Pesto Pasta Salad Recipe

Why You’ll Love This Recipe

I love this Pesto Pasta Salad because it comes together quickly and requires only a handful of simple ingredients. Basil pesto provides plenty of flavor without requiring me to prepare a complicated dressing.

I also enjoy the combination of textures. The pasta is tender, the tomatoes are juicy, and mozzarella adds a soft, creamy bite. I sometimes add toasted pine nuts for a little crunch.

This recipe is also easy for me to customize. I can add more vegetables, include chicken for extra protein, or change the cheese depending on what I have in my refrigerator.

Ingredients

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

• Short pasta, such as rotini, fusilli, or penne
• Basil pesto
• Cherry or grape tomatoes
• Fresh mozzarella pearls
• Baby spinach or arugula
• Red onion
• Grated Parmesan cheese
• Pine nuts, optional
• Fresh basil leaves
• Fresh lemon juice
• Salt
• Black pepper

Directions

1. I bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
2. I drain the pasta and let it cool. I avoid overcooking it because slightly firm pasta holds its texture better in a cold salad.
3. While the pasta cools, I halve the cherry tomatoes, thinly slice the red onion, and prepare the spinach or arugula.
4. I place the cooled pasta in a large mixing bowl and add the basil pesto. I toss until the pasta is evenly coated.
5. I add the tomatoes, mozzarella, red onion, spinach or arugula, Parmesan, and fresh basil.
6. I gently toss everything together so the vegetables and cheese are evenly distributed without crushing the tomatoes or mozzarella.
7. I add a squeeze of fresh lemon juice to brighten the pesto flavor, then season the salad with salt and freshly ground black pepper.
8. If I am using pine nuts, I sprinkle them over the salad just before serving.
9. I serve the Pesto Pasta Salad immediately at room temperature or refrigerate it until I am ready to serve.

Servings and Timing

I usually make enough Pesto Pasta Salad for about 6 servings as a side dish.

• Prep time: 15 minutes
• Cook time: 10–12 minutes
• Cooling and assembly time: 10 minutes
• Total time: About 35 minutes
• Servings: 6

Variations

For a heartier Pesto Pasta Salad, I add diced or shredded cooked chicken. Grilled chicken works especially well because its smoky flavor pairs nicely with basil pesto.

I sometimes add chickpeas or white beans when I want a vegetarian version with more substance. They also add extra texture without overpowering the pesto.

For additional vegetables, I like adding cucumber, roasted red peppers, artichoke hearts, olives, zucchini, broccoli, or sun-dried tomatoes.

When I don’t have mozzarella, I use crumbled feta, goat cheese, or small cubes of another mild cheese. Each option gives the salad a slightly different flavor.

For a nut-free version, I use a nut-free pesto and leave out the pine nuts. When I want extra crunch without nuts, I add toasted breadcrumbs or sunflower seeds.

Storage/Reheating

I store leftover Pesto Pasta Salad in an airtight container in the refrigerator for about 3 to 4 days. I keep it properly chilled, especially when I include fresh mozzarella.

The pasta tends to absorb some of the pesto while it sits. Before serving leftovers, I stir in a little extra pesto or a small drizzle of olive oil to restore moisture and flavor.

I don’t usually reheat Pesto Pasta Salad because I prefer serving it cold or at room temperature. I often remove my portion from the refrigerator about 15 minutes before eating so the pesto and other ingredients can lose some of their chill.

I don’t recommend freezing the assembled salad because fresh tomatoes, leafy greens, and mozzarella can change texture after thawing.

FAQs

What pasta is best for Pesto Pasta Salad?

I prefer short pasta shapes such as rotini, fusilli, farfalle, or penne. Their shapes hold onto the pesto and make the salad easy to toss and serve.

Can I make Pesto Pasta Salad ahead of time?

Yes. I can prepare it several hours or even a day ahead. If I make it in advance, I sometimes reserve a little pesto and add it just before serving because the pasta absorbs some of the dressing during refrigeration.

Should I rinse pasta for Pesto Pasta Salad?

I usually drain the pasta well and let it cool before assembling the salad. If I need to cool it quickly, I can briefly rinse it with cool water and drain it thoroughly before adding the pesto.

Can I use store-bought pesto?

Yes. I use store-bought pesto whenever I want to make this recipe especially quick. I can also use homemade pesto when I have fresh basil available.

What can I serve with Pesto Pasta Salad?

I like serving it with grilled chicken, fish, burgers, sandwiches, roasted vegetables, or other barbecue dishes. I can also add protein directly to the salad and serve it as a light main course.

Conclusion

Pesto Pasta Salad is an easy and versatile recipe I can prepare for everything from quick lunches to summer gatherings. I love how the flavorful basil pesto coats the pasta while fresh tomatoes, mozzarella, greens, and Parmesan add color and texture. Since I can easily customize it with different vegetables, cheeses, and proteins, this is a simple pasta salad I can make again and again.

Pesto Pasta Salad Recipe

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Pesto Pasta Salad is a fresh Italian-inspired dish made with tender pasta, basil pesto, juicy tomatoes, creamy mozzarella, greens, and Parmesan. Serve it chilled or at room temperature for an easy lunch, side dish, picnic, or potluck.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Salad
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• Short pasta, such as rotini, fusilli, or penne
• Basil pesto
• Cherry or grape tomatoes
• Fresh mozzarella pearls
• Baby spinach or arugula
• Red onion
• Grated Parmesan cheese
• Pine nuts, optional
• Fresh basil leaves
• Fresh lemon juice
• Salt
• Black pepper

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
2. Drain the pasta well and let it cool. Avoid overcooking because slightly firm pasta holds its texture better in the salad.
3. While the pasta cools, halve the cherry tomatoes, thinly slice the red onion, and prepare the spinach or arugula.
4. Place the cooled pasta in a large mixing bowl. Add the basil pesto and toss until the pasta is evenly coated.
5. Add the tomatoes, mozzarella, red onion, spinach or arugula, Parmesan, and fresh basil.
6. Gently toss until the vegetables and cheese are evenly distributed without crushing the tomatoes or mozzarella.
7. Add fresh lemon juice and season to taste with salt and freshly ground black pepper.
8. If using pine nuts, sprinkle them over the salad just before serving.
9. Serve immediately at room temperature or refrigerate until ready to serve.

Notes

• Rotini, fusilli, farfalle, and penne are all good choices because their shapes hold the pesto well.
• Add diced, shredded, or grilled cooked chicken for a heartier salad.
• Chickpeas or white beans can be added for additional vegetarian protein and texture.
• Cucumber, roasted red peppers, artichoke hearts, olives, zucchini, broccoli, and sun-dried tomatoes make flavorful additions.
• Fresh mozzarella can be replaced with feta, goat cheese, or another mild cheese.
• For a nut-free version, use nut-free pesto and omit the pine nuts. Toasted breadcrumbs or sunflower seeds can provide extra crunch.
• The salad can be prepared several hours or a day ahead. Reserve a little pesto to stir in shortly before serving for the freshest flavor.
• Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• If the pasta absorbs the pesto during storage, stir in additional pesto or a small drizzle of olive oil before serving.
• Serve chilled or at room temperature rather than reheating. Let refrigerated portions stand for about 15 minutes before serving if desired.
• Freezing the assembled salad is not recommended because the tomatoes, leafy greens, and mozzarella can lose their texture after thawing.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 4 g
• Sodium: 510 mg
• Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 3 g
• Protein: 14 g
• Cholesterol: 22 mg