This vibrant, Mediterranean-inspired pasta salad is a crowd favorite. It’s perfect for meal prep, summer picnics, or a quick weeknight dinner. The combination of herbaceous pesto, creamy mozzarella, and juicy tomatoes creates a fresh and satisfying meal.
🕒 Details
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4-6
🛒 Ingredients
The Base
Pasta: 1 lb (500g) Short pasta (Fusilli, Farfalle, or Rotini work best for catching the pesto)
Tomatoes: 1 pint Cherry or Grape tomatoes, halved
Cheese: 8 oz Fresh Mozzarella pearls (Bocconcini), or cubed fresh mozzarella
The Pesto Sauce
Pesto: 1 cup high-quality Basil Pesto (Store-bought or homemade)
Acid: 1 tbsp Lemon juice (adds brightness)
Oil: 2 tbsp Extra virgin olive oil (to loosen the sauce)
Seasoning: Salt and freshly cracked black pepper to taste
The "Extras" (Optional)
Crunch: 1/4 cup Toasted pine nuts or slivered almonds
Green: 2 cups Fresh baby arugula or spinach
Tang: 1/4 cup Kalamata olives or marinated artichoke hearts
Garnish: Fresh basil leaves and a sprinkle of Parmesan cheese
👨🍳 Instructions
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Tip: Do not overcook, as the pasta will soften further once mixed with the sauce.
Cool Down: Drain the pasta and rinse immediately under cold water to stop the cooking process and remove excess starch. Let it drain thoroughly.
Whisk the Dressing: In a small bowl, whisk together the pesto, olive oil, and lemon juice. This creates a silkier consistency that coats the pasta evenly.
Combine: In a large mixing bowl, toss the cooled pasta with the pesto dressing until every piece is coated.
Fold in Solids: Gently fold in the halved tomatoes and mozzarella pearls. If using arugula or spinach, add it now.
Season & Serve: Taste and add salt or pepper if needed. Top with toasted pine nuts, fresh basil, and a dusting of Parmesan.
💡 Recipe Tips for Success
Rinse the Pasta: Unlike hot pasta dishes where you want the starch to help the sauce stick, for cold pasta salads, rinsing helps keep the noodles distinct and prevents them from becoming a gummy clump.
The Pesto Absorption: Pasta absorbs sauce as it sits. If you are making this a day ahead, keep a little extra pesto or olive oil on the side to "refreshen" the salad right before serving.
Mozzarella Quality: Use "Fresh" mozzarella (the kind packed in water) rather than the hard, low-moisture blocks for the best creamy texture.
Reviewed by EL KATIBI MARIA
on
January 21, 2026
Rating:
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