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Colorful pesto pasta salad with cherry tomatoes and fresh basil in a bowl

Pesto Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Basil

A vibrant and comforting pasta salad featuring basil-forward pesto, sweet cherry tomatoes, and creamy mozzarella, perfect for any gathering or a quick dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces short pasta (penne, fusilli, or orecchiette) Whole-wheat or chickpea pasta can be used for a protein boost.
  • 1 cup pesto Store-bought or homemade (blend fresh basil, pine nuts, Parmesan, garlic, olive oil, and lemon).
Fresh Produce
  • 2 cups cherry tomatoes, halved Grape tomatoes can be used for smaller bites.
  • 8 ounces fresh mozzarella balls (ciliegine) or torn bocconcini Cubed feta can be used for a tangy twist.
  • 1/2 cup fresh basil leaves, chiffonade Spinach or arugula can be used as alternatives.
Dressings and Seasonings
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice Optional, for brightness.
  • to taste Salt and freshly ground black pepper
Optional Ingredients
  • 1/4 cup toasted pine nuts or walnuts For added crunch.
  • Red pepper flakes Optional for a subtle kick.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 8–10 minutes).
  2. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
  3. Toss the hot pasta with 1 tablespoon of olive oil to keep it from sticking and transfer to a large mixing bowl.
Mixing the Salad
  1. Stir in the pesto while the pasta is still warm. Use the reserved pasta water, a tablespoon at a time, to loosen the sauce and help it cling to the noodles.
  2. Add the halved cherry tomatoes, fresh mozzarella, and lemon juice. Gently fold so the tomatoes don’t burst completely.
  3. Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
  4. Fold in the torn basil leaves and toasted nuts last to keep them fresh.
Serving the Salad
  1. Serve warm, at room temperature, or chilled. Allow it to rest in the refrigerator for at least 30 minutes to let the flavors meld if made ahead.

Notes

For best results, use high-quality ingredients and adjust seasoning to taste. If using store-bought pesto, ensure it has real basil and high-quality olive oil. Vegan options are available by substituting cheese with plant-based alternatives.