When the temperatures rise and outdoor party season begins, there’s nothing better than a refreshing pesto pasta salad. With sun-ripened tomatoes and small creamy mozzarella pearls, this pasta salad is the perfect summer dish.
Whether as a side dish or main course, this salad is a light and delicious option for any occasion. It is perfect for potlucks, picnics, or dinner on the deck.
It also makes a great summer lunch. Make a batch on the weekend and portion it out to take to work with you.
Plus you can make it ahead of time, which makes it perfect for taking along to carry-ins and barbecues. Or just prep it in advance to make getting your family’s dinner on the table that much easier.
This recipe is from the German blogger, Estelle from GutBeck.com. Estelle loves cooking and sharing traditional European recipes on her Blog. Click here to find the original recipe post: Nudelsalat mit Pesto.
Tips and Tricks
Of course this tastes great with freshly made basil pesto. However, you can pick up a jar at the grocery store and it will still taste amazing.
You can also experiment with different kinds of pesto. Carrot green pesto is fun or try kale pesto for a something new.
For pasta salad, it is best to cook your pasta al dente. So cook it on the lower end of what is suggested on the box or even a minute less.
Drain the pasta and rinse it with cool water. This stops the cooking and removes excess starch so that it is less likely to stick together.
Possible Additions
This pesto pasta salad is great as written. However, you are welcome to make it your own.
Here are some ideas for additions if you want to bulk it up even more:
- fresh greens, like arugula
- zucchini: sauté or roast chunks of zucchini and cool them before adding to the salad
- olives
- chickpeas
Pesto Pasta Salad
Ingredients
- 8 oz. penne pasta
- ⅔ cup pesto
- 8 oz. mozzarella pearls
- 1 small onion
- 1½ cups cherry tomatoes
- ¼ cup chopped parsley
- 3 Tablespoons white wine or balsamic vinegar
- 2 Tablespoons olive oil
Instructions
- Cook 8 oz. penne pasta to al dente according to the package instructions, drain and rinse with cold water.
- Finely chop 1 small onion and ¼ cup chopped parsley. Cut the 1½ cups cherry tomatoes and 8 oz. mozzarella pearls in half and set aside.
- Put pasta back in the pot or place in a large mixing bowl. Stir in ⅔ cup pesto, onion, and herbs. Add 1-2 tbsp of vinegar and season with salt and pepper. If needed, add 1-2 tbsp of olive oil.
- Add half of the tomatoes and mozzarella, then mix everything together. Store the remaining tomatoes and cheese a covered dish in the refrigerator to use for garnish.
- Chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.
- Transfer the salad to a serving dish and garnish with the remaining tomatoes and mozzarella before serving.
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