Pesto Pasta Salad with Cherry Tomatoes, Mozzarella, and Red Onion Recipe
A vibrant and fresh Pesto Pasta Salad combining al dente pasta with cherry tomatoes, fresh mozzarella, and a flavorful homemade basil pesto. This dish is perfect as a light lunch or a colorful side for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta Salad
- 1 pound pasta, such as cavatelli or penne
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into small bite-sized pieces
- ½ cup finely chopped red onion
- ¼ cup chopped pepperoncini
- ¼ cup finely chopped parsley
Basil Pesto
- 3 cups basil leaves
- ½ cup olive oil
- ⅓ cup pine nuts
- ⅓ cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then add the pasta. Cook until al dente according to package instructions, usually about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it for the salad.
- Prepare the pesto: In a food processor or blender, combine basil leaves, pine nuts, garlic cloves, lemon juice, sea salt, and black pepper. Pulse to combine, then slowly add olive oil in a steady stream until the mixture is smooth and emulsified. Stir in grated parmesan cheese until incorporated.
- Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, fresh mozzarella pieces, red onion, pepperoncini, and parsley. Pour the pesto over the salad and toss gently until everything is evenly coated with pesto.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Notes
- For best flavor, use fresh basil leaves and freshly grated parmesan cheese.
- You can substitute pine nuts with walnuts or almonds if preferred.
- Add grilled chicken or shrimp for a protein boost to make it a main dish.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Adjust the seasoning to taste before serving, especially salt and pepper.
