This Pesto Pasta Salad is a summertime staple that blends the best of the season into one refreshing, satisfying dish. The rich homemade kale pesto coats every twirl of rotini, while juicy tomatoes burst with sweetness and fresh mozzarella pearls add a creamy finish. A touch of red onion gives it bite, while basil and parmesan round it out with bold Italian flair.
Whether you’re hosting a barbecue, planning a picnic, or simply want a cold pasta dish that’s quick to prep, this recipe is your answer. It’s just as great fresh as it is chilled, making it a versatile addition to any meal plan. Customize it with extra veggies or a boost of protein, and you’ve got a go-to salad for all seasons.
Full Recipe:
Ingredients:
For the Pasta Salad:
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1 lb. dry rotini pasta
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2 cups cherry tomatoes, halved (use red and yellow for color)
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8 oz. fresh mozzarella pearls
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¼ red onion, thinly sliced
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2 Tbsp fresh basil, thinly sliced (plus more for garnish)
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Shredded parmesan cheese, for serving
For the Kale Pesto:
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1 cup kale leaves, chopped
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1 cup fresh basil leaves, packed
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½ cup olive oil
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¼ cup shredded parmesan cheese
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¼ cup pine nuts, toasted
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2 garlic cloves
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2½ Tbsp lemon juice
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½ tsp salt
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¼ tsp black pepper
Directions:
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Make the Pesto: In a food processor, combine kale, basil, parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Blend while slowly adding olive oil until smooth. Set aside.
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Cook the Pasta: Boil pasta according to package directions. Drain and rinse under cold water. Allow to cool.
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Combine: In a large bowl, mix the cooled pasta with tomatoes, mozzarella, red onion, and basil.
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Toss: Pour your desired amount of pesto over the salad and toss until evenly coated.
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Serve: Plate the salad and top each serving with shredded parmesan and extra basil. Serve immediately or chill until ready.
Prep Time: 15 minutes | Cooking Time: 11 minutes | Total Time: 26 minutes
Kcal: ~410 kcal per serving | Servings: 6 servings
Pesto Pasta Salad with Tomatoes & Mozzarella: A Fresh Take on a Summer Classic
There’s something about pasta salad that speaks to the soul of summer. Whether you’re gathered around a picnic table, attending a potluck, or prepping meals ahead for the week, few dishes deliver both simplicity and satisfaction quite like a pasta salad. The Pesto Pasta Salad with Tomatoes & Mozzarella is a shining example of how just a few high-quality ingredients can come together to create a vibrant, nourishing, and incredibly flavorful dish.
What sets this salad apart is its rich infusion of homemade kale and basil pesto, a bright and herbaceous element that wraps around each piece of pasta and clings to the fresh tomatoes and creamy mozzarella. This dish is more than a side; it’s a statement a declaration that flavor doesn’t need to be complicated. It’s the kind of salad that impresses at gatherings but is also accessible enough to whip up on a whim for a weekday dinner.
The Heart Behind the Dish: A Love for Simple, Bold Flavors
This pasta salad recipe is inspired by a desire to embrace the beauty of whole, fresh ingredients without overcomplicating the process. Every component plays a meaningful role in the dish’s balance: the sweetness of ripe cherry tomatoes, the richness of fresh mozzarella pearls, the gentle bite of red onion, and of course, the herb-packed pesto that pulls it all together.
What’s especially wonderful about this salad is that it borrows from classic Italian flavor profiles tomato, mozzarella, basil and infuses them with a twist. Instead of relying solely on basil for the pesto, this version incorporates kale, which adds earthiness, nutrition, and a vibrant green color that makes the dish pop visually. It’s a smart, health-forward adjustment that doesn’t sacrifice any flavor.
A Perfect Fit for Any Occasion
One of the major draws of this pasta salad is its versatility. It’s equally at home served warm, cold, or at room temperature. That makes it a fantastic option for gatherings where dishes might sit out for a bit, such as outdoor barbecues, beachside picnics, or office potlucks.
Because it’s so hearty and satisfying, this salad can serve as a main dish or a side, depending on how you build your plate. If you’re serving it alongside grilled meats, sausages, or seafood, it plays a perfect supporting role. But if you’re looking to keep things meatless, it holds its own as a complete, protein-packed vegetarian meal especially with the inclusion of nuts, cheese, and pasta.
This dish is also a great make ahead option. The pesto actually improves in flavor as it melds with the pasta over time, so leftovers are anything but boring. It’s easy to store, transport, and serve later, making it ideal for weekly meal prepping or entertaining.
Ingredient Harmony: A Colorful Composition
Let’s talk about texture and contrast, because this dish nails both. The pasta brings a soft chewiness, the tomatoes offer juicy bursts of sweetness, and the mozzarella introduces that signature creamy bite that melts ever so slightly as it hits the warm pasta. Thin slices of red onion add a welcome crunch and a sharp, tangy note that cuts through the richness.
The kale pesto doesn’t just bring flavor it’s the glue that binds this salad together, coating every ingredient in a silky, garlicky, slightly nutty dressing. The toasted pine nuts in the pesto add depth, while the lemon juice brightens up the entire salad, keeping it light and fresh.
Every bite offers contrast and excitement, which is key to making a cold salad feel indulgent rather than monotonous. This is one of those dishes where each forkful feels a little different, a little better, than the last.
A Nutritional Powerhouse in Disguise
This salad may feel indulgent, but it packs a surprising nutritional punch. Kale, often lauded as a superfood, adds vitamins A, C, and K, along with fiber and antioxidants. Using kale as a pesto base is an ingenious way to sneak greens into your diet without feeling like you’re eating something “healthy.”
Tomatoes offer lycopene and other phytonutrients, while fresh basil provides anti-inflammatory properties. Add in the protein and calcium from mozzarella, healthy fats from olive oil and nuts, and the carbs from pasta, and you’ve got a beautifully balanced meal.
Want to boost the nutrition even further? Sub in whole grain or gluten-free pasta. Add some roasted veggies like zucchini or asparagus. Or even toss in some chickpeas or grilled chicken for an extra protein boost. This salad welcomes creativity.
Creative Variations: Make It Your Own
One of the most fun things about this recipe is how easily it adapts. You’re encouraged to play with ingredients and find the version that fits your lifestyle and taste preferences best.
Here are a few ideas:
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Swap the greens: If kale isn’t your favorite, substitute it with spinach, arugula, or even just stick to classic basil.
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Change up the cheese: While mozzarella pearls are creamy and easy, feta or goat cheese can offer a tangy, salty bite.
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Add more veggies: Roasted red peppers, sun-dried tomatoes, grilled zucchini, or olives are great additions.
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Boost the protein: Add in grilled shrimp, shredded chicken, Italian sausage, or chickpeas to turn it into a full meal.
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Go nut-free: Replace pine nuts with toasted pumpkin seeds or sunflower seeds to make the dish allergy-friendly.
These variations make the dish suitable for a wide audience, from vegans (with cheese substitutes) to gluten-free eaters to picky kids. It’s one of those rare recipes that can be easily customized without losing its soul.
Serving Suggestions That Shine
Serve this salad family style at the center of your table, garnished with extra fresh basil and a generous snowfall of parmesan. It pairs beautifully with grilled mains think lemon-herb chicken, balsamic glazed salmon, or even burgers.
Planning a summer spread? Complement it with a citrusy arugula salad, garlic bread, and a chilled rosé or sparkling lemonade. Because it can be made ahead and served cold, it’s ideal for hosting.
It’s also perfect for lunches on-the-go. Pack it into containers with a few extra basil leaves tucked in, and you’ve got a midday meal that feels gourmet but requires zero reheating.
How to Store It Right
Leftovers are one of the best parts of this dish. To store it, keep the pasta salad in an airtight container in the fridge for up to 3–4 days. The pesto will absorb more into the pasta over time, so feel free to stir in an extra drizzle of olive oil or a spoonful of pesto before serving leftovers.
For maximum freshness, store toppings like basil or parmesan separately and sprinkle them on right before eating. This keeps the flavor and texture at their best.
Conclusion:
The Pesto Pasta Salad with Tomatoes & Mozzarella isn’t just a recipe it’s a reminder that food can be joyful, nourishing, and incredibly flavorful, all at once. It proves that a handful of quality ingredients, combined thoughtfully, can become something truly special.
Whether you’re hosting friends, packing lunch, or simply craving a big bowl of something satisfying, this dish delivers. It’s adaptable, vibrant, and absolutely crave-worthy everything a great pasta salad should be.
Add it to your recipe box, bookmark it for summer, and don’t be surprised when it becomes a staple at your table.