Say hello to your new favorite summer dinner! This Tomato & Mozzarella Pesto Pasta Salad is incredibly simple, requires minimal cooking, and comes together in just minutes.
My love for fresh, summer tomatoes has been obvious all season, and this Tomato & Mozzarella Pesto Pasta Salad is the latest addition to that collection of easy, vibrant recipes. It combines cooked pasta with bright cherry tomatoes, creamy mini mozzarella, peppery arugula, and tangy pesto for a dish that feels light but satisfying. The flavors are classic Italian-inspired, yet it requires almost no effort beyond boiling the pasta and chopping a few ingredients.
Summer entertaining is the perfect time for a pasta salad like this: it travels well, can be made ahead, and appeals to many palates. I brought this to a recent holiday gathering and it was a hit — people loved the freshness and simplicity. The pesto gives the salad a bold, herbaceous backbone, while the arugula adds a peppery lift that keeps the dish from feeling heavy. Mini mozzarella balls add the creamy contrast that ties the components together.
On a personal note, life has been busy with school obligations, but cooking and sharing simple recipes like this help me stay grounded. Even when time is limited, a dish that takes about twenty minutes from start to finish is a real blessing. If you can boil pasta and slice tomatoes, you can make this salad and have a delightful meal ready in no time.
This recipe is vegetarian, easily scalable, and flexible. Serve it as a main for a light dinner or as a side at a barbecue. It pairs well with grilled proteins if you want to add meat, but it stands beautifully on its own. The texture contrast between chewy pasta, juicy tomatoes, and soft mozzarella is what keeps people coming back for more.
Quick tips for success: drain the pasta well but save a tablespoon or two of pasta water if your pesto is very thick — adding a splash will loosen the sauce and help it coat the noodles evenly. Adjust the pesto quantity to taste; some prefer a lighter coating while others like a more pronounced pesto flavor. If your mozzarella is packed in water, pat the pieces dry to avoid diluting the dressing.
I hope you try this pesto pasta salad on a hot summer night — it’s refreshing, quick, and reliably delicious. Below you’ll find the full ingredient list and simple step-by-step instructions so you can make it at home.
Print Recipe
tomato & mozzarella pesto pasta salad
Ingredients
- 1 lb small pasta {I used Campanelle}
- ½-3/4 cup store-bought pesto
- 1 pint cherry tomatoes
- 8 oz mini mozzarella balls
- 1 container arugula {about 5oz}
- 2-3 tablespoon olive oil as needed
- ½ teaspoon garlic powder
- salt & pepper to taste
Instructions
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First, cook pasta according to package directions. Drain well and, if desired, reserve a tablespoon of pasta water.
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While the pasta cooks, quarter the cherry tomatoes and cut the mini mozzarella balls into fourths if they are larger; smaller pieces work fine as-is.
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When the pasta is ready, transfer it to a large bowl and toss with the pesto. If the pesto is very thick, add the reserved pasta water or 1–2 tablespoons of olive oil to reach a saucier consistency. Stir in the garlic powder.
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Add the tomatoes, mozzarella, and arugula. Season with salt and pepper to taste and toss gently to combine so the arugula wilts slightly from the warm pasta.
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Serve immediately, or chill in the refrigerator until ready to serve. If chilling, bring to room temperature for 10–15 minutes before serving for best flavor.
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Serving suggestions and variations: add toasted pine nuts or chopped walnuts for crunch, mix in fresh basil leaves for extra herb flavor, or stir in a squeeze of lemon juice to brighten the pesto. For a heartier salad, toss in grilled vegetables or sliced grilled chicken. To make this dairy-free, swap the mozzarella for a plant-based alternative or omit it entirely and add extra toasted nuts or roasted chickpeas.
Storage: store leftovers in an airtight container in the refrigerator for up to three days. Because the arugula can soften over time, consider packing the arugula separately if you plan to make the pasta salad ahead and serve later. When reheating, gently warm only if desired; this salad is excellent served cold or at room temperature.
Why this works: the pesto acts as an all-in-one dressing with oil, herbs, and Parmesan flavors. Cherry tomatoes contribute sweetness and acidity, mozzarella gives creaminess, and arugula adds a peppery contrast. Together they create a balanced, tasty salad that highlights fresh summer ingredients without fuss.
Enjoy this easy Tomato & Mozzarella Pesto Pasta Salad all summer long — it’s a reliable, crowd-pleasing recipe that takes minutes to prepare and delivers on fresh flavor.