Pesto Pasta Salad with Sun-Dried Tomatoes and Mozzarella

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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.

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 recipe (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.

Prep: 15 min Cook: 12 min Serves 4 Italian cuisine 420 cal/serving

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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

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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.