Pesto Pasta Salad

I’ve whipped up a vibrant Pesto Pasta Salad that combines al dente pasta with fresh basil pesto, crisp vegetables, and optional cheese or protein—perfect for a light lunch, potluck, or easy side dish.

Why You’ll Love This Recipe

I love how this salad brings together the sunny flavors of pesto—herbaceous, savory, and bright—with the comforting heartiness of pasta. It’s quick to make, endlessly customizable, and travels well, making it a go-to option for casual meals and gatherings.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pasta (penne, rotini, fusilli, or farfalle)

• basil pesto (store-bought or homemade)

• cherry tomatoes, halved

• cucumber, chopped

• red bell pepper, diced

• fresh mozzarella balls or diced mozzarella (optional)

• black olives or pepperoncini slices (optional)

• toasted pine nuts or sunflower seeds (optional)

Directions

1. I cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool.

2. In a large bowl, I toss the cooled pasta with a generous amount of basil pesto until each piece is coated.

3. I fold in the cherry tomatoes, cucumber, bell pepper, and mozzarella (if using), ensuring everything is evenly distributed.

4. I taste and add more pesto if needed—sometimes I also add a drizzle of olive oil to loosen the mixture.

5. I sprinkle in olives or nuts for added flavor and texture, and toss gently.

6. I let the salad rest for 10–15 minutes so the flavors meld, then serve chilled or at room temperature.

Servings and timing

This salad serves about 6‑8 people as a side or 4‑6 as a main.

• Prep time: 10 minutes

• Cook time: 8–10 minutes (for pasta)

• Total time: Around 20 minutes

Variations

• Add protein: I mix in grilled chicken, shrimp, or chickpeas for a more satisfying meal.

• Switch cheese: I swap mozzarella for feta, goat cheese, or Parmesan shavings to change up the flavor.

• Veggie upgrades: I stir in roasted zucchini, artichoke hearts, or sun-dried tomatoes for extra flavor.

• Herb twist: I add fresh basil or arugula for leafy freshness just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I give it a gentle stir before serving; if it seems dry, I add a splash of pesto or olive oil to freshen it up. It’s best eaten chilled or at room temperature—no reheating needed.

FAQs

Can I use a different type of pesto?

Absolutely—I’ve tried spinach pesto, sun-dried tomato pesto, or kale pesto and each brings a unique twist.

Is this salad freezer-friendly?

I don’t recommend freezing pesto pasta salad. The fresh ingredients get mushy after thawing—better to enjoy it fresh.

Can I make it ahead of time?

Yes—I often make it a few hours before serving. I keep mozzarella or leafy add-ins separate and stir them in last so they stay fresh.

What pasta shape works best?

I love shapes like rotini or fusilli that hold onto bits of pesto, veggies, and cheese. Small shells or penne also work great.

Can I make it vegan?

Definitely—I skip cheese or use a vegan alternative, and use pesto made without dairy or with nut-free ingredients.

Conclusion

This Pesto Pasta Salad is a colorful, flavorful dish that’s easy to pull together and endlessly versatile. I love the herb-infused richness of pesto balanced with fresh produce and pasta. It’s become one of my favorite go-to recipes for quick meals, picnics, or casual entertaining.

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