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Pesto Pasta Salad with Tomatoes & Mozzarella

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A vibrant, make-ahead pasta salad tossed with fragrant basil pesto, juicy cherry tomatoes, and creamy mozzarella pearls—perfect for picnics, potlucks, or an easy week-night side.

Ingredients

Scale
  • 12 oz (340 g) short pasta (rotini, fusilli, or farfalle)
  • 1 cup (240 g) basil pesto, homemade or good-quality jarred
  • 2 cups (300 g) cherry tomatoes, halved
  • 8 oz (225 g) fresh mozzarella pearls, drained
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1/4 cup (15 g) fresh basil leaves, thinly sliced
  • 2 Tbsp (30 mL) extra-virgin olive oil (optional, to loosen pesto)
  • 1 Tbsp (15 mL) fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente.
  2. Drain and rinse the pasta briefly under cool water to stop the cooking; shake off excess moisture.
  3. In a large bowl, whisk together pesto, olive oil, and lemon juice until smooth.
  4. Add cooled pasta to the bowl and toss until every piece is well coated.
  5. Fold in cherry tomatoes, mozzarella pearls, and Parmesan.
  6. Taste and season with salt and pepper. Add an extra drizzle of olive oil if the salad seems dry.
  7. Sprinkle with fresh basil and serve, or cover and refrigerate up to 3 days. Stir before serving.

Notes

  • For deeper flavor, chill the salad 30 minutes before serving to let the pasta absorb the pesto.
  • Swap in sun-dried tomato or spinach pesto for a fun twist.
  • Bocconcini or diced fresh mozzarella work if pearls aren’t available.
  • Add grilled chicken or chickpeas to turn it into a hearty main dish.

Nutrition

Keywords: pesto pasta salad, mozzarella, tomato basil salad, summer potluck recipe, vegetarian pasta salad

Find it online: https://zesticook.com/pesto-pasta-salad-with-tomatoes-mozzarella/