Pesto Pasta Salad with Tomatoes & Mozzarella
A refreshing and colorful pasta salad made with cherry tomatoes, mozzarella, and a homemade kale-basil pesto. Ready in under 30 minutes, this salad is perfect as a side dish or a meal-prep lunch. Packed with protein, fiber, and healthy fats, it’s both nutritious and satisfying.
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.
