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Homemade Tomato and Mozzarella Pesto Pasta Salad photo

Tomato and Mozzarella Pesto Pasta Salad

This Tomato and Mozzarella Pesto Pasta Salad is a vibrant, summer dish bursting with flavor!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 12 ounces bowtie pasta cooked according to package directions
  • 1 pound cherry or grape tomatoes halved
  • 8 ounces fresh mozzarella cheese balls ciliegine, drained
  • 8 ounces prepared or homemade pesto or to taste
  • 1 cup freshly grated Parmesan cheese or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • Fresh basil leaves optional for garnishing

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Knife and cutting board

Method
 

Instructions:
  1. Step 1: Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente.
  2. Step 2: Drain and Rinse: Once the pasta is cooked, drain it in a colander and rinse under cold water for a minute or two.
  3. Step 3: Prepare the Ingredients: While the pasta is cooling, halve the cherry or grape tomatoes and drain the fresh mozzarella cheese balls.
  4. Step 4: Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, halved tomatoes, drained mozzarella, and pesto. Stir gently to mix.
  5. Step 5: Add Cheese and Seasoning: Add Parmesan cheese and black pepper to the bowl. Mix until well combined and adjust seasoning as desired.
  6. Step 6: Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving, garnished with fresh basil leaves.

Notes

  • Use gluten-free pasta for a gluten-free option.
  • Try using plant-based mozzarella for a vegan version.
  • Allow the salad to chill for enhanced flavors.