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Pesto Pasta Salad with Tomatoes & Mozzarella

A vibrant and creamy pasta salad that captures the essence of summer, perfect for picnics and family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz pasta (farfalle, fusilli, or penne) Cooked until al dente
  • 1 cup cherry tomatoes, halved Adds freshness
  • 1 cup mozzarella balls (bocconcini) Creamy texture
  • 1 cup basil pesto (homemade or store-bought) For flavor
  • Salt & pepper to taste For seasoning
  • Fresh basil for garnish (optional) Enhances presentation

Method
 

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

Notes

This salad keeps for about 3-5 days in the fridge. Can be made ahead of time for meal prep. Stir before serving.