Pesto Pasta Salad is a bright and tasty dish that’s perfect for warm days or any time you want something fresh and easy. It’s made with tender pasta tossed in a lively pesto sauce, fresh cherry tomatoes, and a sprinkle of parmesan cheese. The vibrant green from the basil pesto really makes the salad pop and gives it a deliciously herbaceous flavor.
I love making this pasta salad because it comes together quickly and keeps well in the fridge, so it’s great for packing lunches or bringing to a picnic. My favorite trick is to add a handful of toasted pine nuts for a little crunch—they add a nice contrast to the soft pasta. Plus, this salad tastes even better the next day, as all the flavors have had time to blend.
Whenever I serve this Pesto Pasta Salad, people always ask for seconds. It’s a crowd-pleaser that feels light but still filling, and it pairs wonderfully with grilled chicken or a simple green salad. I often bring it to potlucks or family dinners, knowing it’ll disappear fast. It’s one of those recipes that’s both easy and impressive, which is always a win in my book!
Key Ingredients & Substitutions
Rotini Pasta: I like rotini because its twists hold the pesto well. You can use other spiral-shaped pasta like fusilli or campanelle for the same effect. If gluten-free is needed, there are great gluten-free spirals too.
Cherry Tomatoes: I love using a mix of red and yellow cherry tomatoes for color and a sweet, fresh taste. Grape tomatoes work too. If you want less juiciness, try small diced sun-dried tomatoes.
Fresh Mozzarella: The soft and mild flavor of bocconcini balances the pesto. If you can’t find fresh mozzarella, small cubes of a mild mozzarella block will work fine.
Pesto Sauce: Store-bought pesto is handy, but homemade pesto with fresh basil, garlic, pine nuts, parmesan, and olive oil tastes best. If you’re allergic to pine nuts, walnuts or almonds make a nice replacement.
How Can I Get Pesto to Coat the Pasta Evenly Without Clumping?
Coating pasta smoothly with pesto is key for flavor in every bite. Here’s how I do it:
- Cook pasta al dente and rinse with cold water to stop cooking and cool down, then drain well to avoid watery salad.
- Mix the pesto with a little olive oil before adding to pasta; this thins it out and helps spread evenly.
- Toss pasta gently but completely, moving pasta pieces around so each one is coated.
- Let the salad chill so pesto flavor soaks in, but toss again gently before serving to redistribute any settled sauce.
Equipment You’ll Need
- Large pot – I prefer a big one to cook the pasta easily without crowding. It makes draining less messy.
- Colander – for draining the pasta well so it’s not watery in the salad.
- Mixing bowl – a spacious bowl helps toss the pasta with pesto and all ingredients without spilling.
- Serving spoon or tongs – makes mixing and serving simple and gentle on the delicate ingredients.
Flavor Variations & Add-Ins
- Replace mozzarella with grilled chicken or shrimp for extra protein and a filling salad.
- Add sliced black olives or roasted red peppers for more flavor and color.
- Use sun-dried tomatoes instead of fresh for a tangy, chewy texture.
- Mix in arugula or spinach for some greens and extra freshness.
How to Make Pesto Pasta Salad
Ingredients You’ll Need:
For The Salad:
- 3 cups rotini pasta (or any spiral pasta)
- 1 cup cherry tomatoes (mix of red and yellow), halved
- 1 cup fresh mozzarella balls (bocconcini), halved if large
- 1/2 cup fresh basil leaves, roughly chopped
- 1/2 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil (optional, for coating)
- Salt and pepper to taste
How Much Time Will You Need?
This pesto pasta salad takes about 15 minutes to prepare, including cooking and cooling the pasta. Then, plan to chill the salad in the fridge for at least 30 minutes before serving, so the flavors can blend together nicely.
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking and cool it down. Drain thoroughly so it’s not watery.
2. Combine the Main Ingredients:
In a large mixing bowl, mix together the cooled pasta, halved cherry tomatoes, and mozzarella balls. This gives a fresh and colorful base for your salad.
3. Add Pesto and Olive Oil:
Add the pesto sauce to the pasta mixture. If the pesto feels a little thick, stir in the olive oil to help coat the pasta more evenly.
4. Toss and Add Basil:
Gently toss everything until the pasta is fully coated with pesto. Then fold in the chopped basil leaves, saving a few whole basil leaves to garnish later.
5. Season and Chill:
Season with salt and pepper to your taste. Cover the bowl and chill the salad in the fridge for at least 30 minutes to let the flavors meld together.
6. Serve and Garnish:
Before serving, garnish your pesto pasta salad with the reserved whole basil leaves. Enjoy this fresh and vibrant dish!
Can I Use Frozen Pasta for This Salad?
It’s best to use freshly cooked pasta for this salad. If you must use frozen cooked pasta, thaw it completely and drain any excess water before mixing to avoid a watery salad.
How Long Can I Store Leftover Pesto Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle toss before serving, as the pesto may thicken in the cold.
Can I Substitute the Mozzarella?
Yes! If fresh mozzarella isn’t available, use cubed mild mozzarella cheese or even feta for a tangier twist. Just cut into small bite-sized pieces for easy eating.
Is It Okay to Use Store-Bought Pesto?
Absolutely! Store-bought pesto works well and saves time. Choose a high-quality brand for the best flavor, or make your own if you have the ingredients and want a fresher taste.
