Description
A vibrant no-cook pasta salad combining basil pesto, al dente pasta, juicy cherry tomatoes, and creamy mozzarella. Ready in 20 minutes, this crowd-friendly dish is refreshing and full of balanced Mediterranean flavors.
Ingredients
200g (8 oz) pasta (rotini or penne)
400g (14 oz) cherry tomatoes
200g (7 oz) buffalo mozzarella
120ml (4 tbsp) pesto
1 tbsp olive oil
Flaky salt to taste
Freshly ground pepper to taste
Instructions
Bring 4L water to a boil; salt 1 minute before adding pasta.
Cube mozzarella; halve cherry tomatoes and reserve juice.
Combine pesto with olive oil in a jar; shake for 20 seconds to emulsify.
Submerge pasta in boiling water, stir 30 seconds to prevent clumping.
Test for al dente (20-35 seconds past package instructions), drain immediately.
Shock pasta in ice water for 15 seconds; drain completely.
Toss warm pasta with pesto mixture until coated.
Add cherry tomatoes and mozzarella; refrigerate 20-30 minutes.
Finish with flaky salt and pepper before serving.
Notes
Use 2:1 cherry tomato to mozzarella ratio by weight for balanced texture.
Chill pesto-pasta mixture for at least 20 minutes for optimal flavor integration.
Opt for younger mozzarella with high moisture content for silkier texture.
Substitute feta if desired, but avoid versions with added alcohol/seasonings.
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg