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Tomato and Mozzarella Pesto Spaghetti Salad

Preparation 20 Cook Time 15 Serves 8     adjust servings

This Tomato and Mozzarella Pesto Spaghetti Salad is simple to prepare and refreshing on a hot summer day. It is a perfect addition to any summertime potluck.


  • 1 lb. spaghetti pasta
  • 5 tablespoons basil pesto
  • 1 cup Italian vinaigrette salad dressing
  • 1 (14 oz) can artichoke hearts, quartered
  • 1 lb. cherry or grape tomatoes
  • 6 ounces fresh small mozzarella balls
  • 1/2 cup sliced pepperoncini peppers
  • 1/3 cup chopped salami


Prepare the pasta according to package instructions. Drain, then rinse in ice cold water until cooled. Place the cooled pasta in a large mixing bowl, such as the large bowl in the Good Cook OvenFresh Stoneware 3 Piece Mixing Bowl Set. Set aside. In a small bowl, whisk the pesto and Italian dressing together. Pour over the pasta and stir, using a spatula, until the pasta is coated. Add the remaining ingredients and stir until evenly distributed. Refrigerate until ready to serve.

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