Cold Pesto Pasta Salad
A bright, herbaceous pasta salad loaded with fresh basil pesto, cherry tomatoes, and creamy mozzarella. Perfect for lunch boxes, picnics, or light summer dinners.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 12 oz pasta (penne or rotini)
- 2 cups fresh basil
- 2 cloves garlic, minced
- ½ cup olive oil
- 1.5 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, torn into bite-sized pieces
- 1 pinch salt and black pepper to taste
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~10 minutes. Drain and set aside to cool.
- 2
Combine basil, garlic, olive oil, salt, and pepper in a food processor. Pulse until smooth and creamy.
- 3
Transfer cooled pasta to a large bowl. Pour pesto over and toss until every strand is coated.
- 4
Add cherry tomatoes and mozzarella. Toss gently to combine. Taste and adjust salt and pepper.
- 5
Chill until ready to serve, or serve at room temperature within 2 hours.
Tools you’ll need
- large pot
- colander
- food processor
- large mixing bowl
- spoon or tongs
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