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Delicious pesto pasta salad with vibrant vegetables and fresh herbs.

Pesto Pasta Salad

A refreshing and vibrant Pesto Pasta Salad made with short pasta, basil pesto, cherry tomatoes, and mozzarella, perfect for warm weather gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces short pasta (fusilli, rotini, or penne) Holds onto pesto beautifully.
  • 1 cup classic basil pesto (store-bought or homemade) Swap basil with spinach for a milder green.
  • 1 cup cherry tomatoes, halved Use sun-dried tomatoes for a deeper, savory bite.
  • 1 cup fresh mozzarella pearls or cubed mozzarella Goat cheese adds tang if you prefer.
  • 1/2 cup toasted pine nuts or chopped walnuts Almonds work for a budget-friendly option.
  • 1/4 cup finely grated Parmesan cheese, plus more to serve
Flavor Enhancers
  • 1 small red onion, thinly sliced Replace with scallions for a gentler onion note.
  • 1 cup arugula or baby spinach Kale works if you want a sturdier green.
  • 1 unit zest and juice of 1 lemon Brightens and balances the pesto richness.
  • Salt and freshly ground black pepper to taste
  • Extra-virgin olive oil (optional, for finishing)

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook until just al dente according to package instructions; taste for a slight bite.
  3. Drain, reserving 1/4 cup of the pasta cooking water.
Toasting Nuts and Mixing
  1. While the pasta cooks, warm a small skillet over medium heat and toast the pine nuts until golden and fragrant—watch closely.
  2. Remove from heat and set aside.
  3. In a large mixing bowl, combine the pesto, lemon zest, and lemon juice.
  4. Stir in a tablespoon of the reserved pasta water to loosen the sauce.
  5. Add the warm pasta to the bowl and toss gently to coat each spiraled nook with pesto.
Combining Ingredients
  1. Fold in the cherry tomatoes, mozzarella, sliced red onion, toasted nuts, and greens.
  2. Season with salt and pepper to taste.
  3. Finish with a drizzle of extra-virgin olive oil and sprinkle generously with Parmesan.
  4. Cover and chill for at least 30 minutes, or serve right away at room temperature.

Notes

For a gluten-free version, use your favorite gluten-free pasta. For a vegan twist, use nutritional yeast instead of Parmesan and a vegan mozzarella alternative.