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Pesto Pasta Salad with Tomatoes & Mozzarella

A vibrant and flavorful pasta salad featuring basil pesto, juicy tomatoes, and creamy mozzarella, perfect for meal prep and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz. pasta (farfalle, fusilli, or penne) Choose your preferred pasta shape.
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella balls (bocconcini) Can substitute with vegan cheese for a vegan option.
  • 1 cup basil pesto (homemade or store-bought) Homemade pesto enhances the flavor.
  • Salt & pepper to taste Don't forget to season well.
  • Optional: Fresh basil for garnish Adds an aromatic lift.

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and let cool slightly.
  2. In a large bowl, toss the cooked pasta with the basil pesto until well combined.
  3. Gently fold in the cherry tomatoes and mozzarella balls, seasoning with salt and pepper to taste.
  4. Let it chill in the fridge for at least 30 minutes to let those flavors meld.
  5. Serve in a glass bowl to showcase its colorful layers and enjoy!

Notes

This salad keeps well in the fridge for about 3-5 days in an airtight container. It’s best served cold; if reheating, just a quick zap in the microwave works.