Name: Pesto Pasta Salad with Mozzarella
Prep time: 10 min
Cook time: 12 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz short pasta (rotini, penne, or farfalle); 1 cup cherry or grape tomatoes, halved; 1 cup fresh mozzarella balls (bocconcini or ciliegine), halved; 1/2 cup basil pesto (homemade or store-bought); 1–2 tbsp olive oil (optional, to loosen pesto); Salt and black pepper to taste; Fresh basil leaves, torn (optional for garnish); 2 tbsp pine nuts (optional, for crunch)

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Pesto pasta salad with mozzarella is a bright, fresh, and incredibly satisfying dish that I love to whip up when I want something easy yet full of flavor. Tossed with herby pesto, juicy cherry tomatoes, creamy mozzarella, and al dente pasta, this salad is perfect for picnics, potlucks, or simple weeknight meals.

Why I Love This Recipe

I love this pesto pasta salad because it’s bursting with flavor and takes very little effort to make. The pesto coats every piece of pasta in a garlicky, herby sauce, while the fresh mozzarella and tomatoes give it a cool, creamy bite. It’s a great make-ahead dish that tastes even better after the flavors meld in the fridge. Whether I serve it warm, cold, or at room temperature, it’s always a hit. Pesto Pasta Salad with Mozzarella

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short pasta (like rotini, penne, or farfalle)
Cherry or grape tomatoes, halved
Fresh mozzarella balls (bocconcini or ciliegine), halved
Basil pesto (homemade or store-bought)
Olive oil (optional, to loosen the pesto)
Salt
Black pepper
Fresh basil leaves (optional, for garnish)
Pine nuts (optional, for crunch)

Directions

I cook the pasta in salted water according to package directions until al dente, then drain and let it cool slightly.
In a large bowl, I toss the warm pasta with pesto, adding a little olive oil if it feels too thick.
I add the halved tomatoes and mozzarella balls to the bowl and gently mix everything together.
I season with salt and pepper to taste.
I refrigerate the salad for at least 30 minutes before serving, or I serve it immediately at room temperature.
Just before serving, I top it with fresh basil and a sprinkle of pine nuts if I want a little extra flair.

Servings and Timing

This recipe makes about 4 to 6 servings. It takes around 10 minutes to prep and another 10–12 minutes to cook the pasta. If I chill it before serving, I add about 30 minutes of resting time. Total time is approximately 20 to 45 minutes, depending on how I serve it.

Variations

Add protein: I mix in grilled chicken, shrimp, or chickpeas for a heartier meal.
Vegan version: I use a dairy-free pesto and vegan mozzarella or skip the cheese altogether.
Extra veggies: I toss in spinach, roasted red peppers, or blanched green beans for more color and nutrition.
Lemon zest: I add a bit of lemon zest for a bright, citrusy finish.
Spicy kick: I mix in a pinch of red pepper flakes or a drizzle of chili oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, I give the salad a quick stir and might add a splash of olive oil to refresh the texture. I don’t reheat this salad—it’s best served cold or at room temperature. Pesto Pasta Salad with Mozzarella

FAQs

Can I make this pasta salad ahead of time?

Yes, I actually prefer making it a few hours in advance to let the flavors meld. It tastes even better after resting in the fridge.

What’s the best pasta for this salad?

I use short, sturdy pasta like rotini, penne, or bowties because they hold the pesto well and don’t fall apart.

Can I use homemade pesto?

Absolutely. I love using fresh basil pesto when I have it on hand, but good-quality store-bought pesto works great too.

How do I keep the mozzarella fresh?

I add the mozzarella right before serving if I’m making the salad in advance, especially if it’s packed in water, to keep it soft and creamy.

Can I serve this warm?

Yes, I sometimes serve it slightly warm or at room temperature—especially when the pasta is freshly cooked and just tossed with the pesto.

Conclusion

Pesto pasta salad with mozzarella is a quick and delicious recipe that always delivers fresh, vibrant flavor. Whether I’m packing it for a picnic, serving it as a side dish, or enjoying it as a main meal, this salad is full of texture and brightness. It’s one of those reliable recipes I can make on repeat and never get tired of.