Name: Pesto Pasta Salad with Fresh Mozzarella Recipe
Prep time: 25 min
Cook time: 7 min
Total time: 47 min
Cuisine: Italian
Ingredients: 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; 1/4 cup fresh lemon juice mixed with 1 tsp lemon zest; 3 cups packed (65g) fresh basil leaves; 1/2 cup (35g) finely grated parmesan cheese, plus more for serving; 1/4 cup (36g) pine nuts or walnuts; 2 medium garlic cloves, peeled and smashed; 1/2 cup extra virgin olive oil

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.

The image shows a close-up of a wooden bowl filled with a colorful pasta salad. The salad has three main layers: the first is small bowtie-shaped pasta coated lightly with green pesto sauce, making them look slightly shiny and textured. The second layer is bright red cherry tomatoes, some whole and some cut in half, scattered evenly across the pasta. The third layer is fresh dark green arugula leaves mixed throughout, giving a leafy texture and extra color contrast. Small chunks of white mozzarella cheese are spread all over the salad, adding a soft and creamy touch. The bowl is placed on a white marbled surface with a dark cloth visible near the top edge. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of mini farfalle pasta scattered loosely, fresh bright green basil leaves piled neatly, a handful of vibrant red grape tomatoes halved, glossy white mozzarella pearls in a small simple white ceramic bowl, fresh baby arugula leaves heaped, pine nuts arranged in a small white bowl, finely grated parmesan cheese in another white bowl, two whole garlic cloves with papery skins intact, fresh lemon halves with one thin lemon zest strip beside them, extra virgin olive oil presented in a small white ceramic bowl, salt and black pepper crystals in separate tiny white bowls, all ingredients fresh and natural, perfectly balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

Note: Exact ingredients and measurements are listed in the recipe card below.

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

A clear bowl filled with layers of fresh green basil leaves at the bottom and sides, with a small white garlic clove on top of the leaves near the center, a pile of finely grated white cheese covering part of the center, next to a dollop of creamy pale butter, and a cluster of light brown walnut pieces on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use store-bought pesto for this recipe?

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.

What can I substitute for pine nuts in the pesto?

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.

How long does the pesto pasta salad keep in the fridge?

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.

Can I make this salad vegan?

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!