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Delicious Pesto Pasta Salad with Mozzarella and cherry tomatoes in a bowl.

Pesto Pasta Salad with Mozzarella

A fresh and herby pasta salad, quick to prepare and perfect for any gathering, featuring creamy mozzarella and vibrant vegetables.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Main Course, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Pasta Choose shapes like rotini, fusilli, or farfalle.
  • 1 cup Pesto Store-bought or homemade.
  • 8 ounces Fresh mozzarella Pearls or diced.
  • 1 cup Cherry tomatoes Halved.
  • 2 cups Baby spinach or arugula Optional but adds freshness.
  • 1-2 tablespoons Olive oil Use if pesto is thick.
  • 1 tablespoon Lemon juice Helps to brighten the flavors.
  • to taste Salt and pepper
Optional Extras
  • 1/4 cup Toasted pine nuts Adds crunch.
  • 1/4 cup Sliced olives
  • 1/2 cup Diced cucumber
  • 1/2 cup Roasted red peppers

Method
 

Cooking the Pasta
  1. Cook the pasta in well-salted water until just done, avoiding mushiness.
  2. Drain the pasta and rinse quickly with cool water to stop the cooking.
Mixing the Salad
  1. Toss the pasta with a spoonful of pesto first, then gradually add more.
  2. Stir in the mozzarella and tomatoes once the pasta is cool.
  3. Finish with lemon juice, salt, and pepper to taste.
Chilling and Serving
  1. Chill for at least 20 minutes to let flavors meld.
  2. If making ahead, save a small spoonful of pesto to mix in before serving.

Notes

This salad keeps well and tastes better as it sits. Customize with ingredients based on what you like or have on hand.