If you’re looking for a dish that feels like summer in every bite, this Pesto Pasta Salad is the answer to every potluck, picnic, and sunny afternoon lunch craving. Fresh basil pesto clings to perfectly cooked pasta, juicy cherry tomatoes, and creamy mozzarella, making each forkful a celebration of bright, herby flavor and irresistible textures. Whether you make it for a gathering or meal prep it for healthy lunches, you’ll find this is the kind of pasta salad that disappears quick!

Ingredients You’ll Need

The beauty of Pesto Pasta Salad truly lies in its lineup of simple yet powerful ingredients. Each one brings its own special something to the table, whether that’s a burst of color, a creamy texture, or a nutty crunch—or all three! Here’s what you need, and why you’ll love them.

Pasta: Short shapes like rotini or bowties trap all that pesto goodness and make for perfect, hearty bites.
Basil pesto: Store-bought keeps things quick, but homemade brings ultra-fresh herb flavor—either way, this is the soul of the dish.
Mayonnaise or Greek yogurt: Optional, but stirs in creamy richness and helps the pesto sauce hug every noodle (I love Greek yogurt for a tangy twist!).
Cherry tomatoes: Juicy, sweet, and vibrant—they bring freshness and a pop of color that’s hard to resist.
Fresh mozzarella pearls or cubes: Soft, mild, and just a little bit indulgent, these give every bite a luscious, creamy character.
Grated Parmesan cheese: Salty, nutty, and just the thing to finish any good pasta salad.
Pine nuts or chopped walnuts: Totally optional, but they add a lovely toasty crunch and a hint of luxury.
Sliced black olives: Optional, but perfect for a little tang and a briny note that plays off the creamy mozzarella.
Salt and pepper: Essential for balancing and highlighting all the delicious flavors.
Fresh basil leaves: Optional, but simply perfect for a final fresh, fragrant garnish.

How to Make Pesto Pasta Salad

Step 1: Cook and Cool the Pasta

Start by bringing a big pot of salted water to a lively boil. Add your favorite short pasta (rotini, bowtie, or even penne work beautifully) and cook just until al dente—tender with a little bite. Drain the pasta, then rinse it under cold water to stop the cooking and cool it down quickly. This step keeps your salad from turning mushy and ensures it’s picnic-ready.

Step 2: Mix Up the Creamy Pesto Sauce

In a large bowl, whisk together the basil pesto and your choice of mayonnaise or Greek yogurt—if you like it creamy! This luscious mixture will coat the pasta and the veggies, bringing everything together with a welcoming, herby aroma.

Step 3: Toss Everything Together

Add the cooled pasta to the pesto sauce in the bowl and give it a gentle toss to coat all the nooks and crannies. Then, stir in the halved cherry tomatoes, bite-sized mozzarella, Parmesan cheese, and any of your optional mix-ins like pine nuts or olives. Don’t forget to season everything with salt and black pepper, tasting as you go so it’s just right for you.

Step 4: Chill to Let Flavors Mingle

Cover the bowl and refrigerate the Pesto Pasta Salad for at least 30 minutes. This isn’t just a patience test! It’s when the flavors meld, the pasta absorbs more of the pesto, and everything gets nicely chilled and refreshing.

Step 5: Garnish and Enjoy

Just before serving, give the salad one last gentle toss and top with plenty of fresh basil leaves if you have them. They bring a burst of herbal fragrance and a pop of color that makes your salad truly dinner party-worthy!

How to Serve Pesto Pasta Salad

Garnishes

Garnishing your Pesto Pasta Salad is half the fun and can transform it from simple to showstopper. Scatter fresh basil leaves over the top, sprinkle with extra Parmesan, or add a handful of toasted pine nuts for texture. These final touches add not only flavor but also make your salad as tempting to look at as it is to eat.

Side Dishes

If you’re serving this salad as part of a bigger meal, consider light, complementary sides. A fresh green salad, crusty Italian bread, or grilled vegetables round out the flavors nicely. If you want to add protein, grilled chicken or chickpeas slip seamlessly into the mix without overpowering the bright pesto flavors.

Creative Ways to Present

Treat your Pesto Pasta Salad like the star it is! Serve it in a big white bowl with an extra drizzle of olive oil, or spoon it into individual mason jars for easy picnic portions. For parties, try layering it in a clear trifle bowl to show off those colorful layers—it looks as fun as it tastes.

Make Ahead and Storage

Storing Leftovers

This Pesto Pasta Salad actually gets better as it sits! Store any leftovers in an airtight container in the fridge for up to three days. Give it a gentle toss before serving, and if it looks a little dry, add another spoonful of pesto or a splash of olive oil to refresh the texture and flavor.

Freezing

While the flavors in this salad are freezer-friendly, the textures aren’t at their best after thawing (especially the tomatoes and mozzarella). If you need to prep ahead, cook and freeze just the pasta, then toss with the fresh ingredients and pesto right before serving for the best taste and bite.

Reheating

Pesto Pasta Salad is designed to be enjoyed cold or at room temperature, so there’s no need to reheat it! If you do want to serve it warm, gently heat the pasta (without the veggies and cheese) and then add in the fresh ingredients just before serving to keep everything bright and tasty.

FAQs

Can I make Pesto Pasta Salad a day ahead?

Absolutely! In fact, making Pesto Pasta Salad in advance lets the flavors mingle and meld, often making it taste even better the next day. Just give it a quick toss and refresh with a bit more pesto or olive oil if needed.

What pasta shapes work best?

Short shapes like rotini, bowties, penne, or fusilli are perfect because their curves and grooves hold on to the pesto and all the goodness you mix in. Avoid delicate shapes that might get mushy when tossed.

How do I make this salad vegan?

To make a vegan Pesto Pasta Salad, use a dairy-free pesto (many store-bought or homemade versions work), skip the mozzarella and Parmesan, and either omit or replace with your favorite plant-based cheeses. Vegan mayo or yogurt can stand in for traditional mayonnaise.

Can I add meat or more protein?

Certainly! Grilled chicken, shrimp, or chickpeas make wonderful additions. They boost the protein content and turn your salad into a more substantial main dish, while keeping all that herby, summery flavor intact.

Is store-bought pesto okay to use?

Absolutely, store-bought pesto is a huge time saver and gives great results. If you have summer basil on hand and want even bolder flavor, homemade pesto is fantastic, but don’t hesitate to use a good jarred version for ease and convenience.

Final Thoughts

If you’re searching for a fresh, colorful dish that’s a total crowd-pleaser and impossibly quick to whip up, you can’t go wrong with Pesto Pasta Salad. It’s always a hit at gatherings, potlucks, or even just as a personal treat for lunch—so don’t hesitate to try it and see for yourself how deliciously simple this classic can be!

Pesto Pasta Salad Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delightful Pesto Pasta Salad that combines al dente pasta with a flavorful basil pesto dressing, cherry tomatoes, mozzarella, and Parmesan cheese. Perfect for summer gatherings or as a light meal.

Ingredients

Scale

Pasta:

12 ounces short pasta (such as rotini or bowtie)

Pesto Dressing:

1/2 cup basil pesto (store-bought or homemade)
1/4 cup mayonnaise or Greek yogurt (optional, for creamier texture)

Additional Ingredients:

1 cup cherry tomatoes (halved)
1/2 cup fresh mozzarella pearls or cubed mozzarella
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or chopped walnuts (optional)
1/4 cup sliced black olives (optional)
Salt and pepper to taste
Fresh basil for garnish (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the Dressing: In a large bowl, whisk together the pesto and mayonnaise or yogurt if using. Add the cooled pasta and toss to coat.
Combine Ingredients: Gently stir in the cherry tomatoes, mozzarella, Parmesan, and any optional mix-ins like pine nuts or olives. Season with salt and pepper to taste.
Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled, garnished with fresh basil if desired.

Notes

For added protein, mix in grilled chicken or chickpeas.
This salad holds up well in the fridge for up to 3 days and is perfect for meal prep, potlucks, or picnics.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Bake
Cuisine: Italian-Inspired