Description

A refreshing Italian-inspired pasta salad featuring tender rotini coated in creamy pesto, paired with juicy cherry tomatoes, fresh mozzarella pearls, and aromatic basil. Perfect for potlucks, BBQs, or light summer dinners.

Ingredients

Scale

1 pound rotini or fusilli pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella pearls
1 cup fresh basil leaves, torn
3/4 cup basil pesto
1/4 cup heavy cream or Greek yogurt
2 tablespoons balsamic glaze
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Salt to taste
Black pepper to taste
1/4 teaspoon red pepper flakes (optional)

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Instructions

1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water, then toss with a small drizzle of olive oil.
2. In a large mixing bowl, whisk together the basil pesto, heavy cream or Greek yogurt, minced garlic, olive oil, salt, and black pepper until smooth and creamy.
3. Add the cooled pasta to the bowl with the creamy pesto dressing and toss until evenly coated.
4. Gently fold in the halved cherry tomatoes, fresh mozzarella pearls, and torn basil leaves, mixing carefully to distribute evenly.
5. Drizzle balsamic glaze over the top and toss gently, or leave as decorative drizzles for presentation.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with additional fresh basil before serving.

Notes

This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, refresh with extra pesto or olive oil before serving. For a protein boost, add grilled chicken, shrimp, or chickpeas. Best served slightly chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 4g
Sodium: 420mg
Fat: 18g
Carbohydrates: 42g
Fiber: 3g
Protein: 14g