Ingredients
Equipment
Method
- Begin by cooking the bowtie pasta according to package directions. This usually takes around eight to ten minutes. Be sure to stir occasionally to prevent sticking. You want the pasta to be al dente, which means it should have a slight bite to it when you taste it.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water. This step is essential to stop the cooking process and cool the pasta down. If you want to keep the mozzarella balls intact, allow the pasta to cool for about ten minutes before adding them to the bowl.
- In a large mixing bowl, add the cooled pasta. It should be warm, not hot, to help the flavors meld. Then, add in the halved tomatoes, mozzarella balls, and a generous amount of pesto. Stir gently to combine everything without breaking the mozzarella.
- Now, sprinkle in the freshly grated Parmesan cheese and the black pepper. Mix everything together until well combined. You should see the pesto evenly coating the pasta and the other ingredients.
- Give the salad a taste. If you like, you can add a little salt for extra flavor, but often, the Parmesan and pesto provide enough seasoning on their own.
- If you’re feeling fancy, now’s the time to garnish with fresh basil leaves. They not only add color but also provide a wonderful aromatic addition to the dish.
- Your Tomato Mozzarella Pesto Pasta Salad can be served immediately or chilled for a bit if you prefer. If you serve it right away, it’s bright and fresh, but letting it sit for a while allows the flavors to deepen.
- If you choose to chill it, cover the bowl with plastic wrap and place it in the refrigerator for at least thirty minutes. This will give the pesto time to infuse into the pasta and mozzarella.
- Finally, serve the salad in a large bowl or on individual plates. Enjoy every bite of this refreshing dish!
Notes
This salad can be stored in an airtight container in the fridge for up to five days. Enjoy it as a quick lunch or snack!