Pesto Pasta Salad with Tomatoes & Mozzarella Recipe
This vibrant Pesto Pasta Salad with Tomatoes & Mozzarella is a refreshing and flavorful dish perfect for warm days or as a delightful side. Featuring al dente rotini pasta tossed with homemade kale and basil pesto, juicy cherry tomatoes, creamy fresh mozzarella pearls, and thinly sliced red onion, this salad is topped with shredded parmesan and fresh basil for an extra burst of flavor. Easy to prepare in under 30 minutes, it’s a crowd-pleaser that can be served immediately or chilled for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Pasta Salad:
- 1 lb. dry rotini pasta
- 2 cups cherry tomatoes, sliced
- 8 oz. fresh mozzarella pearls
- ¼ of a red onion, sliced thin
- 2 Tbsp fresh basil, sliced (plus more for serving)
- Shredded parmesan cheese, for serving
For the Pesto:
- 1 cup kale leaves, chopped
- 1 cup fresh basil leaves, packed
- ½ cup olive oil
- ¼ cup shredded parmesan cheese
- ¼ cup pine nuts, toasted
- 2 garlic cloves
- 2½ Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Make the pesto: Add kale leaves, fresh basil, olive oil, shredded parmesan cheese, toasted pine nuts, garlic cloves, lemon juice, salt, and black pepper to a food processor. Blend the ingredients until a smooth pesto sauce forms. Set aside.
- Cook the pasta: Bring a large pot of water to a boil. Add the dry rotini pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta. Set it aside.
- Toss the salad: In a large bowl, combine the cooled pasta with sliced cherry tomatoes, fresh mozzarella pearls, thinly sliced red onion, and sliced fresh basil. Pour your desired amount of the prepared pesto over the salad. Toss everything together until the pasta and ingredients are evenly coated with pesto.
- Serve: Portion the salad into individual bowls. Garnish each serving with shredded parmesan cheese and additional fresh basil leaves. Serve immediately or cover and refrigerate to chill before serving.
Notes
- To toast pine nuts, place them in a dry skillet over medium heat. Stir frequently for 3-5 minutes until they turn golden brown and release a nutty aroma. Remove immediately to prevent burning.
- If you prefer a milder pesto, reduce the amount of garlic or lemon juice.
- This salad can be made ahead and refrigerated for up to 24 hours. Add extra basil and parmesan just before serving to keep them fresh.
