Cold Pasta Pesto Mozzarella

A vibrant, refreshing pasta salad featuring tender pasta, creamy mozzarella, juicy cherry tomatoes, and aromatic basil pesto—perfect for picnics or light lunches.

This cold pasta salad quickly became my go-to dish for summer gatherings and casual lunches. It's always a hit with family and friends!

Ingredients

• Pasta: 300 g (10 oz) short pasta (e.g., fusilli, penne, or farfalle), Salt for boiling water
• Vegetables & Cheese: 250 g (9 oz) cherry tomatoes, halved, 200 g (7 oz) fresh mozzarella balls (bocconcini or ciliegine), drained and halved, 1/4 red onion, thinly sliced (optional)
• Pesto Dressing: 60 g (1/4 cup) basil pesto (store-bought or homemade), 2 tbsp extra-virgin olive oil, 1 tbsp freshly squeezed lemon juice, Freshly ground black pepper, to taste
• Garnish: Fresh basil leaves, torn, 2 tbsp toasted pine nuts (optional)

Instructions

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Step 1:

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

Step 2:

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and red onion (if using).

Step 3:

In a small bowl, whisk together the pesto, olive oil, lemon juice, and black pepper until smooth.

Step 4:

Pour the pesto dressing over the pasta salad and toss gently to coat all ingredients evenly.

Step 5:

Transfer to a serving platter or bowl. Garnish with fresh basil leaves and pine nuts, if desired.

Step 6:

Serve immediately, or chill in the refrigerator for up to 2 hours before serving.

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

Easily open jars, bottles, and cans while cooking, making meal prep smoother and less frustrating.

Check price on Amazon

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Making this pasta salad always brings back memories of sunny afternoons spent sharing meals with loved ones.

Required Tools

Large pot, colander, mixing bowls, whisk, knife, and cutting board

Allergen Information

Contains dairy (mozzarella, pesto may contain cheese) and pine nuts (if used). Pesto may contain tree nuts; check labels for nut allergies. Pasta contains wheat (gluten); use gluten-free pasta if required.

Nutritional Information

Calories: 410, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 16 g per serving

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Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

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This pasta salad is a perfect make-ahead dish for warm days and a crowd-pleaser every time.

Recipe FAQs

→ What type of pasta works best?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and provide great texture contrast in the mix.

→ Can this dish be made vegan?

Yes, by substituting fresh mozzarella with vegan cheese alternatives and using pesto made without cheese, this dish becomes vegan-friendly.

→ How should the pasta be prepared for this dish?

Cook the pasta until al dente, then drain and rinse under cold water to cool and stop cooking, ensuring a firm bite and preventing clumping.

→ Are there options to enhance the flavor?

Adding sliced black olives or sun-dried tomatoes can introduce extra savory notes, elevating the overall taste profile.

→ What is a suitable pairing for this pasta mix?

Chilled white wines such as Pinot Grigio complement the fresh, herby flavors and create a balanced dining experience.

→ How long can the salad be stored before serving?

It can be chilled in the refrigerator for up to 2 hours, allowing flavors to meld while maintaining freshness.