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Fresh Cold Pesto Pasta Salad with Mozzarella Pearls

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A refreshing and easy-to-make pasta salad featuring al dente fusilli or rotini tossed in vibrant homemade pesto and creamy mozzarella pearls, perfect for summer gatherings.

Ingredients

Scale
  • 8 ounces (225 g) fusilli or rotini pasta
  • Salt, for boiling water
  • 1 cup (packed) fresh basil leaves
  • 1/4 cup (30 g) pine nuts, toasted
  • 1/2 cup (50 g) grated Parmesan cheese
  • 2 garlic cloves, minced
  • 1/2 cup (120 ml) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup (150 g) mozzarella pearls, well-drained
  • 1 cup (150 g) cherry tomatoes, halved (optional)
  • 1/4 cup (10 g) fresh basil leaves, torn (for garnish)
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of fusilli or rotini pasta and cook according to package instructions until al dente, usually 8–10 minutes. Stir occasionally to prevent sticking. Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside to drain thoroughly.
  2. In a small dry skillet over medium heat, toast 1/4 cup (30 g) pine nuts until golden and fragrant, about 3–4 minutes, stirring constantly. Remove from heat and let cool. (Skip if using pre-toasted pine nuts.)
  3. In a food processor, combine 1 cup fresh basil leaves, toasted pine nuts, 1/2 cup (50 g) grated Parmesan cheese, and 2 minced garlic cloves. Pulse a few times to chop ingredients. With the processor running, slowly drizzle in 1/2 cup (120 ml) olive oil until the mixture forms a smooth, creamy sauce. Season with salt and freshly ground black pepper to taste. Pause and scrape down the sides if needed.
  4. In a large mixing bowl, combine the cooled pasta with the pesto and toss gently to coat evenly. Add 1 cup mozzarella pearls and 1 cup halved cherry tomatoes, folding carefully to keep mozzarella intact.
  5. Drizzle 1 tablespoon lemon juice over the salad, then season with salt and pepper to taste. Toss again lightly. Garnish with torn fresh basil leaves for a bright finish.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows flavors to meld and the salad to chill nicely. Serve cold or at room temperature.

Notes

Do not overcook pasta; al dente is key. Rinse pasta with cold water to stop cooking and cool it quickly. Toast pine nuts carefully to avoid burning. Pulse pesto ingredients before adding oil for even texture. Mix gently after adding mozzarella pearls to keep them intact. Chill salad for at least 30 minutes to meld flavors. If salad seems dry after chilling, add a splash of olive oil and toss gently before serving.

Nutrition

Keywords: pesto pasta salad, mozzarella pearls, cold pasta salad, summer salad, easy pasta salad, fresh basil, fusilli pasta, rotini pasta

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