Pesto Pasta Salad

A Fresh and Flavorful Pasta Dish

Pasta salads are always a hit, but when you add pesto to the mix, it takes things to a whole new level! This pesto pasta salad is light, fresh, and bursting with flavor. It’s the perfect combination of herby, cheesy, and tangy goodness, making it a great dish for warm weather, quick lunches, or meal prep.

One of the best things about this recipe is how simple and versatile it is. You only need a few ingredients to whip it up, and you can customize it with your favorite add-ins like cherry tomatoes, mozzarella, grilled chicken, or even roasted veggies. Whether you’re making it for a summer picnic, a family gathering, or just an easy dinner, this pasta salad will not disappoint.

I love this recipe because it’s quick to prepare and packed with fresh ingredients. The homemade or store-bought pesto coats the pasta beautifully, giving it a rich, garlicky flavor with a hint of nuttiness. It’s one of those dishes that you can make ahead and enjoy chilled or at room temperature, which makes it ideal for busy weeknights or meal prepping for the week.

If you’re looking for a simple yet impressive dish, this pesto pasta salad is a must-try. It’s not only delicious but also budget-friendly, and it’s a great way to use up leftover pesto or fresh basil from your garden. Now, let’s dive into how to make it!

About Pesto Pasta Salad

Pesto pasta salad is a delicious twist on traditional pasta salad, swapping out heavy dressings for a fresh and vibrant pesto sauce. Unlike creamy or mayo-based pasta salads, this version is lighter, herbaceous, and packed with bold flavors from basil, garlic, Parmesan, and olive oil.

What makes this dish stand out is its versatility—you can serve it warm or cold, enjoy it as a main meal or side dish, and customize it with whatever ingredients you have on hand. While some pasta salads can feel bland or heavy, this one is refreshing, zesty, and bursting with texture from crunchy pine nuts, juicy tomatoes, and soft mozzarella.

If you’re a fan of quick, no-fuss meals, this is the perfect recipe for you. It’s great for meal prepping, potlucks, or simply using up leftover pesto from other dishes.

Why You’ll Love It

1. Quick and Easy to Make: With just a few simple ingredients and 15 minutes, you can have this pasta salad ready to go. It’s perfect for busy days when you don’t have time to cook a complicated meal.

2. Full of Fresh, Bold Flavors: Basil, garlic, and Parmesan come together in a rich, herby sauce that coats every bite of pasta. It’s a fresh and flavorful change from heavy, mayo-based pasta salads.

3. Super Versatile: You can customize it however you like! Add grilled chicken for protein, swap in your favorite veggies, or even try different types of pasta. The options are endless!

4. Great for Meal Prep: Make a big batch and store it in the fridge—it tastes even better the next day as the flavors meld together. Perfect for grab-and-go lunches or quick dinners.

5. A Crowd-Pleaser: This dish is always a hit, whether you’re bringing it to a picnic, BBQ, or potluck. It’s bright, flavorful, and appeals to both kids and adults alike.

Ingredients

For the Pasta Salad

• 12 oz pasta (penne, fusilli, or bowtie)
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella balls (or cubed mozzarella)
• ¼ cup red onion, thinly sliced
• ¼ cup toasted pine nuts (optional)
• ¼ cup black olives, sliced (optional)

For the Pesto Dressing

• 1 cup fresh basil leaves, packed
• ¼ cup grated Parmesan cheese
• ¼ cup olive oil
• 2 tbsp pine nuts (or walnuts)
• 1 garlic clove
• 1 tbsp lemon juice
• ¼ tsp salt (to taste)
• ¼ tsp black pepper

Optional Add-Ins

• 1 cup grilled chicken, sliced
• ½ cup roasted bell peppers, chopped
• ½ avocado, diced
• A handful of arugula or spinach for extra greens

Ingredient Notes

• Pasta Choice: Short pasta like penne, fusilli, or bowtie works best because it holds onto the pesto sauce well. Avoid long noodles like spaghetti.
• Pesto: You can use store-bought pesto for convenience, but homemade pesto gives the best fresh flavor. If making your own, use fresh basil for the most vibrant taste.
• Cheese: Mozzarella adds a creamy texture, but feta or goat cheese can be great alternatives if you want a tangier flavor.
• Nuts: Pine nuts are classic in pesto, but they can be pricey—walnuts, almonds, or cashews work just as well!
• Lemon Juice: A little fresh lemon juice brightens up the flavors and keeps the pesto from darkening too quickly.

Kitchen Tools Needed

1. Large Pot – For boiling the pasta. A deep pot helps prevent overflow and ensures even cooking.

2. Colander – To drain the pasta and rinse it under cold water to stop the cooking process.

3. Food Processor or Blender – Essential for making homemade pesto. A small food processor works best for a smooth consistency.

4. Cutting Board and Knife – For chopping cherry tomatoes, onions, and any add-ins like grilled chicken or roasted veggies.

5. Mixing Bowl – To toss everything together and evenly coat the pasta with the pesto dressing.

6. Measuring Cups & Spoons – For accurately measuring pesto ingredients like olive oil, Parmesan, and nuts.

7. Tongs or Large Spoon – Makes it easy to mix and serve the pasta salad without breaking up the ingredients.

I love using my Cuisinart Mini Food Processor for pesto—it’s compact, easy to clean, and blends everything perfectly. If you’re looking for a good colander, a stainless steel one with handles is sturdy and drains pasta quickly without tipping over!

Instructions

Step 1: Cook the Pasta (10-12 minutes)

1. Bring a large pot of salted water to a boil. (Tip: Salting the water adds flavor to the pasta!)
2. Add the pasta and cook according to the package instructions until al dente (firm but not hard).
3. Drain the pasta in a colander and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside.

Step 2: Make the Pesto (5 minutes)

1. In a food processor or blender, add basil, Parmesan, pine nuts, garlic, lemon juice, salt, and black pepper.
2. Pulse a few times to break everything down.
3. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.
4. Taste and adjust seasoning if needed. (Pro Tip: If the pesto is too thick, add a little more olive oil or a splash of pasta water to loosen it up.)

Step 3: Assemble the Salad (5 minutes)

1. In a large mixing bowl, add the cooked pasta, cherry tomatoes, mozzarella, red onion, and any optional add-ins like grilled chicken or roasted bell peppers.
2. Pour the freshly made pesto over the pasta and toss gently to combine. Make sure everything is evenly coated in the sauce!
3. Sprinkle in the toasted pine nuts if using, and give it one final mix.

Step 4: Serve and Enjoy!

• Serve immediately at room temperature or chill in the fridge for 30 minutes if you prefer a cold pasta salad.
• Garnish with extra Parmesan, fresh basil, or a squeeze of lemon for added freshness.

Pro Tip: This pasta salad tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.

Tips and Tricks for Success

• Use Fresh Ingredients – The flavor of your pesto depends on the quality of your basil, garlic, and Parmesan. Fresh basil leaves make a huge difference, so avoid wilted or discolored ones.
• Don’t Overcook the Pasta – Al dente pasta holds up better in a salad. If it’s too soft, it may turn mushy when mixed with the pesto.
• Toss Pasta with a Little Oil Before Mixing – If you’re making this ahead, drizzle a tiny bit of olive oil over the pasta after draining. This prevents it from clumping together before adding the pesto.
• Chill for Maximum Flavor – While this pasta salad is delicious fresh, letting it sit in the fridge for at least 30 minutes allows the flavors to blend beautifully.
• Customize It to Your Liking – This dish is incredibly flexible! Add protein for a heartier meal, swap in different cheeses, or toss in roasted veggies for extra flavor.

Ingredient Substitutions and Variations

• No Pine Nuts? Swap them for walnuts, almonds, cashews, or sunflower seeds—they all work great in pesto!
• Dairy-Free Option – Skip the Parmesan and use nutritional yeast for a cheesy flavor, or try a dairy-free pesto from the store.
• Different Cheese Options – Mozzarella is mild and creamy, but you can also use feta, goat cheese, or shaved Parmesan for a stronger flavor.
• Switch Up the Pasta – If you want a gluten-free version, use chickpea, lentil, or brown rice pasta. Whole wheat pasta is also a great option for added fiber.
• Add More Greens – Toss in a handful of arugula, baby spinach, or kale for extra nutrients and a fresh bite.
• Make It a Meal – Add grilled chicken, shrimp, or chickpeas to make it a complete, protein-packed dish!

Serving Suggestions

• As a Light Lunch – Serve on its own for a fresh and satisfying meal. I love making a big batch for easy lunches throughout the week!
• With Garlic Bread – A side of warm, crispy garlic bread is perfect for soaking up any leftover pesto.
• Paired with a Green Salad – A simple side salad with balsamic vinaigrette balances the richness of the pesto.
• Alongside Grilled Meats – This pasta salad goes wonderfully with grilled chicken, shrimp, or steak for a more filling dinner.
• As a Picnic or Potluck Dish – It’s a great make-ahead option that stays fresh for hours, making it ideal for summer gatherings.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better overnight!
• Refreshing the Pasta: Pesto can dry out a bit after sitting in the fridge. Before serving, stir in a little olive oil or lemon juice to bring back the moisture and freshen up the flavors.
• Serving Cold vs. Warm: This pasta salad is delicious straight from the fridge, but if you prefer it warm, you can let it sit at room temperature for 10-15 minutes before eating.
• Avoid Microwaving: Heating pesto too much can dull its fresh flavor. If you must warm it up, do so gently on low heat in a pan with a splash of water or olive oil.

I love making this pasta salad ahead of time because it tastes better the next day as the flavors meld together! Just give it a quick toss before serving, and you’re good to go.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes! It tastes even better after a few hours in the fridge. Just give it a good stir before serving and add a little extra olive oil if it looks dry.

What type of pasta works best?

Short pasta like penne, fusilli, or bowtie works best because they hold the pesto well. Avoid long noodles like spaghetti, as they don’t mix as easily.

Can I use store-bought pesto?

Absolutely! Store-bought pesto is a great time-saver. Just look for a high-quality brand with fresh ingredients for the best flavor.

How do I keep my pesto from turning brown?

Fresh pesto can darken due to oxidation. Adding a squeeze of lemon juice helps keep it bright green, and storing it in an airtight container with a thin layer of olive oil on top prevents discoloration.

Can I make this vegan?

Yes! Just swap the Parmesan cheese for nutritional yeast or a dairy-free cheese alternative, and use walnuts or almonds instead of pine nuts for the pesto.

What proteins go well with this pasta salad?

Grilled chicken, shrimp, chickpeas, or even crispy tofu are great additions if you want to make this a more filling meal.

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I’d love to hear how this turns out for you! Let me know in the comments—did you stick to the classic recipe, or did you add your own twist? If you loved this, don’t forget to share it with a friend who needs a quick and delicious meal idea!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!