Best 3 Tomato Mozzarella And Pesto Pasta Salad Recipes

Indulge in a symphony of flavors with our tantalizing Tomato, Mozzarella, and Pesto Pasta Salad. This delectable dish is a delightful blend of fresh, juicy tomatoes, creamy mozzarella, and aromatic pesto, all tossed with perfectly cooked pasta. Experience a burst of refreshing flavors in every bite as the tangy tomatoes and rich mozzarella harmonize beautifully with the vibrant pesto, creating a symphony of tastes that will leave you craving more. Dive into our collection of recipes, where you'll find variations of this classic salad, each offering a unique twist on the beloved combination. From a simple yet satisfying 5-ingredient version to a more elaborate salad featuring grilled vegetables or sun-dried tomatoes, there's a recipe to suit every palate and occasion. Whether you're looking for a quick and easy weeknight meal or a delightful dish to impress your guests, our Tomato, Mozzarella, and Pesto Pasta Salad recipes have got you covered. So, grab your apron and embark on a culinary journey that promises a delightful and unforgettable experience.

Let's cook with our recipes!

TOMATO AND MOZZARELLA PESTO PASTA SALAD

Tomato and Mozzarella Pesto Pasta Salad image

This pesto pasa salad features tender pasta, cherry tomatoes, and fresh mozzarella coated in Parmesan cheese and DELICIOUS pesto sauce!!

Provided by Averie Sunshine

Categories Salad

Time 15m

Number Of Ingredients 7

Ingredients

12 ounces bowtie pasta, cooked according to package directions
1 pound cherry or grape tomatoes, halved (use multi-colored tomatoes if you can find them)
8 ounce fresh mozzarella cheese balls (ciliegine), drained
8 ounces prepared or homemade pesto, or to taste
1 cup freshly grated Parmesan cheese, or to taste
1 teaspoon freshly ground black pepper, or to taste
fresh basil leaves, optional for garnishing

Steps:

Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in step two to melt at all and want it to remain intact in balls, wait about 10 minutes for the pasta to cool a bit before proceeding.
Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly.
Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired, add salt but I did not find it necessary.
Optionally garnish with basil and serve immediately if desired or chill before serving.

Nutrition Facts : Calories 241 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 404 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TOMATO MOZZARELLA PESTO PASTA SALAD RECIPE - (4.3/5)

Tomato Mozzarella Pesto Pasta Salad Recipe - (4.3/5) image

Provided by I_love_cooking

Number Of Ingredients 12

Ingredients

PESTO SAUCE:
16 ounce uncooked penne pasta
1 cup pesto sauce (recipe follows)
1 cup boconccini (small fresh mozzarella balls marinated in olive oil)
1 cup cherry tomatoes
1 cup fresh baby spinach
2 cups fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tablespoons Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 teaspoon kosher salt

Steps:

Prepare pasta according to package directions until al dente. Rinse in cold water and drain. Toss cooked pasta with prepared pesto sauce. Cool pasta mixture. Divide fresh baby spinach on serving plates. Arrange pesto pasta mixture on top. Garnish with fresh mozzarella balls and cherry tomatoes. Pesto sauce: In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in.

TOMATO, MOZZARELLA AND PESTO PASTA SALAD

Tomato, Mozzarella and Pesto Pasta Salad image

I came up with this one day when trying to use up ingredients I already had. The pine nuts give the salad a great, nutty flavour and add a bit of crunch to the texture. Serves 4 as a side dish. Update: I have added some olive oil to the pasta salad to moisten it up a bit, based on a review.

Provided by Shuzbud

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups dry pasta (penne, fusilli or bow-tie work best)
5 ounces fresh mozzarella cheese
10 cherry tomatoes
4 tablespoons pesto sauce
1 tablespoon olive oil
2 tablespoons very finely grated parmesan cheese
1/4 cup pine nuts

Steps:

Cook the pasta according to the directions on the package.
Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
Mix the pesto sauce, olive oil and parmesan in with the pasta.
In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
Sprinkle the pine nuts over the top and serve.

Tips:

Use fresh ingredients: Fresh tomatoes, mozzarella, and basil will give your pasta salad the best flavor.
Choose a good quality pesto: A good pesto will make all the difference in your pasta salad. Look for a pesto that is made with fresh basil, olive oil, Parmesan cheese, and pine nuts.
Cook the pasta al dente: Al dente pasta is slightly firm to the bite and will hold its shape better in the pasta salad.
Let the pasta salad chill before serving: This will allow the flavors to meld together and the pasta to absorb the dressing.

Conclusion:

This tomato mozzarella and pesto pasta salad is a quick and easy side dish or main course that is perfect for summer gatherings. It is packed with fresh flavors and colors, and it is sure to be a hit with everyone who tries it.