Pesto Pasta Salad is a fresh and flavorful dish that combines tender pasta with bright, green pesto sauce, juicy cherry tomatoes, and a sprinkle of parmesan cheese. It’s the perfect mix of herb-y, cheesy, and a little tangy, making it feel light but still satisfying. The texture is just right with chewy pasta and crisp veggies.
I love making this salad for picnics or easy lunches because it comes together quickly and tastes great chilled or at room temperature. A little tip I’ve learned is to toss the pasta in the pesto while it’s still warm so each piece gets coated nicely – it really helps the flavors stick and shine. Plus, it’s easy to add extra ingredients like olives or grilled chicken if you want to switch things up.
Whenever I bring Pesto Pasta Salad to potlucks, it’s usually one of the first dishes to disappear, which always makes me smile. It’s simple but always feels a little special, and it’s a great way to get people excited about eating something green and tasty. I’m pretty sure once you try it, you’ll want to make it again and again!
Key Ingredients & Substitutions for Pesto Pasta Salad
Rotini Pasta: This spiral pasta holds pesto well, but feel free to swap with fusilli, penne, or farfalle. Just pick short pasta that traps sauce easily.
Basil Pesto: Fresh basil pesto is the star here. If you don’t have it handy, store-bought works fine. You could also try spinach or arugula pesto for a different twist.
Cherry Tomatoes: These add sweetness and color. If unavailable, grape tomatoes or chopped sun-dried tomatoes work well too.
Fresh Spinach: Spinach adds a fresh, leafy bite. You can substitute with arugula or baby kale for a peppery touch.
Mozzarella Balls: Soft mozzarella balances the acidity of tomatoes nicely. You can use shredded mozzarella or even feta for a tangier flavor.
Olive Oil: It helps keep ingredients moist and glossy. Extra virgin olive oil is my pick, but any mild oil like avocado oil can substitute.
How Do You Keep Pasta Salad Fresh and Flavorful?
The key to a great pasta salad is cooling the pasta properly and allowing time for flavors to blend.
- Drain cooked pasta and rinse in cold water. This stops cooking and prevents mushiness.
- Toss pasta immediately with pesto and olive oil to coat evenly and avoid sticking.
- Chill the salad for at least 30 minutes. This helps flavors mix well and enhances taste.
- Before serving, taste and adjust salt, pepper, or pesto—freshen up if needed with a little more olive oil.
Equipment You’ll Need
- Large pot – I recommend a big one for boiling the pasta easily without spilling.
- Colander – for draining the pasta quickly and efficiently.
- Mixing bowl – a large bowl makes tossing all the ingredients simple and mess-free.
- Cutting board and knife – to halve tomatoes and chop spinach easily.
- Measuring cups – to accurately measure pesto and other ingredients for perfect flavor balance.
Flavor Variations & Add-Ins
- Replace mozzarella with crumbled feta or shredded Parmesan for a different salty kick.
- Add roasted vegetables like zucchini, bell peppers, or asparagus to boost the veggie count and add smoky flavors.
- Mix in cooked chicken, shrimp, or chickpeas for added protein to make the salad more filling.
- Use different nuts like chopped walnuts or pecans instead of pine nuts for a variation in crunch and flavor.
How to Make Pesto Pasta Salad?
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 1 cup fresh basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves, roughly chopped
- 1 cup mozzarella balls (bocconcini or ciliegine), halved if large
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: ¼ cup pine nuts or chopped walnuts for garnish
How Much Time Will You Need?
This pesto pasta salad takes about 15 minutes to prepare, including cooking and cooling the pasta. Allow an extra 30 minutes in the fridge for chilling so the flavors blend nicely. Total time is around 45 minutes.
Step-by-Step Instructions:
1. Cook and Cool the Pasta:
Bring a large pot of salted water to a boil. Add the rotini or your preferred short pasta and cook it according to the package instructions until it’s just tender (al dente). Drain the pasta in a colander and rinse it well under cold water. This stops the cooking and cools the pasta so it’s ready for the salad.
2. Mix Pasta with Pesto:
In a large mixing bowl, add the cooled pasta, fresh basil pesto, and olive oil. Toss everything together gently but thoroughly so every piece of pasta is coated in the delicious pesto sauce.
3. Add Veggies and Cheese:
Now add the halved cherry tomatoes, chopped spinach, and mozzarella balls to the pasta. Toss gently once again to combine all these fresh ingredients evenly throughout the salad.
4. Season to Taste and Garnish:
Sprinkle in some salt and freshly ground black pepper to your liking. If you want a little extra crunch, add the optional pine nuts or chopped walnuts on top.
5. Chill and Serve:
Cover the pasta salad and refrigerate for at least 30 minutes. This lets all the flavors come together. Serve chilled or at room temperature, and enjoy a fresh, tasty meal perfect for warm days or as a side dish!
Can I Use Frozen Pesto Instead of Fresh?
Yes! Just thaw frozen pesto in the fridge overnight or quickly at room temperature before using. Stir well to recombine any separated oils before tossing with the pasta.
How Long Can I Store Leftover Pesto Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving to redistribute the dressing and freshen flavors.
Can I Substitute the Mozzarella with Another Cheese?
Absolutely! Fresh mozzarella works best for the creamy texture, but you can use feta for tanginess or shredded Parmesan for a sharper flavor.
Can This Salad Be Made Ahead of Time?
Yes, making it a few hours ahead or the night before helps the flavors meld perfectly. Just keep it chilled and add nuts right before serving to keep them crunchy.
