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Fresh Sun-Dried Tomato Pesto Pasta Salad Easy Recipe with Mozzarella and Basil

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A vibrant and flavorful pasta salad featuring homemade sun-dried tomato pesto with toasted almonds, creamy mozzarella pearls, and fresh basil. Perfect for summer picnics, light lunches, or casual gatherings.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • ½ cup packed oil-packed sun-dried tomatoes (soak dry-packed in warm water for 20 minutes if needed)
  • 1 cup packed fresh basil leaves, roughly chopped
  • 8 ounces fresh mozzarella pearls or small bocconcini
  • ¼ cup toasted almonds, chopped
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • Optional: 1 teaspoon red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or fusilli pasta and cook according to package instructions until al dente (about 9-11 minutes). Stir occasionally to prevent sticking. Drain and rinse briefly under cold water to cool. Set aside in a large mixing bowl.
  2. Heat a dry skillet over medium heat. Add ¼ cup chopped almonds and toast, stirring frequently, until fragrant and lightly golden (about 3-4 minutes). Remove from heat and let cool.
  3. In a food processor, combine ½ cup packed oil-packed sun-dried tomatoes, 1 cup fresh basil leaves, 2 minced garlic cloves, ½ cup grated Parmesan cheese, toasted almonds, ⅓ cup extra virgin olive oil, and 1 tablespoon fresh lemon juice. Pulse until smooth but still slightly textured. Season with salt and pepper to taste.
  4. Pour the pesto over the cooled pasta in the mixing bowl. Toss gently to coat all the pasta evenly.
  5. Fold in 8 ounces of fresh mozzarella pearls and a handful of roughly torn fresh basil leaves.
  6. Taste and adjust seasoning with extra salt, pepper, or olive oil if needed. If the salad is too thick, add a little cold water or additional olive oil to loosen the texture.
  7. Serve immediately or refrigerate for 30-60 minutes to let flavors meld. Bring to room temperature about 10 minutes before serving.

Notes

Do not overcook pasta; al dente is best. Toast almonds carefully to avoid burning. Use fresh basil and good-quality mozzarella for best flavor. Adding a splash of pasta cooking water can help loosen thick pesto. The salad tastes better after chilling for an hour or two. Can be made vegan by omitting cheeses or using plant-based alternatives.

Nutrition

Keywords: sun-dried tomato pesto, pasta salad, mozzarella, basil, summer salad, easy recipe, toasted almonds, homemade pesto

Find it online: https://zestynora.com/fresh-sun-dried-tomato-pesto-pasta-salad-easy-recipe-with-mozzarella-and-basil/