There’s something so effortlessly elegant about pasta tossed in pesto. Add in some warm, melty mozzarella? Now we’re talking crave-worthy comfort food with a fresh, summery twist.
This Pesto Mozzarella Pasta recipe is one of those weeknight wonders that feels fancy, but comes together fast. I learned a version of this from my Nonna back in Italy—she’d toss basil pesto with handmade pasta, olive oil, and always toss in torn chunks of fresh mozzarella for that gooey finish. This one’s inspired by her, with a few cozy American twists.
🌟 Why You’ll Love This Pesto Mozzarella Pasta
- Quick & easy: Dinner in under 30 minutes.
- Full of flavor: Fresh basil, rich cheese, sweet tomatoes.
- Great warm or cold: Serve it hot, or chill for a pasta salad twist.
- Make-ahead friendly: Great for meal prep or picnics.
- Customizable: Add grilled chicken or veggies for a complete meal.
Table of Contents
🌿 Ingredients
For the Pasta:
- 12 oz pasta (penne, fusilli, or shells work great)
- Salt (for pasta water)
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup pine nuts (or walnuts)
- ½ cup grated Parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- Salt & pepper to taste
Add-Ins:
- 1½ cups cherry tomatoes, halved
- 1½ cups fresh mozzarella balls (or torn mozzarella)
- Optional: red pepper flakes, lemon zest, arugula for garnish
🔥 Instructions
Step 1: Cook the Pasta
- Boil pasta in interspersed water according to package directions until al dente.
- Reserve ½ cup pasta water. Drain the rest and set aside.
Step 2: Make the Pesto
- In a food processor, blend basil, pine nuts, garlic, and Parmesan.
- Sluggishly mizzle in olive oil painting while blending until smooth.
- Season with salt and pepper to taste.
Step 3: Assemble the Pasta
- In a large bowl or pan, toss hot pasta with pesto.
- Add in cherry tomatoes and mozzarella. Toss gently to combine.
- Still, add a splash of reserved pasta water to loosen the sauce, If demanded.
Step 4: Serve and Enjoy
- Serve warm or at room temperature.
- Garnish with extra Parmesan, arugula, or a pinch of red pepper flakes.
🔁 Substitutions & Variations
- Nut-free: Use sunflower seeds or skip nuts altogether.
- Different cheese: Try burrata or goat cheese for a luxe variation.
- Low-carb: Serve over zucchini noodles or spaghetti squash.
- Add protein: Grilled chicken, shrimp, or white beans work great.
🧊 Storage Tips
- Fridge: Fridge Store in an watertight vessel for over to 4 days.
- Reheat: Microwave gently or enjoy cold as a pasta salad.
- Meal prep tip: Keep mozzarella separate if storing ahead to avoid sogginess.
🍴 Perfect Pairings
- Drink: A crisp glass of Pinot Grigio or sparkling lemonade.
- Side: Garlic bread, Caesar salad, or roasted asparagus.
- Finish: Light fruit dessert like lemon sorbet or berry tart.
Pesto Mozzarella Pasta
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta, Vegetarian, Weeknight Dinners
- Method: Stovetop
- Cuisine: Italian-Inspired, American Twist
Description
Whip up this quick and creamy Pesto Mozzarella Pasta—fresh, cheesy, and full of flavor! A weeknight favorite everyone will love.
Ingredients
For the Pasta:
- 12 oz pasta (penne, fusilli, or shells work great)
- Salt (for pasta water)
For the Pesto:
- 2 cups fresh basil leaves
- ⅓ cup pine nuts (or walnuts)
- ½ cup grated Parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- Salt & pepper to taste
Add-Ins:
- 1½ cups cherry tomatoes, halved
- 1½ cups fresh mozzarella balls (or torn mozzarella)
- Optional: red pepper flakes, lemon zest, arugula for garnish
Instructions
Step 1: Cook the Pasta
- Boil pasta in interspersed water according to package directions until al dente.
- Reserve ½ cup pasta water. Drain the rest and set aside.
Step 2: Make the Pesto
- In a food processor, blend basil, pine nuts, garlic, and Parmesan.
- Sluggishly mizzle in olive oil painting while blending until smooth.
- Season with salt and pepper to taste.
Step 3: Assemble the Pasta
- In a large bowl or pan, toss hot pasta with pesto.
- Add in cherry tomatoes and mozzarella. Toss gently to combine.
- Still, add a splash of reserved pasta water to loosen the sauce, If demanded.
Step 4: Serve and Enjoy
- Serve warm or at room temperature.
- Garnish with extra Parmesan, arugula, or a pinch of red pepper flakes.
Notes
- Nut-free: Use sunflower seeds or skip nuts altogether.
- Different cheese: Try burrata or goat cheese for a luxe variation.
- Low-carb: Serve over zucchini noodles or spaghetti squash.
- Add protein: Grilled chicken, shrimp, or white beans work great.
Keywords: pesto pasta, mozzarella pasta, easy pasta dinner, fresh basil recipe, summer pasta, vegetarian dinner, pasta with cherry tomatoes, homemade pesto, quick comfort food, Italian-American fusion
❓ FAQ: Pesto Mozzarella Pasta
Can I use store-bought pesto?
Yes, absolutely! Use a high-quality version or make it ahead in batches to save time.
What’s the best pasta for this dish?
Short shapes like fusilli, penne, or rotini work best—they hold the pesto well.
Can I make this vegan?
Yes! Use a vegan pesto and sub mozzarella with a plant-based cheese.
How do I keep mozzarella from getting too gooey?
Let the pasta cool slightly before mixing in the cheese if you want it less melty.
Can I serve this cold?
Totally! It’s delicious as a chilled pasta salad, especially in summer.
🧡 Bright, Cheesy, and Full of Herby Goodness
This Pesto Mozzarella Pasta is the best of both worlds: comfort food and fresh flavors in one easy dish. Whether you’re whipping up a fast weeknight dinner or packing it for lunch al fresco, this is one recipe that never disappoints.
