Description
A refreshing Italian-inspired pasta salad combining cold pasta, pesto, mozzarella, tomatoes, and basil for a bright, light dish perfect for summer meals. The contrast of creamy mozzarella and tangy tomatoes with herbaceous pesto creates a lively, easy-to-make meal.
Ingredients
8 oz rotini pasta
8 oz strained mozzarella
4 large ripe tomatoes
1/2 cup homemade pesto
1/4 cup fresh basil leaves
1 small red onion
Instructions
Cook pasta in salted boiling water until al dente (8 minutes), then rinse with cold water to stop cooking
Finely chop basil leaves and mince red onion; steep onion in water to reduce bite
Dice mozzarella and blot dry with paper towels to remove moisture
In a large bowl, combine cooled pasta with pesto for even coating
Add mozzarella, tomato dice, basil-chopped mixture, and drained red onion
Toss gently to distribute ingredients without crushing tomatoes
Refrigerate salad for at least 30 minutes before serving, stirring occasionally
Notes
Use gluten-free pasta for dietary needs
Substitute vegan cheese for a dairy-free version
Cherry tomatoes work well in smaller portions
Pre-made pesto may contain added oil; adjust quantity if needed
Olive slices add extra brininess
Store leftovers in an airtight container in the fridge for up to 24 hours
- Prep Time: 10
- Cook Time: 5
- Category: Trending
- Method: Cold Preparation/Pasta Cooking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 35mg
