If the words “Pesto Pasta Salad” don’t immediately conjure up visions of sunshine, laughter, and the kind of backyard feasts where everyone goes back for seconds, allow me to introduce you to your new summer obsession. This dish has everything going for it—color, flavor, comfort, and a fresh vibrancy that’s hard to beat. Creamy mozzarella and basil, juicy cherry tomatoes, and savory olives all tossed together with pasta and drenched in basil-rich pesto sauce—it’s love at first bite!
Ingredients You’ll Need
You only need a handful of simple, essential ingredients to pull off this beautiful Pesto Pasta Salad, and each one adds its own layer of magic, whether it’s a pop of color, a creamy texture, or a punch of fresh herbal flavor. Here’s what you’ll want to have ready:
- Pasta (12 ounces rotini or bowtie): These fun shapes are perfect for catching the pesto in every little nook and cranny!
- Cherry tomatoes (1 cup, halved): Sweet, juicy, and bursting with color—these are a must for any good pasta salad.
- Fresh mozzarella balls (1/2 cup, halved): Creamy and mild, they give the salad a wonderful richness.
- Sliced black olives (1/3 cup): For a briny, savory punch that ties all the Mediterranean flavors together.
- Diced red onion (1/4 cup): A bit of sharpness to balance the creaminess and add crunch.
- Chopped fresh basil (1/4 cup): Bright green flecks for extra freshness and aroma.
- Pesto sauce (1/2 cup): Store-bought or homemade, this is the star of the show, delivering all that basil-garlic goodness.
- Olive oil (2 tablespoons): Helps the pesto coat every piece of pasta smoothly and gives a bit of Mediterranean richness.
- Salt and black pepper (to taste): Essential for bringing all the flavors to life.
- Optional squeeze of lemon juice: For a little brightness and zing, especially nice if your pesto is extra rich.
How to Make Pesto Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your pasta just until al dente, following the package instructions. Once the pasta is perfectly tender but still a little firm to the bite, drain it immediately and rinse it under cold water. This stops the cooking process and ensures your Pesto Pasta Salad won’t get mushy. Let the pasta cool completely before moving on.
Step 2: Prep the Veggies and Cheese
While the pasta is cooling, halve your cherry tomatoes and mozzarella balls, slice up the olives, dice the red onion, and chop the fresh basil. Having everything bite-sized makes each forkful a perfect mix of flavors. Trust me, those gorgeous bursts of tomato and creamy cheese are what keep everyone coming back for more.
Step 3: Mix the Pesto Dressing
In a small bowl, whisk together the pesto sauce and olive oil until they blend into a glossy, irresistible mixture. This not only helps stretch the pesto, but also ensures every ingredient gets coated in herby, garlicky goodness. If your pesto is particularly thick, the olive oil helps loosen it up beautifully.
Step 4: Combine and Toss
Add your cooled pasta, vegetables, mozzarella, olives, onion, and fresh basil into a large bowl. Pour the pesto and olive oil dressing over all the ingredients, then gently toss everything together until the salad is evenly coated. Take a moment and admire how vibrant it looks—the colors are half the fun!
Step 5: Season, Chill, and Serve
Season your salad with a few generous pinches of salt, some freshly cracked black pepper, and (if you’re in the mood) a little squeeze of lemon juice for extra brightness. Cover and refrigerate the salad for at least 30 minutes—this short chill time allows the flavors to marry and mingle. Give it a final toss right before serving so every ingredient is refreshed and ready to impress.
How to Serve Pesto Pasta Salad
Garnishes
A handful of extra chopped basil, a few more mozzarella balls, or an extra drizzle of pesto and olive oil all make stunning garnishes. You can also scatter on toasted pine nuts or shaved Parmesan for a crunchy, cheesy flourish. Let your eyes and tastebuds guide you—Pesto Pasta Salad loves a little extra flair!
Side Dishes
Pair your Pesto Pasta Salad with crusty garlic bread, grilled vegetables, or a simple green salad for a complete meal. It’s also a fantastic companion to grilled chicken, fish, or veggie burgers at summer cookouts. The flavors are friendly with almost anything, making this salad a real team player!
Creative Ways to Present
Serve your Pesto Pasta Salad in a large colorful bowl for family-style sharing, or portion it into pretty mason jars for easy-to-carry picnic servings. Skewer a few ingredients on toothpicks alongside mini bowls of salad for playful appetizers—kids especially love this style. For potlucks, garnish with extra basil just before serving for a fresh, aromatic finish everyone will remember.
Make Ahead and Storage
Storing Leftovers
Any leftover Pesto Pasta Salad keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen as they sit, which makes the leftovers even more irresistible. If the salad looks a bit dry after chilling, just stir in a splash of olive oil or another teaspoon of pesto to brighten it right back up.
Freezing
While freezing isn’t generally recommended for this type Salad, Side Dish. If you want to save time, freeze some pesto in advance and whip up a fresh Pesto Pasta Salad whenever the craving strikes.
Reheating
Pesto Pasta Salad truly shines when served cold right from the fridge, but if you do prefer it ever-so-slightly warm, just leave it out at room temperature for 20-30 minutes before serving. Warming it in the microwave isn’t advised, as the cheese can melt and the veggies lose their crunch.
FAQs
Can I add protein to my Pesto Pasta Salad?
Absolutely! Grilled chicken, cooked shrimp, or chickpeas are all fantastic additions, turning this salad from a side into a hearty main. Just toss your cooked protein in with the rest of the ingredients, and you’ve got a filling, well-rounded meal.
What type of pasta works best in Pesto Pasta Salad?
Short, textured shapes like rotini and bowtie are perfect because they hold onto the pesto and all the mix-ins beautifully. Penne or fusilli are also great options. Stick with a shape that isn’t too slippery to make sure that flavorful sauce really sticks.
Can I make Pesto Pasta Salad ahead of time?
Yes! In fact, it’s even better when made a few hours to a day in advance. This gives the flavors a chance to meld together and makes entertaining completely stress-free. Just give it a good toss before serving to redistribute the dressing.
How do I make this dish gluten-free?
It’s easy—just substitute your favorite gluten-free pasta. Everything else in the salad is naturally gluten-free, so it’s a simple swap that doesn’t change the taste or texture in the least.
Is homemade or store-bought pesto better for this salad?
Either one works beautifully! Homemade pesto offers the freshest, brightest flavor, especially if you have access to garden basil. Store-bought pesto makes things wonderfully easy and is perfect for quick meals—just look for options with simple, real ingredients.
Final Thoughts
Whether you’re packing it up for a picnic, sharing at a potluck, or simply treating yourself to a plateful for lunch, Pesto Pasta Salad is the kind of dish that always wins hearts. It’s summery, flavorful, and oh-so-easy to throw together. Give it a try soon—you just might find yourself making it on repeat all season long!
Print
Pesto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing and flavorful Pesto Pasta Salad that’s perfect for summer gatherings or as a light meal. This vegetarian dish combines al dente pasta with cherry tomatoes, mozzarella, olives, red onion, and basil, all tossed in a vibrant pesto dressing.
Ingredients
Pasta Salad:
- 12 ounces rotini or bowtie pasta, cooked and cooled;
- 1 cup cherry tomatoes, halved;
- 1/2 cup fresh mozzarella balls, halved;
- 1/3 cup sliced black olives;
- 1/4 cup diced red onion;
- 1/4 cup chopped fresh basil;
Pesto Dressing:
- 1/2 cup pesto sauce (store-bought or homemade);
- 2 tablespoons olive oil;
- Salt and black pepper to taste;
- Optional squeeze of lemon juice for brightness.
Instructions
- Cook the Pasta: Cook the pasta according to package directions, then drain and rinse under cold water.
- Prepare Salad: In a large bowl, combine the pasta, cherry tomatoes, mozzarella, olives, red onion, and basil.
- Make Pesto Dressing: Whisk together pesto sauce and olive oil until smooth.
- Toss and Chill: Pour the pesto mixture over the pasta, toss to coat, season with salt, pepper, and lemon juice. Chill for at least 30 minutes.
- Serve: Toss again before serving.
Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This salad can be prepared a day ahead and refrigerated.
- Use gluten-free pasta for a gluten-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
