Postpartum Recipe: Caprese Pasta Salad

Pasta salads are one of my favorite dishes to make for my clients. These chilled salads are easy to prepare, and they keep exceptionally well. I know my clients may not always have the opportunity to sit down and enjoy a well balanced meal with a new baby to care for, so these are a staple to leave in their fridge as it makes for easy grab and go eating. I love to pack pasta salads with fresh, whole ingredients to meet their dietary needs. Fresh vegetables, whole grain carbohydrates, and healthy fats are common themes when I piece together tasty pasta salads - often tossed in a handmade vinaigrette that packs a flavorful punch.

Today I’d like to share the recipe for this Caprese Pasta Salad as authored by Pip & Ebby.

The Italian-inspired salad boasts fresh basil and rich olive oil for taste with pops of sweet tomatoes for brightness. Try tossing in a handful of baby arugula when you’re ready to serve for the added vitamins!


  • 16-oz. box Rotini pasta, cooked to al dente and drained
  • 8-oz. container grape or cherry tomatoes, halved
  • 8-oz. package Mozzarella pearls
  • 1/2 cup fresh chopped basil
  • 1/4 cup pesto
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste


  1. Rinse pasta under cool water until chilled.
  2. In a large bowl, combine all ingredients and mix well.
  3. Cover and chill until ready to serve!


xo, Chelsea