If you’re craving a vibrant, fresh, and utterly satisfying dish, the Pesto Pasta Salad with Tomatoes & Mozzarella Recipe is about to become your new go-to favorite. This pasta salad bursts with color and flavor from juicy cherry tomatoes, creamy mozzarella pearls, and bright, herbaceous pesto, all tossed together with perfectly cooked rotini. Each bite balances the richness of cheese and nuts with the zing of lemon and garlic, creating a dish that’s as delightful to eat as it is to look at. Whether you’re packing a picnic, seeking an easy side for a party, or just want a wholesome lunch that feels like a treat, this recipe delivers every time.

Ingredients You’ll Need

A clear glass bowl with a white marbled surface underneath holds layers of food. The bottom layer is pale yellow spiral pasta filling the bowl. On top, there are four sections: bright green chopped basil on the upper left, red and yellow cherry tomato halves on the upper right, thin slices of purple-red onion on the lower left, and small white mozzarella balls on the lower right. A sliced lemon wedge and green basil leaves are seen near the bowl's edge. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients, thoughtfully combined, are what make this pesto pasta salad shine. Each component adds something important: the rotini provides a springy base, the tomatoes bring juiciness and bright color, while fresh mozzarella adds creamy contrast. The homemade pesto bursts with fresh basil and toasted pine nuts, tying all the elements together with a fragrant, savory kick.

1 lb. dry rotini pasta: This spiral shape holds onto pesto beautifully, ensuring flavor in every bite.
2 cups cherry tomatoes, sliced: Sweet and vibrant, they add a juicy pop and gorgeous redness.
8 oz. fresh mozzarella pearls: Creamy little spheres that melt in your mouth and balance acidity.
¼ of a red onion, sliced thin: Adds a bit of crunch and gentle sharpness without overwhelming.
2 Tbsp fresh basil, sliced (plus more for serving): Fresh herbaceous notes that brighten the salad.
Shredded parmesan cheese, for serving: Adds umami richness and an elegant finish.
1 cup kale leaves, chopped*: Provides a subtle earthy backbone and a nutritional boost.
1 cup fresh basil leaves, packed: The star of the pesto; fresh, vibrant, and fragrant.
½ cup olive oil: Adds smooth richness and helps blend the pesto to a perfect consistency.
¼ cup shredded parmesan cheese: Packs intense umami depth into the pesto itself.
¼ cup pine nuts, toasted* (see notes section for toasting instructions): Adds buttery crunch and nutty aroma.
2 garlic cloves: Provides a zesty bite that makes the pesto sing.
2½ Tbsp lemon juice: Brings lively brightness and balances richness.
½ tsp salt: Elevates all the flavors harmoniously.
¼ tsp black pepper: Adds subtle heat that rounds out the dish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pesto Pasta Salad with Tomatoes & Mozzarella Recipe

Step 1: Make the Pesto

Begin by combining fresh basil leaves, garlic cloves, toasted pine nuts, shredded parmesan, olive oil, lemon juice, salt, and black pepper in a food processor. Blend everything until you get a smooth, vibrant green sauce. This homemade pesto forms the flavor heart of your pasta salad and makes a noticeable difference compared to store-bought versions.

Step 2: Cook the Pasta

Boil the rotini pasta in salted water following the package directions until al dente. Once cooked, drain well and rinse under cold water to stop the cooking and cool the pasta. Properly cooled pasta is key to preventing your salad from becoming mushy and ensures the pesto clings to every twist and turn.

Step 3: Toss the Salad

In a large bowl, gently combine your cooled pasta with sliced cherry tomatoes, fresh mozzarella pearls, thinly sliced red onion, chopped kale, and fresh basil slices. Pour your desired amount of pesto over and toss gently until every element is beautifully coated. The colors and textures come alive with every toss, creating a salad that’s inviting and full of personality.

Step 4: Serve and Garnish

Sprinkle shredded parmesan cheese and extra basil leaves over each serving for an elegant finish. You can serve this salad immediately to enjoy as fresh and bright or chill it in the refrigerator to let the flavors meld and deepen, perfect for make-ahead meals or gatherings.

How to Serve Pesto Pasta Salad with Tomatoes & Mozzarella Recipe

The image shows a close-up of a clear glass bowl filled with a vibrant pasta salad. The pasta is spiral-shaped and coated in a green pesto sauce. Mixed in are halved red and yellow cherry tomatoes, small white balls of mozzarella cheese, thin slices of red onion, and bright green basil leaves. Two wooden spoons with a woman’s hand partially visible are stirring the colorful salad. The background features a white marbled surface with a blurred lemon wedge in the top area of the image photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a handful of extra fresh basil for fragrance and sprinkle with shredded parmesan cheese to add a sharp, savory layer. For a little crunch, consider toasted pine nuts on top. These simple touches elevate this dish from everyday to special in no time.

Side Dishes

This pesto pasta salad pairs beautifully with grilled chicken, roasted vegetables, or a crisp green salad. Its versatility means it fits seamlessly alongside almost any meal, whether it’s a relaxed weekend barbecue or a light weekday lunch.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out bell peppers or colorful lettuce cups for individual portions. Alternatively, turn it into a layered salad in a clear glass bowl to show off the vibrant colors, making it irresistibly Instagram-worthy at your next party.

Make Ahead and Storage

Storing Leftovers

Store any leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. Because this salad contains fresh mozzarella, it’s best enjoyed sooner rather than later for optimal texture and freshness.

Freezing

Freezing this salad is not recommended as the fresh mozzarella and tomatoes can become watery and lose their appealing texture upon thawing. Instead, enjoy it fresh or within a few days of making.

Reheating

Since this pasta salad is designed to be served cold or at room temperature, reheating is usually not necessary. If you prefer it slightly warm, gently toss the pasta with a bit of olive oil and warm separately without the tomatoes and mozzarella, then add them back in after heating.

FAQs

Can I use store-bought pesto instead of making my own?

Absolutely! Store-bought pesto works well and saves time, though homemade pesto offers a fresher, more vibrant flavor that really makes this pasta salad shine.

Is there a substitute for pine nuts in the pesto?

If pine nuts are hard to find or expensive, walnuts or almonds toasted lightly make a great alternative and add a similar nutty depth.

How long will the pasta salad keep in the fridge?

This pesto pasta salad stays fresh for up to three days when properly stored in an airtight container in the refrigerator.

Can I make this recipe vegan?

Yes! Swap the mozzarella pearls and parmesan cheese for your favorite vegan cheese alternatives and ensure the pesto doesn’t include cheese for a delicious vegan version.

What type of pasta works best for this salad?

Rotini is ideal because its twists catch the pesto and other ingredients, but you can also use fusilli, penne, or farfalle for similar texture and flavor capture.

Final Thoughts

There’s just something magical about the Pesto Pasta Salad with Tomatoes & Mozzarella Recipe that makes it impossible not to smile while eating it. Bright, fresh, and packed with texture, it’s a dish you’ll want to make again and again. So why wait? Whip up a batch, share it with friends or family, and savor every delightful forkful!

Pesto Pasta Salad with Tomatoes & Mozzarella Recipe

Ingredients You’ll Need