Pesto Pasta Salad

Why You’ll Love This Recipe

You’ll love this Pesto Pasta Salad for its bold, herbaceous flavor and effortless preparation. The combination of basil pesto, pasta, and colorful vegetables creates a refreshing and satisfying meal that’s as beautiful as it is delicious. It’s perfect for make-ahead lunches, potlucks, or as a side dish for grilled meats and seafood. Plus, it’s easy to customize with your favorite add-ins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Short pasta (rotini, penne, or fusilli)
• Basil pesto (homemade or store-bought)
• Cherry tomatoes, halved
• Mozzarella pearls or cubed mozzarella
• Fresh spinach or arugula
• Red onion, thinly sliced
• Pine nuts or walnuts, toasted
• Fresh basil, chopped
• Lemon juice (optional, for brightness)
• Salt and pepper to taste

Directions

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, toss the cooled pasta with the pesto until evenly coated.
3. Add cherry tomatoes, mozzarella, spinach, red onion, and nuts. Toss gently to combine.
4. Season with salt, pepper, and a squeeze of lemon juice if desired.
5. Garnish with fresh basil and serve immediately, or chill for 30 minutes for a cold pasta salad.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier salad.
• Vegan Option: Use vegan pesto and omit the mozzarella or substitute it with dairy-free cheese.
• Add More Veggies: Toss in roasted zucchini, bell peppers, or sun-dried tomatoes for extra flavor.
• Nut-Free Version: Skip the nuts or use pumpkin seeds instead.
• Creamier Option: Mix in a spoonful of Greek yogurt or ricotta cheese for a rich texture.

Storage/Reheating

Store Pesto Pasta Salad in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits. Serve chilled or at room temperature. If the salad seems dry after refrigeration, toss it with a little extra olive oil or a spoonful of pesto before serving. This dish does not require reheating.

FAQs

1. Can I use homemade pesto?

Yes, homemade pesto gives the freshest flavor, but store-bought works great for convenience.

2. What kind of pasta is best?

Short pasta shapes like rotini, fusilli, or penne hold the pesto well and mix easily with the other ingredients.

3. Can I make this salad ahead of time?

Absolutely! It tastes even better after chilling for a few hours.

4. Is this salad served warm or cold?

It can be served either way—warm for a comforting meal or cold for a refreshing summer dish.

5. How can I make it gluten-free?

Use your favorite gluten-free pasta for a perfect substitution.

6. Can I use a different type of pesto?

Yes, try sun-dried tomato pesto, kale pesto, or arugula pesto for a unique twist.

7. How do I keep the pasta from sticking?

Rinse the pasta under cold water and toss it with a drizzle of olive oil before adding the pesto.

8. What cheese works best?

Mozzarella is classic, but you can also use feta, Parmesan, or goat cheese for different flavors.

9. Can I add meat?

Yes, grilled chicken, prosciutto, or even crispy bacon pair wonderfully with pesto.

10. How long does it last in the fridge?

It keeps well for up to 4 days in an airtight container. Stir before serving to refresh the flavor.

Conclusion

Pesto Pasta Salad is a quick, colorful, and flavorful dish that’s perfect for any occasion. With its fragrant basil pesto, tender pasta, and fresh ingredients, it delivers the taste of summer in every bite. Whether served as a light main dish or a side at your next gathering, this salad is guaranteed to be a crowd-pleaser that’s as easy to make as it is delicious.

Pesto Pasta Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pesto Pasta Salad is a fresh and flavorful dish combining tender pasta with basil pesto, juicy tomatoes, creamy mozzarella, and vibrant greens. Perfect for summer meals, picnics, or potlucks, it can be served warm or chilled and is easily customizable with added proteins or veggies.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 servings
• Category: Salad
• Method: Boil
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 12 oz short pasta (rotini, penne, or fusilli)
• 1/2 cup basil pesto (homemade or store-bought)
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls or cubed mozzarella
• 1 cup fresh spinach or arugula
• 1/4 cup red onion, thinly sliced
• 2 tablespoons pine nuts or walnuts, toasted
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lemon juice (optional)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. In a large bowl, toss the cooled pasta with basil pesto until evenly coated.
3. Add cherry tomatoes, mozzarella, spinach, red onion, and nuts. Toss gently to combine.
4. Season with salt, pepper, and a squeeze of lemon juice if desired.
5. Garnish with fresh basil and serve immediately or chill for 30 minutes before serving.

Notes

• Rinse pasta under cold water to prevent sticking before mixing.
• Use homemade pesto for the freshest flavor or store-bought for convenience.
• Add extra olive oil or pesto before serving if the salad seems dry.
• Perfect make-ahead salad for picnics or meal prep.
• Try using sun-dried tomato pesto or arugula pesto for variety.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 410mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 15mg