The fresh aroma of basil fills the air as you whip up a quick and vibrant salad that showcases the best of summer produce. This Pesto Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Basil recipe combines tender pasta, creamy mozzarella, and a zesty homemade pesto, all in just under 30 minutes. It’s perfect for gatherings and is a flavorful, refreshing dish that never fails to impress.
This recipe is ideal for anyone looking to create a simple yet delicious meal that works as a side dish or a light lunch. It’s particularly great for picnics, potlucks, or meal prep. You can make it ahead of time and store it in the fridge for up to three days, making your life a little easier on busy days.
Why You’ll Love This Recipe
- The homemade pesto is creamy and full of flavor.
- Fresh mozzarella adds a delightful texture to the dish.
- Cherry tomatoes provide a burst of juicy sweetness.
- This salad is perfect for meal prepping and serves well cold.
What You’ll Need
Gather the following ingredients for a delicious pasta salad:
For the Salad
- 1 pound pasta (such as cavatelli or penne)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into small bite-sized pieces
- 1/2 cup finely chopped red onion
- 1/4 cup chopped pepperoncini
- 1/4 cup finely chopped parsley
For the Dressing
- 3 cups basil leaves
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Use unsalted nuts for less sodium.
Substitutions & Swaps
- Gluten-free pasta can replace regular pasta.
- Almonds can substitute pine nuts.
- Any mild cheese can replace mozzarella.
- Arugula can swap for basil for a peppery taste.
How to Make It
Follow these simple steps to create your pasta salad.
Boil pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until tender, following the package’s recommended time. Drain the pasta and rinse thoroughly under cold water to stop cooking and cool the noodles for the salad.
Blend pesto
While the pasta cooks, combine fresh basil leaves, pine nuts, grated parmesan, olive oil, garlic cloves, lemon juice, sea salt, and black pepper in a food processor. Blend until smooth and creamy. Transfer the pesto to a bowl and set aside.
Mix salad
In a large bowl, mix the cooled pasta with the prepared pesto. Add halved cherry tomatoes, bite-sized mozzarella pieces, chopped pepperoncini, parsley, and finely chopped red onion. Toss gently but thoroughly to combine all ingredients. Taste the salad and adjust seasoning as needed before serving.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, it affects the texture of pasta.
Reheat: enjoy cold or at room temperature.
Tips for Best Results
- Use fresh ingredients for the best flavor.
- Add extra lemon juice for more zing.
- Store the pesto separately for longer freshness.
- Mix gently to prevent breaking the mozzarella.
Serving Suggestions
- Pair with grilled chicken for a complete meal.
- Serve alongside burgers at a summer barbecue.
- Present it as a side dish for a festive gathering.
