Caprese Bowtie Pasta Salad

Let me tell you something about pasta salad. Most versions are drowning in mayonnaise or bland Italian dressing. They sit out at picnics getting warm and sad. But this Caprese Bowtie Pasta Salad? Not even close.

We’re talking bowtie pasta (farfalle) tossed with sweet corn, bright pesto, fresh lemon juice, olive oil, fresh basil, juicy cherry tomatoes, and creamy little mozzarella balls (ciliegine). No mayo. No heavy dressing. Just fresh, vibrant, Italian-inspired flavors.

The pesto does all the heavy lifting. It coats every piece of pasta and corn. The tomatoes burst with sweetness. The mozzarella adds creamy, milky pops. And the fresh basil on top? Chef’s kiss.

Ten minutes of cooking. Ten minutes of assembling. Thirty minutes in the fridge to let the flavors marry. Then you’ve got a pasta salad that’s perfect for picnics, potlucks, barbecues, or just eating straight from the bowl at 11pm.

Let’s make some pasta salad.

Try my One-Pot Beef and Vegetable Pasta recipe.

Why You’ll Love the Recipe

• No mayo. No heavy dressing. Just pesto, olive oil, and lemon juice.
• Bowtie pasta is fun. Farfalle holds onto the pesto perfectly.
• Sweet corn adds crunch and sweetness. Surprise ingredient. So good.
• Fresh mozzarella balls. Creamy, milky, and way better than shredded.
• 30 minutes in the fridge. The flavors meld together. Worth the wait.
• Perfect for picnics and potlucks. Holds up well at room temperature.
• Great for meal prep. Stays delicious for days.

Try my Creamy Broccoli Pasta recipe.

What You’ll Need to Make

You’ll need a large pot for boiling pasta, a colander, a large mixing bowl, a spoon for stirring, and a knife and cutting board for the tomatoes and basil.

Prep Time: 10 mins | Cook Time: 10 mins | Chill: 30 mins | Serves: 4

Ingredients (Serves 4):

• 8 oz bowtie pasta (farfalle)
• 1 cup corn (fresh or frozen)
• 3 tbsp pesto (homemade or store-bought) or use my Sun Dried Tomato Red Pesto Recipe
• 1 tbsp extra-virgin olive oil
• ½ large lemon, juiced
• ¼ cup fresh basil, chopped (plus more for garnish)
• Sea salt and black pepper, to taste
• 2 cups cherry tomatoes, halved
• 8 oz Ciliegine or Pear fresh mozzarella (small mozzarella balls)

Try my Lemon Avocado Pasta Bowl recipe.

What You’ll Need to Do

Alright, let’s make a pasta salad that’ll be the star of every summer cookout.

First, cook your pasta. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package directions.

During the last 3 minutes of cooking, add the corn (fresh or frozen – doesn’t matter). This cooks the corn just enough while keeping it crisp and sweet.

Drain the pasta and corn together in a colander. Don’t rinse – you want that starch to help the dressing stick.

Transfer to a large mixing bowl. Add the pesto, extra-virgin olive oil, lemon juice, and chopped fresh basil.

Stir to combine. Make sure every piece of pasta and every kernel of corn gets coated in that bright, herby pesto.

Season with sea salt and black pepper to taste.

Now add the cherry tomatoes (halved) and the mini mozzarella balls (ciliegine). Gently stir them in. Be careful not to smash the mozzarella.

Cover the bowl and refrigerate for at least 30 minutes. This is important – the flavors need time to marry. The pasta absorbs the pesto. The tomatoes release their juices. Everything gets better.

When you’re ready to serve, give it a final gentle stir. Garnish with additional fresh basil.

Serve cold or at room temperature.

Eat with a fork. Or a spoon. Or straight from the bowl. No judgment.

Try my Lemon and Herb Salmon Pasta recipe.

Easy Ingredient Swaps

• No bowtie pasta? Use rotini, penne, or orecchiette. Any short pasta with nooks to catch the pesto.
• No pesto? Use 2 tbsp olive oil + 1 clove minced garlic + ¼ cup fresh basil blended. Or buy store-bought.
• No fresh mozzarella balls? Cut a fresh mozzarella log into small cubes.
• No cherry tomatoes? Use grape tomatoes or diced Roma tomatoes.
• No fresh corn? Use canned corn (drained and rinsed) or frozen corn (thawed).
• No fresh lemon? Use 1 tbsp white wine vinegar or champagne vinegar.
• Gluten free: Use gluten-free bowtie pasta.

Try my Creamy Spinach and Artichoke Chicken Pasta recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes with the pesto.
• Balsamic version: Drizzle with balsamic glaze before serving.
• Grilled corn version: Grill fresh corn on the cob, then cut off the kernels. Smoky and sweet.
• Add a protein: Grilled chicken, shrimp, or chickpeas for extra heft.
• Add arugula: Toss in a handful of fresh arugula for peppery bite.
• Roasted tomatoes: Roast the cherry tomatoes at 400°F for 15 minutes instead of using them raw.
• Vegan version: Use vegan pesto (no Parmesan) and omit the mozzarella or use vegan cheese.

Try my Creamy Lemon and Green Pea Pasta recipe.

Some Helpful Tips

• Don’t rinse the pasta. The starch helps the pesto stick. Rinsing washes it away.
• Salt the pasta water generously. This is your only chance to season the pasta itself.
• Add corn during the last 3 minutes. Fresh or frozen – doesn’t matter. It just needs a quick blanch.
• Use fresh mozzarella balls, not shredded. Ciliegine are small, creamy, and perfect for pasta salad. Shredded mozzarella gets clumpy.
• Chill for at least 30 minutes. This is not optional. The flavors need time to meld. Overnight is even better.
• Garnish with fresh basil right before serving. Adds brightness and color.

Try my One Pot Spinach and Salmon Pasta recipe.

Some Budget-Friendly Tips

• Make your own pesto. Basil, pine nuts (or walnuts), Parmesan, garlic, olive oil. Cheaper than store-bought and tastes better.
• Frozen corn is cheap. A bag costs less than $2. Use what you need. Save the rest.
• Fresh mozzarella is the splurge. Buy it on sale. Store brand is fine.
• Cherry tomatoes on sale. Buy a pint. Grape tomatoes are often cheaper.
• Store brand pasta. Same as name brand. Half the price.
• Lemon is cheap. One lemon costs pennies. Use the zest too for extra flavor.

Try my Chicken Cordon Bleu Pasta Bake recipe.

Some Serving Ideas

• As a side dish. Perfect next to grilled chicken, burgers, or hot dogs.
• As a main course. Add grilled shrimp or chickpeas. A full meal.
• For a picnic. Holds up well at room temperature. Pack in a container.
• For a potluck. Make a double batch. It will disappear fast.
• For meal prep. Portion into containers. Eat cold for lunch all week.
• For a barbecue. The perfect complement to anything off the grill.

Try my Roasted Red Pepper Walnut Sauce Pasta recipe.

Some Storage and Reheating Tips

This pasta salad is made for meal prep.

Fridge: Store in an airtight container for up to 5 days. The flavors get better on day 2 and 3.

Freezer: Not recommended. The texture of the pasta and mozzarella will suffer. Make fresh.

Do not reheat. This is a cold pasta salad. Serve chilled or at room temperature. Warm mozzarella is weird.

Meal prep strategy: Make the entire salad. Portion into 4 containers. Grab one for lunch each day. No reheating needed.

If it seems dry after a few days: Add a drizzle of olive oil and a squeeze of fresh lemon juice. Stir well. Good as new.

Try my Lump Crab and Sweet Corn Penne Pasta recipe.

Final Thoughts

Look, I love a classic mayo-based pasta salad as much as the next guy. But sometimes – when it’s hot outside and I want something bright and fresh – I make this Caprese Bowtie Pasta Salad instead.

The pesto does all the work. It’s herby, garlicky, nutty, and coats every piece of pasta. The corn adds unexpected sweetness and crunch. The cherry tomatoes burst with juiciness. The fresh mozzarella is creamy and milky. And the fresh basil on top? That’s the finishing touch.

No mayo. No heavy dressing. Just fresh, vibrant, Italian-inspired flavors.

Make it for a picnic. Make it for a potluck. Make it for a barbecue. Make it for lunch all week.

However you serve it, you’re getting a pasta salad that’ll make you forget every sad, mayo-drenched version you’ve ever had.

Now go boil some bowties.

~ Danny Davis

P.S. If you try the balsamic glaze version, let me know. That’s my go-to for making it look fancy. A drizzle right before serving. So good.