Fresh Pesto Pasta Salad with Mozzarella
A quick and easy summer pasta salad featuring fresh basil pesto, mozzarella pearls, and cherry tomatoes. Perfect for light lunches, picnics, or backyard barbecues.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Scale
- 8 ounces short pasta (rotini, fusilli, or penne)
- 1/2 cup fresh basil pesto
- 1 cup mozzarella pearls (bocconcini)
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly cracked black pepper to taste
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain the pasta, reserving about 1/4 cup of the pasta water.
- While the pasta is still warm, transfer it to a large mixing bowl. Add 1/2 cup of fresh basil pesto and gently toss to coat. If the mixture seems dry, stir in a splash of the reserved pasta water.
- Gently fold in 1 cup halved cherry tomatoes and 1 cup mozzarella pearls.
- Drizzle 2 tablespoons extra virgin olive oil and 1 tablespoon fresh lemon juice over the salad. Sprinkle with salt and freshly cracked black pepper to taste. Toss lightly to combine.
- Optional: In a small dry skillet over medium heat, toast 2 tablespoons pine nuts until fragrant and lightly golden, about 2-3 minutes. Stir frequently to avoid burning. Let cool slightly then sprinkle over the salad.
- Taste and adjust seasoning if needed, adding extra lemon juice or salt as desired.
- Serve immediately or chill for 30 minutes to let flavors meld. If chilled, bring to room temperature before serving.
Notes
Toss pasta while warm with pesto to help flavors stick. Fold in tomatoes and mozzarella gently to preserve texture. Toast pine nuts carefully to avoid burning. Store leftovers in airtight container for up to 2 days and bring to room temperature before serving.
Nutrition
- Serving Size: About 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 350
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
Keywords: pesto pasta salad, mozzarella, cherry tomatoes, summer recipe, easy pasta salad, basil pesto, quick lunch, vegetarian pasta salad