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 cold pasta salad quickly became a favorite at family gatherings, loved for its fresh flavors and simplicity.

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

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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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

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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My family enjoys this salad most during warm summer picnics, often preparing it the night before to let the flavors meld.

Notes

For a vegan option, use vegan mozzarella and pesto without cheese Pairs well with chilled white wine such as Pinot Grigio

Required Tools

Large pot, colander, mixing bowls, whisk, knife and cutting board

Allergen Information

Contains dairy (mozzarella, pesto may contain cheese) and pine nuts (if used) Pesto may contain tree nuts check labels for nut allergies Pasta contains wheat (gluten) use gluten-free pasta if required

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Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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This salad is a great make-ahead dish that keeps well for a couple of days in the fridge and gets even better as the flavors meld.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, short pastas like fusilli, penne, or farfalle work well as they hold the pesto and ingredients effectively.

→ Is it necessary to rinse the pasta with cold water?

Rinsing cools the pasta quickly, halts cooking, and prevents it from sticking, preparing it for the cold dressing.

→ How can I make this dish vegan-friendly?

Use vegan mozzarella alternatives and pesto made without cheese to keep the dish plant-based while retaining its flavors.

→ What are good garnishes for added flavor and texture?

Fresh basil leaves and toasted pine nuts add aroma and crunch; olives or sun-dried tomatoes also enrich the dish.

→ Can this be prepared ahead of time?

Yes, it can be chilled in the refrigerator for up to 2 hours before serving to let flavors meld.