If you’re looking for a dish that screams summer while delivering incredible flavor, texture, and color, the pesto pasta salad with tomatoes and mozzarella is your answer. It’s quick to prepare, full of vibrant ingredients, and can be customized to suit any dietary preference. Whether you’re planning a picnic, BBQ, or meal prep for the week, this recipe fits right in.

This dish isn’t just convenient—it’s downright craveable. With juicy cherry tomatoes, creamy mozzarella pearls, and herbaceous homemade pesto, it hits every note: sweet, savory, fresh, and satisfying. The pasta absorbs the bold green pesto while the mozzarella softens ever so slightly into the warm noodles. If you’ve ever wondered how to make the best pasta salad that goes beyond the basic mayo-based versions, this is it. (Learn more about how to make the best pasta salad that holds up at room temperature.)

What makes this version extra special is the kale-basil pesto. Not only does it add deep flavor and color, but it’s also nutrient-dense. Kale is a superfood packed with antioxidants and vitamins, making it an ideal base for pesto. Discover the full list of nutritional benefits of kale and why it deserves a regular spot in your meals.

Ingredients You’ll Need

Here’s what you’ll need for this summer-perfect salad:

1 lb rotini pasta (or any short pasta like farfalle or penne)
2 cups cherry tomatoes, halved (a mix of red and yellow adds a beautiful pop)
8 oz mozzarella pearls (or chopped fresh mozzarella)
¼ red onion, thinly sliced
2 tbsp fresh basil, sliced thin
Fresh shredded parmesan, for garnish

For the Kale-Basil Pesto:

1 cup kale, chopped
1 cup fresh basil leaves, packed
½ cup olive oil
¼ cup shredded parmesan
¼ cup pine nuts, toasted
2 garlic cloves
2½ tbsp lemon juice
½ tsp salt
¼ tsp black pepper

Step-by-Step Instructions

1. Cook the Pasta

Boil the pasta until al dente, about 8–10 minutes.
Drain and rinse with cold water to stop the cooking process.

2. Make the Pesto

In a food processor, combine kale, basil, parmesan, garlic, lemon juice, salt, pepper, and pine nuts.
Slowly stream in olive oil until smooth.

3. Assemble the Salad

In a large bowl, combine cooked pasta, tomatoes, mozzarella, red onion, and basil.
Pour over desired amount of pesto and toss to coat.

4. Garnish and Serve

Sprinkle with fresh basil and shredded parmesan.
Serve immediately or chill for later.

Ingredient Spotlight

Every element in this dish plays a role in making it burst with flavor and texture.

Rotini pasta holds pesto in its twists
Cherry tomatoes add juicy sweetness
Mozzarella brings a creamy, mild contrast (here’s a guide to choosing the right mozzarella for salads)
Red onion adds bite and crunch
Basil lifts the flavors with bright herbal notes
Kale pesto ties it all together with garlicky richness

Make It Your Own

This recipe is incredibly versatile. You can customize it based on your pantry, preferences, or dietary needs.

Protein Add-ins:

Grilled chicken
Chickpeas
Shrimp
Italian sausage

Cheese Variations:

Crumbled feta
Goat cheese
Vegan mozzarella

Veggie Boosts:

Roasted red peppers
Sun-dried tomatoes
Olives
Grilled zucchini

Pesto Swaps:

Spinach-basil pesto
Arugula-walnut pesto
Traditional Genovese

Allergy-Friendly Tweaks:

Use sunflower or pumpkin seeds instead of pine nuts
Gluten-free pasta
Dairy-free cheese options

Why It’s So Nutritious

Don’t let the indulgent flavor fool you—this salad is packed with nutrients.

Kale delivers vitamins A, C, and K
Tomatoes are rich in lycopene
Olive oil and nuts add healthy fats
Mozzarella gives you protein and calcium
Basil has anti-inflammatory properties

Swap in whole grain pasta for even more fiber, or toss in extra veggies and legumes for a more balanced meal.

Serving Suggestions

This salad is excellent as a side dish or a main course. It pairs perfectly with:

Grilled lemon-herb chicken
Garlic bread
Balsamic-glazed salmon
Sparkling lemonade or a chilled rosé

It also works well in lunchboxes—no reheating required!

How to Store and Reuse

Store in an airtight container in the fridge for 3–4 days
Pesto flavor deepens over time
To freshen leftovers, stir in a drizzle of olive oil or an extra spoon of pesto
Keep basil and parmesan toppings separate for best texture

FAQs

Can you eat pesto pasta salad cold?
Absolutely. It’s one of the best make-ahead cold salads you can serve straight from the fridge.

How long does it last in the fridge?
3–4 days when stored properly in an airtight container.

Can I use store-bought pesto?
Yes, though homemade tastes fresher. If using store-bought, go for a refrigerated option with minimal additives.

Best pasta shape for pesto pasta salad?
Short shapes like rotini, fusilli, and penne work best because they catch the pesto in every bite.

Is this salad vegetarian?
Yes! Just ensure your parmesan is vegetarian (some versions contain animal rennet). You can also go vegan by swapping the cheese and using a dairy-free pesto.

Final Thoughts

Pesto pasta salad with tomatoes and mozzarella is the dish that keeps on giving. It’s colorful, customizable, and totally addictive. With each bite you get a perfect blend of freshness, richness, and texture—whether served chilled or at room temperature.