Pesto Pasta Salad with Mozzarella, Cherry Tomatoes, and Baby Spinach Recipe
This vibrant Pesto Salad combines al dente short pasta with fresh pesto, tangy lemon juice, creamy mozzarella pearls, juicy cherry tomatoes, crisp baby spinach, and sharp red onion for a refreshing and easy-to-make dish perfect for lunch or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Dressing
- 8 ounces short pasta (fusilli, rotini, or farfalle)
- ½ cup pesto
- 2 tablespoons lemon juice
Salad Mix-Ins
- 8 ounces mozzarella pearls (ciliegine, halved if large)
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach (roughly chopped)
- ¼ cup red onion (thinly sliced)
Seasoning
- Salt and pepper (to taste)
- 2 tablespoons fresh basil (chopped)
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the short pasta according to the package directions until al dente. Drain the pasta and immediately rinse under cold water to stop further cooking and cool the pasta for the salad.
- Mix the Dressing: Transfer the cooled pasta into a large mixing bowl. Add the pesto and lemon juice over the pasta and toss gently but thoroughly, ensuring every piece of pasta is evenly coated with the flavorful pesto dressing.
- Add Salad Ingredients: Incorporate the mozzarella pearls, halved cherry tomatoes, roughly chopped baby spinach, and thinly sliced red onion into the bowl with the pesto-coated pasta. Toss gently to combine all the ingredients well.
- Season and Garnish: Season the salad with salt and freshly ground black pepper to your taste. Finally, sprinkle the chopped fresh basil over the top for a fresh herbaceous finish before serving.
Notes
- Use chilled pasta to keep the salad fresh and prevent the cheese from melting too quickly.
- You can substitute fresh basil pesto with sun-dried tomato pesto for a different flavor profile.
- Adding toasted pine nuts can add a delightful crunch to this salad.
- This salad is best served immediately but can be refrigerated for up to 24 hours.