Description
A vibrant, herbaceous pesto pasta salad that’s light, flavorful, and perfect for summer barbecues or weeknight meals. This easy-to-make dish combines fresh mozzarella, cherry tomatoes, and pesto for a refreshing twist on a classic.
Ingredients
1 lb pasta
1 cup pesto (store-bought or homemade)
1 cup cherry tomatoes, halved
8 oz mozzarella pearls or bocconcini, drained
1/4 cup toasted pine nuts (or substitute with walnuts or sunflower seeds)
Salt, to taste
Instructions
Bring a large pot of salted water to a boil; add 1 tablespoon salt for flavor
Cook short pasta until al dente (8-10 minutes), according to package instructions
Drain pasta completely and rinse under cold water to cool
In a large bowl, add cooled pasta and mozzarella pearls; toss gently to combine
Add pesto and toss until the pasta is fully coated and vibrant
Fold in halved cherry tomatoes and toasted pine nuts
Season with salt to taste
Cover and refrigerate for at least 30 minutes before serving, allowing flavors to meld
Notes
Use gluten-free pasta or zucchini noodles for a low-carb option
Skip or substitute pine nuts for a nut-free version
Store in an airtight container in the refrigerator for up to 4 days
Flavors continue to deepen when chilled, making this a great make-ahead dish
- Prep Time: 15
- Cook Time: 10
- Category: DINNER
- Method: Chilling, Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg