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Fresh Pesto Pasta Salad with Mozzarella Pearls

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A bright and effortless summer pasta salad featuring homemade basil pesto, tender pasta, and creamy mozzarella pearls. Perfect for picnics, potlucks, or casual family dinners.

Ingredients

Scale
  • 12 ounces fusilli or rotini pasta
  • 2 cups packed fresh basil leaves (about 50 grams)
  • 2 cloves garlic, peeled and roughly chopped
  • 1/4 cup pine nuts (about 30 grams), lightly toasted
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • 1/2 cup extra virgin olive oil (120 ml)
  • Juice of half a lemon (about 1 tablespoon)
  • 8 ounces mozzarella pearls (about 225 grams)
  • 1 cup cherry tomatoes, halved (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions for al dente, usually 8-10 minutes. Stir occasionally to prevent sticking. Reserve 1/4 cup of pasta water, then drain and rinse pasta under cold water to cool. Set aside.
  2. While pasta cooks, toast 1/4 cup pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
  3. In a food processor, combine 2 cups fresh basil leaves, 2 cloves garlic, toasted pine nuts, and 1/2 cup grated Parmesan cheese. Pulse until coarsely chopped. With processor running, slowly drizzle in 1/2 cup olive oil until smooth. Add lemon juice and pulse once more. Season with salt and pepper to taste.
  4. In a large mixing bowl, toss cooled pasta with the fresh pesto. Add reserved pasta water a tablespoon at a time if pesto is too thick to coat pasta evenly.
  5. Gently fold in 8 ounces mozzarella pearls and 1 cup halved cherry tomatoes, if using, being careful not to break the cheese.
  6. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Refrigerate salad for at least 30 minutes before serving to let flavors meld.

Notes

Use fresh basil for best flavor. Toast pine nuts gently to avoid burning. Reserve pasta water to loosen pesto sauce if needed. Gently fold mozzarella pearls to keep them intact. Salad can be made ahead and chilled; add mozzarella just before serving for best texture. Swap pasta for gluten-free variety to make gluten-free. Small bocconcini or diced fresh mozzarella can substitute mozzarella pearls.

Nutrition

Keywords: pesto pasta salad, mozzarella pearls, summer salad, easy pasta salad, basil pesto, vegetarian pasta salad

Find it online: https://yumyep.com/fresh-pesto-pasta-salad-with-mozzarella-pearls-easy-recipe-for-summer-meals/