Tomato Mozzarella Pesto Pasta (Print)

A vibrant pasta salad with tomatoes, mozzarella, and pesto for a fresh, flavorful meal.

# Components:

→ Pasta

01 - 10.5 oz short pasta (e.g., fusilli, penne)
02 - Salt, for boiling water

→ Vegetables & Cheese

03 - 8.8 oz cherry tomatoes, halved
04 - 7 oz mini mozzarella balls, drained
05 - 1 small handful fresh basil leaves, torn

→ Pesto Dressing

06 - 4 tbsp basil pesto (store-bought or homemade)
07 - 2 tbsp extra virgin olive oil
08 - Freshly ground black pepper, to taste

# Directions:

01 - Boil the short pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water to halt cooking and cool.
02 - In a large mixing bowl, gently combine the cooked pasta, halved cherry tomatoes, mini mozzarella balls, and torn basil leaves.
03 - In a small bowl, whisk together basil pesto and extra virgin olive oil. Season with freshly ground black pepper to taste.
04 - Pour the pesto dressing over the pasta mixture and toss thoroughly to ensure even coating.
05 - Divide the pasta salad into lunch containers. Optionally garnish with additional basil leaves and refrigerate until serving.

# Chef Secrets:

01 -
  • Your lunchbox will never be boring again—this pasta salad tastes even better after a night in the fridge.
  • Every bite offers creamy cheese, juicy tomato, and herby pesto (plus, there’s hardly any cleanup).
02 -
  • Letting the pasta cool before tossing is key—unless you like limp, melting mozzarella (ask me how I know).
  • A little extra olive oil goes a long way in keeping leftovers from sticking together on day two.
03 -
  • Never skip the final black pepper—freshly cracked makes all the difference in taste.
  • Double the recipe if you want to impress at potlucks; it disappears fast.
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