Tomato, Basil, Mozzarella Pasta Salad

After the success of Sandra’s Tomato, Basil, Mozzarella salad during our catering event, I decided to do a similar salad for the Seekers luncheon.  I wanted to have a pasta salad, so to bulk up the traditional TBM I added whole wheat rotini and pesto.  These flavors are just great for the summer, it’s a super refreshing combination.

Tomato, Basil, Mozzarella Pasta Salad

Serves 45-50

Adapted from Alexandra’s Kitchen

  • 2 (13oz) boxes whole wheat rotini (or other small pasta)
  • Kosher salt
  • 1/2 cup basil pesto
  • 2 lbs mozzarella, diced
  • 3 pints cherry tomatoes, halved
  • 1 bunch of basil, leaves torn

Bring a large pot of water to a boil.  Add about 1 Tbsp of salt and add the pasta.  Cook the pasta until al dente, about 9-10 minutes.  Drain and then toss with the pesto.  Allow pasta to cool and just before serving toss with the mozzarella, tomatoes and basil.

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