Pesto Pasta Salad is a bright and fresh dish that’s perfect for warm days and easy gatherings. It features tender pasta coated in flavorful basil pesto, with a mix of crunchy veggies like cherry tomatoes and maybe some sweet corn or bell peppers for a pop of color and texture. The herbaceous, garlicky pesto brings everything together with a fresh, zesty punch.
I love making this pasta salad ahead of time because the flavors really get to mingle and deepen as it chills. It’s an easy crowd-pleaser that I always suggest bringing to picnics or potlucks – people can’t get enough of the vibrant green and the way it tastes light yet satisfying. Sometimes, I toss in some mozzarella balls or toasted pine nuts for an extra touch of creaminess and crunch.
Serving it cold or at room temperature makes it super versatile and ready to grab from the fridge anytime. I like pairing it with some grilled chicken or as a tasty side alongside sandwiches. Whenever I make pesto pasta salad, it reminds me of lazy summer afternoons spent outdoors, sharing good food with friends and family. It’s simple, fresh, and just so welcoming on the plate.
Key Ingredients & Substitutions
Rotini Pasta: Rotini works well because its twists hold the pesto nicely. You can swap with penne, fusilli, or any short pasta you have on hand.
Cherry Tomatoes: They add a juicy burst and color contrast. If you don’t have cherry tomatoes, grape tomatoes or diced regular tomatoes work too.
Mozzarella Balls (Bocconcini): Fresh mozzarella is soft and mild. If unavailable, small cubes of mozzarella or even feta can make a good substitute.
Basil Pesto: Store-bought pesto is a time-saver, but homemade pesto brings extra freshness. If you want a twist, try sun-dried tomato pesto or add a spoonful of pesto to mayonnaise for a creamy dressing.
Olive Oil: This is optional but helps loosen thick pesto and adds silkiness. Use extra virgin olive oil for the best flavor.
How Can You Keep Pasta Salad from Getting Mushy?
The key is to cook the pasta just until al dente—meaning firm to the bite. Overcooking makes the pasta absorb too much water and become mushy when cooled.
- Boil pasta in plenty of salted water according to package timing.
- Rinse immediately under cold water after draining to stop cooking and cool the pasta.
- Toss pasta with a little olive oil before mixing other ingredients to keep it from sticking.
Equipment You’ll Need
- Large pot – I prefer a big pot to cook the pasta in enough water for it to cook evenly.
- Colander – makes draining the pasta easy and quick.
- Mixing bowl – a large bowl is perfect for tossing the pasta with pesto and other ingredients.
- Wooden spoon or spatula – helps stir everything together gently but thoroughly.
- Refrigerator – to chill the salad before serving, keeping flavors fresh and pasta firm.
Flavor Variations & Add-Ins
- Introduce cooked chicken or shrimp for more protein; they add texture and make it more filling.
- Mix in roasted vegetables like zucchini or bell peppers for color and crunch.
- Try different cheeses such as Parmesan, feta, or even ricotta for varied flavors.
- Add a squeeze of lemon juice or a splash of balsamic vinegar for a bright touch.
How to Make Pesto Pasta Salad
Ingredients You’ll Need:
For The Salad:
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini)
- 1 cup basil pesto (store-bought or homemade)
- Fresh basil leaves for garnish
- 2 tbsp olive oil (optional, to toss)
- Salt, to taste
- Black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including cooking and cooling the pasta. Add at least 30 minutes of chilling time in the refrigerator to let all the flavors blend beautifully.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until it is al dente (firm but not hard). Drain the pasta and rinse it under cold water to cool it down and stop it from cooking further.
2. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, and mozzarella balls. Give everything a gentle stir to mix.
3. Add the Pesto Dressing:
Pour the basil pesto over the pasta mixture. Toss well so that every piece of pasta and tomato is coated nicely. If your pesto feels a bit thick, drizzle in the olive oil a little at a time to loosen it up and add smoothness.
4. Season and Garnish:
Season the salad with salt and freshly ground black pepper to your taste. Toss the salad again to mix the seasoning evenly. Finally, garnish the top with fresh basil leaves for a lovely, fresh look.
5. Chill and Serve:
Place the pasta salad in the refrigerator and chill it for at least 30 minutes before serving. This helps the flavors meld together nicely. Serve cold or at room temperature for a refreshing and delicious meal.
Can I Use Gluten-Free Pasta for This Salad?
Absolutely! Just make sure to cook the gluten-free pasta according to its package instructions, as cook times can vary. Rinse with cold water after draining to keep it from sticking.
How Long Can I Store Pesto Pasta Salad?
You can keep leftovers in an airtight container in the fridge for up to 3 days. Give it a good toss before serving again, and add a splash of olive oil if it feels dry.
Can I Make This Salad Ahead of Time?
Yes! It actually tastes better after sitting for a bit. Prepare it a few hours in advance or the night before and keep it chilled until ready to serve.
What If I Don’t Have Fresh Mozzarella Balls?
No worries! Cubed fresh mozzarella or even shredded mozzarella cheese work well. For a tangy twist, you can substitute with feta cheese too.