This easy Casarecce Pasta Salad with Pesto is your new go-to for a quick, fresh, and satisfying meal. With tender pasta, bold pesto, and simple add-ins like cherry tomatoes or mozzarella, this one-pot recipe comes together in under 15 minutes—perfect for lunch, meal prep, or a last-minute side.
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This gorgeous pasta dish is filled with one of our favorite noodles. Casarecce, which is a traditional short noodle from Sicily, is a loosely rolled short pasta that is perfect for holding pesto and also makes a nice presentation.
Looking for more amazing pasta recipes? Try this Bay Scallops with Pasta and White Wine Sauce, or this Bucatini Alla Carbonara with Prosciutto and Peas.
Why We Love This Recipe
- Fresh: Garden tomatoes, homemade pesto, lemon, and basil leaves add so much freshness to this pasta!
- Easy: If your pesto is already made, you can put this pasta dish together in under 15 minutes.
- Great Leftovers: Nothing like a good pasta dish to keep in the refrigerator for leftovers the next day. No reheating is necessary, just quick eating.
- Filling: We hope you're hungry. Pasta will really fill you up!
Ingredients
- Pasta: We used Casarecce pasta because we just love the shape of these noodles.
- Pesto: Homemade pesto is the best. Some fresh basil, pine nuts, garlic, lemon, and parmesan are the key ingredients.
- Tomatoes: We found these beautiful baby heirloom tomatoes at our local farmer's market.
- Artichoke Hearts: We prefer marinated artichoke hearts for this dish.
- Mozzarella Cheese: Mozzarella snacking cheese works well. You could also cut up some fresh mozzarella into little cubes.
- Basil: Fresh basil is the best!
- Lemon: Fresh lemon is preferred.
- Salt: A little salt for the pasta water.
- Pepper: Fresh cracked pepper is best.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Easy Casarecce Pasta Salad with Pesto
STEP ONE: Boil the Pasta
Bring a large pot of water to a boil with a little salt. Boil the pasta according to the package directions.
Drain in a colander when finished and set aside.
STEP TWO: Dice the Vegetables and Herbs
Dice all of the baby heirloom tomatoes in half. Chiffonade the basil by stacking the basil leaves, rolling them together, then cutting them into thin ribbons.
STEP THREE: Mix in the Pesto and Other Ingredients
Combine the drained pasta with all other ingredients except the mozzarella cheese.
STEP FOUR: Chill and Serve
Place the pasta and mozzarella cheese into the refrigerator to chill for at least one hour.
Remove the pasta and mix in the mozzarella cheese. Add fresh basil leaves for garnish if desired.
Substitutions & Variations
- Tomatoes: Standard grape or cherry tomatoes can be used in place of heirloom tomatoes.
- Artichoke: The non-marinated variety would also work well.
- Pasta: Choose any type of pasta you like!
- Method: Make a delicious dinner version served warm with pesto cream sauce and chicken.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Toss the pasta with pesto while it's still warm so it absorbs better, then fold in the rest once cooled to avoid melting the cheese.
✔️ DO Finish with extra basil and a dusting of grated Parmesan.
Storage
Store Casarecce pasta with pesto in the refrigerator for 2-3 days. This dish is not freezer-friendly. Serve chilled.
Recipe FAQs
Casarecce pasta is pronounced cah-sah-ret-chee.
Casarecce is a type of pasta that originates from Sicily, Italy. Its name means "homemade" or "home-style," and it is characterized by its twisted, elongated shape. The unique shape of Casarecce makes it great for holding traditional Italian sauces like marinara, pesto, and ragu.
Yes, Garafalo sells a gluten-free version with corn flour, potatoes, and quinoa. There are many other options available if you search "gluten-free casarecce" online.
Related
- Prosciutto Caprese Sandwich
- Heirloom Cherry Tomato and Asparagus Quiche.
- Baby Heirloom Tomato Salad with Feta
- Red Pepper and Artichoke Salad
- Charcuterie Skewers
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📖 Recipe
Easy Casarecce Pasta with Pesto
Equipment
- Cutting board
- Knife
Ingredients
- 1 pound Casarecce pasta
- ¾ cup pesto
- 1 ½ pints baby heirloom tomatoes
- 1 33 ounce jar artichoke hearts drained
- 12 Mozzarella snacking cheese balls
- 6-8 basil leaves fresh
- ½ lemon juice of
- ½ teaspoon salt for pasta boil
- ¼ teaspoon pepper or to taste
Instructions
- In a large pot, bring water to a boil and add a pinch of salt. Cook the Casarecce pasta according to the instructions on the package. Once cooked, drain the pasta in a colander and set it aside.
- Halve all the baby heirloom tomatoes. Stack the fresh basil leaves together, roll them tightly, and slice them into thin ribbons (also known as chiffonade).
- In a mixing bowl, combine the drained pasta with the diced baby heirloom tomatoes, artichoke hearts, and the desired amount of pesto. Squeeze the juice of half a lemon over the mixture. Season with salt and pepper to taste.
- Transfer the pasta mixture along with the mozzarella snacking cheese to a refrigerator-safe container. Chill for a minimum of one hour to allow the flavors to meld together.
- Once chilled, remove the pasta from the refrigerator and gently mix in the mozzarella cheese. If desired, garnish with fresh basil leaves for an extra touch of freshness.
Notes
- Tomatoes: Standard grape or cherry tomatoes can be used in place of heirloom tomatoes.
- Artichoke: The non-marinated variety would also work well.
- Pasta: Choose any type of pasta you like!
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