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Pesto Pasta Salad with Mozzarella

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Pesto pasta salad with mozzarella is a quick, flavorful dish featuring al dente pasta tossed with herby pesto, juicy cherry tomatoes, and creamy mozzarella. It’s perfect for picnics, potlucks, or an easy weeknight meal.

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)

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain and let cool slightly.
  2. In a large bowl, toss warm pasta with pesto, adding olive oil if needed for consistency.
  3. Add halved tomatoes and mozzarella balls. Gently mix to combine.
  4. Season with salt and pepper to taste.
  5. Refrigerate for 30 minutes to let flavors meld, or serve immediately at room temperature.
  6. Garnish with fresh basil and pine nuts before serving, if desired.

Notes

  • Use sturdy pasta shapes that hold sauce well like rotini or bowties.
  • To keep mozzarella fresh in advance, add it right before serving.
  • Customize with protein or extra veggies for a more filling salad.
  • No reheating needed—serve cold or room temperature.

Nutrition

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