Pesto Pasta Salad with Tomatoes and Mozzarella
A vibrant and refreshing pesto pasta salad featuring juicy cherry tomatoes and creamy mozzarella, perfect for any occasion.
Ingredients
Pasta and Vegetables
- 8 oz. pasta (fusilli or penne) about 225 grams
- 1 cup cherry tomatoes, halved
- 8 oz. fresh mozzarella, diced about 225 grams
Pesto and Seasoning
- 1 cup fresh basil pesto store-bought or homemade
- 1/4 cup freshly grated Parmesan cheese optional
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Garnish
- Fresh basil leaves for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook for 8-10 minutes, stirring occasionally, until al dente.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
Combining
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, and mozzarella.
- Drizzle with olive oil and pesto, then gently toss to coat all ingredients evenly.
Seasoning and Serving
- Sprinkle with salt, pepper, and Parmesan cheese, tossing again to ensure everything is well mixed.
- Transfer the pasta salad to a serving dish and garnish with fresh basil leaves.
- Enjoy immediately or refrigerate for about 30 minutes to let the flavors develop.
Notes
For a vegan version, replace mozzarella with tofu or dairy-free cheese. Store leftovers in an airtight container; should stay fresh for 3-5 days.