Why You’ll Love Pesto Pasta Salad with Tomatoes & Mozzarella Recipe
This pesto pasta salad is a crowd‑pleaser thanks to its fresh ingredients and bold flavors. You’ll love how the tangy pesto complements the sweetness of the tomatoes and the creaminess of the mozzarella, while the pasta makes it satisfying and versatile. It’s quick to prepare, easily customizable, and keeps well for meal prep or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta salad:
1 lb dry rotini pasta
2 cups cherry tomatoes, sliced
8 oz fresh mozzarella pearls
¼ red onion, thinly sliced
2 Tbsp fresh basil, sliced (plus more for serving)
Shredded parmesan cheese, for serving
For the kale pesto (homemade):
1 cup kale leaves, chopped
1 cup fresh basil leaves, packed
½ cup olive oil
¼ cup shredded parmesan cheese
¼ cup pine nuts, toasted
2 garlic cloves
2½ Tbsp lemon juice
½ tsp salt
¼ tsp black pepper
Directions
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Make the pesto (optional): Combine kale, basil, olive oil, parmesan, pine nuts, garlic, lemon juice, salt, and pepper in a food processor and blend until smooth. Set aside.
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Cook the pasta: Boil pasta according to the package directions until tender. Drain and rinse under cold water to cool.
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Combine salad: In a large bowl, add the cooled pasta with cherry tomatoes, mozzarella, red onion, and basil.
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Add pesto: Pour your desired amount of pesto over the pasta and toss until fully coated.
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Serve: Sprinkle with shredded parmesan and extra basil. Serve immediately or chill until ready to eat.
Servings and timing
Serves: 6
Prep time: about 15 minutes
Cook time: about 11 minutes
Total time: about 26 minutes
Variations
• Different pesto: Use store‑bought pesto, swapped basil for spinach, arugula, or extra kale.
• Extra veggies: Add zucchini, summer squash, or bell peppers for more color and crunch.
• Protein boost: Stir in cooked chicken, shrimp, or Italian sausage to make it a main dish.
• Nut swap: Replace pine nuts with walnuts, pecans, or pepitas if preferred or for a different flavor profile.
Storage/Reheating
• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Not recommended, as the texture of the tomatoes and cheese may change.
• Reheating: Serve cold or at room temperature; just give it a quick stir before serving.
FAQs
What type of pasta works best?
Short shapes like rotini, bow ties, fusilli, or penne are ideal because they hold the pesto and other ingredients well.
Can I use store‑bought pesto?
Yes! If you’re short on time, use your favorite store‑bought pesto instead of making it from scratch.
How long can this salad be stored?
Stored in an airtight container in the fridge, it should stay fresh for about 3–4 days.
Can I make this ahead?
Yes, prepare ahead and refrigerate; add extra pesto or basil before serving to refresh the flavors.
Is this gluten‑free?
To make it gluten‑free, simply use gluten‑free pasta.
Can I add other vegetables?
Absolutely — cucumbers, bell peppers, or zucchini are great additions.
What cheese alternatives can I use?
If you don’t have mozzarella, bocconcini or burrata work well too.
Should the pasta be hot or cold when mixing?
It’s best to cool the pasta completely so the pesto doesn’t wilt the basil or melt the mozzarella.
Can I make the pesto ahead of time?
Yes, pesto can be made ahead and stored in the fridge for a few days.
What side dishes pair well with this salad?
This salad pairs well with grilled chicken, a green side salad, or crusty bread.
Conclusion
This pesto pasta salad with tomatoes and mozzarella is a refreshingly delicious dish that’s perfect for warm weather and easy entertaining. With simple ingredients and flexible variations, it’s sure to become a favorite in your recipe collection. Enjoy it chilled, packed for lunch, or as a side at your next gathering.
