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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.

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

  1. Boil the water: Start with a large pot and bring salted water to a rolling boil.
  2. Cook the pasta: Add your pasta, cooking according to package instructions until al dente.
  3. Drain and rinse: Once cooked, drain the pasta and rinse under cool water.
  4. Blend the basil: In a food processor, combine fresh basil, garlic, pine nuts, and salt.
  5. Add olive oil: Drizzle in olive oil while the processor runs until emulsified.
  6. Pulse it up: Taste and adjust seasoning; add Parmesan if using.
  7. Mix it all together: In a large bowl, combine pasta, pesto, tomatoes, and mozzarella.
  8. Dress it: Drizzle with olive oil, sprinkle with salt and pepper, and toss gently.
  9. 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

Keywords: pasta salad, pesto salad, summer recipe, vegetarian dish, easy meals