Pesto pasta salad is the ultimate cold, flavor-packed summer dish, and this version might just become your go-to! It’s vibrant, fresh, and comes together in just minutes. If you love simple seasonal recipes, make sure you level this one up with homemade pesto!
Why You’ll Love This Recipe
You’ll love this pesto pasta salad because it’s easy to make, full of fresh flavor, and perfect for just about any occasion. It comes together quickly with minimal effort. Whether you’re heading to a picnic, hosting a BBQ, or prepping weekday lunches, this salad is a guaranteed crowd-pleaser thanks to the combination of juicy cherry tomatoes, mozzarella, and basil in every bite.
Variations & Substitutions
This pasta salad is endlessly customizable, here are some easy swaps and upgrades to make it your own:
- Switch the pasta: Rotini, penne, fusilli, farfalle, or even orzo work well.
- Use a different cheese: Don’t have mozzarella balls? Try cubed fresh mozzarella, crumbled feta, or even burrata.
- Swap the pesto: Use sun-dried tomato pesto, arugula pesto, or a nut-free version if preferred.
- Add protein: Grilled chicken, chickpeas, or even salami slices turn this into a heartier meal.
- Bulk it up: Toss in roasted veggies (like zucchini or bell peppers), marinated artichokes, or olives.
Tips & Tricks
- Pasta shape matters: Choose short shapes with curves or ridges to catch the pesto.
- Make it ahead: This pasta salad keeps well for 2–3 days in the fridge, making it perfect for meal prep.
- Serving a crowd? Double the batch, it disappears fast!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir in a little extra olive oil or pesto if it starts to dry out.
Pesto Pasta
Ingredients
- 12 ounces rotini pasta, or other short pasta like fusilli or penne
- 1 ½ cups cherry tomatoes halved
- 8 ounces fresh mozzarella balls drained
- ½ cup pesto, homemade or store-bought
- 2 tablespoons extra-virgin olive oil
- black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- Handful of fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions.
- Drain pasta and rinse briefly under cold water to stop the cooking process and cool it down. Let it drain well and transfer to a large mixing bowl.
- Add cherry tomatoes and mozzarella balls to the cooled pasta.
- Add pesto and olive oil to the bowl. Toss gently with a large spoon or silicone spatula until everything is evenly coated.
- Season with freshly ground black pepper to taste. Add Parmesan cheese, and toss again to combine.
Cold Pasta Salad
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