Go Back

Pesto Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Basil

A refreshing and flavorful pasta salad featuring homemade or store-bought pesto, cherry tomatoes, fresh mozzarella, and basil, perfect for potlucks or quick weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces short pasta (rotini, farfalle, or penne) Swap gluten-free pasta to make it gluten-free.
  • 1 cup basil pesto (store-bought or homemade) See notes for vegan pesto option.
  • 2 cups cherry tomatoes, halved Use sun-dried tomatoes packed in oil for a deeper, sweeter note.
  • 12 ounces fresh mozzarella pearls (or one ball, torn) Substitute with bocconcini or vegan mozzarella.
  • 1/2 cup packed fresh basil leaves, torn Substitute spinach with kale for a stronger, earthier flavor.
  • 1/4 cup toasted pine nuts or chopped walnuts Toasted almonds also work for crunch.
  • 1 each zest and juice of 1 lemon Brightens and balances the richness.
  • 2 tablespoons extra-virgin olive oil Or more to loosen the salad.
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes for heat, balsamic glaze for sweet finish.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente according to package instructions (usually 8–10 minutes).
  2. While the pasta cooks, halve the cherry tomatoes and tear the fresh mozzarella into bite-sized pieces. Zest and juice the lemon and set everything aside in a large mixing bowl.
  3. Drain the pasta and rinse briefly under cold water to stop cooking and cool it down for a salad. Toss the pasta lightly with a tablespoon of olive oil to prevent sticking.
Mixing
  1. Add the pasta to the bowl with tomatoes and mozzarella. Dollop the pesto over the warm pasta so it loosens and hugs each piece. Add lemon zest, lemon juice, and the remaining olive oil.
  2. Toss gently with a wooden spoon or your hands — you want the pesto to coat without breaking up the mozzarella too much. Season generously with salt and freshly ground black pepper.
  3. Stir in torn basil leaves and toasted pine nuts. Taste and adjust: more lemon for brightness, more pesto for herb punch, or a pinch of red pepper flakes for gentle heat.
Serving
  1. Serve immediately or chill for 30–60 minutes to let the flavors deepen. If chilling, bring to room temperature for 10 minutes before serving and add a splash of olive oil if the pasta has stiffened.

Notes

For a lighter option, swap half the pasta for cooked chickpeas or farro. For a vegan twist, use nutritional yeast in the pesto and vegan mozzarella. Store leftovers in an airtight container in the refrigerator for up to 3 days. Fresh mozzarella can weep when chilled, so if you prefer a less watery texture, store mozzarella separately and add it right before serving.