Pesto Pasta Salad

Pesto pasta salad is a quick and fresh dish made with rotini pasta, basil pesto, cherry tomatoes, and mozzarella pearls. Ready in just 15 minutes, it's perfect for any meal or gathering.

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Prep Time15 minutes mins

Cook Time9 minutes mins

Total Time24 minutes mins

Servings4

This vibrant pesto pasta salad is the kind of dish that vanishes fast at potlucks and backyard barbecues. Serve it as a side or make it the main dish with a little grilled chicken or shrimp on top.

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Pesto Pasta Salad Ingredients

This pasta salad is fresh, easy to throw together, and loaded with flavor—thanks to zippy basil pesto, juicy cherry tomatoes, creamy mozzarella, and tender pasta that ties it all together.

Ingredients you’ll need:

How to Make It

Easiest Way To Make Homemade Pesto

1. Don’t over-process the pesto.
You pulse the ingredients just until combined—leaving a bit of texture. This keeps the pesto fresh and rustic, not overly smooth or paste-like.

2. Add olive oil gradually.
Drizzling the oil in with the processor running helps emulsify the pesto. You note that your yield may vary based on how tightly you pack the basil, so go by texture, not just measurement.

3. Scrape the sides after blending.
Removing the lid and scraping the sides ensures the pesto is evenly combined and no bits of garlic or basil are left unblended.

Mixing The Pasta Salad

In a large bowl, toss the cooled pasta with ¾ cup pesto until well coated. Stir in grape tomatoes, mozzarella pearls, spinach, and grated parmesan. Use the remaining ¼ cup pesto to taste or reserve for another use.

How To Serve

• Serve immediately after assembling
• Serve slightly chilled or at room temperature
• Garnish with fresh basil or extra grated parmesan
• Also tastes great alongside kabobs or burgers

Storage Instructions

This pesto pasta salad is best served fresh but can be stored in an airtight container in the fridge for up to 24 hours. If making ahead, consider tossing the pasta with a little oil first, then adding the pesto and toppings just before serving.

More Pasta Salad Recipes

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Pesto Pasta Salad

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Pesto pasta salad is a quick and fresh dish made with rotini pasta, basil pesto, cherry tomatoes, and mozzarella pearls. Ready in just 15 minutes, it’s perfect for any meal or gathering.

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

Total Time 24 minutes minutes

Servings 4

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Ingredients

  

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Pesto

• 2 cups fresh basil leaves, packed (from a 3-ounce container)
• ¼ cup pine nuts
• ½ cup grated parmesan cheese
• 1 tablespoon chopped garlic, 2 to 3 cloves
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• ½ teaspoon salt, plus additional for boiling the pasta
• ¼ teaspoon black pepper
• ½ cup olive oil, extra virgin

Pasta Salad

• ½ pound rotini pasta, half a 16-ounce box
• ¾ cup grape tomatoes, halved
• ½ cup fresh mozzarella pearls, patted dry
• ½ cup baby spinach, packed
• ¼ cup grated parmesan cheese

Instructions

 

• To the bowl of a food processor add the fresh basil, pine nuts, ½ cup grated parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds or until well combined. You still want a little texture to the chopped basil and pine nuts.
• With the food processor running, slowly drizzle in the olive oil just until fully incorporated. Remove the lid and blade, then scrape down the sides of the bowl to ensure all the ingredients are fully combined. Transfer to a lidded container and set aside. This will yield approximately 1 cup of pesto. Measure out ¾ cup for the pasta salad and reserve the remaining ¼ cup for optional use.
• In a large pot of salted boiling water, cook the pasta for 9-11 minutes or just until al dente. Drain and rinse under cool water to stop the cooking.
• To a large bowl add the pasta and ¾ cup of the reserved pesto. Stir to evenly coat all the pasta with the pesto.
• Add the grape tomatoes, fresh mozzarella pearls, baby spinach and ¼ cup grated parmesan cheese. Stir to combine all the ingredients. You can stir in the additional ¼ cup reserved pesto if desired at this time or save it for another use.
• Transfer to a serving bowl and garnish with a sprig of fresh basil leaves if desired before serving.

Notes

• The pesto can be made, and stored in an airtight container in the refrigerator for up to 1 week prior to use in this recipe.  
• A good quality brand of jarred basil pesto can easily be used as a shortcut ingredient if desired in place of making your pesto from scratch. 
• Fresh mozzarella pearls are approximately ½-¾ inches in diameter. If you can not find them in your local store, you can substitute with Ciliegine (means “cherry sized”) fresh mozzarella, and then cut into halves to use in this recipe.
• It is best to grate your parmesan cheese by hand for the best flavor and texture. Pre-grated cheeses typically have additives added to the containers to prevent caking. These additives can alter the flavor and texture of the cheese when used.
• Pat the mozzarella pearls dry before adding to avoid extra moisture in the salad.
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Nutrition

Calories: 639kcal | Carbohydrates: 49g | Protein: 18g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Cholesterol: 27mg | Sodium: 716mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1478IU | Vitamin C: 9mg | Calcium: 283mg | Iron: 2mg

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