Easy Pesto Pasta Salad with Tomatoes & Mozzarella | Quick & Fresh

Introduction

Looking for a simple, refreshing pasta salad that’s full of flavor? This Easy Pesto Pasta Salad with Tomatoes & Mozzarella is the answer. Bursting with fresh basil pesto, juicy cherry tomatoes, creamy mozzarella, and al dente pasta, it’s perfect for weeknight dinners, picnics, or potlucks.

Unlike heavy pasta salads drowned in mayo, this dish is light, vibrant, and packed with Mediterranean-inspired flavors. Plus, it comes together in under 20 minutes — ideal for busy days or last-minute gatherings.

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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 pepper, to taste
• 2 tbsp fresh basil leaves, chopped (for garnish)
• Optional: ¼ cup toasted pine nuts or walnuts for crunch

✨ Tips & Substitutions:

• Swap mozzarella for vegan cheese if dairy-free.
• Use sun-dried tomatoes for a more intense 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 last-minute meals, meal prep, or as a side dish for BBQs.

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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 everything evenly.

Step 4: Garnish & Serve

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

💡 Pro Tip: Toss gently to avoid crushing the mozzarella balls 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 and flavorful dish, rich in protein, healthy fats, and antioxidants from tomatoes and basil.

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Healthier Alternatives

• Use whole-wheat or chickpea pasta for more 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

• Serve alongside grilled chicken, shrimp, or salmon for a complete meal.
• Pack in a mason jar for lunch on the go.
• Pair with a fresh green salad or garlic bread for a picnic-friendly option.
• Great as a side for BBQs, brunches, or potluck gatherings.

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Common Mistakes to Avoid

• Overcooking pasta: Al dente works best; overcooked pasta becomes mushy.
• Adding too much pesto: A little goes a long way — add more gradually.
• Skipping rinsing: Rinsing cooled pasta prevents clumping and absorbs the pesto better.
• 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 Easy Pesto Pasta Salad with Tomatoes & Mozzarella is fresh, vibrant, and ready in under 20 minutes. Perfect for busy weeknights, meal prep, or entertaining, it’s a versatile dish that everyone will love. Try it today and enjoy a taste of the Mediterranean at home!

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FAQs

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

Q2: Can I use sun-dried tomatoes?
Absolutely! They add a deeper, slightly tangy flavor.

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

Q4: Can I serve this warm?
Yes — it’s delicious either slightly chilled or at room temperature.

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