Zesty, creamy and perfect for the warmer weather! This delcious pasta salad is so easy to make and and always a crowd favorite!
Pasta salads are always a go-to for our family during spring and summer. And this tasty pesto pasta salad with tomatoes and mozzarella is one of our favorites! (Side note – what is it about pesto, tomatoes and mozzarella that just make your taste buds sing?! Because I swear if you put that combination on anything I’d proabably eat the entire thing… 😉 ) Anywhoo, if you’re looking for a super simple salad for entertaining or just want a delicious side dish for dinner, then you NEED to try this pasta salad asap!
Ingredients
- Rotini pasta: I personally love using rotini noodles are pasta salads because the dressing is able to get into all the little nooks and crannies! 🙂 But can always use a different type of short pasta too. Some of my other favorites are farfalle (bowtie), gemelli or cavatappi!
- Cherry tomatoes: Tomatoes and pesto seem like they were made for each other! Make sure to look for tomaotes that are plump and round and have a smooth skin for the best results!
- Mozzarella pearls: Provides a touch of creaminess to balance out your zesty pesto flavors! (You can also use larger mozzarella balls too but I would suggest cutting them in half or in quarters before adding them to your salad.)
- Red onion: Adds a little bit of color and crunch to your salad!
- Kale pesto: Adds so much flavor and zest! (See my homemade pesto recipe below or feel free to use your favorite instead too!)
How to make the best kale pesto
- ½ cup kale leaves, cut off the rib & chopped
- ½ cup basil, chopped
- ¼ cup grated parmesan cheese
- 3-4 Tbsp olive oil (depending on how thin you want your pesto)
- 2 Tbsp pine nuts
- 1 Tbsp fresh lemon juice
- 1 garlic clove
- Salt & pepper, to taste
- Optional step: Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Then spread pine nuts out on the sheet and toast them in the oven for 5-6 minutes. (They should start to just turn brown.) Remove the pine nuts from the oven and let them cool completely before adding them to your pesto.
- Next, place your basil, kale, garlic, parmesan, lemon juice, pine nuts and olive oil to a food processor and blend until smooth. Season it with salt and pepper and add any additional olive oil (if needed) and blend again.
- Once done, keep your pesto stored in an air tight container while you prepare the rest of your salad.
Variations & Add-ins
- Switch out the pine nuts! Not a fan of pine nuts? Try replacing them with almonds, walnuts, pecans or even pistachios! (Keep in mind that if you change the nuts you’ll also be altering the flavor slightly too. I would also still suggest toasting them the same as the pine nuts to bring out more flavor.)
- Add more veggies! Summer squash, zucchini and asparagus always go well with pesto!
- Add some protein to make it more of a meal! Chicken, Italian sausage or even shrimp are all great options to add to this salad!
- Make this pasta salad gluten free! Simply swap out regular pasta for your favorite gluten free pasta and you’re good to go!
What do I serve pesto pasta salad with?
One of the best things about this dish is that it pairs so well with so many different entrees! (Which is one of the main reasons why we love taking it a to any bbq or pot luck. We always receive compliements and requests for the recipe every single time!) But it’s also a super fast and easy side dish to make at home too! Here are a few of our favorite entrees to serve it with at home:
- Italian sausage
- Chicken (pesto or balsamic chicken is amazing with this!)
- Steak
- Sauteed shrimp
I hope you all enjoy this pesto pasta salad recipe just as much as we do!
More recipes you might like:
- Pizza Pasta Salad (One of my most popular recipes on the blog!)
- Cilantro Lime Pasta Salad
- Easy Italian Pasta Salad
- Lemon Basil Pasta Salad
- Avocado, Tomato & Mozzarella Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Pesto Pasta Salad with Tomatoes & Mozzarella
Ingredients
For the pasta salad:
- 1 16 oz. box dry rotini pasta (can also be replaced with your favorite short pasta, see notes for options)
- 1½ – 2 cups cherry tomatoes, halved
- 8 oz. mozzarella pearls
- ¼ of a red onion, sliced thin
- Fresh basil, for garnish (optional)
- Salt & pepper, to taste
For the kale pesto:
- ½ cup kale leaves, cut of the stem & chopped
- ½ cup basil leaves, chopped
- ¼ cup grated parmesan cheese
- 3-4 Tbsp olive oil (I like using extra light tasting olive oil)
- 2 Tbsp pine nuts, toasted* (toasting is optional, see notes for directions)
- 1 Tbsp fresh lemon juice
- 1 garlic clove
- Salt & pepper, to taste
Instructions
To make the kale pesto:
- Place your basil, kale, garlic, parmesan, lemon juice, pine nuts and olive oil in a food processor and blend until smooth. Season it with salt and pepper to taste and add any additional olive oil (if needed) and blend it again. Set it aside while you prepare the rest of your salad.
To make your pasta salad:
- Cook your pasta according to the box instructions, then set it aside to cool. Once it's cooled completely, add your pasta, tomatoes, red onion and mozzarella pearls to a large bowl and pour your desired amount of pesto over the top. Toss the salad until it's fully coated and season it with salt and pepper to taste. Garnish your salad with freshly cut basil right before serving.
Notes
Other pasta recommendations: farfalle (bowtie), gremelli, cavatappi, etc.
To toast your pine nuts:
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Then spread pine nuts out on the sheet and toast them in the oven for 5-6 minutes. (They should start to just turn brown.) Remove the pine nuts from the oven and let them cool completely before adding them to your pesto.
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