Pesto Pasta Salad with Tomatoes & Mozzarella
A vibrant and refreshing pasta salad drizzled with pesto, featuring juicy tomatoes and creamy mozzarella—perfect for gatherings and summer nights.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (fusilli, penne, or rotini)
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- 8 oz mozzarella balls (bocconcini or ciliegine)
- 2 tbsp olive oil
- Parmesan cheese, optional
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions
- Boil the water: Start with a large pot and bring salted water to a rolling boil.
- Cook the pasta: Add your pasta, cooking according to package instructions until al dente.
- Drain and rinse: Once cooked, drain the pasta and rinse under cool water.
- Blend the basil: In a food processor, combine fresh basil, garlic, pine nuts, and salt.
- Add olive oil: Drizzle in olive oil while the processor runs until emulsified.
- Pulse it up: Taste and adjust seasoning; add Parmesan if using.
- Mix it all together: In a large bowl, combine pasta, pesto, tomatoes, and mozzarella.
- Dress it: Drizzle with olive oil, sprinkle with salt and pepper, and toss gently.
- Let it chill: Allow the salad to sit for 15-30 minutes to marry the flavors.
Notes
Great for picnics and barbecues. Add protein or vegetables for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, pesto salad, summer recipe, vegetarian dish, easy meals
Find it online: https://basilboard.com/pesto-pasta-salad-tomatoes-mozzarella/