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Colorful pesto pasta salad with fresh veggies and herbs in a bowl

Pesto Pasta Salad

A vibrant and refreshing pasta salad featuring al dente pasta, savory pesto, juicy cherry tomatoes, fresh mozzarella, and a hint of red onion, perfect for a quick meal or gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz 340g Pasta such as rotini or fusilli
  • 1 cup Pesto store-bought or homemade
  • 1 pint Cherry Tomatoes halved
  • 8 oz Fresh Mozzarella small balls (bocconcini), halved or quartered
  • 1/4 cup Red Onion finely diced
  • 1/4 cup Parmesan Cheese shredded, optional for garnish
  • Salt to taste
  • Black Pepper freshly ground, to taste

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Cook pasta according to package directions in salted water until al dente; drain thoroughly and rinse with cold water to stop cooking and cool it down.
  2. While the pasta cooks, prepare your other ingredients by halving the cherry tomatoes, halving or quartering the fresh mozzarella balls, and finely dicing the red onion.
  3. In a large mixing bowl, combine the cooled, drained pasta with the pesto, tossing gently to ensure all the pasta is evenly coated.
  4. Add the prepared cherry tomatoes, fresh mozzarella, and diced red onion to the bowl with the pesto pasta.
  5. Season the salad with salt and freshly ground black pepper to your preference, then gently toss everything together until well combined.
  6. Serve the pesto pasta salad immediately, garnished with optional shredded Parmesan cheese, or refrigerate it for at least 30 minutes to allow the flavors to meld.

Notes

For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. You can add grilled chicken or shrimp for a heartier meal, or spinach for extra greens.