There’s just something about the vibrant colors and fresh flavors that makes this Pesto Pasta Salad with Fresh Mozzarella Recipe a standout. It’s light, tangy, and bursting with basil goodness, perfect for everything from a casual lunch to a picnic with friends.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Pesto Pasta Salad with Fresh Mozzarella Recipe
- Top Tip
- How to Serve Pesto Pasta Salad with Fresh Mozzarella Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Pesto Pasta Salad with Fresh Mozzarella Recipe
Why You'll Love This Recipe
I genuinely can’t get enough of this Pesto Pasta Salad with Fresh Mozzarella Recipe — it balances freshness with heartiness in a way that always satisfies. Whether you’re bringing it to a potluck or just want a make-ahead meal, it’s reliable, simple, and wow-worthy every time.
- Fresh & flavorful: The homemade pesto elevates every bite with bright basil, garlic, and creamy parmesan.
- Easy to prep ahead: This pasta salad holds up well for hours, making it perfect for parties or meal prep.
- Perfect texture balance: Tender pasta plus peppery arugula and juicy tomatoes creates a delightful variety in every forkful.
- Customizable and versatile: You can easily swap nuts or greens to suit what you have on hand or prefer.
Ingredients & Why They Work
The magic of this salad lies in its simple, fresh ingredients that come together with just the right balance of herb, acidity, and creaminess. Since you’re making pesto from scratch, every element shines through in the final dish.

- Mini farfalle pasta: These little bow-tie shapes trap the pesto perfectly and offer a fun bite-sized shape.
- Baby arugula: Adds a peppery, green freshness that cuts through the richness of cheese and oil.
- Grape tomatoes: Their juicy sweetness brings a bright pop of flavor and color.
- Fresh mozzarella pearls: Creamy and mild, they’re a classic pairing with basil and tomato.
- Lemon juice and zest: This boost of acidity wakes up the dish and balances the pesto’s richness.
- Basil leaves: The star of the pesto, fresh basil needs to be vibrant — look for deep green leaves without spots.
- Parmesan cheese: Adds umami depth and saltiness to the pesto and salad.
- Pine nuts or walnuts: Pine nuts are traditional, but walnuts offer a budget-friendly and equally tasty option.
- Garlic cloves: Adds pungent warmth and body to the pesto.
- Extra virgin olive oil: The olive oil binds the pesto ingredients smoothly and lends fruity richness.
Make It Your Way
I love switching up this Pesto Pasta Salad with Fresh Mozzarella Recipe depending on the season and what’s in my fridge. It’s a blank canvas that welcomes your own twist, so don’t hesitate to experiment!
- Variation: Once, I swapped pine nuts for toasted almonds when I ran out — the salad was just as crunchy and flavorful, and my guests didn’t even notice the change.
- Greens swap: You can replace arugula with baby spinach or kale if you want a milder or heartier texture.
- Protein add-in: For something more filling, try adding grilled chicken or chickpeas – it turns this salad into a well-rounded meal.
- Dairy-free option: Skip mozzarella and parmesan and add nutritional yeast for a cheesy flavor with none of the dairy.
Step-by-Step: How I Make Pesto Pasta Salad with Fresh Mozzarella Recipe

Step 1: Cook Pasta to Perfection
Start by boiling your mini farfalle pasta in salted water until just al dente – meaning it still has a tiny bit of bite. This usually takes around 7 minutes, but keep an eye on it and taste-test as you go. Don’t forget to scoop out about ⅓ cup of the pasta water before draining; this starchy liquid is pure gold for loosening the pesto later. Once cooked, drain and spread the pasta out on a lightly greased baking sheet to cool for about 15-20 minutes. This helps it stop cooking and keeps the salad from turning mushy.
Step 2: Whip Up That Gorgeous Pesto
Pesto is where the magic happens! In your food processor, blend fresh basil leaves, parmesan cheese, pine nuts or walnuts, garlic, and a pinch of salt until everything is finely minced. Then, while the processor is running, drizzle in olive oil slowly until the mixture turns smooth and creamy but still bright green. If you want extra zing, add a squeeze of lemon juice here – it really wakes up the flavors.
Step 3: Toss It All Together
In a big bowl, combine your cooled pasta, peppery arugula, halved grape tomatoes, mozzarella pearls, lemon juice with zest, and that heavenly pesto you just made. Stir gently to coat everything evenly. If the mixture seems too thick, add reserved pasta water a tablespoon at a time until you get the perfect consistency – creamy but still light. Season with salt and pepper to taste and finish with an extra sprinkle of parmesan cheese. Trust me, this step makes all the difference!
Top Tip
Over the years, making this Pesto Pasta Salad with Fresh Mozzarella Recipe has taught me a few tricks that turn a good salad into a great one. These are the little things that save the day and keep your salad fresh and flavorful.
- Cool pasta properly: Spreading pasta out on a pan helps it cool evenly and prevents clumping — it also absorbs the pesto better when combined later.
- Reserve pasta water: This starchy liquid is a secret weapon to loosen thick pesto without watering it down.
- Use fresh ingredients: Fresh basil leaves and ripe tomatoes make a world of difference — don’t skimp here for the best flavor.
- Season gradually: Add salt and pepper in small amounts and taste as you go to get the perfect balance without overpowering.
How to Serve Pesto Pasta Salad with Fresh Mozzarella Recipe
Garnishes
I like to add a sprinkle of extra parmesan on top, a few fresh basil leaves for prettiness, and sometimes a handful of toasted pine nuts for an extra crunch. A drizzle of good olive oil right before serving also gives a lovely sheen and richness.
Side Dishes
This salad pairs beautifully with grilled chicken, crusty garlic bread, or even a simple green salad with a lemon vinaigrette. It’s versatile enough to be a main or a side, depending on your appetite.
Creative Ways to Present
For special occasions, I’ve served this pesto pasta salad layered in clear glass jars or bowls to showcase the colors — it’s a hit at outdoor parties! You can also toss in edible flowers or colored heirloom tomatoes for that wow factor.
Make Ahead and Storage
Storing Leftovers
I store this salad in an airtight container in the fridge, and it keeps well for up to a day. Just give it a light toss before serving again — sometimes I add a little more olive oil or lemon juice to freshen it up.
Freezing
Since this salad has fresh greens and cheese, freezing isn’t your best bet here. The texture and flavor change too much. I recommend enjoying it fresh or within the same day.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you want to warm it slightly, do so gently in a microwave for short bursts, but avoid heating the mozzarella — it gets rubbery.
Frequently Asked Questions:
Absolutely! Store-bought pesto works fine if you’re short on time, but homemade pesto really makes the dish stand out with fresher, brighter flavors. If using store-bought, consider adding a squeeze of lemon juice to brighten it up.
Walnuts or almonds are great alternatives to pine nuts. Toast them lightly before blending to bring out the flavor. These nuts might slightly change the pesto’s taste but still deliver delicious results.
It’s best eaten within 24 hours for optimal freshness, especially because of the fresh mozzarella and arugula. Beyond that, the arugula can wilt and the mozzarella can lose its texture.
Yes! Simply substitute the fresh mozzarella with a vegan cheese alternative or omit it entirely, and replace parmesan with nutritional yeast or a vegan parmesan substitute. The pesto can also be made without cheese, just add some extra nuts for richness.
Final Thoughts
Honestly, this Pesto Pasta Salad with Fresh Mozzarella Recipe feels like a warm hug in food form each time I make it. It’s bright, fresh, and just the right amount of indulgent. I’m thrilled to share it with you, and I hope it becomes your go-to recipe for sunny days, potlucks, or simple dinners at home. Give it a try and watch it become an instant favorite in your kitchen, just like it did in mine!
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Pesto Pasta Salad with Fresh Mozzarella Recipe
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 47 minutes
- Yield: 9 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and vibrant Pesto Pasta Salad combining al dente mini farfalle pasta, peppery baby arugula, juicy grape tomatoes, creamy mozzarella pearls, and a zesty homemade basil pesto mixed with lemon for a perfect summer dish.
Ingredients
Pasta Salad
- 12 oz. mini farfalle pasta (mini bowtie)
- Salt and black pepper to taste
- 3 cups packed (3 oz) baby arugula
- 2 cups heaping (11 oz) grape tomatoes, halved
- 8 oz. fresh mozzarella pearls
- ¼ cup fresh lemon juice mixed with 1 teaspoon lemon zest
Homemade Pesto
- 3 cups packed (65g) fresh basil leaves
- ½ cup (35g) finely grated parmesan cheese, plus more for serving
- ¼ cup (36g) pine nuts or walnuts
- 2 medium garlic cloves, peeled and smashed
- ½ cup extra virgin olive oil
Instructions
- Cook Pasta: Cook pasta to al dente in a large pot of salted boiling water according to package directions. Before draining, reserve ⅓ cup of the pasta water.
- Cool Pasta: Drain pasta then spread it out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.
- Make Pesto: In a food processor, combine basil leaves, parmesan cheese, pine nuts or walnuts, and garlic. Season lightly with salt, then pulse until ingredients are minced. With the food processor running, slowly pour in the olive oil through the feed tube and blend until nearly smooth.
- Combine Salad: In a large bowl, toss together the cooled pasta, baby arugula, grape tomatoes, mozzarella pearls, lemon juice with zest, and pesto. Season with salt and black pepper to taste, and add additional parmesan cheese if desired.
- Adjust Consistency: Thin the salad with reserved pasta water as needed to reach desired consistency.
- Store: Store the pasta salad in an airtight container in the refrigerator for up to 1 day before serving.
Notes
- Recipe makes about 14 cups of pasta salad.
- Use pine nuts for a classic pesto flavor or walnuts for a more affordable alternative.
- Reserve pasta water helps adjust the dressing consistency and helps the pesto coat the pasta better.
- This salad is best served the same day for freshness.
- For added protein, consider tossing in grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg







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