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Pesto Pasta Salad with Tomatoes & Mozzarella

A vibrant summer pasta salad featuring creamy mozzarella, fresh tomatoes, and homemade or store-bought basil pesto, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 oz. pasta (farfalle, fusilli, or penne) Use your preferred shape.
  • 1 cup cherry tomatoes, halved Fresh cherry tomatoes add a pop of flavor.
  • 1 cup mozzarella balls (bocconcini) Creamy mozzarella is essential.
  • 1 cup basil pesto (homemade or store-bought) This is the key flavor component.
  • Salt & pepper to taste Adjust to your preference.
  • Fresh basil for garnish (optional) Adds a nice touch for presentation.

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and let it cool slightly.
  2. In a large bowl, toss the cooked pasta with the basil pesto until well combined.
  3. Gently fold in the cherry tomatoes and mozzarella balls. Season with salt and pepper to taste.
  4. Let it chill in the fridge for at least 30 minutes to let those flavors meld.

Notes

This salad gets better as it sits! Store leftovers in the fridge for 3-4 days.