Description
A pesto mozzarella pasta salad is a cold or room-temperature pasta dish featuring cooked noodles tossed in vibrant basil pesto, extra-virgin olive oil, and fresh lemon juice. The core flavor highlights come from small balls of fresh mozzarella cheese and sweet, ripe cherry tomatoes.
Ingredients
Scale
- 12 oz (340 g) rotini or fusilli pasta
- 1 cup (150 g) cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella balls, halved
- ½ cup (120 g) basil pesto
- ¼ cup (40 g) black or Kalamata olives, sliced
- ½ cup (75 g) roasted red peppers, chopped
- ¼ cup (25 g) grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, roughly chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse briefly under cold water. Allow it to cool.
- Prepare the dressing: In a small bowl, whisk together the pesto, olive oil, lemon juice, salt, and black pepper.
- Combine the ingredients: Add the cooled pasta, cherry tomatoes, mozzarella, olives, roasted red peppers, and Parmesan to a large bowl.
- Add the pesto: Pour the pesto dressing over the pasta mixture. Gently toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve: Just before serving, add the fresh basil and toss gently. Add a little extra Parmesan or pesto if desired.
Notes
For the best flavor, let the pasta salad sit at room temperature for about 10 minutes before serving. You can also add grilled chicken, cucumber, spinach, or toasted pine nuts for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling / Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1½ cups
- Calories: 430 kcal
Keywords: mozzarella pesto pasta salad, fresh pesto pasta salad, Italian pesto pasta salad, basil pesto mozzarella pasta