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Vegetarian, Busy evenings

Pesto pasta salad with cherry tomatoes and mozzarella

This pesto pasta salad with cherry tomatoes and mozzarella is a complete meal for 4 people, ready in 25 minutes, very easy to make, for about €2.40 per serving. The trick is rinsing the pasta under cold water so it stays separate and doesn't soak up all the pesto. Add the arugula at the very end so it keeps its crunch.

A whole meal salad ready in twenty minutes, green pesto, cherry tomatoes, and little mozzarella pearls, everyone loves it.

Pesto pasta salad with cherry tomatoes and mozzarella
Total time
25 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This salad combines warm or cold pasta with generous pesto, juicy cherry tomatoes, and small mozzarella pearls. The arugula, tossed in right before serving, adds a peppery edge that wakes up the whole dish without overpowering the pesto.

It's the kind of dish you make on a hot weeknight when turning on the oven feels like too much, or pack as is for a picnic. Kids love picking out the mozzarella pearls and tomatoes, and adults appreciate that everything comes together in under half an hour.

The ingredients

4 people

Pantry

  • Pasta (fusilli or farfalle)often in the pantry 350 g
  • Pesto 190 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Cherry tomatoes 300 g
  • Arugula 100 g

Dairy

  • Mozzarella pearls 250 g

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cook the pasta in salted boiling water, then drain it and rinse it under cold water. 10 min

    Pull it out a bit before it's fully done, it will keep softening in the sauce.

  2. Cut the cherry tomatoes in half.

    Place the cherry tomatoes between two shallow bowls and slide a knife between them, everything gets cut in one motion.

  3. Toss the pasta with the pesto and olive oil in a large bowl.

    Thin the pesto with a spoonful of oil first, it coats the pasta better.

  4. Add the tomatoes, drained mozzarella, salt, and pepper.

    Go easy on the salt, the pesto and mozzarella are already salty.

  5. Finish with the arugula right before serving.

    Arugula wilts fast against the pesto, so add it last.

Our tips to get it right

  • Save a sploon of pasta cooking water before draining, it's enough to loosen the pesto if the salad looks too dry right before serving.
  • Let the salad cool to room temperature instead of serving it piping hot or straight from the fridge, the pesto and mozzarella taste best at a mild temperature.
  • Drain the mozzarella and cherry tomatoes well before mixing them in, too much liquid dilutes the pesto and makes the salad taste flat.

The variations

  • Swap the mozzarella for feta cubes for a saltier, firmer version that also holds up well for a picnic.
  • For a nut-free version, pick a pesto made without pine nuts or walnuts, such as a sunflower seed based one, and check the label carefully.
  • For kids, cut the cherry tomatoes into smaller pieces and swap the arugula for a few fresh basil leaves, which taste milder.

What to serve it with

  • A squeeze of fresh lemon juice
  • Toasted pine nuts on top
  • Chilled sparkling water with lemon

Storage

This salad keeps for 2 days in the fridge in a sealed container, without the arugula, which wilts quickly. It doesn't freeze well because of the fresh mozzarella and tomatoes. Let it sit out for about 15 minutes before serving so the flavors come back to life.

Questions about this dish

Can you make this pasta salad ahead of time?

Yes, you can toss the pasta with pesto, tomatoes, and mozzarella several hours ahead and keep it in the fridge. Just add the arugula right before serving so it stays crisp.

Can you use a regular mozzarella ball instead of pearls?

Yes, a mozzarella ball cut into cubes works just as well. Drain it thoroughly and pat the pieces dry with paper towel to avoid extra moisture in the salad.

What kind of pesto works best for this recipe?

A classic basil pesto works perfectly, whether fresh from the dairy aisle or jarred. Just check that it contains pine nuts or walnuts, which is why tree nuts are listed as an allergen in this recipe.

How do you keep the pasta from sticking together?

Rinse the pasta under cold water right after cooking, as the recipe tip suggests, then toss it immediately with a little oil or pesto. This keeps it from clumping as it cools.

How long does it take to make a pesto pasta salad with cherry tomatoes and mozzarella?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pesto pasta salad with cherry tomatoes and mozzarella?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pesto pasta salad with cherry tomatoes and mozzarella cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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