Pesto 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.
