Pesto Pasta Salad with Fresh Mozzarella


This probably isn’t the newest kid on the block but worth mentioning. When you have fresh basil you need to be making pesto EVERYTHING. Throwing it on pizza, pasta, salads, and chicken. Mixing it into dressing and drizzling it on everything you have. I did a quick pasta salad on my stories and many of you asked for it. Here is an oldie but a goodie that will hang with you all summer long!

Pesto Pasta Salad with Fresh Mozzarella


  • 1 lb dried pasta such as elbows or cavatappi cookied according to package directions.

  • 1 1/2 cups fresh basil leaves, packed

  • 1 garlic clove, roughly choppped

  • 1/4 cup of Parmesan cheese

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 1/2 cup mayo

  • 1/3 cup olive oil

  • 1 cup fresh mozzarella cubes or boccini cut in half

  • 1 cup cherry tomatoes, halved


  1. Cook pasta until al dente, according to package directions. Drain and set aside

  2. In a blender add basil, parmesan cheese, garlic, salt, pepper, olive oil, and mayo.

  3. Blend until mixture is smooth and combined.

  4. Place the pasta in a large bowl and pour the pesto sauce over the pasta. Toss gently and make sure pasta is coated.

  5. Fold in the mozzarella and tomatoes gently. Let the pasta chill for about 30 minutes in the fridge before serving.

  6. If you have balsamic glaze a little drizzle prior to serving is nice!