Pesto Pasta Salad with Mozzarella and Olives

This Pesto Pasta Salad with Mozzarella and Olives is a delightful and refreshing dish, perfect for picnics, potlucks, or a light lunch. With tender cavatappi or rotini pasta, sweet grape tomatoes, sun-dried tomatoes, and briny kalamata olives, it’s packed with vibrant flavors. The creamy pesto dressing ties everything together, creating a perfect balance of savory, tangy, and fresh ingredients. Whether served as a side or a main dish, this pasta salad is sure to impress.

Why You’ll Love This Recipe

This pasta salad is incredibly versatile and full of flavor. The combination of fresh ingredients like grape tomatoes, mozzarella, and olives makes it both satisfying and light. The creamy pesto dressing adds richness, while the vinegar gives it a zesty kick. It’s easy to make, and the flavors develop even more after chilling, making it a great make-ahead dish. Whether you’re preparing it for a summer gathering or just a simple weeknight meal, this pesto pasta salad is sure to become a favorite.

Ingredients

• 8 ounces cavatappi or rotini pasta

• 1 cup grape tomatoes, halved

• ¼ cup sun-dried tomatoes, diced

• ½ cup mozzarella balls (small)

• ½ cup kalamata olives, pitted

• Salt and pepper, to taste

• ¼ cup fresh basil leaves (for garnish)

For the Dressing:

• ½ cup pesto (store-bought or homemade)

• ¼ cup mayonnaise

• 1 tablespoon red wine vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Pasta

• In a large pot of salted water, cook the pasta al dente according to the package instructions. Drain well, then rinse the pasta under cold water to stop the cooking process and keep the pasta firm.

2. Prepare the Dressing

• In a small bowl, whisk together the pesto, mayonnaise, and red wine vinegar until smooth and well combined.

3. Combine the Salad Ingredients

• In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella balls, and kalamata olives.

4. Toss and Season

• Add the prepared dressing to the pasta mixture and toss well to combine. Taste and adjust the seasoning with additional salt and pepper if needed.

5. Refrigerate

• Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld together.

6. Garnish and Serve

• Just before serving, chop the fresh basil leaves and sprinkle them on top of the salad for a burst of color and flavor.

Servings and Timing

• Servings: 6-8 servings

• Prep Time: 15 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 15 minutes

Variations

• Add Parmesan Cheese: Sprinkle some freshly grated Parmesan cheese on top for an extra layer of flavor.

• Incorporate Fresh Spinach: Add a handful of fresh spinach leaves for added greens and a bit of texture.

• Add Capers: For an added salty bite, try tossing in a tablespoon or two of capers.

• Lemon Juice: Add a squeeze of lemon juice for a fresh, citrusy zing.

• Protein Boost: Add grilled chicken, shrimp, or chickpeas for a more substantial meal.

Storage/Reheating

• Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

• Reheating: This salad is best served chilled, so there’s no need to reheat. Just take it out of the fridge a few minutes before serving.

FAQs

1. Can I use any type of pasta for this salad?

Yes, you can use any short pasta like penne, fusilli, or rotini. Just make sure to cook it al dente to prevent it from becoming too soft when mixed with the dressing.

2. Can I make this salad in advance?

Yes, this pasta salad is perfect for making ahead. Just refrigerate it for at least 2 hours to let the flavors meld together.

3. Can I use store-bought pesto?

Yes, store-bought pesto works well, but if you have the time, homemade pesto will give the salad a fresher, more vibrant flavor.

4. Can I make this salad dairy-free?

Yes, simply omit the mozzarella or use a dairy-free cheese alternative to make the salad dairy-free.

5. Can I freeze this pasta salad?

Pasta salads with pesto dressing are not ideal for freezing, as the texture of the pasta and dressing may change upon thawing. It’s best enjoyed fresh or stored in the fridge.

6. Can I use a different type of olives?

Yes, if you don’t like kalamata olives, you can substitute with green olives or black olives based on your preference.

7. How do I keep the pasta from sticking together?

Rinse the pasta with cold water after draining to stop the cooking process and prevent it from sticking.

8. Can I make this pasta salad spicy?

Yes, you can add a pinch of red pepper flakes to the dressing or sprinkle some on top for a spicy kick.

9. How long will this pasta salad last?

This pasta salad will last in the fridge for up to 3 days. It’s best enjoyed within that time for optimal freshness.

10. Can I use a different vinegar in the dressing?

If you don’t have red wine vinegar, you can use white wine vinegar or balsamic vinegar as a substitute.

Conclusion

This Pesto Pasta Salad with Mozzarella and Olives is a deliciously easy dish that’s perfect for any occasion. With its rich, creamy pesto dressing, tangy olives, and fresh vegetables, it’s a crowd-pleasing meal that’s sure to impress. Whether you’re serving it at a summer BBQ or as a light lunch, this pasta salad will become a go-to favorite in your recipe collection.