Pesto Pasta Salad is the perfect dish when you need something vibrant, fresh, and downright delicious, whether you’re headed to a sunny picnic or looking for a simple weeknight dinner solution. This salad is anything but boring — the bright basil pesto clings to spiraled noodles, tangy tomatoes burst with summer flavor, and creamy mozzarella pearls add that extra bit of indulgence. With bold Italian flavors and a medley of satisfying textures, this is one recipe you’ll want to bring to every gathering and pull out for easy lunches all season long.
Ingredients You’ll Need
You’ll be amazed at how such simple ingredients can create a dish that’s so satisfying. Each element in Pesto Pasta Salad brings something wonderful — whether it’s creamy, crunchy, juicy, or herby — and together, they make a colorful, crave-worthy combination.
- Pasta (12 oz rotini or bowtie): Rotini or bowties are ideal for grabbing onto the delicious pesto and keeping every bite flavorful.
- Cherry tomatoes (1 cup, halved): Their natural sweetness and pop of color brighten the salad and complement the basil beautifully.
- Mozzarella pearls or fresh mozzarella (1 cup): This cheese brings creamy richness and a lovely contrast to the tangy pesto.
- Basil pesto (1/2 cup): The vibrant, herby base that coats every noodle; store-bought saves time, but homemade pesto will make it extra special.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty finish that rounds out the overall flavor.
- Sliced black olives (1/4 cup, optional): Optional, but introduces savory depth and a touch of brininess you’ll love.
- Chopped red onion (1/4 cup): A little bit goes a long way, providing mild sharpness and extra crunch.
- Olive oil (2 tablespoons): Helps loosen the pesto and adds a silky texture to the salad.
- Salt and black pepper to taste: Essential for balancing all the other flavors and seasoning to perfection.
- Fresh basil leaves for garnish: The finishing touch for both visual flair and that extra hit of freshness.
How to Make Pesto Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a large pot of salted water to a boil, then add your pasta. Cook according to the package directions until al dente; this ensures the noodles hold their shape and don’t turn mushy in the salad. Once cooked, drain the pasta and rinse it under cold water. This important step halts the cooking process and cools the noodles so they don’t wilt your veggies or melt the cheese.
Step 2: Prep the Salad Ingredients
While the pasta cools, halve the cherry tomatoes and chop the mozzarella if you’re not using pearls. Dice the red onion and slice the olives. Add all these vibrant ingredients to a large bowl. It’s the start of a salad rainbow, and each prep step brings you a little closer to that first delicious forkful.
Step 3: Mix Up the Pesto Dressing
In a small bowl, whisk together the basil pesto and olive oil until it’s smooth and pourable. The olive oil helps loosen the pesto, making it easier to coat every single shape of pasta and vegetable. This step is key for getting that classic Pesto Pasta Salad taste in every bite.
Step 4: Combine and Toss
Pour the cooled pasta into the big bowl with your chopped veggies and cheese. Add the black olives if you’re using them. Drizzle the pesto mixture over everything, and toss gently until everything is evenly coated. Keep tossing until you don’t see any dry spots — you want each forkful bursting with basil flavor.
Step 5: Season and Finish
Taste and add salt and black pepper as needed, keeping in mind that Parmesan will also add saltiness. Sprinkle the grated Parmesan cheese over the top for a nutty, savory touch. Just before serving, pile on fresh basil leaves for garnish. For the best flavor, cover and chill your salad for at least 30 minutes, letting all those wonderful ingredients mingle.
How to Serve Pesto Pasta Salad
Garnishes
Finish your Pesto Pasta Salad with a generous scattering of fresh basil leaves and a shower of extra Parmesan cheese. For even more color, you can top it with a few extra halved cherry tomatoes or a grind of black pepper on each serving.
Side Dishes
This salad pairs fabulously with so many different dishes. Serve it alongside grilled chicken or fish, a basket of garlic bread, or with a crisp green salad. For a true picnic or potluck vibe, add other Italian-inspired bites like marinated artichokes or roasted peppers.
Creative Ways to Present
Make your Pesto Pasta Salad party-ready by serving it in a big rustic bowl, or spoon individual portions into clear cups for grab-and-go ease. For an extra special touch, fan out sliced grilled chicken, chickpeas, or peppery arugula over the top before serving, giving everyone options to customize.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pesto Pasta Salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it even tastier the next day. If the salad seems a little dry after chilling, just stir in a splash of olive oil or a bit more pesto to refresh the texture.
Freezing
While most pasta salads don’t freeze well due to the high moisture content of the vegetables and cheese, you can freeze cooked, unseasoned pasta if you want to prep ahead. However, it’s best to assemble the full Pesto Pasta Salad fresh for the very best flavor and texture.
Reheating
Pesto Pasta Salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you’d like to serve it warm, you can briefly microwave an individual portion (especially if adding chicken), but beware that heating can soften the cheese and make the salad less vibrant.
FAQs
Can I use a different type Side Dish
Absolutely! While rotini and bowtie pasta grab the pesto beautifully, you can use penne, fusilli, or even small shells. Just choose a shape with lots of nooks and crannies for the dressing to cling to.
Can I make the pesto from scratch?
Homemade pesto is a fantastic way to put your personal spin on Pesto Pasta Salad. Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt for a pesto that tastes like summer in a spoonful!
How can I add protein?
To make this salad more hearty, toss in grilled chicken, drained chickpeas, or even some cooked shrimp. These protein-packed additions turn your Pesto Pasta Salad into a main course effortlessly.
Is this recipe kid-friendly?
Definitely! Kids love the fun shapes of pasta and the mild cheese, and the bright green pesto usually wins them over. Leave out the red onion if your little ones are sensitive to strong flavors.
Can I make this vegan?
Yes! Simply use vegan pesto and swap out the mozzarella and Parmesan for your favorite plant-based cheese alternatives. The salad will still be every bit as fresh and delicious.
Final Thoughts
I hope you’ll give this Pesto Pasta Salad a try and make it your own. It’s quick, endlessly adaptable, and always a crowd-pleaser. Whether you’re packing up leftovers for lunch or sharing a big bowl at a backyard barbecue, this recipe is sure to become a new favorite in your kitchen.
Print
Pesto Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or as a simple weeknight meal. Tender pasta is tossed with cherry tomatoes, mozzarella, and a vibrant basil pesto dressing, creating a satisfying and colorful salad.
Ingredients
Pasta Salad:
- 12 oz rotini or bowtie pasta
- 1 cup cherry tomatoes (halved)
- 1 cup mozzarella pearls or diced fresh mozzarella
- 1/4 cup sliced black olives (optional)
- 1/4 cup chopped red onion
Pesto Dressing:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Garnish:
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, red onion, and olives.
- Make the Pesto Dressing: In a small bowl, whisk together the pesto and olive oil until smooth. Pour over the pasta and toss to coat.
- Season and Garnish: Season with salt and pepper. Sprinkle with Parmesan cheese and garnish with fresh basil.
- Chill and Serve: Chill for 30 minutes before serving for best flavor.
Notes
- Add grilled chicken, chickpeas, or arugula for extra protein or greens.
- This salad can be made up to a day in advance and refrigerated.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 20mg
