This recipe proves that eating well doesn’t require expensive ingredients, using affordable basil, walnuts in place of pine nuts, and a block of mozzarella you cube yourself. The result is a lush, creamy pesto pasta salad with mozzarella that feeds a crowd without straining your grocery budget.
I think of this dish as my kitchen’s secret weapon. It’s the one I turn to when the calendar fills up with potlucks, backyard barbecues, and those busy weeks where cooking feels like just another chore. A great pasta salad is more than just a side dish; it’s a promise of a relaxed meal, a centerpiece that lets you enjoy your own gathering. This particular pesto pasta salad with mozzarella is my favorite kind of recipe: simple ingredients, warm memories, and results that always earn a happy, quiet nod from everyone at the table. It’s comfort food, made easy, and it’s about to become your new go-to for any occasion.
Table of Contents
Pesto Pasta Salad with Mozzarella
This is a lush, creamy pasta salad perfect for feeding a crowd. It uses affordable ingredients like walnuts and block mozzarella for a budget-friendly gourmet result. It’s an ideal make-ahead dish for potlucks, barbecues, or easy weeknight meals.
Ingredients
- 1 pound short pasta, like fusilli, rotini, or farfalle
- 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 1 pint cherry or grape tomatoes, halved
- 1 (15 oz) can chickpeas, rinsed and drained (optional)
- 2 cups fresh basil leaves, packed
- 1/2 cup walnuts
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Juice of 1/2 a lemon
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse briefly under cool water, and let drain well.
- While pasta cooks, make the pesto. In a food processor, combine basil, walnuts, and garlic. Pulse until finely chopped.
- Add the grated Parmesan, salt, and pepper to the food processor. Pulse again to combine.
- With the processor running, slowly drizzle in the olive oil until the sauce is smooth and emulsified.
- Finish by pulsing in the fresh lemon juice. Taste and adjust seasoning.
- In a large mixing bowl, combine the cooled pasta, cubed mozzarella, halved tomatoes, and chickpeas (if using).
- Pour the fresh pesto over everything. Gently fold with a spatula until all ingredients are coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Stir gently before serving.
Notes
For best results, cook pasta al dente and let the salad rest before serving. Use fresh grated Parmesan, not pre-grated. The salad can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 4
- Sodium: 450
- Fat: 23
- Saturated Fat: 6
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 5
- Protein: 18
- Cholesterol: 25
Ingredients List for Pesto Pasta Salad with Mozzarella
Pesto pasta salad with mozzarella comes together with a short list of fresh, vibrant ingredients. The magic is in their combination.
For the Salad:
- 1 pound short pasta, like fusilli, rotini, or farfalle
- 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 1 pint cherry or grape tomatoes, halved
- 1 (15 oz) can chickpeas, rinsed and drained (optional, for extra protein)
For the Homemade Pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup walnuts (or pine nuts if you have them)
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Juice of 1/2 a lemon
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
Smart Swaps & Notes:
- Pasta: Any short shape with nooks to hold the pesto works. For a different twist, try orzo, like in my Greek Orzo Salad.
- Nuts: Walnuts are my budget-friendly hero here, but pine nuts are classic. Toasted almonds work beautifully too.
- Cheese: Pre-cubed mozzarella pearls save time, but a block you cube yourself is often creamier and more affordable.
- Add-Ins: Feel free to add sliced olives, roasted red peppers, or a handful of arugula for a peppery bite.
Timing for Your Pesto Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for pasta)
- Total Time: 25 minutes (plus optional chilling)
This is one of those easy pasta salads that’s genuinely faster than ordering takeout. The active time is minimal, and most of it is just assembling vibrant ingredients while the pasta cooks.
Step-by-Step Instructions
Making this Italian pasta salad is a joyful, straightforward process. Let’s walk through it.
1. Cook the Pasta Perfectly.
Bring a large pot of well-salted water to a boil. Add your pasta and cook according to package directions until al dente—it should have a slight bite. This is crucial for pasta salad recipes, as mushy pasta will fall apart when tossed. Once cooked, drain it and rinse briefly under cool water to stop the cooking. Let it drain well.
2. Make the Vibrant Pesto.
While the pasta cooks, make your pesto. In a food processor, combine the basil, walnuts, and garlic. Pulse until finely chopped. Add the grated Parmesan, salt, and pepper. Pulse again to combine. With the processor running, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Finish by pulsing in the fresh lemon juice. Taste and adjust seasoning—this is your flavor powerhouse!
3. Assemble with Care.
In a large mixing bowl, combine the cooled pasta, cubed mozzarella, halved tomatoes, and chickpeas (if using). Pour the fresh pesto over everything. Using a large rubber spatula or spoon, gently fold everything together until every piece of pasta is lovingly coated in that vibrant green sauce.
4. The Rest is Best.
For the most flavorful pesto pasta salad with mozzarella, cover the bowl and let it rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to marry and the pasta to fully absorb the pesto. Give it one final gentle stir before serving.
Nutritional Information
A serving of this pesto pasta salad with mozzarella is a satisfying balance of carbs, protein, and healthy fats. Approximate values per serving (based on 8 servings):
- Calories: ~480
- Protein: 18g
- Carbohydrates: 52g
- Fat: 23g
- Fiber: 5g
The basil provides vitamin K, the olive oil offers heart-healthy monounsaturated fats, and the chickpeas add plant-based protein and fiber to keep you full. It’s a nourishing, energy-packed meal.
Equipment Needed
You don’t need any fancy tools for this pasta salad. A regular kitchen will have everything:
- A large pot for boiling pasta
- A colander
- A food processor or high-powered blender (for the pesto)
- A large mixing bowl
- A sharp knife and cutting board
- Measuring cups and spoons
Why You’ll Love This Pesto Pasta Salad Recipe
This isn’t just another side dish. Here’s why it earns a permanent spot in your recipe rotation:
- The Ultimate Make-Ahead Marvel: It actually gets better as it sits, making it the most stress-free dish for entertaining or weekly meal prep.
- Crowd-Pleasing Versatility: Equally at home at a formal picnic, a weeknight dinner, or as a packed lunch. It’s a true all-rounder.
- Budget-Friendly Gourmet: By using walnuts and a block of mozzarella, you create a luxurious-tasting Italian pasta salad without the luxury price tag.
- Endlessly Adaptable: Start with this base recipe, then make it your own with different proteins, veggies, or cheeses.
- Pure, Simple Joy: The combination of fresh basil, creamy cheese, and sweet tomatoes is a timeless flavor trio that simply makes people happy.
Healthier Alternatives for the Recipe
You can easily tailor this pesto pasta salad with mozzarella to fit different dietary needs without sacrificing an ounce of flavor.
- Gluten-Free: Swap the regular pasta for your favorite gluten-free short pasta. Just be sure not to overcook it, as GF pasta can become gummy.
- Dairy-Free: For the pesto, use nutritional yeast in place of Parmesan cheese. For the salad, substitute the mozzarella with creamy, marinated tofu cubes or a vegan mozzarella alternative.
- Lower-Carb: Replace half or all of the pasta with roasted cauliflower florets or zucchini noodles. The pesto will coat them beautifully.
- Higher-Protein: Add a can of drained tuna or some shredded rotisserie chicken. My Pesto Chicken Pasta Salad is a dedicated version of this idea!
Serving Suggestions
This pesto pasta salad with mozzarella is a star on its own, but it plays well with others.
- As a Main Course: Serve generous scoops over a bed of fresh greens for a complete, satisfying lunch.
- Perfect Pairings: It’s the ideal partner for simply grilled chicken, fish, or burgers. For a vegetarian spread, pair it with my Spring Vegetable Orzo.
- For a Crowd: Serve it in a large, beautiful bowl alongside other make-ahead favorites like Mini Caprese Skewers and a simple green salad.
- Garnish & Shine: Right before serving, add an extra sprinkle of Parmesan, a few whole basil leaves, or a drizzle of good olive oil for a restaurant-worthy finish.
Common Mistakes to Avoid
A few simple tips will guarantee your pesto pasta salad is perfect every single time.
- Overcooking the Pasta: Mushy pasta turns into a sad, broken salad. Always cook to al dente and rinse with cool water to halt the cooking process immediately.
- Skipping the Resting Time: Tossing and serving immediately is tempting, but patience is key. Letting it chill allows the pasta to soak up the pesto, creating a more cohesive and flavorful dish.
- Using Stale or Low-Quality Parmesan: The pesto’s flavor foundation is the cheese. Always grate it fresh from a block for the best, nuttiest flavor—pre-grated often contains anti-caking agents that can make your sauce gritty.
- Not Seasoning the Pasta Water: Your water should taste like the sea. This is your one chance to season the pasta itself from the inside out, which is essential for any great pasta salad recipe.
- Stirring Too Vigorously: Be gentle when folding in the mozzarella and tomatoes to keep the cheese cubes intact and the tomatoes from getting too smashed.
Storing Tips for the Recipe
This pasta salad’s make-ahead nature is one of its greatest strengths.
- Refrigerator: Store in an airtight container for up to 4 days. The pesto may darken a bit due to the basil’s oxidation, but the flavor will remain fantastic.
- Freezer: I don’t recommend freezing the assembled salad, as the texture of the pasta, mozzarella, and tomatoes will suffer. However, you can freeze the pesto sauce alone for up to 3 months in an ice cube tray for future quick meals.
- Reviving Leftovers: If the salad seems a bit dry after refrigeration, stir in a teaspoon or two of olive oil or a squeeze of fresh lemon juice to wake up the flavors. For another creamy pasta salad option that stores well, check out my Tuna Pasta Salad with Peas.
Conclusion
At the end of the day, the best recipes are the ones that fit seamlessly into our lives—the ones that bring people together without wearing the cook out. This pesto pasta salad with mozzarella is exactly that. It’s a testament to the idea that regular kitchen, regular time, can still yield great results. It’s food that feels like home, whether that home is a bustling family kitchen or a quiet patio table for one.
I hope this recipe becomes a trusted friend in your kitchen, ready to save the day for potlucks, busy nights, and everything in between. If you give it a try, I’d love to hear how it turned out for you! Share your creations or any fun twists you added in the comments below. And don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful, delicious results. Happy cooking.
FAQs about Pesto Pasta Salad with Mozzarella
What kind of pasta is best for pasta salad?
Short pasta shapes like rotini, farfalle (bow ties), penne, or fusilli are best for pasta salad. Their shapes hold the dressing and ingredients well.
How do you keep pasta salad from drying out?
To prevent pasta salad from drying out, dress it generously while the pasta is still slightly warm. This allows the pasta to absorb the dressing. You can also add a little extra olive oil or pesto before serving if it seems dry.
How long does pesto pasta salad last in the fridge?
Pesto pasta salad is best enjoyed within 3-5 days when stored properly in an airtight container in the refrigerator.
Can you freeze pesto pasta salad?
Freezing pesto pasta salad is not recommended, as the pasta can become mushy and the pesto’s texture and flavor may change. The mozzarella can also become watery.
What are some good additions to pesto pasta salad?
Besides mozzarella, consider adding sun-dried tomatoes, cherry tomatoes, artichoke hearts, olives, grilled chicken, shrimp, or roasted vegetables to your pesto pasta salad for added flavor and texture.
Should pasta salad be served cold?
Yes, pasta salad is typically served cold or at room temperature. This allows the flavors to meld together and makes it a refreshing dish.
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