This pesto pasta salad combines homemade pesto with pasta, tomatoes, mozzarella and fresh basil. It’s packed with flavor, ready in under 30 minutes and makes for the perfect summer side dish.
Pesto pasta salad is the ultimate summer side, perfect for any gathering or a simple weeknight dinner. This dish combines tender rotini pasta with a homemade basil pesto that’s bursting with flavor. Tossed with cherry tomatoes, mozzarella pearls, and a touch of Italian dressing, it’s a fresh and vibrant salad that’s sure to become a favorite.
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Why You’ll Love This Recipe
- Flavor-Packed: The homemade basil pesto adds a rich, aromatic flavor that pairs perfectly with the fresh ingredients.
- Simple and Quick: Easy to prepare with minimal ingredients, this salad can be whipped up in no time.
- Versatile: Perfect as a side dish, main course, or even a potluck favorite. It’s great for any occasion.
- Make-Ahead Friendly: You can prepare this salad in advance and let it chill, making it an ideal option for meal prep or entertaining.
Ingredients Needed
- rotini pasta – the base of the salad, provides a hearty and chewy texture.
- cherry tomatoes – adds a juicy, sweet burst of flavor.
- mozzarella pearls – gives a creamy, cheesy texture throughout the salad.
- italian dressing – a light, tangy dressing that ties all the flavors together.
- fresh basil – adds a fragrant, herbal note.
- fresh black pepper – for a touch of heat and to enhance the flavors.
- fresh basil leaves – the main ingredient, giving the pesto its distinctive flavor and color.
- garlic – adds a robust, pungent flavor.
- pine nuts – provides a nutty, rich taste.
- fresh parmigiano-reggiano – adds a salty, savory element.
- extra virgin olive oil – binds all the ingredients together, creating a smooth, rich pesto.
- sea salt – enhances all the flavors in the pesto.
- ground black pepper – adds a slight kick and balances the flavors.
Substitutions
- Pasta: You can use any type of short pasta, such as penne, farfalle, or fusilli, if you don’t have rotini.
- Tomatoes: Grape tomatoes or diced regular tomatoes can be used as an alternative.
- Mozzarella: Cubed mozzarella or bocconcini (mini mozzarella balls) work well too.
- Italian Dressing: Substitute with balsamic vinaigrette or a homemade vinaigrette of olive oil, lemon juice, and herbs.
- Fresh Basil: If fresh basil isn’t available, use a mix of fresh spinach and parsley for a different but still delicious flavor.
- Pine Nuts: Walnuts, almonds, or cashews can be used as a substitute in the pesto.
- Parmigiano-Reggiano: Grated parmesan or pecorino romano cheese are good alternatives.
How to Make Pesto Pasta Salad
Step 1: Make pesto by adding basil, garlic, pine nuts and grated parmesan into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
Step 2: Combine cooled pasta with 1 cup pesto, Italian dressing, tomatoes, mozzarella and fresh basil. Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.
Recipe Tip!
For an extra layer of flavor, toast the pine nuts before adding them to the pesto. Simply heat a small skillet over medium heat, add the pine nuts, and stir frequently until they are golden brown and fragrant. This will enhance their nutty flavor and add depth to your pesto.
How to Store Pesto Pasta Salad
Refrigeration: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing or pesto and becomes dry, simply add a little more before serving.
Leftover Pesto: Any leftover pesto can be stored in a sealed container in the refrigerator for up to one week. To keep it fresh and vibrant, drizzle a thin layer of olive oil on top before sealing the container.
Make-Ahead: You can prepare the components of the salad (pasta, pesto, and chopped vegetables) ahead of time and store them separately in the refrigerator. Combine just before serving for the best texture and flavor.
Frequently Asked Questions
Yes, you can use store-bought pesto if you’re short on time. However, homemade pesto will provide a fresher and more robust flavor.
Grilled chicken, grilled shrimp or chickpeas make excellent additions to this pesto pasta salad, adding extra protein and making it more filling.
While this salad is typically served cold or at room temperature, you can also serve it warm. Just toss the freshly cooked pasta with the pesto and other ingredients while still warm, and enjoy immediately.
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Cook pasta according to package instructions. Drain and set aside to cool.
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While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth.
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Combine cooled pasta with 1 cup pesto, Italian dressing, tomatoes, mozzarella and fresh basil.
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Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.
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Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits.
- Make-Ahead: This salad can be made ahead and stored in the refrigerator. Add the fresh basil and a bit more pesto just before serving to freshen it up.
- Serving: Serve the salad chilled or at room temperature. It makes a great side dish for picnics, barbecues, or a light lunch.
- Extra Vegetables: Feel free to add other vegetables like bell peppers, cucumbers, or olives for added flavor and texture.
Serving: 1/8 recipe | Calories: 466kcal | Carbohydrates: 48g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 277mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.