Go Back

Pesto Pasta Salad with Tomatoes and Mozzarella

A delightful medley of flavors and textures combining al dente pasta, juicy cherry tomatoes, and creamy mozzarella, all dressed in basil pesto.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pesto pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls, halved
  • 1/4 cup fresh basil, chopped
Dressing and Seasoning
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add the pesto pasta and cook according to package instructions until al dente. Drain and set aside to cool slightly.
Preparing the Vegetables
  1. Wash the cherry tomatoes and cut them in half. If using mozzarella balls, slice them in half as well.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and chopped fresh basil.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, salt, and pepper. Drizzle over the pasta salad and toss until everything is evenly coated.
Serving the Salad
  1. Gently stir to combine all ingredients. Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold salad.

Notes

For substitutions, consider adding blanched vegetables like asparagus or zucchini. Make the pesto dressing in advance for better flavor. Be sure to cook pasta al dente to avoid mushiness.