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Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli, juicy cherry tomatoes, and mozzarella pearls. Chilled for an hour so the fresh herbs and lemony flavor cling to every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pesto Pasta Salad
  • 1 lb fusilli or penne pasta
  • 1 cup basil pesto store-bought or homemade
  • 2 cup cherry tomatoes halved
  • 8 oz fresh mozzarella pearls
  • 0.25 cup pine nuts toasted
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp lemon juice
  • 0.1 salt to taste
  • 0.1 pepper to taste
  • 1 fresh basil leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Boil the fusilli or penne pasta in salted water according to package directions until al dente, then drain and rinse with cold water.
  2. Toast the pine nuts on a sheet pan at 350°F for 5 to 7 minutes, stirring once, until lightly golden.
Toss and season
  1. In a large bowl, toss the warm pasta with the basil pesto until evenly coated, keeping the pasta warm for better coverage.
  2. Add the cherry tomatoes, mozzarella pearls, toasted pine nuts, Parmesan cheese, and lemon juice, then toss gently to combine without breaking the cheese.
  3. Season with salt and pepper to taste, then toss gently again so the seasoning is distributed.
Chill and serve
  1. Refrigerate the salad for at least 1 hour to allow flavors to develop and the pesto to cling to the pasta.
  2. Right before serving, garnish with fresh basil leaves for color and fresh aroma.

Notes

For the best texture, chill in a covered bowl and give it a gentle toss halfway through the hour so pesto coats the pasta evenly. Store covered in the refrigerator for 3 to 4 days; freeze is not recommended because pasta and mozzarella can change texture. For a lighter version, use part-skim mozzarella pearls and slightly reduce the pesto amount to taste.