I paired my favorite pasta, juicy tomatoes and fresh mozzarella with a bright Kale Pesto that hides a clever trick for keeping the sauce vivid and the noodles perfectly coated.

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I fell into making Peseto Pasta Salad With Tomatoes & Mozzarella on a whim, and now I keep bringing it to every get together. It’s bright, a little tangy, and somehow both messy and put together.

Picture juicy cherry tomatoes and pillowy fresh mozzarella tossed together, all lifted by a vibrant Kale Pesto that refuses to be boring. It reads like a Tomato Mozzarella dream with attitude, and honestly sometimes I dont even tell people what’s in it so they ask more questions.

If you like bold, simple flavors that surprise, this one will make you curious.

Ingredients

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Starchy pasta gives quick carbs for energy, some protein, little fiber, very filling.
Leafy kale brings lots of fiber, vitamin C, iron and a slightly bitter kick.
Fresh basil adds bright herbal flavor, tiny antioxidants, mildly sweet and peppery.
Toasted nuts add crunch, healthy fats and some protein, can be pricey though.
Sharp Parmesan gives umami saltiness and protein, a little goes a long way.
Extra virgin olive oil is heart healthy, adds richness and smooth mouthfeel.
Cherry tomatoes bring juicy sweetness, bright acidity and a hit of vitamin C.
Soft mozzarella offers creamy texture, mild milky flavor and a bit of protein.

Ingredient Quantities

12 ounces (340 g) pasta, like fusilli, rotini or penne (uncooked)

3 packed cups kale leaves, stems removed and roughly chopped (about 85 g)

1/2 cup fresh basil leaves, packed, optional but I always add some

1/2 cup toasted pine nuts or walnuts, divided (about 50 g)

2 to 3 garlic cloves, smashed

1/2 cup freshly grated Parmesan cheese, plus extra for serving (about 50 g)

1/2 cup extra virgin olive oil, plus extra to loosen pesto if needed

1 tablespoon fresh lemon juice

1/2 teaspoon fine sea salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1 pint (about 2 cups) cherry tomatoes, halved

8 ounces fresh mozzarella balls or bocconcini, drained and halved (about 225 g)

2 tablespoons toasted pine nuts reserved for garnish, optional

2 tablespoons chopped fresh parsley or extra basil for garnish, optional

How to Make this

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1. Bring a large pot of well salted water to a boil, add 12 ounces pasta and cook until just al dente per package directions, scoop out about 1/2 cup of the hot pasta cooking water, then drain and set pasta aside to cool a little so the mozzarella wont melt.

2. While pasta cooks, toast 1/2 cup pine nuts or walnuts in a dry skillet over medium heat, stirring, until golden and fragrant, about 2 to 4 minutes, watch it closely or theyll burn; remove most of them for the pesto but reserve about 2 tablespoons for garnish.

3. Prep the greens and cheese: strip 3 packed cups kale leaves from the stems and roughly chop, measure 1/2 cup fresh basil if using, grate 1/2 cup Parmesan, smash 2 to 3 garlic cloves, drain and halve 8 ounces mozzarella, and halve 1 pint cherry tomatoes.

4. Make the kale pesto in a food processor or blender: combine chopped kale, basil, about 1/2 cup of the toasted nuts, smashed garlic, 1/2 cup grated Parmesan, 1 tablespoon lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper, pulse while slowly streaming in 1/2 cup extra virgin olive oil until you have a chunky smooth paste; dont overblend or it gets bitter, stop when you still see some texture.

5. If pesto seems too thick or stiff, loosen it with a splash of the reserved pasta water or a little extra olive oil until it spreads easily; taste and add more salt, lemon or cheese if it needs brightening.

6. In a large mixing bowl toss the warm pasta with most of the pesto so every noodle gets coated, add the halved cherry tomatoes and the halved mozzarella and fold gently so the cheese stays in pieces.

7. If the salad is dry, add more reserved pasta water or a drizzle of olive oil to get the consistency you like, then crack a bit more black pepper and adjust salt to taste.

8. Finish with the reserved toasted pine nuts, 2 tablespoons chopped parsley or extra basil, and extra grated Parmesan for serving; serve right away or chill 15 to 30 minutes so the flavors meld, just know the mozzarella will soften if left too long.

Equipment Needed

1. Large pot for boiling the pasta, roomy so 12 ounces cook without sticking
2. Colander or sieve to drain pasta and catch that reserved pasta water
3. Dry skillet to toast the pine nuts or walnuts until golden
4. Food processor or blender to blitz the kale pesto (dont overblend)
5. Cutting board and a sharp chef knife for chopping kale, basil, tomatoes and halving mozzarella
6. Microplane or box grater for the Parmesan
7. Large mixing bowl to toss warm pasta with pesto
8. Tongs or a pasta fork and a wooden spoon to fold everything gently
9. Measuring cups and spoons plus a small heatproof cup or ladle to scoop out about 1/2 cup hot pasta water

FAQ

Can I swap the kale for something else?

Yes, you can use baby spinach, arugula, or Swiss chard. Spinach is milder so use a bit more, arugula gives a peppery kick. If the greens are delicate, stir them in at the end so they dont wilt too much.

What if I dont have pine nuts?

No problem, use toasted walnuts, almonds, pistachios or even sunflower seeds. Toasted walnuts are a great, cheaper stand‑in and give lots of flavor.

Do I toss the pesto with hot or cold pasta?

Toss with warm, just‑drained pasta so the pesto coats everything and the kale softens a touch. If you plan to serve it chilled, let it cool to room temp first then refrigerate. If cold, bring to room temp 20 minutes before serving for best flavor.

How long will the salad keep in the fridge?

Stored in an airtight container it keeps 3 to 4 days. Mozzarella may release water over time so for longer freshness store the cheese separately and add it just before serving.

Can I make this gluten free or vegan?

For gluten free use GF pasta. For vegan swap Parmesan for nutritional yeast or a vegan parm and use vegan mozzarella or extra nuts for creaminess. Taste and add a bit more lemon or salt to brighten it up.

How do I stop the tomatoes and mozzarella from getting soggy?

Halve cherry tomatoes and salt them only right before serving so they dont weep. Drain and pat the mozzarella dry. Toss gently and add any reserved pesto or extra olive oil just before serving to keep things fresh.

Peseto Pasta Salad With Tomatoes & Mozzarella Recipe Substitutions and Variations

Pasta (fusilli/rotini/penne): use whole wheat or spelt pasta for more fiber, or a gluten free rice or corn pasta if you need GF, or small shells or farfalle so the pesto clings better.
Kale: baby spinach or arugula works great and wilts much faster, or chopped Swiss chard if you want a bit more chew.
Toasted pine nuts or walnuts: sliced almonds or chopped pecans give a similar crunch and cost less, or sunflower seeds if you need a nut free option.
Fresh mozzarella / Parmesan: swap mozzarella for feta or burrata for a tangy or super creamy hit, and use Pecorino Romano or nutritional yeast in place of Parmesan to change the flavor or make it vegan.

Pro Tips

1) Toast the nuts but pull them off the heat a little earlier than you think, they keep browning off the pan and burned nuts make the pesto bitter. If you need hands-free, 350F in the oven for 5 to 7 minutes works fine, just check once or twice.

2) Kale can get chewy and bitter if overprocessed, so either blanch the leaves for 20 to 30 seconds and shock in ice water, or massage chopped kale with a pinch of salt for a minute before blending. That way the pesto stays bright and not grainy.

3) Pulse the blender, dont puree until liquid. Stop when you still see little bits of leaf and nut, it tastes fresher that way. Use the hot pasta water sparingly to loosen the sauce — it emulsifies things better than extra oil and keeps the flavor balanced.

4) Keep the mozzarella and tomatoes from watering the salad: pat the mozzarella dry on paper towels and drain any tomato juice. If you need to make it ahead, toss pasta with just a bit of pesto and keep the cheese and tomatoes separate until 10-15 minutes before serving.

Peseto Pasta Salad With Tomatoes & Mozzarella Recipe

Recipe by Sarah level

0.0 from 0 votes

I paired my favorite pasta, juicy tomatoes and fresh mozzarella with a bright Kale Pesto that hides a clever trick for keeping the sauce vivid and the noodles perfectly coated.

Servings

servings

Calories

881

kcal

Equipment: 1. Large pot for boiling the pasta, roomy so 12 ounces cook without sticking
2. Colander or sieve to drain pasta and catch that reserved pasta water
3. Dry skillet to toast the pine nuts or walnuts until golden
4. Food processor or blender to blitz the kale pesto (dont overblend)
5. Cutting board and a sharp chef knife for chopping kale, basil, tomatoes and halving mozzarella
6. Microplane or box grater for the Parmesan
7. Large mixing bowl to toss warm pasta with pesto
8. Tongs or a pasta fork and a wooden spoon to fold everything gently
9. Measuring cups and spoons plus a small heatproof cup or ladle to scoop out about 1/2 cup hot pasta water

Ingredients

12 ounces (340 g) pasta, like fusilli, rotini or penne (uncooked)
3 packed cups kale leaves, stems removed and roughly chopped (about 85 g)
1/2 cup fresh basil leaves, packed, optional but I always add some
1/2 cup toasted pine nuts or walnuts, divided (about 50 g)
2 to 3 garlic cloves, smashed
1/2 cup freshly grated Parmesan cheese, plus extra for serving (about 50 g)
1/2 cup extra virgin olive oil, plus extra to loosen pesto if needed
1 tablespoon fresh lemon juice
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 pint (about 2 cups) cherry tomatoes, halved
8 ounces fresh mozzarella balls or bocconcini, drained and halved (about 225 g)
2 tablespoons toasted pine nuts reserved for garnish, optional
2 tablespoons chopped fresh parsley or extra basil for garnish, optional

Directions

Bring a large pot of well salted water to a boil, add 12 ounces pasta and cook until just al dente per package directions, scoop out about 1/2 cup of the hot pasta cooking water, then drain and set pasta aside to cool a little so the mozzarella wont melt.
While pasta cooks, toast 1/2 cup pine nuts or walnuts in a dry skillet over medium heat, stirring, until golden and fragrant, about 2 to 4 minutes, watch it closely or theyll burn; remove most of them for the pesto but reserve about 2 tablespoons for garnish.
Prep the greens and cheese: strip 3 packed cups kale leaves from the stems and roughly chop, measure 1/2 cup fresh basil if using, grate 1/2 cup Parmesan, smash 2 to 3 garlic cloves, drain and halve 8 ounces mozzarella, and halve 1 pint cherry tomatoes.
Make the kale pesto in a food processor or blender: combine chopped kale, basil, about 1/2 cup of the toasted nuts, smashed garlic, 1/2 cup grated Parmesan, 1 tablespoon lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper, pulse while slowly streaming in 1/2 cup extra virgin olive oil until you have a chunky smooth paste; dont overblend or it gets bitter, stop when you still see some texture.
If pesto seems too thick or stiff, loosen it with a splash of the reserved pasta water or a little extra olive oil until it spreads easily; taste and add more salt, lemon or cheese if it needs brightening.
In a large mixing bowl toss the warm pasta with most of the pesto so every noodle gets coated, add the halved cherry tomatoes and the halved mozzarella and fold gently so the cheese stays in pieces.
If the salad is dry, add more reserved pasta water or a drizzle of olive oil to get the consistency you like, then crack a bit more black pepper and adjust salt to taste.
Finish with the reserved toasted pine nuts, 2 tablespoons chopped parsley or extra basil, and extra grated Parmesan for serving; serve right away or chill 15 to 30 minutes so the flavors meld, just know the mozzarella will soften if left too long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.