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Pesto Pasta Salad

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A fresh, herbaceous pasta salad made with basil pesto, crisp vegetables, and optional cheese or protein. Perfect for potlucks, lunches, or as a flavorful side dish, this Pesto Pasta Salad is vibrant, quick, and endlessly customizable.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6–8 servings (side) or 4–6 servings (main)
  • Category: Salad
  • Method: No-Cook (after pasta is cooked)
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • 12 oz pasta (penne, rotini, fusilli, or farfalle)
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • 1 red bell pepper, diced
  • 1 cup fresh mozzarella balls or diced mozzarella (optional)
  • 1/4 cup black olives or pepperoncini slices (optional)
  • 2 tbsp toasted pine nuts or sunflower seeds (optional)

Instructions

  1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, toss the cooled pasta with basil pesto until evenly coated.
  3. Fold in tomatoes, cucumber, bell pepper, and mozzarella (if using).
  4. Taste and adjust with more pesto or a drizzle of olive oil if needed.
  5. Add olives or nuts for extra flavor and texture, then toss gently.
  6. Let rest 10–15 minutes for flavors to meld. Serve chilled or at room temperature.

Notes

  • Add grilled chicken, shrimp, or chickpeas for protein.
  • Try feta, goat cheese, or Parmesan for different cheese options.
  • Include roasted zucchini, artichoke hearts, or sun-dried tomatoes for added depth.
  • Stir in fresh basil or arugula just before serving for leafy brightness.
  • Store in fridge for up to 3 days; freshen with pesto or olive oil if needed.

Nutrition

Find it online: https://allcookedup.com/pesto-pasta-salad/