Description
A fresh and colorful pasta salad featuring tender pasta, juicy cherry tomatoes, creamy mozzarella, and a light, creamy pesto dressing. Perfect for gatherings, meal prep, or a refreshing lunch.
Ingredients
- 12 oz short pasta (rotini, penne, or farfalle)
- 1 1/2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), halved
- 1/2 cup basil pesto
- 1/3 cup mayonnaise or Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil leaves, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente.
- Drain and rinse briefly under cool water to stop the cooking process. Let cool completely.
- In a large bowl, whisk together basil pesto, mayonnaise or Greek yogurt, olive oil, and lemon juice until smooth.
- Season the dressing with salt and black pepper to taste.
- Add cooled pasta, cherry tomatoes, and mozzarella to the bowl.
- Gently toss until evenly coated with the creamy pesto dressing.
- Fold in freshly chopped basil.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Stir before serving and adjust seasoning if needed.
Notes
- Pat mozzarella dry before adding to prevent excess moisture.
- Store in an airtight container for up to 3 days.
- Add grilled chicken or shrimp for a complete meal.
- Toast pine nuts for extra crunch.
- Refresh leftovers with a drizzle of olive oil or extra pesto before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
