Description
A quick, customizable Mediterranean pasta salad with chill-cooked pasta, tomatoes, mozzarella, and pesto dressing. Perfect for weeknight meals, this vibrant dish balances creaminess, tangy freshness, and oven-roasted pine nuts for a restaurant-quality finish in minutes.
Ingredients
1 lb (450g) short pasta (fusilli, penne, or bow ties)
1 cup pesto (fresh or store-bought basil)
1 lb cherry tomatoes (halved plum or grape tomatoes)
8 oz fresh mozzarella balls (drain well, substitute ricotta salata if needed)
2 cups arugula or spinach
1 tbsp balsamic vinegar (or 1/2 cup Greek yogurt/mayo)
1/4 cup toasted pine nuts
Fresh Parmesan or nutritional yeast for garnish
Instructions
Bring 4 quarts salted water (1 tbsp salt) to a boil
Cook pasta 1 minute less than package instructions for al dente
Drain and rinse under cold water to remove starch
Pat pasta dry with clean kitchen towels
In a large bowl, mix cooled pasta with pesto until evenly coated
Stir in halved tomatoes and drained mozzarella
Fold in arugula or spinach if using
Season generously with sea salt and cracked pepper
Transfer to a serving bowl and drizzle with balsamic or dressing
Sprinkle toasted pine nuts and garnish with Parmesan/nutritional yeast
Chill 30 minutes before serving (optional for intense flavors)
Store leftovers in airtight containers up to 24 hours
Notes
For halal adaptation, substitute mozzarella with ricotta salata
Use room-temperature pesto for even coating without diluting texture
Optional: Add 1/2 cup sun-dried tomatoes with the greens
Substitute balsamic dressing with Greek yogurt or mayo for creaminess
Leftovers maintain quality but best consumed within 24 hours
- Prep Time: 10
- Cook Time: 8
- Category: Dinner
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 250g (serving)
- Calories: 500
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg