Pesto Pasta Salad is easy to make and hard to resist!
In this fresh, easy side dish, pasta is tossed with fresh mozzarella, juicy tomatoes, and basil in a quick, creamy pesto dressing.
It’s perfect for barbecues, picnics and parties, or a simple lunch or dinner!
A simple meal or side dish
- Go on, chill and serve when ready. Dead easy!
- This salad is pretty to look at and delicious.
- Enjoy as meatless main course or serve with grilled chicken or bay shrimp.
- Potluck perfect, this easy meal is also a favorite at barbecues and get-togethers.
Ingredients for Pesto Pasta Salad
- pasta– Choose pasta with grooves, spirals or tubes that the dressing will stick to. Cavatappi (corkscrew), farfalle (bow tie), penne, fusilli or rotini are ideal for this salad.
- dressing—The dressing is a simple combination of pesto sauce, mayonnaise and red wine vinegar. Store-bought pesto makes this dish easy, but if you have a garden of fresh basil, homemade pesto is easy to make.
- Cheese—Bocconcini are small fresh mozzarella balls available at almost every grocery store. A large ball of fresh mozzarella can also be diced and used for this recipe, or crumbled feta cheese can be used.
- Add-ins—Grape or cherry tomatoes add freshness, while sun-dried tomatoes and olives add flavor to this pasta salad recipe.
- Variations– Add your summer favorites like corn on the cob, fresh spinach, red onion or diced cucumber. Top with fresh avocado cubes.
How to make pesto pasta salad
- Cooking pasta: Cook the pasta al dente according to the package instructions.
- Preparatory dressing: Mix dressing ingredients in a bowl according to the recipe below.
- Mix and cool: Mix all ingredients in a large bowl and let rest in the fridge before serving.
Garnish with fresh basil leaves and a pinch of Parmesan cheese if desired.
Make ahead and leave leftovers
To move forwardPrepare all ingredients a day or two in advance and store them separately. Mix a few hours before serving.
Leftover pesto pasta salad should be stored in an airtight container in the refrigerator. If you use homemade pesto, it will last up to three days.
Mediterranean-inspired pasta salad recipes
Have you made this pesto pasta salad? Be sure to leave a rating and comment below!
Pesto pasta salad
Pesto Pasta Salad is easy to make and can be served as a side dish or main course!
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Bring a large pot of salted water to the boil. Cook the pasta al dente according to the package instructions and drain well. Rinse under cold water to stop cooking.
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In a small bowl, stir together pesto, mayonnaise and red wine vinegar.
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In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella and olives. Add the dressing and mix well. Taste and season with additional salt and pepper if necessary.
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Refrigerate for at least 2 hours before serving.
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Chop fresh basil and sprinkle over it just before serving
- Rinse the pasta in cold water to prevent it from cooking.
- As the salad rests it will absorb the dressing, so be sure to coat generously.
- Optional additions include Parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Calories: 338 | Carbohydrates: 34G | Protein: 9G | Fat: 19G | Saturated fatty acids: 3G | Cholesterol: 9mg | Sodium: 449mg | Potassium: 300mg | Fiber: 3G | Sugar: 4G | Vitamin A: 760IU | Vitamin C: 5.4mg | Calcium: 86mg | Iron: 1.2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Pasta, salad, side dish
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