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Pesto Pasta Salad with Tomatoes & Mozzarella

A refreshing and vibrant pasta salad featuring fusilli, basil pesto, juicy cherry tomatoes, and creamy mozzarella, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz fusilli pasta Cooked al dente to maintain a firm texture.
  • 1 cup basil pesto Opt for a homemade version or high-quality store-bought.
  • 1 pint cherry tomatoes, halved Look for vibrant red or yellow tomatoes for sweetness and color.
  • 8 oz fresh mozzarella balls, halved Use Bocconcini for an ideal creamy bite.
  • 1/4 cup fresh basil leaves, chopped Fresh basil enhances the aroma and flavor.
  • 2 tbsp olive oil A good quality extra virgin olive oil can uplift the dish.
  • 1 clove garlic, minced Fresh garlic will give the salad a wonderful depth of flavor.
  • 1 tbsp lemon juice Freshly squeezed enhances overall brightness.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Freshly ground for a hint of spice.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Cook the fusilli pasta according to package directions until al dente—about 8-10 minutes.
  2. Drain the pasta and rinse it under cold water for about 30 seconds to halt the cooking process.
  3. Transfer the cooled pasta to a large mixing bowl. Add in basil pesto, olive oil, minced garlic, lemon juice, salt, and black pepper. Toss well until everything is evenly coated.
  4. Gently fold in the halved cherry tomatoes, halved mozzarella balls, and chopped basil leaves.
  5. Cover the salad and refrigerate for at least 30 minutes before serving.

Notes

For a vegan option, substitute mozzarella with vegan cheese or avocado. It can be stored in an airtight container in the fridge for up to 3 days.