Pesto Pasta Salad with Tomatoes and Mozzarella
Spiral pasta tossed with basil pesto, cherry tomatoes, fresh mozzarella, cucumber and a squeeze of lemon is a pasta salad that tastes fresh even on the third day. It is good for packed lunches, picnics and as a side dish for anything grilled.
Pasta salads often taste flat when cold, because chilling dulls flavor. Salting the pasta water well, dressing the pasta while it is still warm and adding lemon at the end are the small steps that keep this one lively.
Choosing a shape
Shapes with ridges and twists hold pesto best. Rotini and fusilli trap the sauce in their spirals; farfalle and orecchiette work well too. Avoid long pasta, which is awkward to eat cold, and very small shapes, which can turn mushy as they sit.
Whole-wheat or legume-based pasta can be used, but cook it carefully and check often, since these vary more between brands.
Pesto Pasta Salad with Tomatoes and Mozzarella
Ingredients
Method
- Bring a large pot of water to a boil and salt it generously. Cook the pasta 1 minute past al dente, since pasta firms up as it cools.
- Before draining, scoop out 1/2 cup of the cooking water. Drain the pasta and rinse briefly with cool water just to stop the cooking, then drain well.
- In a large bowl mix the pesto, lemon juice, olive oil and 2 tablespoons of the reserved pasta water. Add the pasta and toss to coat.
- Let it cool for 10 minutes, then fold in the tomatoes, mozzarella, cucumber and onion.
- Season with salt and pepper. Scatter the toasted nuts and torn basil over the top just before serving.
Notes
- Rinsing is the one exception to the rule about not rinsing pasta: it stops cold pasta salad from clumping.
- Refresh leftovers with a spoonful of pasta water or lemon juice before eating, since the pasta absorbs the dressing.
Making a quick pesto
To make enough for this salad, blend 2 packed cups of basil leaves, 1/3 cup grated Parmesan, 3 tablespoons toasted pine nuts or walnuts, 1 small garlic clove, 1/3 cup olive oil, 1 tablespoon lemon juice and a pinch of salt until mostly smooth. Pesto made with a little lemon juice stays greener longer.
Packing it for the week
Divide the salad into containers once it is fully dressed. Keep the nuts and fresh basil in a separate small container and add them when you eat. If you like, add a handful of arugula or baby spinach to each portion on the day for some extra greens.
Adding more vegetables
Pasta salad is an easy place to add extra vegetables. Grilled or roasted zucchini, bell peppers and eggplant work well and can be made the day before. Blanched green beans, asparagus or broccoli florets add color and crunch; cook them for a minute or two in the pasta water before the pasta goes in, then cool them in cold water. Marinated artichoke hearts, olives and roasted red peppers from a jar add flavor with no cooking at all.
Keep the ratio of pasta to other ingredients roughly equal, and the salad will feel lighter and more balanced. A handful of baby arugula stirred in just before serving adds a peppery note.
Storage
Refrigerate in sealed containers for up to 4 days. Stir in a spoonful of pasta water, lemon juice or olive oil before serving if it seems dry.
FAQ
Can I serve it warm?
Yes. Skip the rinse and toss everything together while the pasta is warm; the mozzarella will soften slightly.
Why did my pasta salad get dry?
Pasta keeps absorbing dressing as it sits. Add a little reserved pasta water, lemon or oil.
Is store-bought pesto fine?
Yes. Look for one made with olive oil and check the refrigerated section, which usually has fresher-tasting options.
Ingredient swaps
- Use chickpeas or white beans instead of mozzarella.
- Add roasted red peppers, olives or grilled zucchini.
- Use sun-dried tomato pesto or arugula pesto.
- Stir in cooked shredded chicken for a heartier lunch.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
