Pesto Pasta Salad with Cherry Tomatoes and Mozzarella Recipe
As the sun starts to shine and the days grow longer, our taste buds crave fresh, light, and refreshing flavors to match the warmth of the season. And what better way to satisfy that craving than with a vibrant and flavorful Pesto Pasta Salad? This Italian-inspired masterpiece is the perfect antidote to the rich and heavy comfort foods of winter, and it’s incredibly easy to whip up. With a delightful combination of al dente pasta, creamy pesto sauce, and a medley of colorful vegetables, this salad is sure to become your go-to side dish or light lunch for the warmer months.
Ingredients
- 8 oz pasta (fusilli or rotini)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella balls, halved
How to Make Pesto Pasta Salad
To prepare the Pesto Pasta Salad, first cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to cool it down. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. Season with salt and pepper to taste. In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, and mozzarella balls.
Toss everything together until well coated. Taste and adjust seasoning if necessary, then refrigerate for at least 30 minutes before serving to allow the flavors to meld.
How to Serve Pesto Pasta Salad
Pesto Pasta Salad is best served as a light lunch or a side dish during dinner. It pairs beautifully with grilled chicken or fish, and a fresh green salad. Enjoy it on warm days as a refreshing meal or serve it at a picnic. It’s also an excellent potluck dish or can be enjoyed as part of a buffet spread.
