Pesto Pasta Salad with Cherry Tomatoes and Mozzarella

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing cold pasta salad tossed in vibrant basil pesto, complemented by juicy cherry tomatoes and creamy mozzarella pearls. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, blends pasta shells, basil pesto, cherry tomatoes 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 350 calories and feeds 6, 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.

Prep: 15 min Cook: 10 min Serves 6 Italian cuisine 350 cal/serving

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Ingredients

12 oz pasta shells
1/2 cup basil pesto
1 pint, halved cherry tomatoes
8 oz, halved fresh mozzarella balls
1/4 cup, chopped fresh basil leaves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz pasta shells and cook for 10 minutes until al dente. Drain and rinse under cold water to cool the pasta, then drain again thoroughly.
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 evenly.
Step 3: Add 1 pint halved cherry tomatoes, 8 oz halved fresh mozzarella balls, and 1/4 cup chopped fresh basil leaves to the bowl. Toss again until combined.
Step 4: Season the salad with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Stir gently to distribute the flavors.
Step 5: Chill the pasta salad in the refrigerator for at least 30 minutes before serving to let the flavors meld.