I have a pesto pasta salad so irresistibly vibrant and addictive that guests always ask for the recipe before the last forkful is gone.

Jump to Recipe

I am obsessed with this pesto pasta salad because it hits every savory craving I get when summer shows up. The bright basil pesto cloaks each bite so every forkful is herby, garlicky, and a little nutty.

Cherry tomatoes pop with sweet acidity that cuts through the richness and makes me go back for more. But it’s the contrast of punchy pesto and juicy tomatoes that keeps me making this again and again.

Simple, loud, utterly addictive. No regrets, ever, promise.

I bring it to backyard hangs, to last-minute dinners, and eat leftovers straight from the fridge with reckless joy.

Ingredients

Print Recipe (No Advertisments)

Pasta: chewy base that soaks up pesto, making it feel like summer in a bowl.
Pesto: herby punch that coats everything and keeps it bright and saucy.
Mozzarella pearls: soft, milky bites that cool the herbiness and add creamy texture.
Cherry tomatoes: juicy pops of sweet acidity, they cut through the richness.
Cucumber: fresh crunch and hydration, it lightens every forkful.
Red onion: sharpness and color, a little kick that wakes the salad.
Pine nuts or walnuts: toasty crunch, adds nuttiness and a nice contrast.
Parmesan: salty, savory sprinkle that ties the whole thing together.
Olive oil: smooth mouthfeel and shiny finish, it keeps things slick.
Lemon juice: bright acid that wakes up all the flavors.
Salt: enhances everything and makes the herbs sing, use less first.
Black pepper: subtle heat and perfume, don’t skip it.
Fresh basil: aromatic leafiness, basically pesto’s best friend.
Spinach or arugula: optional greens that bulk it up and add bite.
Kalamata or black olives: briny little bites that add savory depth.
Extra Parmesan: handy for sprinkling, because more cheese is rarely wrong.

Ingredient Quantities

12 ounces rotini or farfalle pasta, uncooked

1 cup basil pesto (store bought or homemade)

8 ounces fresh mozzarella pearls, drained

1 pint cherry tomatoes, halved

1 medium cucumber, seeded and diced

1/4 cup thinly sliced red onion

1/3 cup toasted pine nuts or chopped walnuts

1/4 cup grated Parmesan cheese, plus extra for serving

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

Salt, to taste (about 1/2 to 3/4 teaspoon)

Freshly ground black pepper, to taste

1/2 to 3/4 cup packed fresh basil leaves, torn

Optional: 1 cup baby spinach or arugula for extra greens

Optional: 1/3 cup sliced kalamata or black olives

How to Make this

Print Recipe (No Advertisments)

1. Bring a large pot of salted water to a boil and cook 12 ounces rotini or farfalle according to package directions until al dente, about 8 to 10 minutes; drain and rinse briefly under cold water to stop cooking and cool the pasta.

2. While pasta cooks, drain 8 ounces mozzarella pearls and halve 1 pint cherry tomatoes; seed and dice 1 medium cucumber, and thinly slice 1/4 cup red onion.

3. In a small skillet toast 1/3 cup pine nuts or chopped walnuts over medium heat, stirring often until fragrant and lightly browned; watch them close or they’ll burn.

4. In a large mixing bowl whisk together 1 cup basil pesto, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 cup grated Parmesan, and salt and freshly ground black pepper to taste (start with about 1/2 teaspoon salt and adjust).

5. Add the cooled pasta to the bowl with the dressing and toss to coat evenly so every piece gets some pesto.

6. Fold in the mozzarella, cherry tomatoes, cucumber, red onion, and the toasted nuts; if using, add 1 cup baby spinach or arugula and 1/3 cup sliced Kalamata or black olives now.

7. Tear 1/2 to 3/4 cup packed fresh basil leaves and gently stir them into the salad so they don’t get bruised.

8. Taste and adjust seasoning, adding more salt, pepper, lemon juice or a little extra olive oil if the salad seems dry; you can also stir in an extra 1/4 cup pesto for a bolder flavor.

9. Chill at least 30 minutes before serving so flavors marry, or serve right away at room temperature; sprinkle extra grated Parmesan and a few whole basil leaves on top just before serving.

Equipment Needed

1. Large pot for boiling pasta (with lid) — hold on, you said no em dash; replace with “with lid” inline.
2. Colander or sieve to drain and rinse the pasta
3. Small skillet for toasting nuts
4. Large mixing bowl for tossing the salad
5. Whisk and a sturdy spoon or silicone spatula for dressing and mixing
6. Cutting board and a sharp chef knife for tomatoes, cucumber and basil
7. Measuring cups and spoons for pesto, oil, lemon and cheese
8. Salad tongs or serving spoon and fork for folding and serving

FAQ

Can I make this ahead of time and will it get soggy?

Yes. You can make it a day ahead. Keep it chilled in an airtight container. Pasta will soak up some dressing, so if you want it super fresh, store the pesto separately and toss 20 to 30 minutes before serving. If mixed, add a splash of olive oil or lemon juice before serving to brighten it up.

What if I don’t have pine nuts or walnuts?

No biggie. Toasted sunflower seeds, slivered almonds or even pistachios work great for crunch. If you want it nut free, use extra parmesan and a handful of breadcrumbs toasted in olive oil for texture.

Can I use a different pasta shape or gluten free pasta?

Yep. Rotini and farfalle hold the pesto well, but shells, penne or bow ties are fine too. Gluten free pasta works, just watch cooking time so it does not get mushy. Rinse with cold water after cooking to stop it from overcooking.

How do I keep the mozzarella from making the salad watery?

Drain the pearls well and pat them dry with paper towels. If they still release moisture, toss them in right before serving. Alternatively use small mozzarella cubes and press gently to remove excess liquid.

Can I make this vegan?

Yes. Use a vegan pesto or make one with basil, nuts, garlic, lemon, olive oil and nutritional yeast instead of Parmesan. Swap the mozzarella for marinated tofu cubes or vegan cheese pearls. Taste and adjust salt because vegan swaps can need more seasoning.

Any tips for seasoning so it’s not bland?

Taste as you go. Start with the listed salt, then add more if needed. Brighten flavors with extra lemon juice or a pinch of red pepper flakes. Fresh torn basil at the end adds a big flavor pop, so don’t skip it.

Pesto Pasta Salad Recipe Substitutions and Variations

Pesto (1 cup): swap with 1 cup sun‑dried tomato pesto or 1 cup chimichurri for a tangier, savory twist; if you want dairy free, try 1 cup blended roasted red pepper with a little olive oil and lemon.
Fresh mozzarella pearls (8 oz): use diced burrata or cubed feta for saltier flavor, or small bocconcini if you want a similar texture but firmer cheese.
Pine nuts or walnuts (1/3 cup): toasted almonds or chopped pistachios work great and are cheaper; for nut free, use toasted pumpkin seeds instead.
Rotini or farfalle pasta (12 oz): swap with penne, gemelli, or small shells — any ridged short pasta that holds the pesto will do, or use whole wheat or chickpea pasta for more fiber and protein.

Pro Tips

Pro tips
1) Salt the pasta water well. It should taste like the sea. That way the pasta itself has flavor and you wont have to add so much salt later.
2) Cool the pasta quickly and spread it out on a sheet pan so it stops cooking fast and doesnt clump. Toss with a little oil if you wont be dressing it right away.
3) Toast the nuts low and steady and don’t walk away. They go from perfect to burnt in seconds. If you want more crunch, add a few extra right before serving.
4) If you make this ahead, keep some pesto and cheese separate and fold them in just before serving so the basil stays bright and the mozzarella doesn’t get mushy.

Pesto pasta salad, kinda casual, how I actually make it
Bring a big pot of salted water up to a boil and drop in the pasta. Follow the package for al dente, usually around 8 to 10 minutes. Drain it and rinse with cold water to stop it cooking. Dont overdo the rinse, just cool it enough so it wont keep cooking in the warm dressing.

While that’s happening, get the veg ready. Halve the cherry tomatoes, seed and dice the cucumber, and slice the red onion thin. Drain the little mozzarella balls. If you like bigger bites, keep a few whole and chop the rest.

Toast the pine nuts or walnuts in a small skillet over medium heat. Stir constantly and watch them close, they burn way too fast. When they smell nutty and are a bit browned, take them off the heat.

Make the dressing right in a big bowl so you have room to toss. Whisk together your basil pesto, olive oil, lemon juice, and the grated Parmesan. Start with about half a teaspoon of salt, you can add more later, and a few cracks of black pepper.

Add the cooled pasta to the bowl and toss so every piece gets some pesto. Then fold in the mozzarella, tomatoes, cucumber, onion and the toasted nuts. If youre using spinach or arugula or olives add them now. Tear the basil leaves instead of chopping so they dont bruise and stir them in gently.

Taste and fix the seasoning, more lemon brightens it up, a splash more olive oil helps if it feels dry, or add an extra quarter cup pesto if you want it stronger. Chill for at least 30 minutes if you can so the flavors marry, but it also works right away at room temp. Right before you serve, sprinkle extra Parmesan and a few whole basil leaves on top.

Simple variations: swap the nuts, use sun dried tomatoes instead of fresh, or add grilled chicken for more protein.

Pesto Pasta Salad Recipe

Recipe by Sarah level

0.0 from 0 votes

I have a pesto pasta salad so irresistibly vibrant and addictive that guests always ask for the recipe before the last forkful is gone.

Servings

servings

Calories

557

kcal

Equipment: 1. Large pot for boiling pasta (with lid) — hold on, you said no em dash; replace with “with lid” inline.
2. Colander or sieve to drain and rinse the pasta
3. Small skillet for toasting nuts
4. Large mixing bowl for tossing the salad
5. Whisk and a sturdy spoon or silicone spatula for dressing and mixing
6. Cutting board and a sharp chef knife for tomatoes, cucumber and basil
7. Measuring cups and spoons for pesto, oil, lemon and cheese
8. Salad tongs or serving spoon and fork for folding and serving

Ingredients

12 ounces rotini or farfalle pasta, uncooked
1 cup basil pesto (store bought or homemade)
8 ounces fresh mozzarella pearls, drained
1 pint cherry tomatoes, halved
1 medium cucumber, seeded and diced
1/4 cup thinly sliced red onion
1/3 cup toasted pine nuts or chopped walnuts
1/4 cup grated Parmesan cheese, plus extra for serving
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt, to taste (about 1/2 to 3/4 teaspoon)
Freshly ground black pepper, to taste
1/2 to 3/4 cup packed fresh basil leaves, torn
Optional: 1 cup baby spinach or arugula for extra greens
Optional: 1/3 cup sliced kalamata or black olives

Directions

Bring a large pot of salted water to a boil and cook 12 ounces rotini or farfalle according to package directions until al dente, about 8 to 10 minutes; drain and rinse briefly under cold water to stop cooking and cool the pasta.
While pasta cooks, drain 8 ounces mozzarella pearls and halve 1 pint cherry tomatoes; seed and dice 1 medium cucumber, and thinly slice 1/4 cup red onion.
In a small skillet toast 1/3 cup pine nuts or chopped walnuts over medium heat, stirring often until fragrant and lightly browned; watch them close or they'll burn.
In a large mixing bowl whisk together 1 cup basil pesto, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1/4 cup grated Parmesan, and salt and freshly ground black pepper to taste (start with about 1/2 teaspoon salt and adjust).
Add the cooled pasta to the bowl with the dressing and toss to coat evenly so every piece gets some pesto.
Fold in the mozzarella, cherry tomatoes, cucumber, red onion, and the toasted nuts; if using, add 1 cup baby spinach or arugula and 1/3 cup sliced Kalamata or black olives now.
Tear 1/2 to 3/4 cup packed fresh basil leaves and gently stir them into the salad so they don't get bruised.
Taste and adjust seasoning, adding more salt, pepper, lemon juice or a little extra olive oil if the salad seems dry; you can also stir in an extra 1/4 cup pesto for a bolder flavor.
Chill at least 30 minutes before serving so flavors marry, or serve right away at room temperature; sprinkle extra grated Parmesan and a few whole basil leaves on top just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.