Caprese Pesto Pasta Salad | Hyde Park Moms

This is one of the tastiest pasta salads I’ve made. I love that you can eat this at any temperature. Cold for a picnic lunch or warm for a dinner entre.  It couldn’t be easier! I didn’t measure everything out, so I “guesstimated” on how much of each ingredient – make it to your taste.


  • 1lb brown rice bow tie pasta
  • 1/2 jar or more of prepared pesto (we like the Whole Foods “Mama’s Pesto”)
  • 2 heirloom tomato (or any kind you like)
  • Mozzerella chucks (the little balls are great in this too!)
  • Steamed green beans
  • 1/4 cup basil
  • 1/2 cup finely grated Parmesan cheese
  • 1 whole rotisserie chicken


  • Boil water for pasta*
  • Steam a small bag of green beans
  • Shred chicken or cut into chunks
  • Dice tomatoes, basil and mozzarella cheese
  • Once pasta is cooked, rinse and add it to a serving bowl and immediately add in Parmesan to coat noodles
  • Toss in the rest of the ingredients and serve!

*If using brown rice pasta, take out 1-2 minutes before cook time on box and rinse with water. Brown rice pasta can hav e a film on it.

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