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Pesto Pasta Salad With Tomatoes & Mozzarella
Faiza Shabir

Pesto Pasta Salad With Tomatoes & Mozzarella

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.