Fresh Cold Pesto Pasta Salad Recipe Easy 5-Ingredient Summer Meal
A quick and easy cold pesto pasta salad featuring short pasta, cherry tomatoes, and fresh mozzarella, perfect for summer meals and gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Salad
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 grams) short pasta like rotini or penne
- 1½ cups (about 250 grams) cherry tomatoes, halved
- 8 ounces (225 grams) mozzarella balls (ciliegine), drained
- ½ cup (120 ml) prepared pesto sauce
- 1 to 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Optional: fresh basil leaves for garnish
- Optional: squeeze of fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
- Drain the pasta thoroughly in a colander. Rinse under cold water to stop the cooking process and cool it down quickly. Shake off excess water well.
- While pasta cooks, halve 1½ cups (about 250 grams) of cherry tomatoes on a cutting board. Drain 8 ounces (225 grams) of mozzarella balls and gently pat dry with paper towels if needed.
- In a large bowl, combine the cooled pasta with ½ cup (120 ml) of pesto sauce. If the pesto feels too thick or sticky, add 1 to 2 tablespoons of extra virgin olive oil to loosen it up. Toss gently but thoroughly so every pasta piece is coated.
- Fold in the halved cherry tomatoes and mozzarella balls carefully to avoid breaking the cheese. Season with salt and freshly ground black pepper to taste.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to let flavors meld and serve cold. Garnish with fresh basil leaves or a squeeze of lemon juice just before serving if desired.
Notes
Pat mozzarella dry to prevent watery salad. Rinse pasta with cold water to stop cooking and remove excess starch. Toss pasta while slightly warm for better pesto coating. Taste before adding salt as pesto can be salty. Chill at least 30 minutes for best flavor. Use short, ridged pasta like rotini or penne for best pesto adherence.
Nutrition
- Serving Size: About 1½ cups per se
- Calories: 350
- Fat: 14
- Carbohydrates: 40
- Fiber: 3
- Protein: 12
Keywords: pesto pasta salad, cold pasta salad, summer salad, easy pasta recipe, cherry tomatoes, mozzarella, quick meal, vegetarian