This vibrant, Mediterranean-inspired pasta salad is the ultimate crowd-pleaser. It’s perfect for meal prep, summer potlucks, or a quick weeknight dinner. The combination of herbaceous basil pesto, creamy mozzarella pearls, and juicy burst tomatoes creates a fresh and satisfying meal.
🕒 Prep time: 15 mins | Cook time: 10 mins | Serves: 4-6
🛒 Ingredients
The Base
Pasta: 1 lb (500g) Short pasta like Fusilli, Farfalle (bow-tie), or Penne.
Mozzarella: 8 oz (225g) Fresh mozzarella pearls (bocconcini).
Tomatoes: 2 cups Cherry or grape tomatoes, halved.
The Pesto Sauce
Pesto: 1 cup High-quality store-bought or homemade basil pesto.
Acid: 1 tbsp Lemon juice (brightens the flavors).
Oil: 2 tbsp Extra virgin olive oil (to thin the dressing if needed).
Seasoning: Salt and freshly cracked black pepper to taste.
The Finishers (Optional but Recommended)
Crunch: ¼ cup Toasted pine nuts or slivered almonds.
Green: Fresh basil leaves, torn.
Sharpness: ¼ cup Grated Parmesan cheese.
Spice: A pinch of red pepper flakes.
👩🍳 Instructions
Boil the Pasta:
Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until al dente.
Tip: Overcooked pasta will become mushy once the pesto is added, so keep it firm!
Cool Properly:
Drain the pasta and rinse briefly under cold water to stop the cooking process and remove excess starch. Let it drain thoroughly.
Whisk the Dressing:
In a small bowl, stir together the pesto, lemon juice, and olive oil. This ensures the pesto is fluid enough to coat every nook and cranny of the pasta.
Assemble:
In a large mixing bowl, combine the cooled pasta, halved tomatoes, and mozzarella pearls. Pour the pesto dressing over the top.
Toss and Season:
Gently toss until everything is evenly coated. Taste and add salt, pepper, or more lemon juice if needed.
Garnish and Serve:
Top with toasted pine nuts, extra Parmesan, and fresh basil leaves just before serving.
💡 Pro Tips for Success
Don't skip the Lemon: Pesto can sometimes feel "heavy" or oily; the lemon juice cuts through the fat and makes the basil flavor pop.
The Mozzarella Trick: If using larger fresh mozzarella balls, tear them by hand instead of slicing with a knife. The craggy edges soak up the pesto much better!
Storage: This salad keeps well in the fridge for up to 3 days. If it looks dry the next day, add a tiny splash of olive oil or water and give it a stir to loosen the sauce.
Add Protein: To make this a heartier meal, add grilled chicken, chickpeas, or sautéed shrimp.
Reviewed by EL KATIBI MARIA
on
January 24, 2026
Rating:
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