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Pasta Salad with Pesto and Mozzarella

A quick and delicious Pasta Salad with Pesto and Mozzarella that combines fresh ingredients for a satisfying meal, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz rotini pasta The star of this dish, a hearty pasta that holds up well with the sauce.
  • 1 cup cherry tomatoes, halved Fresh and sweet, these add color and flavor.
  • 1 cup mozzarella pearls Creamy texture for added richness.
Dressing
  • 1/2 cup basil pesto A key element for a fragrant and flavorful dish.
  • 1/4 cup extra virgin olive oil For a healthy fat source that enhances flavor.
  • 2 tablespoons balsamic glaze Adds a sweet tang that beautifully balances the dish.
Garnish
  • 1/4 cup fresh basil leaves, chopped A finishing touch for freshness and color.
  • Salt and freshly ground black pepper, to taste Key seasonings to enhance the flavors.

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
  2. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked rotini pasta, halved cherry tomatoes, and mozzarella pearls. Stir gently to blend the ingredients.
Mix the Dressing
  1. Add the basil pesto and extra virgin olive oil to the pasta mixture. Gently toss until all components are well coated.
Season
  1. Carefully season the mixture with salt and freshly ground black pepper to taste. This enhances the flavors of the fresh ingredients.
Transfer & Chill
  1. Transfer the salad to a serving platter or bowl. Drizzle balsamic glaze generously over the top and sprinkle with chopped fresh basil.
  2. Chill in the fridge for at least 15 to 30 minutes before serving to allow the flavors to meld beautifully.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze it for up to two months, but the texture may change; skip balsamic glaze and basil until served.