Pesto Pasta Salad with Cherry Tomatoes and Mozzarella
A refreshing cold pasta salad tossed in vibrant basil pesto, complemented by juicy cherry tomatoes and creamy mozzarella pearls. This italian-inspired pasta (vegetarian) ready in about 25 minutes blends pasta shells, basil pesto, pint, halved 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pesto Pasta Salad with Cherry Tomatoes and Mozzarella take to make?
Total time is about 25 minutes (15 min prep + 10 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 Cherry 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 Cherry 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 Cherry Tomatoes and Mozzarella for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cherry 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.
