Pesto Pasta Salad with Mozzarella

Introduction:
This Pesto Pasta Salad with Mozzarella is a vibrant and flavorful dish that’s perfect for picnics, potlucks, or a quick weeknight dinner. Tossed with fresh basil pesto, juicy cherry tomatoes, and creamy mozzarella balls, it’s a refreshing take on a classic pasta salad. This dish is as easy to prepare as it is delicious, making it a go-to recipe for any occasion.

Why You’ll Love This Recipe:

• Quick and Easy: Simple to prepare with minimal cooking involved.
• Bursting with Flavor: Fresh pesto and mozzarella combine for a taste sensation.
• Versatile: Great as a side dish or a standalone meal.
• Make-Ahead Friendly: Can be prepared in advance and enjoyed cold.

Ingredients:

• 12 oz (340g) pasta (penne, rotini, or farfalle work well)
• 1 cup fresh basil pesto (store-bought or homemade)
• 1 cup cherry or grape tomatoes, halved
• 8 oz (225g) mozzarella balls (bocconcini or ciliegine), drained
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts or walnuts, toasted (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.

1. Prepare the Dressing:

• In a large mixing bowl, combine the basil pesto with olive oil and balsamic vinegar if using. Mix well.

1. Combine Ingredients:

• Add the cooled pasta to the bowl with the pesto mixture. Toss until the pasta is evenly coated with the pesto.

1. Add Remaining Ingredients:

• Gently fold in the cherry tomatoes, mozzarella balls, and toasted pine nuts or walnuts if using. Season with salt and pepper to taste.

1. Chill and Serve:

• Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves before serving if desired.

Tips for Success:

• Pasta Cooking: Make sure not to overcook the pasta; it should be firm to the bite.
• Pesto: Use high-quality basil pesto for the best flavor, or make your own for a fresh twist.
• Toasting Nuts: Lightly toast the nuts in a dry skillet over medium heat for added crunch and flavor.

Recipe Variations:

• Vegetarian: This recipe is already vegetarian, but you can add grilled vegetables like zucchini or bell peppers for extra nutrition.
• Protein: Add cooked chicken, shrimp, or chickpeas to make it a more substantial meal.
• Creamy Twist: Stir in a bit of cream or Greek yogurt to the pesto for a richer dressing.

Serving Suggestions:

• Serve chilled or at room temperature as a side dish or light main course.
• Pair with a crisp white wine or sparkling water for a refreshing meal.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as pasta salads with pesto don’t freeze well due to the texture changes in the pasta and cheese.

Special Equipment:

• Mixing Bowl: For combining the pasta and pesto.
• Skillet: For toasting the nuts (optional).

FAQ:

• Can I use a different type of cheese?
  Yes, feel free to use feta, goat cheese, or any other cheese you prefer.
• Can I make this pasta salad ahead of time?
  Absolutely! It’s a great make-ahead dish and often tastes even better the next day as the flavors meld.
• Can I substitute store-bought pesto with homemade?
  Yes, homemade pesto adds a fresh, vibrant flavor and is a great alternative to store-bought.

Preparation Time:

• 10 minutes for prepping ingredients and cooking the pasta.

Cook Time:

• 10 minutes for cooking the pasta.

Total Time:

• 20 minutes (including prep and cooking time), plus chilling time if desired.

Nutrition Information (per serving, assuming 6 servings):

• Calories: 400
• Protein: 14g
• Carbohydrates: 40g
• Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 500mg
• Fiber: 3g
• Sugar: 4g

Pesto Pasta Salad with Mozzarella

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• Author: Julie

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Ingredients

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• 12 oz (340g) pasta (penne, rotini, or farfalle work well)
• 1 cup fresh basil pesto (store-bought or homemade)
• 1 cup cherry or grape tomatoes, halved
• 8 oz (225g) mozzarella balls (bocconcini or ciliegine), drained
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts or walnuts, toasted (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar (optional)
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

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Instructions

• Cook the Pasta:
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
• Prepare the Dressing:
  • In a large mixing bowl, combine the basil pesto with olive oil and balsamic vinegar if using. Mix well.
• Combine Ingredients:
  • Add the cooled pasta to the bowl with the pesto mixture. Toss until the pasta is evenly coated with the pesto.
• Add Remaining Ingredients:
  • Gently fold in the cherry tomatoes, mozzarella balls, and toasted pine nuts or walnuts if using. Season with salt and pepper to taste.
• Chill and Serve:
  • Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves before serving if desired.

Nutrition

• Serving Size: 6 servings
• Calories: 400 kcal
• Fat: 22g
• Carbohydrates: 40g
• Protein: 14g

Closing Notes:
Have you tried this Pesto Pasta Salad with Mozzarella? Share your thoughts and any additions you made in the comments below! Don’t forget to tag us on social media with your pasta salad creations and stay tuned for more delicious recipes.