Description
A vibrant and refreshing pasta salad featuring pesto, fresh mozzarella, cherry tomatoes, and a light creamy dressing. Perfect for picnics, potlucks, or a simple meal.
Ingredients
Scale
- 1 pound pasta (such as rotini, farfalle, or penne)
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine), halved or quartered if large
- 1/2 cup prepared pesto (store-bought or homemade)
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup chopped fresh basil, plus more for garnish
- Salt and freshly ground black pepper to taste
- Optional: Toasted pine nuts for garnish, a pinch of red pepper flakes for a touch of heat
Instructions
- 1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- 2. In a large bowl, whisk together pesto, mayonnaise, olive oil, lemon juice, and minced garlic. Season with salt and pepper.
- 3. Add cooled pasta, halved cherry tomatoes, and mozzarella balls to the dressing.
- 4. Gently toss until well combined and coated.
- 5. Stir in chopped fresh basil.
- 6. Cover and refrigerate for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If dry, stir in a tablespoon of olive oil or lemon juice. Best served cold.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Salad
- Method: No-Cook (dressing)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 350-450 (estimate)
- Sugar: Approx. 4-6g
- Sodium: Approx. 300-500mg (estimate, varies with pesto)
- Fat: Approx. 18-25g
- Carbohydrates: Approx. 35-45g
- Fiber: Approx. 3-5g
- Protein: Approx. 12-15g