Why You’ll Love Pesto Pasta Salad with Tomatoes & Mozzarella Recipe

This pesto pasta salad is:
• Fast to prepare — ready in under 30 minutes
• Bright with fresh summer flavors of basil, tomato and cheese
• Versatile — easily served warm or chilled
• Great for leftovers and meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pasta salad:
1 lb. dry rotini pasta
2 cups cherry tomatoes, sliced
8 oz. fresh mozzarella pearls
¼ of a red onion, thinly sliced
2 Tbsp fresh basil, sliced (plus extra for serving)
Shredded parmesan cheese, for serving

For the kale pesto:
1 cup kale leaves, chopped
1 cup fresh basil leaves, packed
½ cup olive oil
¼ cup shredded parmesan cheese
¼ cup toasted pine nuts
2 garlic cloves
2½ Tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Directions

Make the pesto (if using homemade). Add kale, basil, olive oil, parmesan, pine nuts, garlic, lemon juice, salt and pepper to a food processor and blend until smooth.
Cook the pasta according to its package directions, then drain and rinse under cold water. Let cool.
In a large bowl, combine cooled pasta, tomatoes, mozzarella, red onion and fresh basil.
Add your desired amount of pesto and toss until well coated.
Sprinkle with shredded parmesan and extra basil before serving. Chill if you prefer it cold.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 11 minutes
Total time: 26 minutes

Variations

• Swap pine nuts for walnuts, pecans or pepitas
• Replace kale with spinach, arugula or additional basil for a different pesto flavor
• Add extra veggies like summer squash, zucchini or asparagus
• Mix in some grilled chicken or shrimp for a heartier meal

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 3–4 days
• Reheating: If serving warm, gently reheat in the microwave or on the stovetop. Cold pasta salad can be enjoyed straight from the fridge

FAQs

What type of pasta works best?

Short pasta shapes like rotini, farfalle or cavatappi help hold the pesto and other ingredients.

Can I use store‑bought pesto?

Yes — substitute with ¾ to 1 cup of your favorite pesto if you prefer not to make it from scratch.

Should the pasta be hot or cold when mixing?

Cool the pasta before adding pesto and other ingredients for the best texture.

How long does this salad last in the fridge?

Stored properly, it keeps well for 3–4 days.

Can I make this ahead of time?

Yes — prepare it earlier in the day and refrigerate until ready to eat.

Can I add more vegetables?

Feel free to add veggies like bell peppers, cucumbers or zucchini for extra crunch.

Is this salad served warm or cold?

Both! Many enjoy it chilled, but it can also be served at room temperature or slightly warm.

What cheese should I use?

Fresh mozzarella pearls are ideal, and extra parmesan adds a nice finish.

Can I make it gluten‑free?

Yes — use your favorite gluten‑free pasta.

How do I toast pine nuts?

Spread pine nuts on a baking sheet and bake at 375°F (190°C) for 5–6 minutes until lightly golden.

Conclusion

This pesto pasta salad with tomatoes and mozzarella is a crowd‑pleasing, easy and refreshing dish perfect for summer gatherings, quick lunches, or meal prep. With a vibrant homemade pesto and simple ingredients, you’ll love how fresh and flavorful this pasta salad turns out.

Pesto Pasta Salad with Tomatoes & Mozzarella

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This pesto pasta salad with tomatoes and mozzarella is a fresh, vibrant, and easy-to-make dish perfect for summer gatherings or a quick weeknight meal. Made with tender pasta, juicy cherry tomatoes, creamy mozzarella, and tossed in flavorful basil pesto.

Author: Emily
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Salad
Method: Mixing
Cuisine: Italian
Diet: Vegetarian

Ingredients

1 lb pasta (like rotini, penne or farfalle)
1½ cups cherry tomatoes, halved
8 oz mozzarella pearls (or cubed mozzarella)
¾ cup basil pesto (store-bought or homemade)
Salt and pepper, to taste
Optional: Fresh basil leaves for garnish

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Instructions

Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool.
Transfer the pasta to a large mixing bowl.
Add the cherry tomatoes and mozzarella pearls to the bowl with the pasta.
Pour the pesto over the mixture and toss until everything is well coated.
Season with salt and pepper to taste.
Refrigerate until ready to serve, or serve immediately.
Garnish with fresh basil if desired.

Notes

Use your favorite pasta shape – short pasta works best for this salad.
Chill the salad for at least 30 minutes to let the flavors meld.
Use fresh homemade pesto for the best flavor.
Add grilled chicken or chickpeas for extra protein.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 2g
Sodium: 290mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 11g
Cholesterol: 20mg