Italian 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian 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 Italian 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 Italian 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 Italian 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 Italian 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.
