This vibrant pesto pasta salad is a quick and satisfying meal, packed with fresh tomatoes, creamy mozzarella, and a bright homemade kale-basil pesto.
High in plant-based protein, fiber, and healthy fats, it’s a nourishing option that keeps you full and energized.
Perfect for busy weeknights, lunchboxes, or meal prep, it’s flavorful, light, and easy to whip up in under 30 minutes.
Pesto Pasta Salad with Tomatoes & Mozzarella
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 food processor or blender for pesto
- 1 large mixing bowl
- 1 cutting board and knife
Ingredients
For the Pasta Salad:
- 1 lb dry rotini pasta
- 2 cups cherry tomatoes halved
- 8 oz fresh mozzarella pearls
- ¼ red onion thinly sliced
- 2 Tbsp fresh basil thinly sliced (plus extra for garnish)
- Shredded parmesan cheese for serving
For the Kale-Basil 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
- Prepare the Pesto Base: Add the chopped kale, fresh basil leaves, toasted pine nuts, garlic cloves, shredded parmesan, lemon juice, salt, and black pepper to a food processor. Begin blending on low speed, gradually pouring in olive oil until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed. Set the pesto aside while you cook the pasta, allowing the flavors to meld.
- Cook the Pasta Perfectly: Bring a large pot of salted water to a rolling boil. Add the dry rotini pasta and stir occasionally to prevent sticking. Cook according to the package instructions until the pasta is al dente, tender but still slightly firm. Drain the pasta using a colander and immediately rinse under cold water to stop the cooking process and cool it down for the salad.
- Prepare Fresh Vegetables and Cheese: While the pasta is cooling, slice the cherry tomatoes in halves or quarters, depending on your preference. Thinly slice the red onion and prepare the fresh basil by cutting it into thin ribbons. If the mozzarella pearls are not bite-sized, gently cut them into smaller pieces to match the pasta bite.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta along with the sliced tomatoes, mozzarella pearls, red onion, and sliced basil. Gently toss the ingredients together to evenly distribute everything without crushing the delicate mozzarella or vegetables.
- Add the Pesto Dressing: Spoon your desired amount of pesto over the pasta mixture. Using a large spoon or salad tongs, carefully fold the pesto into the pasta salad, ensuring each piece of pasta is coated in a vibrant green, aromatic layer of pesto. Taste and add more pesto if needed for richer flavor.
- Serve and Garnish Beautifully: Transfer portions of the pasta salad to serving bowls or a large serving platter. Sprinkle each portion generously with shredded parmesan cheese and garnish with extra fresh basil ribbons. Serve immediately for the freshest flavor, or cover and refrigerate for at least 30 minutes to let the flavors meld together beautifully.
- Optional Make-Ahead Tip: This pasta salad can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, give it a gentle toss and add a little extra pesto or olive oil if the salad seems dry. This makes it ideal for meal prep or quick weeknight lunches.
Notes
- Toasting pine nuts brings out a rich, nutty flavor and enhances the overall depth of your pesto. Keep a close eye on them in the oven as they can burn quickly.
- If you prefer a smoother pesto, blend for an extra 30–60 seconds to fully emulsify the olive oil and greens.
- Feel free to swap the kale for spinach, arugula, or even extra basil for a lighter, slightly sweeter taste.
- The pasta can be made a day ahead and stored in the refrigerator. Just toss it with a touch of olive oil to prevent sticking before adding the vegetables and pesto.
- Leftover pesto can be stored in an airtight jar for up to a week or frozen for longer storage.
Chef’s Secrets For Maximum Flavor
To elevate this pasta salad, always use fresh, high-quality ingredients.
Ripe cherry tomatoes will provide natural sweetness and juiciness, while fresh mozzarella offers a creamy texture that balances the pesto.
Toasting pine nuts before blending adds a subtle, smoky flavor that cannot be achieved with raw nuts.
When mixing the salad, fold gently to maintain the integrity of the ingredients; over-stirring can crush the delicate mozzarella and make the salad watery.
Finally, allow the salad to rest for 15–20 minutes after tossing with pesto—this allows the flavors to meld beautifully, creating a richer, more harmonious taste.
Serving Suggestions To Impress Guests
This pesto pasta salad pairs wonderfully with grilled chicken, shrimp, or roasted vegetables for a complete meal.
For a lighter option, serve it alongside a fresh green salad or vegetable soup.
It’s equally delightful as part of a picnic or potluck spread.
Garnish each serving with extra parmesan and a few fresh basil leaves for a visually appealing presentation.
You can also drizzle a little balsamic glaze on top for a sweet, tangy finish that complements the creamy mozzarella and zesty pesto.
Storage Tips For Freshness
To maintain the salad’s flavor and texture, store it in an airtight container in the refrigerator for up to three days.
Keep the pesto separate if possible, adding it just before serving to preserve its vibrant color and fresh taste.
If the salad seems dry after refrigeration, stir in a small drizzle of olive oil to restore creaminess.
For longer storage, the pesto itself can be frozen in ice cube trays, making it easy to portion for future pasta salads or sandwiches.
Avoid freezing the pasta salad fully, as the texture of mozzarella and tomatoes may suffer.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes! You can prepare the pasta and pesto up to a day in advance.
Store them separately in airtight containers and combine with the vegetables just before serving to keep everything fresh and vibrant.
2. Can I use store-bought pesto instead?
Absolutely! Use ¾ to 1 cup of your favorite store-bought pesto.
Taste and adjust the amount based on your preference for a lighter or more intense flavor.
3. Are there alternative nuts I can use in the pesto?
Yes, walnuts, almonds, or cashews are excellent alternatives if pine nuts aren’t available.
Toast them lightly to enhance their flavor before blending.
4. Can I replace mozzarella with another cheese?
You can swap mozzarella for feta, burrata, or even cubed goat cheese for a tangier flavor profile.
Keep in mind that firmer cheeses will hold their shape better in the salad.
5. Can this recipe be made vegan or dairy-free?
Yes! Substitute the parmesan and mozzarella with vegan cheese alternatives or nutritional yeast.
The pesto will still be creamy and flavorful, making it a satisfying plant-based option.
