If you’re looking for a dish that’s bursting with fresh flavors, colors, and that satisfying bite, look no further than this Pesto Pasta Salad with Cherry Tomatoes and Mozzarella Recipe. It’s the perfect harmony of herbaceous pesto, juicy cherry tomatoes, and creamy mozzarella balls all tossed together with tender pasta. Whether you’re bringing it to a summer picnic or whipping up a quick weeknight dinner, this salad never fails to impress and delight with its bright, vibrant character.
Ingredients You’ll Need
This recipe is all about quality ingredients coming together effortlessly. Each component adds its own special touch—whether it’s the texture, vibrant color, or that incredible flavor punch that makes every bite memorable.
- 12 ounces rotini pasta: Twisty shapes that hold onto pesto perfectly for maximum flavor in every forkful.
- 1 cup pesto: Homemade or store-bought, this herb-packed sauce brings buttery, garlicky goodness to the mix.
- 2 cups cherry tomatoes (halved): Sweet and juicy bursts of freshness that brighten the entire dish.
- 1 (12-ounce) container baby bocconcini: Soft mozzarella balls bring creamy texture and a mild milky taste.
- 1/4 cup red onion (sliced): Adds a gentle sharpness and crunch, balancing the creamy and sweet elements.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Pesto Pasta Salad with Cherry Tomatoes and Mozzarella Recipe
Step 1: Cook Pasta to Perfection
Start by cooking your rotini pasta according to the package instructions until it’s al dente, which means it should be tender but still have that slight chew. Properly cooked pasta helps your salad maintain the perfect texture, neither mushy nor too stiff. Once done, drain it well to avoid any watery salad.
Step 2: Toss the Ingredients Together
Grab a large mixing bowl and combine the warm pasta with that beautiful pesto sauce. Toss gently to coat every piece with that rich, flavorful pesto. Then fold in the halved cherry tomatoes, baby bocconcini, and thinly sliced red onion — each ingredient builds layers of taste and texture that make this salad so irresistible.
Step 3: Final Touches and Serving
Add a sprinkle of freshly cracked black pepper if you like a hint of spice to round out the flavor. You can serve this salad immediately for a fresh and vibrant dish or cover it and refrigerate for up to three days, which actually lets the flavors meld in a delicious way.
How to Serve Pesto Pasta Salad with Cherry Tomatoes and Mozzarella Recipe
Garnishes
Adding a touch of fresh basil leaves or a sprinkle of toasted pine nuts on top enhances the salad’s aroma and provides a delightful crunch. A drizzle of extra virgin olive oil before serving can also elevate the richness and give it a lovely sheen.
Side Dishes
This pesto pasta salad pairs beautifully with grilled chicken or fish for a well-rounded meal. It’s also fantastic alongside crusty garlic bread or a crisp green salad to balance out the creamy and herby notes with some fresh greens and crunch.
Creative Ways to Present
For parties, consider serving the salad in hollowed-out tomatoes or individual mason jars for a charming and practical presentation that’s perfect for casual entertaining and makes eating a breeze.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator. This pesto pasta salad with cherry tomatoes and mozzarella recipe holds up well for up to three days, giving you plenty of time to enjoy those vibrant flavors again.
Freezing
Because this salad contains fresh tomatoes and mozzarella, freezing is not recommended—it can alter the texture and freshness of these delicate ingredients, leaving the salad less appetizing once thawed.
Reheating
This salad is best enjoyed cold or at room temperature, so skip reheating and just pull it out of the fridge about 15 minutes prior to eating for the best experience of creamy, fresh ingredients mingling in perfect harmony.
FAQs
Can I use a different type of pasta?
Absolutely! While rotini or fusilli is ideal for holding onto pesto, other shapes like penne or farfalle will also work wonderfully in this salad.
Is homemade pesto better than store-bought?
Homemade pesto definitely adds a fresh, vibrant punch, but good-quality store-bought pesto can be a real time-saver and still deliver delicious results.
Can I make this salad vegan-friendly?
Yes! Simply substitute the mozzarella with a plant-based cheese alternative or omit it altogether and add extra nuts or avocado for creaminess.
How long can I store this pasta salad?
When refrigerated in an airtight container, it stays fresh and flavorful for up to three days—perfect for meal prep or leftovers.
Should I toss the salad immediately or let it chill before serving?
You can enjoy it right away for a fresher feel or let it chill for an hour or two to let the flavors deepen and meld together beautifully.
Final Thoughts
You really can’t go wrong with this Pesto Pasta Salad with Cherry Tomatoes and Mozzarella Recipe. It’s an easy, colorful, and flavorful dish that feels homemade with love but comes together super fast. Whether you’re feeding a crowd, packing lunchboxes, or just craving a fresh pasta salad, this recipe will always brighten your table and your mood. Give it a try—you might just make it your new favorite!
PrintPesto Pasta Salad with Cherry Tomatoes and Mozzarella Recipe
A vibrant and flavorful Pesto Pasta Salad combining tender rotini pasta with rich homemade pesto, juicy cherry tomatoes, creamy baby bocconcini mozzarella, and a hint of sharp red onion. Perfect as a light lunch or a refreshing side dish, this salad is easy to prepare and can be enjoyed immediately or chilled for later.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 10 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 12 ounces rotini pasta (or fusilli)
- 1 cup pesto (homemade recipe)
- 2 cups cherry tomatoes (halved)
- 1 (12-ounce) container baby bocconcini (mozzarella balls; drained)
- 1/4 cup red onion (sliced)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Drain the pasta thoroughly to remove excess water.
- Toss the Salad: In a large mixing bowl, combine the cooked and drained pasta with the homemade pesto, halved cherry tomatoes, drained baby bocconcini, and sliced red onion. Toss gently to evenly coat and mix all the ingredients together.
- Garnish and Serve: Optionally, add freshly cracked black pepper for extra flavor. You can serve the pesto pasta salad immediately at room temperature, or cover it and refrigerate for up to 3 days to allow the flavors to meld.
Notes
- For best flavor, use fresh homemade pesto or a high-quality store-bought pesto.
- To keep the bocconcini from releasing excess moisture, make sure to drain them well before adding.
- You can substitute rotini with fusilli, penne, or other short pasta shapes.
- Add a handful of fresh basil or arugula for added freshness and color if desired.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
