Description
A vibrant and refreshing pasta salad featuring basil pesto, juicy tomatoes, and creamy mozzarella, perfect for summer gatherings.
Ingredients
Scale
- 12 oz pasta (fusilli or penne)
- 1 cup fresh basil pesto
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella balls, drained and halved
- 1/4 cup pine nuts, toasted (optional)
- Salt & pepper to taste
- Optional: fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
- In a large bowl, combine halved cherry tomatoes and mozzarella balls.
- Drain the pasta, reserving about half a cup of pasta water.
- Toss the warm pasta into the bowl with tomatoes and mozzarella.
- Add the fresh basil pesto and mix gently. If the mixture is thick, gradually add reserved pasta water until desired creaminess is achieved.
- Season with salt and pepper to taste. If using, sprinkle in the toasted pine nuts.
- Serve slightly warm or chilled, garnished with fresh basil leaves if desired.
Notes
This salad can be stored in an airtight container in the refrigerator for about 3-4 days. For meal prep, keep the pesto mixture separate from the tomatoes and mozzarella until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg