Easy Pesto Pasta Salad with Cherry Tomatoes and Mozzarella: The Perfect Summer Side Dish
There’s something magical about the combination of fresh basil pesto, perfectly cooked pasta, juicy cherry tomatoes, and creamy mozzarella that instantly transports you to a sunny Italian terrace. This easy pesto pasta salad has become my go-to recipe for summer gatherings, potluck dinners, and those busy weeknight meals when you need something both satisfying and refreshing.
What makes this pesto pasta salad truly special is its incredible versatility and the way each ingredient complements the others. The aromatic homemade pesto coats every spiral of fusilli pasta, while the burst of sweetness from cherry tomatoes perfectly balances the rich, creamy mozzarella pearls. It’s a dish that celebrates the essence of Mediterranean cuisine – simple, fresh ingredients that create something extraordinary together.
The Story Behind This Recipe
I first discovered this pesto pasta salad combination during a family trip to Italy, where we visited a small trattoria tucked away in the hills of Tuscany. The chef’s simple approach to combining these classic ingredients opened my eyes to how powerful simplicity can be in cooking. Upon returning home, I spent months perfecting my own version, experimenting with different pasta shapes, pesto preparations, and ingredient ratios until I achieved that perfect balance of flavors and textures.
This recipe has since become a staple at our family gatherings. Whether it’s a Fourth of July barbecue, a casual dinner party, or a quick lunch on a busy Saturday, this pesto pasta salad never fails to impress. The best part? It actually improves with time, making it an ideal make-ahead dish that’s perfect for meal prep enthusiasts.
Why You’ll Love This Recipe
The beauty of this pesto pasta salad lies in its simplicity and the quality of its ingredients. Unlike heavy, mayonnaise-based pasta salads, this version feels light and fresh while still being incredibly satisfying. The homemade pesto brings an aromatic punch that store-bought versions simply can’t match, while the combination of textures – from the al dente pasta to the soft mozzarella and firm cherry tomatoes – creates an engaging eating experience with every bite.
This recipe is also incredibly forgiving and adaptable. You can prepare it hours or even a day ahead of time, making it perfect for entertaining. The flavors actually meld and improve as it sits, making your advance preparation an advantage rather than a compromise. It’s also easily scalable – double or triple the recipe for larger gatherings without any issues.
Choosing the Right Ingredients
The success of this pesto pasta salad heavily depends on the quality of your ingredients. For the pasta, I recommend using fusilli or rotini because their spiral shape holds onto the pesto beautifully, ensuring every bite is packed with flavor. The ridges and curves create perfect little pockets for the sauce to nestle into.
When selecting cherry tomatoes, look for ones that are firm but give slightly to pressure, indicating ripeness without being overripe. A mix of colors – red, yellow, and orange – not only tastes great but creates a visually stunning dish. For the mozzarella, fresh mozzarella pearls or bocconcini work best, as they maintain their shape and provide that creamy contrast to the other ingredients.
The pesto is where you can really make this dish shine. While you can use store-bought pesto in a pinch, homemade pesto elevates this salad to restaurant quality. Fresh basil leaves, good quality olive oil, pine nuts, Parmesan cheese, and garlic come together to create a sauce that’s vibrant, aromatic, and full of depth.
Ingredients
- 1 pound fusilli or rotini pasta
- 1/2 cup homemade or high-quality store-bought pesto
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls or bocconcini
- 1/4 cup pine nuts, toasted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh basil leaves, torn
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente, usually 10-12 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it down completely.
- While the pasta is cooking, prepare your cherry tomatoes by washing and halving them. If using larger cherry tomatoes, you may want to quarter them to ensure they’re bite-sized and distribute evenly throughout the salad.
- In a large mixing bowl, combine the cooled pasta with the pesto, starting with half the amount and adding more as needed. Toss gently but thoroughly to ensure every piece of pasta is coated with the vibrant green sauce.
- Add the halved cherry tomatoes and fresh mozzarella pearls to the pasta. Gently fold them in, being careful not to break the delicate mozzarella balls.
- Drizzle the olive oil and balsamic vinegar over the salad, then add the minced garlic and toss everything together. The acid from the balsamic vinegar will brighten all the flavors and help preserve the vibrant colors.
- Season generously with salt and freshly ground black pepper. Remember that pasta needs more salt than you might initially think, so taste and adjust accordingly.
- Add the toasted pine nuts and torn fresh basil leaves, giving the salad one final gentle toss to distribute these finishing touches evenly.
- Sprinkle the grated Parmesan cheese over the top and finish with a squeeze of fresh lemon juice to add brightness and prevent the basil from darkening.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. This salad can be made up to 24 hours in advance.
- Before serving, let the salad sit at room temperature for 15-20 minutes and give it a gentle stir. Taste and adjust seasoning if needed, as chilled foods often need a bit more salt and acid.
Tips for Perfect Results
The key to exceptional pesto pasta salad lies in the details. First, don’t skip the step of rinsing your pasta with cold water – this stops the cooking process and prevents the pasta from becoming mushy. However, make sure the pasta is completely drained before adding the pesto, as excess water will dilute the sauce.
When it comes to the pesto, less is often more initially. You can always add more, but you can’t take it away. Start with a conservative amount and build up to your desired level of flavor intensity. The pesto should coat the pasta nicely without creating a soupy consistency.
Temperature matters significantly with this dish. While it’s served chilled or at room temperature, the ingredients should be at the right temperature when you’re assembling the salad. The pasta should be completely cool, but the mozzarella is best added when it’s at room temperature, as it will maintain its creamy texture better.
Storage and Make-Ahead Tips
This pesto pasta salad is actually better the next day, making it an excellent make-ahead option for entertaining. Store it covered in the refrigerator for up to three days. The flavors will continue to develop and meld together, creating an even more delicious dish.
When storing, place a piece of plastic wrap directly on the surface of the salad before covering the bowl. This prevents the top layer from drying out and helps maintain the vibrant green color of the pesto. Before serving leftover salad, let it come to room temperature for about 20 minutes and give it a gentle stir.
If you’re planning to make this salad more than a day in advance, consider keeping some ingredients separate. Add the fresh basil leaves and pine nuts just before serving to maintain their optimal texture and prevent the basil from wilting.
Easy Pesto Pasta Salad with Cherry Tomatoes and Mozzarella
Ingredients
Equipment
Method
- Bring a large pot of salted water to boil. Cook fusilli according to package directions until al dente, about 10-12 minutes. Drain and rinse with cold water until completely cooled.
- While pasta cooks, halve the cherry tomatoes and set aside.
- In a large bowl, toss the cooled pasta with pesto, starting with half the amount and adding more as needed to coat evenly.
- Add halved cherry tomatoes and mozzarella pearls, folding gently to avoid breaking the cheese.
- Drizzle with olive oil and balsamic vinegar, add minced garlic, and toss gently to combine.
- Season generously with salt and freshly ground black pepper to taste.
- Add toasted pine nuts and torn basil leaves, giving one final gentle toss.
- Sprinkle with Parmesan cheese and finish with fresh lemon juice.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Before serving, let sit at room temperature for 15-20 minutes and adjust seasoning if needed.
Notes
Variations and Substitutions
One of the beautiful aspects of this pesto pasta salad is how easily it adapts to different dietary needs and preferences. For a vegan version, simply omit the mozzarella and Parmesan cheese, or substitute them with vegan alternatives. You can add extra pine nuts or sunflower seeds for additional protein and texture.
For those who prefer a heartier salad, consider adding grilled chicken, shrimp, or chickpeas. Roasted vegetables like zucchini, bell peppers, or sun-dried tomatoes also make excellent additions. Each variation brings its own character while maintaining the essential Mediterranean spirit of the dish.
If you’re dealing with nut allergies, the pine nuts can be easily substituted with pumpkin seeds or sunflower seeds. For a different flavor profile, try using sun-dried tomato pesto instead of basil pesto, or create a half-and-half mixture for complexity.
This pesto pasta salad represents everything I love about cooking – it’s simple enough for a weeknight dinner yet elegant enough for entertaining, it showcases beautiful fresh ingredients, and it brings people together around the table. Whether you’re planning a summer picnic, preparing meals for a busy week, or looking for the perfect side dish for your next gathering, this recipe delivers every time.
The combination of al dente pasta, aromatic pesto, sweet cherry tomatoes, and creamy mozzarella creates a harmony of flavors and textures that’s both satisfying and refreshing. It’s a dish that celebrates the beauty of Italian cuisine while being completely achievable in any home kitchen. Make it once, and I guarantee it will become a regular part of your recipe rotation.
