Tomato Mozzarella Pesto Salad. This Tomato Mozzarella Pasta Salad will be a hit at any potluck, but also holds up really well in the refrigerator (undressed), making it a great meal prep or refrigerator salad for the week. Plus, there's plenty of room for customization, so read on for some ideas for. Pesto Pasta Salad with Tomatoes and Mozzarella.

For this salad, I mixed together chickpeas, pesto, tomatoes, and fresh mozzarella cheese. It seriously took me ten minutes max to make this salad. If you are busy and don't think you have time for a healthy meal, think again. You can have Tomato Mozzarella Pesto Salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tomato Mozzarella Pesto Salad

It's 1 of Mozzarella.
It's 2 of Tomatoes.
It's 50 grams of Basil Pesto.
You need 2 tbsp of Olive oil.
It's 1 tbsp of Balsamic vinegar.
It's 1 pinch of Salt.
You need 1 pinch of Pepper.

This Chickpea, Pesto, Tomato, and Mozzarella Salad is easy peasy! My daughter, Tanya, is the expert pasta-salad maker in my family. The recipe is easy to multiply, it keeps well, and it's economical. Put in a large bowl, and add the green beans, cherry tomatoes, and mozzarella.

Tomato Mozzarella Pesto Salad instructions

Cut each Tomatoe in 6 slices.
Cut Mozzarella in slices and place on each sliced Tomatoe.
Put Basil Pesto on the Mozarella.
Add olive oil and Balsamic vinegar.
Add salt and pepper.

Made it with basil I grew myself and some wonderful fresh mozzarella and heirloom tomatoes from Whole Foods. This recipe makes about a cup of pesto, which isn't entirely used up by the recipe. We loved it so much we were putting it on everything, including bread. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad.