Tomato and Mozzarella Pesto Pasta Salad
🍅🧀 An EASY 15 minute recipe with tender pasta, juicy cherry tomatoes, fresh mozzarella, Parmesan cheese, and plenty of pesto. It’s fresh, savory, and satisfying, with lots of texture and bold basil flavor in every bite. This pasta salad is great for easy meals with planned leftovers, parties, potlucks, or anytime you need to feed a crowd!
Servings: 8
Calories: 241cal
Ingredients
- 12 ounces bowtie pasta cooked according to package directions
- 1 pound cherry or grape tomatoes halved (use multi-colored tomatoes if you can find them)
- 8 ounce fresh mozzarella cheese balls ciliegine, drained
- 8 ounces prepared or homemade pesto or to taste
- 1 cup freshly grated Parmesan cheese or to taste
- 1 teaspoon freshly ground black pepper or to taste
- fresh basil leaves optional for garnishing
Instructions
- Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
- Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
- Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
- Optionally garnish with basil and serve immediately if desired or chill before serving.
Notes
- Pasta salad will keep airtight in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 241cal | Carbohydrates: 25g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 404mg | Fiber: 2g | Sugar: 8g
