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Fresh Pesto Pasta Salad with Creamy Mozzarella

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A quick, easy, and refreshing pesto pasta salad featuring creamy mozzarella, perfect for summer meals, picnics, and potlucks.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or fusilli pasta
  • 1 cup (240 ml) fresh basil pesto (homemade or store-bought)
  • 8 ounces (225 grams) fresh mozzarella balls (bocconcini or ciliegine size), drained and halved
  • 1 cup (150 grams) cherry tomatoes, halved
  • 1 small red onion, thinly sliced (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (30 grams) pine nuts, toasted (optional but recommended)
  • 1 small garlic clove, minced

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini pasta and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Drain well and transfer to a large mixing bowl.
  3. While pasta cooks, heat a small dry skillet over medium heat. Add 1/4 cup (30 grams) pine nuts and toast, stirring frequently, until golden and fragrant (about 3-4 minutes). Remove from heat and set aside.
  4. Halve 1 cup (150 grams) cherry tomatoes and thinly slice 1 small red onion. Mince 1 small garlic clove. Drain and halve 8 ounces (225 grams) fresh mozzarella balls.
  5. Add the pesto (1 cup/240 ml) to the pasta bowl. Pour in 2 tablespoons olive oil and 1 tablespoon fresh lemon juice. Toss gently to coat every pasta piece.
  6. Add the cherry tomatoes, red onion, minced garlic, and mozzarella. Season with salt and freshly ground black pepper to taste. Toss again gently to combine everything without breaking the cheese.
  7. Sprinkle toasted pine nuts over the salad. Give one last gentle toss, or leave them on top for a pretty presentation.
  8. Serve immediately or refrigerate for 30-60 minutes to let the flavors marry. If chilling, give a quick stir before serving and adjust seasoning if needed.

Notes

Rinse pasta with cold water to stop cooking and help pesto stick better. Toast pine nuts slowly to avoid burning. Drain and pat dry mozzarella to prevent watery salad. Toss gently to keep mozzarella intact. Add pine nuts just before serving to maintain crunch. Adjust seasoning last as pesto can be salty. Use gluten-free pasta or dairy-free mozzarella alternatives for dietary needs.

Nutrition

Keywords: pesto pasta salad, fresh mozzarella, summer salad, easy pasta salad, basil pesto, picnic recipe, quick pasta salad

Find it online: https://novanosh.com/fresh-pesto-pasta-salad-with-creamy-mozzarella-easy-recipe-for-summer-meals/