Irresistible Pesto Mozzarella Pasta Salad | Quick & Flavorful

Introduction

Looking for a pasta salad that’s fresh, creamy, and bursting with flavor? This Irresistible Pesto Mozzarella Pasta Salad combines tender pasta, juicy cherry tomatoes, creamy mozzarella, and vibrant basil pesto for a dish that’s both satisfying and simple to make.

Unlike heavy, mayo-based pasta salads, this version is light, bright, and perfect for picnics, potlucks, or weeknight dinners. Ready in under 20 minutes, it’s a crowd-pleaser every time.

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Ingredients You’ll Need

• 12 oz pasta (rotini, penne, or farfalle)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved if large
• ½ cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 2 tbsp fresh basil leaves, chopped (for garnish)
• Optional: ¼ cup toasted pine nuts or walnuts for added crunch

✨ Tips & Substitutions:

• Swap mozzarella for vegan cheese if dairy-free.
• Use sun-dried tomatoes for a deeper flavor.
• Whole-wheat or gluten-free pasta works for dietary preferences.

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Timing

• Prep Time: 10 minutes
• Cook Time: 8–10 minutes
• Total Time: 18–20 minutes

Perfect for quick weeknight dinners or as a side dish for BBQs and gatherings.

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Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water to stop cooking and cool slightly.

Step 2: Prep the Veggies & Cheese

While the pasta cooks, halve the cherry tomatoes and mozzarella balls. Chop fresh basil for garnish.

Step 3: Mix the Salad

In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and pesto. Drizzle with olive oil, season with salt and pepper, and toss gently to coat evenly.

Step 4: Garnish & Serve

Sprinkle chopped basil and optional toasted nuts on top. Serve immediately, or refrigerate for 30 minutes to let flavors meld.

💡 Pro Tip: Toss gently to avoid crushing the mozzarella and tomatoes.

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Nutrition (per serving, approx. 1 cup)

• Calories: 320 kcal
• Protein: 12g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 2g

A balanced dish with healthy fats, protein, and antioxidants from basil and tomatoes.

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Healthier Alternatives

• Use whole-wheat or chickpea pasta for extra fiber and protein.
• Swap olive oil for avocado oil for a neutral flavor.
• Reduce cheese slightly for a lighter version.
• Add extra veggies like bell peppers, cucumbers, or spinach.

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Serving Suggestions

• Pair with grilled chicken, shrimp, or salmon for a complete meal.
• Pack in a mason jar for lunch on the go.
• Serve as a side dish for BBQs, brunches, or potluck gatherings.
• Garnish with fresh lemon zest for a bright, fresh flavor.

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Common Mistakes to Avoid

• Overcooking pasta: Al dente works best; overcooked pasta becomes mushy.
• Adding too much pesto: Start small — add more gradually for balanced flavor.
• Skipping rinsing: Rinsing cooled pasta prevents clumping and helps pesto coat evenly.
• Crushing ingredients: Toss gently to keep mozzarella and tomatoes intact.

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Storing Tips

• Fridge: Store in an airtight container for up to 3 days.
• Meal Prep: Keeps well as a make-ahead lunch. Add fresh basil just before serving.
• Freezer: Not recommended — fresh mozzarella and pesto may change texture.

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Conclusion

This Irresistible Pesto Mozzarella Pasta Salad is fresh, vibrant, and ready in under 20 minutes. Perfect for weeknight dinners, meal prep, or entertaining, it’s a versatile dish that everyone will love.

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FAQs

Q1: Can I make this salad ahead of time?
Yes! Refrigerate for up to 3 days. Add fresh basil before serving for best flavor.

Q2: Can I use sun-dried tomatoes instead of fresh?
Yes, they add a tangy, concentrated flavor.

Q3: Can I make it vegan?
Yes! Use vegan pesto and plant-based mozzarella.

Q4: Can I serve this warm?
Yes, though it’s best chilled or at room temperature.

Q5: What pasta works best?
Short pasta shapes like rotini, penne, or farfalle hold pesto and mix-ins perfectly.