Pesto Pasta Salad with Tomatoes & Mozzarella

A vibrant and flavorful pasta salad that combines cooked pasta with fresh tomatoes, mozzarella, and basil pesto, perfect for lunch or as a side dish.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Salad, Side Dish

Cuisine Italian

Servings 4 servings

Calories 320 kcal

Ingredients

Pasta Salad Ingredients

12 oz pasta (farfalle, fusilli, or penne)
1 cup cherry tomatoes, halved
1 cup mozzarella balls (bocconcini)
1 cup basil pesto (homemade or store-bought)
to taste Salt & pepper
Fresh basil for garnish (optional)

Instructions

Preparation

In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and let cool slightly.
In a large bowl, toss the cooked pasta with the basil pesto until well combined.
Gently fold in the cherry tomatoes and mozzarella balls, seasoning with salt and pepper to taste.
Let it chill in the fridge for at least 30 minutes to let those flavors meld. If you can hold off, let it chill longer!

Notes

This salad can be stored in the fridge for up to 3 days in an airtight container. For even more flavor, consider dressing it with extra pesto before serving.

Keyword Easy Recipe, Mozzarella, Pasta Salad, Pesto Pasta Salad, Tomatoes