Ingredients
Method
- Cook pasta. Bring a pot of water to a boil, then add a good bit of salt. Cook the pasta according to the directions on the package, but cook it for two minutes longer. When it’s done, drain, rinse with cold water, and let it sit in the colander for a couple of minutes to get rid of any excess water.
- Transfer the pasta to medium mixing bowl. Add the pesto and mayonnaise and use a rubber spatula to gently mix it into the pasta until combined. Fold in the tomato and mozzarella. Toss with a little bit of balsamic glaze. Taste, then add more salt or glaze until it tastes awesome.
- Chill, if desired, and serve!
Notes
Leftovers: Store in an airtight container in the fridge and eat within 3-4 days.
Pasta: A pasta with lots of ridges works best here. I used fusilli, but rotini would also be great. Penne will work in a pinch but it won’t hold onto the sauce quite as well. If you want to be really decadent, you could even try some tortellini.
Pesto: There are a lot of articles singing the praises of homemade pesto, but I am in my soul a lazy cook and I don’t consider it a low-effort meal if I have to use the blender. Storebought pesto is great here. Go for the refrigerated stuff rather than the shelf-stable one if you can; the flavor and color are better.
Mayonnaise: There’s just a little here for texture and richness, so any brand will do. If you’re not a fan, feel free to use sour cream, Greek yogurt, or another substitute of your choice.
Tomatoes: Cherry tomatoes have the best flavor and require the least amount of chopping. You can use the regular red ones; I just like the look of the multicolored ones. If raw tomatoes are an enemy to you, feel free to use sundried tomatoes instead (drained and roughly chopped).
Mozzarella pearls: If you can’t find these (LINK) or something similar, you can get a ball of fresh mozzarella and roughly chop it. It’ll all taste the same in the end.
Balsamic glaze: This is a key ingredient, so don’t skip it. It adds sweetness and complexity and that little extra something that makes this pasta salad very very good. A splash of balsamic vinegar will be good, but glaze is better. Don’t worry about never using it again; I find myself reaching for it all the time for pastas and salads.*
Protein: If you want a little extra protein, canned tuna or shredded chicken would be good here. Chicken sausage could also be very delicious—I’m going to have to try that next time.
What to serve with pesto pasta salad: My top choices would be some fresh fruit or a simple salad. But honestly, I packed it with dill pickle potato chips and yogurt-covered strawberry bites, so do what your heart tells you.