Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella
Al dente pasta tossed in vibrant basil pesto with chewy sun-dried tomatoes and creamy mozzarella balls for a fresh, flavorful salad. This italian-inspired pasta (vegetarian) ready in about 27 minutes blends penne pasta, basil pesto, sun-dried tomatoes, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1/2 cup basil pesto
- 1/3 cup sun-dried tomatoes, chopped
- 1 cup mini mozzarella balls (bocconcini)
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh basil leaves, torn
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
- Step 2: In a large mixing bowl, combine the cooled pasta with 1/2 cup basil pesto and 2 tbsp olive oil. Toss gently to coat every piece.
- Step 3: Add 1/3 cup chopped sun-dried tomatoes, 1 cup mini mozzarella balls, and 1/4 cup toasted pine nuts to the bowl. Mix until evenly distributed.
- Step 4: Season the salad with 1 tsp salt and 1/2 tsp black pepper, then fold in 1/4 cup torn fresh basil leaves for a fresh herbal note.
- Step 5: Refrigerate the salad for at least 30 minutes before serving to let flavors meld, then serve chilled or at room temperature.
Frequently asked questions
How long does Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
