fresh pasta is great too! Weights may vary, but you should have about 3-4 cups of cooked pasta.

**be careful about vegetarian parmesan cheese!

Nutrition Facts
Caprese pesto pasta salad with white beans
Amount Per Serving
Calories 375 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g25%
Cholesterol 16mg5%
Sodium 320mg13%
Potassium 366mg10%
Carbohydrates 39g13%
Fiber 4g16%
Sugar 3g3%
Protein 13g26%
Vitamin A 786IU16%
Vitamin C 12mg15%
Calcium 161mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.