Cold Pasta Salad Pesto Mozzarella

A vibrant, refreshing pasta salad featuring tender pasta, creamy mozzarella, juicy cherry tomatoes, and aromatic basil pesto—perfect for picnics or light lunches.

This pasta salad quickly became a favorite at my summer gatherings because it is both light and satisfying.

Ingredients

• Pasta: 300 g (10 oz) short pasta (e.g., fusilli, penne, or farfalle), salt for boiling water
• Vegetables & Cheese: 250 g (9 oz) cherry tomatoes halved, 200 g (7 oz) fresh mozzarella balls drained and halved, 1/4 red onion thinly sliced (optional)
• Pesto Dressing: 60 g (1/4 cup) basil pesto store-bought or homemade, 2 tbsp extra-virgin olive oil, 1 tbsp freshly squeezed lemon juice, freshly ground black pepper to taste
• Garnish: Fresh basil leaves torn, 2 tbsp toasted pine nuts (optional)

Instructions

Vacuum seal ingredients and leftovers to keep food fresh longer and simplify meal prep.

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Step 1:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Step 2:

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and red onion (if using).

Step 3:

In a small bowl, whisk together the pesto, olive oil, lemon juice, and black pepper until smooth.

Step 4:

Pour the pesto dressing over the pasta salad and toss gently to coat all ingredients evenly.

Step 5:

Transfer to a serving platter or bowl. Garnish with fresh basil leaves and pine nuts if desired.

Step 6:

Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Vacuum seal ingredients and leftovers to keep food fresh longer and simplify meal prep.

Check price on Amazon

Vacuum seal ingredients and leftovers to keep food fresh longer and simplify meal prep.

Check price on Amazon

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This recipe reminds me of family picnics on warm days where everyone enjoyed the fresh flavors.

Additional Tips

For extra flavor, try adding sliced black olives or sun-dried tomatoes to the salad.

Variations

Substitute whole-grain pasta or use vegan mozzarella and pesto for dietary preferences.

Storage and Serving

Serve chilled and consume within 2 hours or refrigerate up to one day for best freshness.

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Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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This cold pasta salad is a perfect balance of freshness and comfort, ideal for any occasion.

Recipe FAQs

→ What type of pasta works best for this dish?

Short-shaped pasta like fusilli, penne, or farfalle hold the dressing well and provide a satisfying bite.

→ Can I prepare this dish in advance?

Yes, the salad can be chilled for up to 2 hours before serving to allow flavors to meld.

→ How can I make this dish vegan-friendly?

Substitute the fresh mozzarella with a plant-based alternative and use pesto made without cheese.

→ What are suitable garnishes to enhance flavor and texture?

Fresh torn basil leaves add aroma, while toasted pine nuts provide a crunchy contrast.

→ Is it possible to adjust the dressing for extra tanginess?

Yes, adding a bit more lemon juice brightens the dressing without overpowering the balance.

→ Are there allergy considerations for this dish?

The dish contains dairy and may contain tree nuts from pesto and pine nuts, so check ingredients carefully.