Pesto Pasta Salad With Tomatoes & Mozzarella

This pesto pasta salad brings together tender pasta, juicy tomatoes, creamy mozzarella, and a bright, herby pesto that ties everything together. It’s the kind of dish that disappears fast at cookouts, potlucks, and weeknight dinners. You can make it ahead, serve it cold or at room temperature, and customize it based on what you have.

The flavors are simple but lively, and every bite tastes like summer. Whether you’re feeding a crowd or meal-prepping for the week, this one’s a winner.

Why This Recipe Works

• Balanced flavors and textures: The basil pesto adds richness and garlicy depth, tomatoes bring sweetness and acidity, and mozzarella offers a cool, creamy counterpoint.
• Great make-ahead option: The pasta absorbs flavor as it chills, and the salad tastes even better after a short rest.
• Minimal cooking: Boil pasta, toss everything in a bowl, and you’re done. It’s low effort with high payoff.
• Flexible and forgiving: Use store-bought pesto or homemade. Swap in different pasta shapes, add greens, or toss in protein to make it a full meal.
• Travel-friendly: Holds up well for picnics and potlucks, especially if you reserve a little pesto or olive oil to refresh it right before serving.

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What You’ll Need

• 12 ounces short pasta (fusilli, rotini, farfalle, or orecchiette work best)
• 1 cup pesto (store-bought or homemade; see FAQ for tips)
• 2 cups cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into small cubes, or use mini bocconcini
• 1/4 cup extra-virgin olive oil (optional, for loosening pesto and finishing)
• 2–3 tablespoons lemon juice (freshly squeezed)
• 1/2 cup freshly grated Parmesan (optional, but recommended)
• 1/4 cup toasted pine nuts or slivered almonds (optional, for crunch)
• 1 small shallot or 1/4 red onion, finely sliced (optional, for bite)
• Fresh basil leaves, torn, for garnish
• Kosher salt and black pepper, to taste

Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water to stop cooking.
2. Dry the pasta: Shake off excess water and spread the pasta on a sheet pan for 5 minutes. Slightly dry pasta takes pesto better and prevents clumping.
3. Prep the mix-ins: Halve the tomatoes, cube the mozzarella, and slice the shallot or onion if using. Toast nuts in a dry skillet over medium heat until fragrant, 3–4 minutes.
4. Loosen the pesto: In a large bowl, whisk pesto with 1–2 tablespoons olive oil and 1 tablespoon lemon juice. This makes it easier to coat the pasta evenly.
5. Toss the pasta: Add the pasta to the bowl and toss gently until every piece is coated. If it looks dry, add a splash more olive oil or a spoonful of pasta cooking water if you saved any.
6. Add the good stuff: Fold in tomatoes, mozzarella, shallot/onion, and Parmesan. Season with salt and pepper. Add more lemon juice to brighten, if needed.
7. Finish and rest: Sprinkle with nuts and torn basil. Chill for 20–30 minutes if you can. This rest helps the flavors meld.
8. Before serving: Taste and adjust. If it’s been chilled, stir in a teaspoon of olive oil or a spoonful of pesto to refresh the gloss and flavor.

How to Store

• Refrigerator: Store in an airtight container for up to 3 days. Keep a little extra pesto or olive oil on hand to revive the salad before serving.
• Make-ahead tips: Toss pasta with half the pesto on day one. Add tomatoes, mozzarella, and remaining pesto just before serving for the best texture.
• Avoid freezing: The texture of tomatoes and mozzarella suffers in the freezer, and pesto can darken and separate.

Benefits of This Recipe

• Time-saving: Quick to assemble with mostly pantry and fridge staples.
• Nutrient-rich: Tomatoes add vitamin C and lycopene; olive oil and nuts contribute healthy fats; basil brings antioxidants.
• Versatile: Works as a side dish, light lunch, or picnic centerpiece. Easy to scale up for a crowd.
• Kid-friendly: Mild flavors and familiar ingredients are an easy win at family meals.
• Adaptable for diets: Can be made vegetarian, gluten-free, or higher-protein with simple swaps.

Pitfalls to Watch Out For

• Overcooked pasta: Mushy pasta won’t hold up. Aim for al dente and rinse briefly to stop the cooking.
• Dry or clumpy salad: Pesto can thicken in the fridge. Loosen with olive oil, a splash of water, or lemon juice before serving.
• Watery tomatoes: Super-juicy tomatoes can dilute the pesto. Halve them and pat dry if they’re very seedy.
• Flat flavor: Without acidity, pesto can feel heavy. A squeeze of lemon and a pinch of salt brighten everything.
• Brown pesto: Exposure to air can darken pesto. Cover tightly, press plastic wrap against the surface if storing, and stir before serving.

Alternatives

• Greens boost: Add baby arugula or spinach for peppery freshness. Toss in just before serving.
• Protein options: Grilled chicken, shrimp, chickpeas, or white beans turn it into a hearty main.
• Different cheeses: Try feta for tang, burrata for extra creaminess, or shaved Pecorino for a sharper bite.
• Nuts and seeds: Swap pine nuts for toasted walnuts, almonds, pistachios, or even sunflower seeds.
• Veggie additions: Roasted zucchini, artichoke hearts, marinated peppers, or olives add depth and color.
• Gluten-free: Use your favorite gluten-free pasta; cook slightly under al dente for the best texture.
• Dairy-free: Use a dairy-free pesto and skip mozzarella, or sub in a plant-based mozzarella.

FAQs

Can I use store-bought pesto?

Yes. Choose a high-quality brand with simple ingredients like basil, olive oil, nuts, Parmesan, garlic, and salt. If it’s very thick, whisk with olive oil and a little lemon juice before tossing with the pasta.

What pasta shape works best?

Short, ridged shapes like fusilli, rotini, and farfalle hold onto pesto and mix-ins well. Orecchiette is great too because it cups small pieces of tomatoes and cheese.

How do I keep the mozzarella from getting rubbery?

Use fresh mozzarella, cut into bite-sized pieces, and fold it in gently. If making ahead, add the cheese closer to serving time to keep it tender.

Can I make this the night before?

Absolutely. Toss the pasta with about two-thirds of the pesto, and refrigerate. Stir in the remaining pesto, tomatoes, and mozzarella shortly before serving, then adjust seasoning.

What if I don’t have pine nuts?

Use toasted walnuts, almonds, pistachios, or skip the nuts entirely. Toasting brings out flavor and adds a pleasant crunch.

How can I make homemade pesto quickly?

Blend 2 packed cups of basil, 1/3 cup of nuts, 1/2 cup of grated Parmesan, 1–2 garlic cloves, juice of half a lemon, and 1/2 cup of olive oil. Season with salt and pepper. Adjust the oil to your preferred texture.

Is this good served warm?

Yes. It’s lovely slightly warm or at room temperature. Avoid heating the mozzarella directly, as it can melt and change the salad’s texture.

How do I keep the pasta from sticking together?

Cook in plenty of salted water, drain well, and spread briefly to steam off excess moisture. Toss with a little olive oil or some of the pesto while it’s still warm.

Can I add greens without them wilting?

Add baby arugula or spinach right before serving and toss gently. If packing for lunch, keep greens separate and mix in when you’re ready to eat.

What wines pair well with this?

A crisp Sauvignon Blanc, Pinot Grigio, or a light, chilled rosé complements the basil and tomatoes without overpowering them.

Read More Recipes:

• Vegan Pesto Pasta Salad
• Pesto Tortellini Pasta Salad
• Keto Creamy Broccoli Cheddar Soup
• Keto Cauliflower Soup
• Keto Spicy Chicken Jalapeño Soup
• Keto Loaded Bacon Cheeseburger Soup

Final Thoughts

This pesto pasta salad with tomatoes and mozzarella is simple, bright, and endlessly adaptable. It’s the kind of recipe you can throw together on a busy night or proudly bring to a gathering. Keep good pesto on hand, cook your pasta just right, and finish with a squeeze of lemon.

With that, you’ll have a fresh, crowd-pleasing dish every time.

Pesto Pasta Salad With Tomatoes & Mozzarella

Faiza Shabir

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 12 ounces short pasta (fusilli, rotini, farfalle, or orecchiette work best)
• 1 cup pesto (store-bought or homemade; see FAQ for tips)
• 2 cups cherry or grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into small cubes or use mini bocconcini
• 1/4 cup extra-virgin olive oil (optional, for loosening pesto and finishing)
• 2–3 tablespoons lemon juice (freshly squeezed)
• 1/2 cup freshly grated Parmesan (optional, but recommended)
• 1/4 cup toasted pine nuts or slivered almonds (optional, for crunch)
• 1 small shallot or 1/4 red onion, finely sliced (optional, for bite)
• Fresh basil leaves, torn, for garnish
• Kosher salt and black pepper, to taste

Instructions

 

• Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain and rinse briefly under cool water to stop cooking.
• Dry the pasta: Shake off excess water and spread the pasta on a sheet pan for 5 minutes. Slightly dry pasta takes pesto better and prevents clumping.
• Prep the mix-ins: Halve the tomatoes, cube the mozzarella, and slice the shallot or onion if using. Toast nuts in a dry skillet over medium heat until fragrant, 3–4 minutes.
• Loosen the pesto: In a large bowl, whisk pesto with 1–2 tablespoons olive oil and 1 tablespoon lemon juice. This makes it easier to coat the pasta evenly.
• Toss the pasta: Add the pasta to the bowl and toss gently until every piece is coated. If it looks dry, add a splash more olive oil or a spoonful of pasta cooking water if you saved any.
• Add the good stuff: Fold in tomatoes, mozzarella, shallot/onion, and Parmesan. Season with salt and pepper. Add more lemon juice to brighten, if needed.
• Finish and rest: Sprinkle with nuts and torn basil. Chill for 20–30 minutes if you can. This rest helps the flavors meld.
• Before serving: Taste and adjust. If it’s been chilled, stir in a teaspoon of olive oil or a spoonful of pesto to refresh the gloss and flavor.