There’s something utterly irresistible about a bowl of Pesto Pasta Salad — the way it gleams with vibrant pesto and is studded with bursts of juicy tomatoes, creamy mozzarella, and crunchy pine nuts makes this dish a perennial favorite at any gathering. Whether you’re planning a sunny picnic, a family dinner, or simply craving something fresh and lively, pesto pasta salad checks all the boxes for flavor, color, and convenience. It’s as delightful served cold from the fridge as it is just after mixing, making it a go-to recipe for both meal-prepping and spontaneous cravings.
Ingredients You’ll Need
This recipe comes together with a handful of simple yet stellar ingredients that work in delicious harmony. Each element here—whether for taste, texture, or that little flash of color—brings something essential to the bowl.
- Pasta (12 ounces rotini or penne): The twists or tubes capture every drop of pesto and ensure a hearty, satisfying bite.
- Basil Pesto (1/2 cup): The star of the dish, lending fragrant herby flavor and a gorgeous green hue.
- Cherry Tomatoes (1 cup, halved): For bursts of sweetness and beautiful color contrast.
- Mozzarella Pearls or Cubed Vegan Cheese (1/2 cup): They offer creamy richness; use vegan alternatives for a plant-based option.
- Black Olives (1/4 cup, sliced): Their slight brininess adds depth and balances the pesto’s brightness.
- Red Onion (1/4 cup, thinly sliced): A little sharp crunch goes a long way to brighten the salad.
- Pine Nuts (1/4 cup, toasted): Toasting brings out their nutty aroma and gives the salad a delicate crunch.
- Olive Oil (1 tablespoon): A drizzle brings extra lusciousness and helps everything meld together.
- Salt and Pepper (to taste): Essential for seasoning—taste and adjust just before serving.
- Fresh Basil Leaves (for garnish, optional): Adds a final aromatic flourish if you’re feeling fancy.
How to Make Pesto Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cooking your pasta of choice (rotini or penne work best) until al dente, following the package directions. Once cooked, drain the pasta and rinse under cold water—this cools the pasta quickly and stops the cooking process, keeping it pleasantly firm for your salad.
Step 2: Prep Your Veggies and Mix-Ins
While your pasta cooks and cools, halve the cherry tomatoes, slice the red onion thinly, and measure out the olives, cheese, and pine nuts. If your pine nuts aren’t already toasted, simply heat them for a minute or two in a dry skillet until golden and fragrant—watch them closely as they go from perfect to burned in a flash!
Step 3: Combine Everything
In a large mixing bowl, add the cooled pasta, spoon in the basil pesto, and toss gently to coat. Add the tomatoes, mozzarella pearls, olives, red onion, and toasted pine nuts. Drizzle in the olive oil for extra silkiness, then toss everything together so every bite is loaded with flavor.
Step 4: Season and Chill
Taste your salad, then season with salt and freshly cracked black pepper to your liking. Cover and chill the bowl in the refrigerator for at least 30 minutes. This resting time lets the flavors mingle and deepen, transforming a good Pesto Pasta Salad into a truly great one.
Step 5: Garnish and Serve
Just before serving, give the salad one last gentle toss, then top with fragrant fresh basil leaves for an extra pop of green. Serve up a big scoop and watch everyone’s eyes light up!
How to Serve Pesto Pasta Salad
Garnishes
Fresh basil leaves are the classic finishing touch for Pesto Pasta Salad, offering a burst of color and aroma. You can also shower on a few more toasted pine nuts, a bit of grated parmesan (or vegan alternative), or a grind of black pepper for extra flair. If you’d like to add zip, a squeeze of fresh lemon over the top can brighten every flavor.
Side Dishes
This salad pairs beautifully with so many dishes—think herbed grilled chicken, roasted vegetables, or a simple green salad. It’s also fantastic as part of a bigger picnic spread alongside other Mediterranean favorites like hummus, bruschetta, or marinated artichokes.
Creative Ways to Present
For parties, serve Pesto Pasta Salad in mini cups or mason jars for grab-and-go convenience. For a hearty main dish, pile it over a bed of arugula and top with chickpeas or grilled shrimp. You can even skewer mozzarella balls, tomatoes, and pasta on toothpicks for a playful, appetizer-style twist.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Pasta Salad is a dream for meal preppers—it keeps well in the refrigerator for up to three days in an airtight container. If the pasta soaks up some pesto overnight, simply stir in a splash of olive oil or a little extra pesto before serving to revive it.
Freezing
Freezing isn’t recommended for Pesto Pasta Salad, as the fresh tomatoes and mozzarella can become mushy or lose their texture once thawed. For best results, make only as much as you’ll enjoy within a few days.
Reheating
Since this salad is meant to be enjoyed cold or at room temperature, there’s no need for reheating. In fact, serving it chilled really lets the vibrant pesto and fresh veggies shine—just take it from the fridge and let it sit for 10 minutes before serving for the best flavor.
FAQs
Can I make Pesto Pasta Salad vegan?
Absolutely! Simply use a dairy-free pesto and swap mozzarella pearls for your favorite vegan cheese. The salad loses none of its charm and keeps all its flavor with a few easy substitutions.
Which pasta shapes work best for Pesto Pasta Salad?
Twisty or tubular shapes like rotini, penne, or fusilli are perfect because they hold onto pesto well and make the salad hearty and fun to eat. Small shells or farfalle also work beautifully if you want to mix things up.
How can I add extra protein to this recipe?
For a more filling meal, toss in grilled chicken, chickpeas, white beans, or even flaked canned tuna. Each one adds substance without overwhelming the fresh flavors of the salad.
Can I use homemade pesto?
Homemade pesto is wonderful here if you have fresh basil on hand—it’ll add especially vibrant, aromatic flavor to your pasta salad. Store-bought pesto is just as convenient and tasty in a pinch.
How far ahead can I make Pesto Pasta Salad?
The flavors actually get better with a little time to mingle, so making it earlier in the day or even the night before works well. Just be sure to store it well-covered in the fridge, and add a splash of olive oil or a fresh sprinkle of basil before serving if needed.
Final Thoughts
If you haven’t tried making Pesto Pasta Salad at home yet, now’s the perfect time—the flavors, colors, and sheer ease of it will make you want to add it to your regular rotation. Give it a whirl, and you just might discover your new favorite side (or main) for every season!
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
This Pesto Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or a quick weeknight meal. Tender pasta is tossed in basil pesto and combined with juicy cherry tomatoes, creamy mozzarella, briny olives, and crunchy pine nuts for a satisfying bite every time.
Ingredients
Pasta:
- 12 ounces pasta (rotini or penne)
Pesto:
- 1/2 cup basil pesto
Additional Ingredients:
- 1 cup cherry tomatoes (halved)
- 1/2 cup mozzarella pearls or cubed vegan cheese
- 1/4 cup sliced black olives
- 1/4 cup red onion (thinly sliced)
- 1/4 cup pine nuts (toasted)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves (for garnish, optional)
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Rinse under cold water to cool.
- Combine Ingredients: In a large bowl, mix the cooked pasta with pesto, cherry tomatoes, mozzarella, olives, red onion, and pine nuts. Drizzle with olive oil and toss gently to coat.
- Season and Chill: Season with salt and pepper, then refrigerate for at least 30 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- This salad can be prepared in advance and stored in the refrigerator for up to 3 days.
- For a vegan option, use dairy-free pesto and cheese. Consider adding grilled chicken or chickpeas for extra protein.
Your email address will not be published. Required fields are marked *