Fresh Pesto Pasta Salad
This Fresh Pesto Pasta Salad is a light, vibrant, and herbaceous dish perfect for summer gatherings, picnics, or quick lunches. Made with pasta tossed in fresh basil pesto and loaded with cherry tomatoes, mozzarella, and crunchy vegetables, this cold pasta salad is a refreshing, no-fuss recipe that can be served as a main or side.
Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time : 30 minutes
Total Time: 20–30 minutes
Servings: 4–6
Ingredients
Pasta:
12 oz (340 g) short pasta (e.g., fusilli, bowties, rotini, penne)
Salt (for boiling water)
Mix-ins:
1 cup cherry tomatoes, halved
1/2 cup mozzarella pearls or cubed fresh mozzarella
1/2 cucumber, chopped (peeled optional)
1/4 cup red onion, thinly sliced (optional)
2 tbsp grated Parmesan
Dressing:
1/3 cup basil pesto
2 tbsp extra virgin olive oil
Salt and black pepper, to taste
Garnish:
Fresh basil leaves, for topping
Drizzle of balsamic glaze
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente according to package instructions (about 8–10 minutes).
Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Prepare the Mix-ins
While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, and mozzarella.
In a large salad bowl, combine the chopped vegetables and cheese.
Step 3: Toss with Pesto
Add the cooled pasta to the salad bowl.
In a small bowl, whisk together pesto and olive oil.
Pour the pesto mixture over the pasta and vegetables. Toss gently to coat everything evenly.
Step 4: Season & Serve
Taste and adjust with salt and black pepper as needed.
Optionally, garnish with grated Parmesan, fresh basil, or a drizzle of balsamic glaze.
Serve immediately or chill for 30 minutes before serving for a colder, more infused flavor.
Notes & Tips
Pasta shape: Use a short pasta with grooves to hold the pesto — fusilli or rotini are ideal.
Homemade pesto idea: Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, salt, and lemon juice for a bright homemade option.
Add protein: Try grilled chicken, tuna, chickpeas, or boiled eggs for a protein boost.
Vegan option: Use dairy-free pesto and cheese, or skip the cheese and add avocado.
Storage: Store in an airtight container in the fridge for up to 3 days. Add a small splash of olive oil or pesto before serving leftovers.
Frequently Asked Questions
Q: Can I make this pasta salad ahead of time?
A: Yes! It’s even better after the flavors sit for a bit. Make it a few hours in advance or the night before. Stir before serving.
Q: Is it okay to use store-bought pesto?
A: Absolutely. Store-bought pesto is quick and convenient. Just choose a high-quality brand with olive oil and real basil.
Q: What if I don’t like raw onions?
A: Skip the red onion or use thinly sliced scallions or shallots for a milder flavor. You can also soak onions in cold water for 10 minutes to mellow them.
Q: Can I make this gluten-free?
A: Yes! Just use gluten-free pasta and follow the rest of the recipe as-is.
Nutritional Information
Calories 310
Protein 10 g
Carbohydrates 32 g
Fat 17 g
Saturated Fat 5 g
Fiber 2 g
Sugar 3 g
Sodium 280 mg
Calcium 120 mg