Pesto Pasta Salad with Tomatoes and Mozzarella

Pesto Pasta Salad with Tomatoes and Mozzarella Recipe

This simple pasta salad recipe is ideal for outdoor barbecues, picnics, and particularly during the summer festivities such as Memorial Day and 4th of July. It is best served at room temperature so, if you are taking this salad to a party or picnic, make it ahead of time, then chill it in the refrigerator until ready to leave for the event. By the time it’s ready to serve, the salad will be at the perfect temperature.

Ingredients

• 1 pound boxed pasta (I used Cavatappi but you can use any kind you like.)
• 1 pint grape tomatoes, halved
• 8 ounces prepared, jarred pesto
• 8-10 ounces fresh mozzarella, cubed
• ¼ teaspoon fresh cracked pepper

Instructions

• Cook pasta according to instructions on the box. Drain, rinse and add to a large bowl.
• Add in tomatoes, mozzarella cheese, pesto, and pepper. Stir, making sure to coat the pasta in the pesto.
• Taste and add salt if needed.
• Serve immediately or store in an airtight container in the refrigerator.

Notes

• Store your leftovers in a sealed container in the refrigerator for up to 3-4 days. 
• For convenience, you can use store bought jarred pesto. But if you like to make fresh basil pesto, it will make this salad that much better!
• This is a great side dish that pairs well with just about anything you cook on the grill!
• Leftovers make a delicious lunch.

Nutrition