Hey y’all! If you’re searching for a simple, vibrant, and incredibly tasty dish to brighten up your next meal, this Pesto Pasta Salad is about to become your new go-to favorite. With its fresh basil pesto, crisp veggies, and tender Pasta, it’s perfect for summer picnics, potlucks, quick weekday lunches, or as a colorful side at your next BBQ. It’s satisfying enough to steal the spotlight or complement just about anything else on your table. Let’s get cooking!
Why You’ll Love This
- Bursts with fresh, herby flavor thanks to homemade or store-bought pesto.
- Quick and easy—with just 20 minutes of prep, it’s ideal for busy days.
- Perfectly portable for picnics, potlucks, or packed lunches.
- Customizable—add your favorite veggies, proteins, or cheeses.
- Delicious served cold or at room temperature, making leftovers a breeze.
Ingredients
- 12 oz (340 g) rotini or fusilli pasta
- 1 cup (packed) fresh basil leaves
- 1/3 cup extra-virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts for a budget option)
- 2 garlic cloves
- 1 pint (10 oz) cherry tomatoes, halved
- 1/2 cup mozzarella pearls or cubes
- 1/2 cup sliced black olives
- 1/3 cup diced red onion
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 9-11 minutes). Drain, rinse under cold water, and set aside.
Step 2: Make the Pesto
While the pasta cooks, combine basil, olive oil, Parmesan cheese, pine nuts, and garlic in a food processor. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
Step 3: Prep the Veggies
Halve the cherry tomatoes, slice the olives, dice the red onion, and cut the mozzarella if needed.
Step 4: Assemble the Salad
In a large bowl, toss the cooled pasta with the pesto, stirring to coat evenly. Add the tomatoes, mozzarella, olives, onion, and lemon juice. Gently toss everything together. Taste and season with extra salt, pepper, or lemon juice as needed.
Step 5: Serve & Enjoy
Garnish with extra fresh basil if desired. Serve chilled or at room temperature. Enjoy immediately or refrigerate for 1-2 hours to let flavors blend.
Notes
- For best pesto flavor, use the freshest basil and high-quality olive oil you can find.
- Rinse your pasta under cold water to stop the cooking and keep it from sticking.
- If the salad seems dry after chilling, toss with a bit more olive oil or a squeeze of lemon before serving.
Variations
- Grilled Chicken Pesto Pasta Salad: Add grilled, sliced chicken breast for a hearty touch.
- Vegan Pesto Pasta Salad: Substitute vegan pesto and dairy-free cheese.
- Roasted Veggie Version: Fold in roasted zucchini, bell peppers, and asparagus for extra color and flavor.
Required Equipment
- Large pot for boiling pasta
- Colander
- Cutting board & sharp knife
- Food processor or blender
- Large mixing bowl
- Wooden spoon or spatula
Storage Instructions
Store leftover pesto pasta salad in an airtight container in the refrigerator for up to 4 days. If making ahead or storing, give it a good toss and add a splash of olive oil before serving to freshen it up. Freezing is not recommended, as the pasta and fresh ingredients may lose texture.
Suggested Pairings & Serving Recommendations
- Pairs beautifully with grilled meats or seafood.
- Serve alongside a crisp green salad for a light, balanced meal.
- Makes a refreshing addition to a picnic or buffet spread.
Pro Tips
- Let the salad rest in the fridge for an hour before serving for deeper flavor.
- If using store-bought pesto, thin it out with a little extra olive oil so it’s easy to mix in.
- Toss the pasta with a drizzle of olive oil right after draining to prevent sticking.
FAQ
Can I make Pesto Pasta Salad ahead of time?
Absolutely! In fact, the flavors get even better after a few hours in the fridge. Just toss with a splash of olive oil before serving.
What type of pasta works best?
Short, spiraled shapes like rotini or fusilli hold the pesto and veggies well, but penne or farfalle also work great.
Can I use jarred pesto?
Yes! While homemade pesto is fresh and vibrant, good-quality store-bought pesto is a real time-saver and tastes delicious in this recipe.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6
Ingredients
- 12 oz (340 g) fusilli or rotini pasta
- 1/2 cup basil pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls, halved
- 1/3 cup pitted black olives, sliced
- 1/4 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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1Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
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2In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and olives.
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3Add basil pesto and olive oil to the bowl. Toss gently until all ingredients are evenly coated.
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4Season with salt and black pepper to taste. Stir in grated Parmesan cheese.
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5Garnish with fresh basil leaves before serving. Serve chilled or at room temperature.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420cal
Protein:
13 gg
Fat:
21 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
45 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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