Cold pasta with pesto and mozzarella

By the GetYourMacros team · 31 August 2026

A refreshing Italian summer classic featuring wholewheat pasta tossed with aromatic pesto, sweet cherry tomatoes, and creamy mozzarella pearls.

• Time 15 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, tree nuts

Ingredients (1 serving)

• 60 g Wholegrain pasta
• 90 g Light mozzarella
• 20 g Basil pesto
• 150 g Cherry tomatoes
• Fresh basil to taste
• 4 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Bring a large pot of salted water to a boil and cook the wholewheat pasta until al dente, following the package instructions (usually 9-11 minutes).
2. While the pasta cooks, wash the cherry tomatoes and cut them into halves or quarters.
3. Drain the light mozzarella and dice it into small cubes or keep as pearls if using the mini variety.
4. Drain the pasta and rinse it briefly under cold running water to stop the cooking process and remove excess starch.
5. Transfer the cooled pasta to a large bowl and toss with the extra virgin olive oil to prevent sticking.
6. Add the pesto and a tablespoon of cold water if needed to loosen the sauce, then mix thoroughly to coat every piece of pasta.
7. Fold in the cherry tomatoes and mozzarella cubes, then garnish with hand-torn fresh basil leaves.
8. Let the dish rest in the fridge for at least 30 minutes before serving to let the flavors develop.

Tips

• Rinsing the pasta under cold water is key for cold salads to keep the texture firm and prevent clumping.
• This dish stays fresh in the fridge for up to 2 days, making it a perfect office lunch-prep option.

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