Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls Recipe
If you’re hunting for a dish that’s easy, show-stopping, and absolutely packed with fresh flavors, look no further than this Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls. It’s the ultimate celebration of summer on a plate—creamy mozzarella, sweet peas, fragrant basil, and crunchy pine nuts all tossed with perfectly cooked pasta in a glossy, flavor-packed pesto dressing. Whether you’re prepping for a backyard barbecue, a quick weeknight dinner, or a lunchbox upgrade, this is a vibrant, crowd-pleasing salad you’ll come back to again and again.
Ingredients You’ll Need
The magic of Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls lies in its simplicity—every ingredient is thoughtfully chosen to maximize flavor and texture. Each component brings something unique, from creamy cheese to crisp pops of pea and that unmistakable basil zing.
- Pasta: Short shapes like fusilli or farfalle are ideal for holding onto that luscious pesto and little pearls of mozzarella.
- Frozen Peas: These add bursts of sweetness and stay perfectly tender-crisp after a quick cook with the pasta.
- Basil Pesto: Use a good-quality store-bought version or homemade for fresh, herbal notes throughout the salad.
- Olive Oil: A little extra helps the pesto coat every bite and brings a delicious richness.
- Fresh Lemon Juice: Brightens up all those flavors and keeps the salad tasting light and fresh.
- Toasted Pine Nuts: Their buttery crunch is irresistible and offers lovely contrast to the creamy cheese and al dente pasta.
- Mozzarella Pearls: These adorable little balls add gooey cheese goodness and visual appeal in every forkful.
- Cherry Tomatoes (optional): For juicy pops of color and subtle sweetness; totally optional, but highly recommended.
- Grated Parmesan Cheese: Adds salty, umami depth that makes everything taste better.
- Fresh Basil: For a final blast of aromatics and a pop of green that signals freshness.
- Salt and Black Pepper: Season to taste to make all the flavors shine.
How to Make Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls
Step 1: Cook the Pasta and Peas
Bring a large pot of salted water to a lively boil. Toss in your pasta and cook until it’s al dente—trust me, nobody wants mushy noodles in a cold salad! Add the frozen peas during the last 2 minutes of cooking so they’re just cooked but still vibrantly green and sweet. Drain everything and rinse under cold water to stop the cooking—this keeps both pasta and peas perfectly textured (and beautifully colored).
Step 2: Mix Up the Pesto Dressing
Grab your largest salad bowl and add the warm, drained pasta and peas. Pour in the basil pesto, olive oil, and a splash of lemon juice. Give everything a good toss until the noodles are glossy and absolutely everything is coated in that herby, aromatic sauce.
Step 3: Add the Mix-Ins
Stir in the toasted pine nuts, those irresistible mozzarella pearls, and cherry tomatoes if you’re using them. Each ingredient brings its own personality: the pine nuts with their crunch, mozzarella with creamy richness, and tomatoes with sweet juiciness. This step is where your salad starts to look (and taste) like pure summer.
Step 4: Season and Top
Taste your salad and add salt and black pepper until the flavors pop. Sprinkle generously with grated Parmesan for that deeply savory finish and scatter freshly chopped basil over the top. Not only does it smell amazing, but it also turns your dish into a stunner for the table.
Step 5: Chill and Serve
If you can, give your Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls at least 30 minutes in the fridge. This lets the flavors mingle and makes the whole salad taste even brighter and more cohesive. Serve cold and get ready for rave reviews!
How to Serve Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls
Garnishes
Just before serving, I love to sprinkle a little extra Parmesan, a few basil leaves, or even a handful of additional toasted pine nuts over the top. These simple garnishes really make the salad look inviting and add even more color and flavor to every spoonful.
Side Dishes
This bright, zesty salad pairs perfectly with just about anything from the grill—think grilled chicken, shrimp, or salmon. It’s also wonderful next to a rustic loaf of bread or as part of a picnic spread alongside crisp veggies and fresh fruit. For vegetarians, it’s hearty enough to stand alone as a meal!
Creative Ways to Present
Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls shines in a big, colorful serving bowl at parties, but you can also offer it in individual jars or glasses for a grab-and-go option at picnics. For a brunch, spoon portions into lettuce cups or serve alongside skewers for a fun, interactive platter.
Make Ahead and Storage
Storing Leftovers
Keep any extra Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls in an airtight container in the fridge. It stays fresh and tasty for up to three days, and the flavors only get better as they mingle. Just give it a gentle toss before serving to redistribute the dressing.
Freezing
Because this salad features creamy mozzarella and delicate peas, freezing isn’t recommended. The texture of the cheese and veggies can change and turn watery once thawed. For the best experience, enjoy fresh or chilled from the fridge.
Reheating
Typically, this style of pasta salad is served cold or at room temperature. If you prefer a warm dish, you can let the salad sit out for about 15 minutes to take the chill off; avoid reheating in the microwave, as the mozzarella may melt and lose its wonderful shape.
FAQs
Can I use a different type Salad, Side Dish
Absolutely! While fusilli or farfalle work especially well for catching all that delicious pesto, other short shapes like penne, rotini, or shells will be just as tasty and offer their own appeal.
Is it possible to make this pesto pasta salad nut-free?
Definitely—just skip the pine nuts or swap in toasted pumpkin seeds or sunflower seeds for that same delightful crunch, making this dish perfect for anyone with nut allergies.
Can I use homemade pesto instead of store-bought?
Yes, and it makes all the difference if you’re a fan of fresh basil flavor. Just whip up your favorite homemade pesto and use it exactly as you would in this Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls for an even more vibrant, homemade touch.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often until they’re golden and fragrant. Keep a close eye—they can go from golden to burnt in the blink of an eye!
Can I add protein to this salad?
For a heartier meal, grilled chicken or shrimp are both fantastic additions. Simply chop and stir protein through the salad—the classic flavors of Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls pair beautifully with either option.
Final Thoughts
There you have it—my absolute favorite way to turn simple ingredients into something magical. Give this Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls a spot on your table this season and let its fresh flavors and stunning textures win over your friends and family. I can’t wait for you to try it and make it your own!
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Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls is a refreshing and flavorful dish perfect for summer gatherings. The combination of basil pesto, toasted pine nuts, and creamy mozzarella pearls creates a delicious harmony of textures and tastes.
Ingredients
Pasta:
- 12 ounces short pasta (such as fusilli or farfalle)
Other Ingredients:
- 1 cup frozen peas
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 cup toasted pine nuts
- 8 ounces mozzarella pearls
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add frozen peas during the last 2 minutes of cooking.
- Prepare the Salad: Drain pasta and peas and rinse under cold water. In a large bowl, combine pasta, peas, pesto, olive oil, and lemon juice; toss until coated. Gently stir in pine nuts, mozzarella, and cherry tomatoes. Season with salt and pepper.
- Finish and Serve: Sprinkle Parmesan and fresh basil over the top. Chill for at least 30 minutes before serving.
Notes
- For extra protein, add grilled chicken or shrimp.
- Use sun-dried tomatoes for a deeper flavor.
- Perfect for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg
