Easy Pasta Salad with Pesto, Cherry Tomatoes & Mozzarella
This delightful Pasta Salad with Pesto and Cherry Tomatoes is a flavorful and easy-to-prepare dish, perfect as a side for barbecues, picnics, or a light lunch.
Combining the rich taste of basil pesto with the freshness of cherry tomatoes and the creaminess of mozzarella, this salad is sure to become a favorite.
Fresh and Flavorful Cold Pesto Pasta Salad Perfect for BBQs, Picnics and quick dinners
This pasta salad with pesto and cherry tomatoes is one of those side dishes you make once—and suddenly, you need it in your life. It’s that good.
It instantly takes me back to the flavors of a classic Caprese salad, with juicy cherry tomatoes, creamy mozzarella balls, and fresh basil in every bite. But here, it gets an irresistible twist: pesto! I actually used celery leaf pesto instead of the usual basil, because my kids love its gentler, more mellow flavor.
This salad is ridiculously easy to throw together—just cook your pasta, toss everything in a bowl, and you’re done. That’s it. You can enjoy it warm, straight after mixing, or chill it in the fridge and serve it cold. Either way, it’s absolutely delicious.
It’s the perfect companion for grilled meats, roasted veggies, or even flaky fish. Fresh, colorful, and packed with flavor—it’s your new go-to summer salad.
Ingredients You’ll Need for the Perfect Pesto Pasta Salad
- 250 g dried pasta: Choose short varieties like fusilli, rotini, or penne for optimal sauce adherence.
- ½ cup basil pesto: Homemade is preferable for the freshest flavor.
- 1 tablespoon balsamic vinegar: Adds a tangy depth to the salad.
- ¼ teaspoon salt: Adjust to taste.
- ¼ teaspoon ground black pepper: For seasoning.
- 2 cups cherry or grape tomatoes: Halved to release their juices and blend seamlessly.
- 250 g mini mozzarella balls: Adds a creamy texture; halve them for better integration.
- 2 tablespoons toasted pine nuts: Provide a delightful crunch.
- ½ cup fresh basil leaves: For garnish and enhanced aroma.
How to Make This Easy Pesto Pasta Salad Step by Step
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions.
- Cool the Pasta: Drain and let the pasta cool to room temperature. For quicker cooling, rinse under cold water.
- Combine Base Ingredients: In a large mixing bowl, toss the cooled pasta with basil pesto, balsamic vinegar, salt, and pepper until well coated.
- Add Fresh Components: Incorporate the halved cherry tomatoes, mini mozzarella balls, and toasted pine nuts into the pasta mixture. Stir gently to combine.
- Adjust Seasoning: Taste and adjust salt and pepper as needed.
- Serve: Garnish with fresh basil leaves before serving. This salad can be enjoyed immediately or refrigerated for later consumption.
Tips for the Perfect Pasta Salad
- Pasta Choice: Opt for short pasta shapes that hold sauce well, ensuring each bite is flavorful.
- Pesto Selection: While basil pesto is traditional, experimenting with alternatives like celery leaf pesto can offer a milder taste.
- Serving Suggestions: This salad pairs excellently with grilled meats, roasted dishes, or can stand alone as a refreshing main course.
Other recipes to try
Cold Pesto Pasta Salad easy recipe
Ingredients
- 250 g dried pasta
- ½ cup basil pesto
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups cherry or grape tomatoes
- 250 g mini mozzarella balls
- 2 tablespoons toasted pine nuts
- ½ cup fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions.
- Drain and let the pasta cool to room temperature. For quicker cooling, rinse under cold water.
- In a large mixing bowl, toss the cooled pasta with basil pesto, balsamic vinegar, salt, and pepper until well coated.
- Incorporate the halved cherry tomatoes, mini mozzarella balls, and toasted pine nuts into the pasta mixture. Stir gently to combine.
- Taste and adjust salt and pepper as needed.
- Garnish with fresh basil leaves before serving. This salad can be enjoyed immediately or refrigerated for later consumption.
