Cold Pasta 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 has become my go-to dish for summer gatherings because it's colorful and full of fresh flavors.

Ingredients

• Pasta: 300 g (10 oz) short pasta (eg fusilli, penne, or farfalle), Salt for boiling water
• Vegetables & Cheese: 250 g (9 oz) cherry tomatoes, halved, 200 g (7 oz) fresh mozzarella balls (bocconcini or ciliegine), 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

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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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.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

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My family enjoys this salad especially on warm days when we want something light but flavorful together.

Variations

Try adding sliced black olives or sun-dried tomatoes for extra flavor. For a vegan option, substitute dairy-free mozzarella and pesto without cheese.

Serving Suggestions

Pairs well with chilled white wine such as Pinot Grigio or a crisp sparkling water with lemon.

Storage Tips

Store leftovers covered in the refrigerator for up to 2 days. Avoid adding garnish until ready to serve to keep fresh.

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Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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This cold pasta salad is a fresh, nutritious option you can prepare quickly for any occasion.