pesto pasta salad

Pesto Pasta Salad

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This pesto pasta salad is easy to make, topped with fresh mozzarella and succulent tomatoes, and coated in a homemade pesto sauce made with fresh basil and garlic. So fresh and delicious!

I like good pasta salads. They are perfect for any occasion and fly off the table. Check out more of my favorites like this California spaghetti salad, this avocado basil pasta salad, and this amazing bacon ranch pasta salad.

Pesto Pasta Salad Recipe

This pesto pasta salad is so easy to make. Made with fresh, fragrant ingredients and Amazing taste. i love basil smell, taste and shape. It is very fresh and instantly adds brightness to any dish. The combination of basil and garlic in pesto sauce is enough to make you feel like you are in gourmet paradise. And I really like the fresh cheese and vegetables that top this pasta salad.

Pesto sauce is very easy to combine. Just add the ingredients to the food processor and you’re all set. If you don’t have a food processor, you can use a mortar and pestle to grind the ingredients together. Use this summer pasta salad as a side at potluck, barbecue or gatherings. Then your guests will thank you later!

pesto pasta salad ingredients

This salad is really hearty because it’s full of delicious vegetables! Whether you eat it as a side dish or as a main dish, you will be satisfied. For exact measurements, check the recipe card at the bottom of the post.

pesto sauce

  • Fresh basil leaves: Use only basil leaves and remove the stems.
  • pine nuts: If you do not have pine nuts, you can use walnuts.
  • olive oil: This will be the base of the sauce you will mix together.
  • Garlic Cloves: If you do not have minced garlic, you can use minced garlic. ½ teaspoon equals 1 clove of garlic.
  • Parmesan Cheese: I always love to use freshly grated cheese from the block.

pasta salad

  • Fusilli Pasta: I love the shape of the fusilli and how the spirals help it hold more pesto! However, you can use any pasta noodles you like. Other ideas include penne, farfall, or large elbow macaroni.
  • Pesto Sauce: See above for the ingredients needed to make the sauce.
  • Cherry tomato: I cut it in half so that I can eat it in one bite. You can use grape tomatoes!
  • Kalamata Olives: Olives should be de-seed and thinly sliced.
  • Fresh Mozzarella: This is a must! You can find ball-shaped pearl mozzarella in the deli section of most markets. Fresh mozzarella balls are one of my favorites in this dish!

How to Make This Easy Pesto Pasta Salad

After whisking the easy-to-make pesto sauce, all you have to do is cut and combine them a little. You’ll be chewing on this delicious pasta salad that makes you want to make it in no time at every meal!

pesto sauce

  1. pulse: Place the basil, pine nuts, garlic and Parmesan cheese in the food processor. Mix mostly and pulse until basil and pine nuts are split into small pieces.
  2. Add oil: Drizzle the olive oil slowly while pulsing the processor until all the oil is added and the sauce is mixed.

pasta salad

  1. Boil Pasta: Boil the pasta noodles and cook until soft. Drain the noodles and rinse in cold water to cool.
  2. coat: Add the pesto sauce to a large bowl and stir until the noodles are completely coated. Add the diced tomatoes and mozzarella cheese. Fold to join.
  3. chill: Cover and let cool for about 2 hours before serving. If the noodles have absorbed too much sauce, add more pesto sauce as needed.
  4. Offer: Serve cold and enjoy!

Tips for Making Pesto Pasta Salad

  • Al dente: To cook pasta al dente, always follow the directions on the pasta packaging. This makes the pasta the perfect texture for salads.
  • brine: Whenever you cook pasta, you need to add a little salt to the water. This way the pasta will be much tastier!
  • Rinse Pasta: Let the pasta cool before adding the sauce. Rinsing them in cold water will help them cook much faster.

How to store leftovers

This pasta should be stored in the refrigerator and tastes best when chilled. I like to keep a little pesto sauce on hand to add to my leftover pasta salad just before serving.

Leftovers can be stored in an airtight container and stored in the refrigerator for 3 to 4 days.


pesto sauce

  • Place the basil, pine nuts, garlic and Parmesan cheese in the food processor. Pulse until most are mixed and the basil and pine nuts are split into small pieces.

  • Drizzle the olive oil slowly while pulsing the processor until all the oil is added and the sauce is mixed.

pasta salad

  • Boil the pasta noodles and cook until soft. Drain the noodles and rinse in cold water to cool.

  • Add the pesto sauce and stir until the noodles are completely coated. Add the diced tomatoes and mozzarella cheese. Fold to join.

  • Cover and let cool for about 2 hours before serving. If the noodles have absorbed too much sauce, add more pesto sauce as needed.

  • Serve cold and enjoy!


Originally Posted on: Jun 14, 2017
Updated on 6/6/2022

offer: 6

calorie588kcal (29%)carbohydrate62g (21%)protein21g (42%)Fat29g (45%)saturated fat8g (40%)polyunsaturated fat4gmonounsaturated fat15gcholesterol33mg (11%)salt715mg (30%)potassium374mg (11%)fiber4g (16%)sugar4g (4%)vitamin A1050IU (21%)vitamin C13mg (16%)calcium290mg (29%)steel2mg (11%)

All nutritional information is based on third-party calculations and is only estimates. Each recipe and nutritional values ​​vary depending on the brand used, the measurement method, and the serving size per household.

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Updated, written and published by Meja Makan