There’s something undeniably cheerful about a bowl of Pesto Pasta Salad. This vibrant, flavor-packed dish brings together al dente rotini, juicy cherry tomatoes, creamy mozzarella, and the irresistible zing of basil pesto. It’s the sort of recipe that shines at picnics, backyard barbecues, or quick weekday lunches, delivering a perfect balance of freshness, color, and crave-worthy taste in every bite.
Ingredients You’ll Need
This salad proves that simple doesn’t mean boring. Each ingredient not only adds its own charm, but together they create a wonderfully bright and satisfying Pesto Pasta Salad. Let’s look at what you’ll need and why each item deserves its spot in your bowl:
- Rotini Pasta: Its fun twists do an amazing job of holding onto the pesto, so every mouthful is flavorful.
- Cherry Tomatoes (halved): A pop of sweet juiciness and beautiful color in every forkful.
- Mozzarella Balls (bocconcini, halved): Creamy and mild, these add a rich but gentle balance to the zingy pesto.
- Red Onion (thinly sliced): Adds a subtle, zesty bite that lifts up the other flavors.
- Pitted Black Olives (sliced): Salty and savory, they bring a Mediterranean flair to the salad.
- Toasted Pine Nuts: Buttery crunchiness that makes each bite just a bit more special.
- Freshly Grated Parmesan Cheese: Nutty and salty, it helps tie everything together.
- Basil Pesto (homemade or store-bought): The star of the show—herby, garlicky, and delightfully fragrant.
- Olive Oil: Helps loosen up the pesto to perfectly coat the pasta.
- Salt and Black Pepper: Essential for seasoning and bringing all the flavors to life.
- Fresh Basil Leaves (optional, for garnish): Adds a fragrant, elegant finishing touch.
How to Make Pesto Pasta Salad
Step 1: Cook the Rotini Pasta
Start by bringing a large pot of salted water to a boil. Add the rotini and cook just until al dente, according to the package directions—usually around 8 to 10 minutes. Don’t forget to stir occasionally so the pasta cooks evenly and doesn’t clump together. Once finished, drain the pasta and rinse it under cold water; this quickly cools it down and prevents overcooking, keeping that perfect pasta bite.
Step 2: Prep the Veggies and Cheese
While the pasta is cooling, halve the cherry tomatoes and mozzarella balls, thinly slice your red onion, and slice the olives. If you haven’t toasted the pine nuts yet, now is the time! A quick toast in a dry skillet over medium heat brings out their nutty depth. These simple preps make everything come together quickly when it’s time to assemble.
Step 3: Whisk Together the Pesto Dressing
In a small bowl, whisk together your basil pesto with olive oil. This little trick loosens up thicker pesto, making it the perfect consistency to coat every swirly noodle and veggie morsel. That silky dressing is the backbone of your Pesto Pasta Salad.
Step 4: Combine Everything
Grab a large mixing bowl and add your cooled rotini pasta, cherry tomatoes, mozzarella, red onion, black olives, and pine nuts. Pour in the pesto-olive oil mixture and give everything a gentle toss. Mixing while the pasta is cool helps keep the cheese creamy and the veggies crisp. Stir in the fragrant, grated Parmesan to finish it off with a little extra depth.
Step 5: Season, Chill, and Garnish
Taste and season with salt and black pepper until every flavor pops. For the very best texture and taste, chill your salad in the refrigerator for at least 30 minutes so the flavors meld. When you’re ready to serve, sprinkle on extra Parmesan and tuck in fresh basil leaves for a truly irresistible presentation.
How to Serve Pesto Pasta Salad
Garnishes
Pile your Pesto Pasta Salad high and scatter fresh basil leaves and a shower of extra Parmesan cheese just before serving. A finishing drizzle of good olive oil or a few more toasted pine nuts can make it look and taste even more impressive. These small touches turn a bowl into a show-stopping centerpiece.
Side Dishes
This salad pairs beautifully with just about everything. Serve it alongside grilled chicken, salmon, or shrimp for a satisfying dinner, or keep things simple with crusty bread and maybe a crisp green salad. It’s also perfect for picnics or potlucks since it’s tasty at room temperature and stands up well to travel.
Creative Ways to Present
You don’t have to stick to a big serving bowl—try making individual mason jar salads for a picnic, or plate mini portions in lettuce cups for a fun appetizer bite. Tuck leftovers into a pita or stuff them inside roasted bell peppers for a colorful, creative lunch twist that guarantees no boring meals.
Make Ahead and Storage
Storing Leftovers
Your Pesto Pasta Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors mingle even more as it sits, making it a fantastic make-ahead choice for busy weeks or easy entertaining.
Freezing
I don’t recommend freezing Pesto Pasta Salad, as the texture of the pasta, cheese, and fresh veggies can become mushy and watery once thawed. Enjoy this dish fresh or as leftovers from the fridge for the best results.
Reheating
This salad is definitely at its best when served chilled or at room temperature, so reheating isn’t necessary. If you prefer it a little warmer, you can let it sit at room temperature for 20–30 minutes before eating. Just give it a good stir and maybe a fresh sprinkle of Parmesan to revive all those flavors.
FAQs
Can I use a different type Side Dish
Absolutely! While rotini is great for trapping pesto, you can swap it out for penne, fusilli, farfalle, or even whole wheat or gluten-free options to tailor the Pesto Pasta Salad to your preferences or dietary needs.
What’s the best way to make homemade pesto for this salad?
Homemade pesto usually combines fresh basil, garlic, pine nuts, Parmesan, and olive oil—just whirl everything together in a food processor until smooth. Taste and adjust with salt, lemon juice, or extra cheese to create your perfect batch.
Can I add protein to this Pesto Pasta Salad?
Definitely! Grilled chicken, shrimp, or even chickpeas make excellent protein boosts—just toss them in with the rest of the ingredients for a more filling main course version.
How far ahead can I make this salad?
You can prepare Pesto Pasta Salad up to a day in advance. In fact, making it ahead allows the flavors to develop and mingle, making it even more delicious when served. Just hold off on adding the fresh basil garnish until just before serving.
Is this salad kid-friendly?
Kids usually love the bright flavors and fun pasta shape! If you’re worried about strong flavors, try reducing the red onion and olives at first, or use a milder pesto. Let them help with the stirring and garnishing for a win-win.
Final Thoughts
I hope you’re as excited as I am to dig into this bright, bold Pesto Pasta Salad. It’s so easy, endlessly customizable, and guaranteed to be a crowd-pleaser at any table. Give it a try and watch it disappear—your friends and family will thank you!
Print
Pesto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful Pesto Pasta Salad that is perfect for summer gatherings or as a refreshing side dish. This vegetarian salad features rotini pasta tossed with cherry tomatoes, mozzarella balls, olives, and a flavorful basil pesto dressing.
Ingredients
Pasta:
- 12 ounces rotini pasta
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini), halved
- 1/3 cup red onion, thinly sliced
- 1/2 cup pitted black olives, sliced
- 1/4 cup toasted pine nuts
- 1/3 cup freshly grated Parmesan cheese
- 1 cup basil pesto (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta: Boil rotini pasta until al dente, then rinse under cold water.
- Prepare the Salad: Combine pasta, tomatoes, mozzarella, onion, olives, and pine nuts in a bowl.
- Make the Dressing: Whisk together pesto and olive oil, then pour over the salad.
- Season and Chill: Add Parmesan, salt, and pepper. Chill for 30 minutes before serving. Garnish with basil.
Notes
- You can add grilled chicken, shrimp, or chickpeas for extra protein.
- Use whole wheat or gluten-free pasta if preferred.
- This salad can be made a day ahead and kept refrigerated.
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