Let me tell you, there’s something absolutely magical about a Pasta Salad with Pesto and Mozzarella! It’s like a burst of sunshine on a plate, full of vibrant flavors that just scream summer. I love making this dish for gatherings—it’s always a crowd-pleaser! The creamy mozzarella melts into the fragrant pesto, while the juicy cherry tomatoes and olives add that perfect pop of color and texture. Trust me, it’s the kind of dish that not only looks good but tastes even better. Plus, it’s so easy to whip up! Whether it’s a picnic, a barbecue, or just a cozy dinner at home, this pasta salad never disappoints!
Ingredients for Pasta Salad with Pesto and Mozzarella
Here’s everything you’ll need to create this delightful pasta salad. I promise, it’s all super simple and delicious!
- 12 oz pasta (I usually go for rotini or penne for that perfect bite!)
- 1 cup pesto (homemade or store-bought, whichever you prefer!)
- 8 oz mozzarella cheese, cubed (fresh mozzarella adds such a lovely creaminess!)
- 1 cup cherry tomatoes, halved (these juicy little gems bring so much flavor!)
- 1/2 cup olives, sliced (black or green, depending on your preference!)
- 1/4 cup parmesan cheese, grated (because who doesn’t love a little extra cheese?)
- Salt and pepper to taste (just a pinch to enhance all those wonderful flavors!)
How to Prepare Pasta Salad with Pesto and Mozzarella
Getting this pasta salad ready is a breeze, and I can’t wait to walk you through it! Just follow these steps, and you’ll have a refreshing dish that’ll impress everyone.
Cooking the Pasta
Start by bringing a large pot of salted water to a boil. Once it’s bubbling happily, toss in your 12 oz of pasta. Cook it according to the package instructions until it’s al dente—usually about 8-10 minutes. Trust me, you want that perfect bite! Once it’s done, drain the pasta in a colander and let it cool for a few minutes. I sometimes even rinse it under cold water to stop the cooking process and keep it from sticking together. Just make sure to give it a good shake to remove excess water!
Combining the Ingredients
Now comes the fun part! In a large mixing bowl, combine your cooled pasta, 1 cup of pesto, 8 oz of cubed mozzarella, 1 cup of halved cherry tomatoes, and 1/2 cup of sliced olives. Gently mix everything together until the pasta is coated in that delicious pesto and the ingredients are evenly distributed. I love using a spatula for this—it helps keep the mozzarella intact. The colors are just so vibrant, it’s like a summer garden!
Seasoning and Serving
Season your salad with salt and pepper to taste—don’t be shy! Just a pinch can really elevate those flavors. Finally, sprinkle 1/4 cup of grated parmesan cheese on top before serving. This pasta salad can be enjoyed chilled or at room temperature, making it super versatile. I often make it ahead of time so the flavors can mingle, and it’s perfect for picnics or barbecues. Enjoy every bite!
Why You’ll Love This Recipe
- Quick preparation—ready in just 25 minutes!
- Fresh ingredients that burst with flavor and color.
- Packed with creamy mozzarella and fragrant pesto for that delicious combo.
- Perfect for gatherings—everyone loves a good pasta salad!
- Vegetarian-friendly, so it fits into any diet.
- Customizable—add your favorite veggies for an extra crunch!
- Great for meal prep; it keeps well in the fridge.
Tips for Success
Now that you’re all set to make this Pasta Salad with Pesto and Mozzarella, here are some pro tips to ensure it turns out absolutely fabulous!
- Don’t overcook the pasta: Keep an eye on it while it’s boiling! You want that perfect al dente texture, so set a timer to avoid mushiness.
- Cool it down: After draining the pasta, make sure it cools completely before mixing it with the other ingredients. This helps prevent the cheese from melting and keeps everything nice and fresh.
- Use quality pesto: Whether homemade or store-bought, the flavor of the pesto can really make or break this dish. Go for a brand you love or whip up a quick batch if you have the time!
- Balance your flavors: Taste as you go! Adjust the seasoning with salt and pepper, and don’t hesitate to add a splash of lemon juice for a little zing.
- Mix gently: When combining your ingredients, be gentle to avoid breaking up the mozzarella too much. A spatula is perfect for this job!
- Let it rest: If you have time, let the salad sit in the fridge for at least 30 minutes before serving. This allows all those wonderful flavors to meld together beautifully.
With these tips, you’ll be well on your way to a pasta salad that’s not just good, but amazing! Happy cooking!
Variations of Pasta Salad with Pesto and Mozzarella
One of the best things about this Pasta Salad with Pesto and Mozzarella is how versatile it is! You can easily customize it to suit your taste preferences or what you have on hand. Here are some fun variations you might want to try:
- Add Veggies: Toss in some chopped bell peppers, cucumbers, or even zucchini for extra crunch and freshness. I love the pop of color they bring!
- Switch Up the Cheese: If you’re feeling adventurous, try substituting the mozzarella with feta or goat cheese for a tangy twist. Both pair beautifully with the pesto!
- Include Protein: For a heartier salad, add grilled chicken, shrimp, or chickpeas. It makes the dish even more filling and satisfying!
- Herbs Galore: Fresh herbs like basil, parsley, or even arugula can add a lovely freshness. Just chop them up and mix them in for an additional burst of flavor!
- Nuts and Seeds: Sprinkle in some toasted pine nuts, walnuts, or sunflower seeds for a delightful crunch and healthy fats.
- Different Pesto: Experiment with different types of pesto—like sun-dried tomato or spinach pesto—for unique flavors and color variations.
These variations let you play around and make this pasta salad your own, so feel free to get creative! Trust me, no matter how you mix it up, it’s bound to be delicious!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of this delightful Pasta Salad with Pesto and Mozzarella. Remember, these values are approximate and can vary based on the specific ingredients you use!
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 300mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Protein: 12g
Enjoy this nutritious dish guilt-free, packed with fresh ingredients and flavors that not only satisfy your taste buds but also nourish your body!
FAQ About Pasta Salad with Pesto and Mozzarella
Got some questions about making this Pasta Salad with Pesto and Mozzarella? Don’t worry, I’ve got you covered! Here are some common queries that might pop up while you’re whipping up this delicious dish.
What can I add to enhance flavors?
To really elevate the flavors, consider adding a splash of lemon juice for brightness or some fresh basil leaves for that aromatic touch. You can also mix in roasted garlic or sun-dried tomatoes for an extra punch. Seriously, these additions can make a big difference!
Can I make this recipe in advance?
Absolutely! In fact, I recommend making it ahead of time. It allows the flavors to meld beautifully. Just store it in an airtight container in the fridge for up to 2 days. Just remember to give it a good toss before serving!
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep it chilled. If you find the pasta has absorbed too much pesto, a quick drizzle of olive oil can help revive it before serving!
Can I use gluten-free pasta?
Sure thing! Gluten-free pasta works just as well in this salad. Just keep an eye on the cooking time, as it can differ from regular pasta. The rest of the ingredients will still pack a flavor punch, making it a delightful gluten-free option!
Is this salad good for meal prep?
Yes, it’s perfect for meal prep! Just keep the salad in the fridge and enjoy it throughout the week. It’s a great way to have a nutritious and tasty lunch or dinner ready to go!
Storage & Reheating Instructions
Storing your Pasta Salad with Pesto and Mozzarella is super easy and ensures you can enjoy those delicious flavors later! To keep it fresh, simply transfer any leftovers into an airtight container and pop it in the refrigerator. It’ll stay good for up to 3 days. Just be sure to give it a gentle stir before serving again, as the ingredients might settle a bit.
As for reheating, this salad is best enjoyed cold or at room temperature, so there’s no need to heat it up. If you find it’s absorbed some of the pesto after a day in the fridge, a little drizzle of olive oil can help bring back that saucy goodness. Just mix it in, and you’re ready to enjoy it all over again!
Print
Pasta Salad with Pesto and Mozzarella: 7 Flavorful Twists
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing pasta salad featuring pesto and mozzarella cheese.
Ingredients
- 12 oz pasta
- 1 cup pesto
- 8 oz mozzarella cheese, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, sliced
- 1/4 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and cool.
- In a large bowl, combine the cooled pasta, pesto, mozzarella, cherry tomatoes, and olives.
- Mix well to combine.
- Season with salt and pepper.
- Sprinkle with parmesan cheese before serving.
Notes
- Serve chilled or at room temperature.
- You can add vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Pasta Salad, Pesto, Mozzarella
