Pesto Pasta Salad with Cherry Tomatoes, Fresh Mozzarella, and Cucumber Recipe
This vibrant Pesto Pasta Salad combines al dente farfalle pasta with aromatic basil pesto, juicy cherry tomatoes, crisp mini cucumbers, and creamy fresh mozzarella, all finished with a sprinkle of parmesan cheese. Perfect for a quick, refreshing meal or a crowd-pleasing side dish, this salad is easy to prepare and bursting with fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Salad
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Pesto
- 8 ounces farfalle pasta (whole wheat or white)
- 3/4 cup basil pesto (homemade or store bought)
Vegetables
- 2 cups cherry tomatoes, halved (half red and half yellow for color)
- 2 mini cucumbers, sliced
Cheese and Garnish
- 3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 1/4 cup freshly grated parmesan cheese
- Fresh cracked black pepper (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente, usually about 10–12 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Mix in the pesto: Transfer the cooled pasta to a large mixing bowl. Stir in the basil pesto thoroughly to evenly coat all the pasta pieces, infusing them with fresh herb flavor.
- Add fresh vegetables and cheese: Add the halved cherry tomatoes, sliced mini cucumbers, and cubed fresh mozzarella cheese to the pasta. Toss gently to combine so the flavors meld without breaking up the mozzarella.
- Finish and serve: Sprinkle freshly grated parmesan cheese over the top of the salad. Optionally, garnish with freshly cracked black pepper to add a mild spiciness. Serve immediately or chill in the refrigerator for 20 minutes to allow the flavors to marry.
Notes
- Use whole wheat pasta for added fiber and a nuttier flavor.
- Homemade pesto adds freshness, but store-bought pesto works well for convenience.
- Catch some extra color by using both red and yellow cherry tomatoes.
- This salad can be made a few hours ahead and refrigerated; just add fresh mozzarella before serving if you prefer.
- For a protein boost, consider adding grilled chicken or chickpeas.