Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe

If you are looking for a dish that bursts with fresh flavors and is as vibrant to the eyes as it is to your palate, this Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe is an absolute must-try. Bringing together perfectly cooked pasta, sweet and juicy cherry tomatoes, creamy mozzarella, and sharp red onion—all lovingly tossed in a homemade basil pesto—this salad offers a refreshing twist that brightens any meal or gathering. It’s a delightful combination of textures, colors, and tastes that will make your taste buds sing and your guests ask for seconds.

Ingredients You’ll Need

The beauty of this salad lies in its simplicity. Each ingredient plays a crucial role in creating a dish that’s not just satisfying but also full of personality. The fresh produce adds brightness and crunch, while the pesto pulls everything together with its rich, herbaceous notes. Here’s what you’ll need:

• 1 pound pasta, such as cavatelli or penne: Choose a shape that holds onto the pesto well for maximum flavor in every bite.
• 1 cup cherry tomatoes, halved: Their natural sweetness and juiciness add a fresh pop to the salad.
• 8 oz fresh mozzarella, cut into bite-sized pieces: Creamy and mild, it balances the sharpness of the onions perfectly.
• ½ cup finely chopped red onion: Adds a lovely tang and a bit of crunch to keep things interesting.
• ¼ cup chopped pepperoncini: For a subtle kick and a hint of acidity that brightens every bite.
• ¼ cup finely chopped parsley: Freshens up the dish with its vibrant green color and mild herbal notes.
• 3 cups basil leaves: The star of the pesto, providing that unmistakable aromatic flavor.
• ½ cup olive oil: Gives the pesto a luscious texture and rich taste.
• ⅓ cup pine nuts: Adds a nutty depth and a bit of creaminess when blended into the pesto.
• ⅓ cup grated Parmesan cheese: Brings a salty, umami punch that ties everything together.
• 1 tablespoon lemon juice: Just the right amount of acidity to brighten the pesto.
• 2 cloves garlic: Infuses the pesto with a robust, savory undertone.
• 1 teaspoon sea salt: Enhances all the natural flavors in the pesto and salad.
• ¼ teaspoon black pepper: Adds a gentle warmth and depth to the overall flavor.

How to Make Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. The pasta should be tender but still have a little bite to it, so it doesn’t get mushy when mixed with the pesto. Drain and rinse with cold water to stop the cooking process and cool it down for the salad.

Step 2: Prepare the Basil Pesto

While the pasta is cooking, blend together fresh basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, lemon juice, sea salt, and black pepper in a food processor. Slowly drizzle in the olive oil until the mixture becomes a smooth, vibrant green pesto. This homemade pesto is a game-changer, with a bright, fresh flavor that store-bought versions just can’t match.

Step 3: Combine the Salad Ingredients

In a large bowl, toss the cooled pasta with the halved cherry tomatoes, bite-sized mozzarella pieces, finely chopped red onion, chopped pepperoncini, and parsley. Make sure everything is evenly distributed to create a harmonious mix of colors and textures.

Step 4: Toss with Pesto

Pour the basil pesto over the pasta and veggies. Gently toss until every ingredient is beautifully coated in that rich, aromatic sauce. Take a taste and adjust seasoning if necessary—sometimes a little extra salt or a splash of lemon juice can make all the difference.

How to Serve Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe

Garnishes

To elevate the presentation and add layers of flavor, sprinkle freshly grated Parmesan cheese and extra chopped parsley on top. You can also add a few whole basil leaves or a handful of toasted pine nuts to give your salad an elegant touch. These garnishes make it feel special without adding any fuss.

Side Dishes

This Pesto Pasta Salad pairs wonderfully with grilled chicken or fish for a light summer meal. It’s also fantastic alongside crusty bread to soak up every bit of that delicious pesto. For a vegetarian spread, try serving it with roasted vegetables or a crisp green salad to keep things fresh and balanced.

Creative Ways to Present

If you’re hosting a gathering, consider serving this pasta salad in a large, clear glass bowl so all the beautiful colors shine through. Alternatively, portion it into individual small bowls or mason jars for a charming picnic or potluck presentation. Adding a drizzle of balsamic glaze on top just before serving adds a sophisticated twist that everyone will admire.

Make Ahead and Storage

Storing Leftovers

This pasta salad keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness. Since the pesto can darken a bit over time, you might want to add a small drizzle of olive oil before serving leftovers to refresh the flavors and sheen.

Freezing

Freezing pesto pasta salad is not recommended because the texture of the mozzarella and fresh vegetables can suffer. The pasta might get mushy, and the salad may lose its vibrant color and crispness once thawed. It’s best enjoyed fresh or refrigerated.

Reheating

Since this is a cold pasta salad, it’s best served chilled or at room temperature. If you prefer a slightly warmer salad, let it sit out for about 30 minutes before serving but avoid microwaving to preserve the freshness and texture of the ingredients.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! While homemade basil pesto delivers the freshest flavor, a good-quality store-bought pesto will still make this pasta salad delicious and save time on prep.

What types of pasta work best in this salad?

Short pastas like cavatelli, penne, rotini, or farfalle are ideal because their shapes hold onto the pesto sauce beautifully, giving you a flavorful bite every time.

How do I make this salad vegan?

To veganize this Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe, simply substitute the mozzarella with a plant-based cheese and replace Parmesan with nutritional yeast. Use a vegan pesto recipe without cheese or with vegan Parmesan alternatives.

Can I prep this salad in advance for a party?

Yes! You can prepare the pasta and pesto a day ahead and combine everything just before serving to keep the salad fresh and vibrant. If combined earlier, the tomatoes may release some juice, so slightly undercooking the pasta is a good idea.

Is this salad suitable for meal prepping lunches?

Definitely! It’s a fantastic option for meal prep because it holds up well in the fridge and tastes great cold. Just keep the salad portioned in tightly sealed containers to maintain freshness.

Final Thoughts

This Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe is one of those dishes that feels like sunshine on a plate—bright, fresh, and utterly satisfying. Whether you’re making it for a weeknight dinner, a party, or a picnic, it’s guaranteed to delight your senses and earn a spot in your family’s favorite recipes. I encourage you to dive into this vibrant salad and enjoy every flavorful forkful!

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