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Best Pesto Pasta Salad Recipe

Best Pesto Pasta Salad

iamwinfred
This Pesto Pasta Salad is a vibrant, crowd-pleasing dish that brings together tender rotini pasta, rich basil pesto, juicy cherry tomatoes, creamy fresh mozzarella, and savory sun-dried tomatoes in one irresistible bowl. Ready in under 30 minutes and perfect for potlucks, picnics, and meal prep, it's the kind of recipe that disappears fast no matter where you bring it.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 420 kcal

Equipment

  • Large pot At least 6-quart capacity for boiling pasta
  • Colander For draining pasta
  • Large mixing bowl At least 5-quart capacity for tossing salad
  • Chef's knife For halving tomatoes and olives
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Box grater or microplane For grating fresh Parmesan
  • Silicone spatula or tongs For tossing ingredients gently
  • Airtight container For storing leftovers

Ingredients
  

  • 12 oz rotini pasta 340g; or fusilli
  • 1 cup basil pesto about 240ml; homemade or store-bought
  • 1 cup cherry tomatoes about 150g, halved
  • 8 oz fresh mozzarella balls 225g, ciliegine or bocconcini, halved
  • 1/2 cup sun-dried tomatoes about 75g, oil-packed, drained and roughly chopped
  • 1/4 cup Kalamata olives about 40g, halved; optional
  • 1/4 cup Parmesan cheese about 25g, freshly grated
  • 2 tbsp extra virgin olive oil 30ml
  • 1 tbsp fresh lemon juice 15ml; about half a lemon
  • 1/2 tsp garlic powder
  • salt to taste, plus more for pasta water
  • black pepper to taste

For Garnish

  • fresh basil leaves a small handful, for garnish

Instructions
 

  • Bring a large pot of generously salted water to a rolling boil, add the rotini, and cook until al dente (about 8–10 minutes). Drain immediately and rinse under cold running water to stop the cooking.
  • Transfer the drained pasta to a large mixing bowl and drizzle with the 2 tablespoons of extra virgin olive oil. Toss well to coat and prevent clumping.
  • Halve the cherry tomatoes, roughly chop the sun-dried tomatoes, halve the olives (if using), halve the mozzarella balls, and grate the Parmesan cheese. Set everything aside.
  • Add the basil pesto, fresh lemon juice, and garlic powder to the bowl with the pasta. Toss until every piece of pasta is evenly coated, then season with salt and black pepper to taste.
  • Add the cherry tomatoes, sun-dried tomatoes, olives, mozzarella, and Parmesan to the bowl. Gently fold everything together until evenly distributed.
  • Taste the salad and adjust seasoning as needed — add a drizzle of olive oil if it seems dry, or an extra squeeze of lemon juice for more brightness.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves just before serving.

Notes

  • Cook pasta al dente — overcooked pasta turns mushy as it absorbs the pesto dressing as it sits.
  • Toss the drained pasta with olive oil immediately while it's still warm to prevent clumping.
  • Use room-temperature pesto for the best coating — cold pesto straight from the fridge is too thick to coat evenly.
  • Always reserve 1–2 tablespoons of extra pesto on the side. The pasta absorbs the dressing as it sits, especially overnight, and a little extra pesto brings it right back to life.
  • Add mozzarella last and fold gently to keep the pieces intact and prevent them from breaking into small bits.
  • For a protein boost, add 1–2 cups of grilled or shredded rotisserie chicken to make it a complete meal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir in a bit of pesto and olive oil before serving.
  • This salad is not recommended for freezing — the mozzarella and pesto do not hold up well after thawing.
  • Make it vegan by omitting the mozzarella and Parmesan and using a dairy-free pesto. Add white beans for extra creaminess and protein.
  • For the best flavor, let the salad rest at room temperature for about 15 minutes before serving if it has been refrigerated.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 42gProtein: 14gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 480mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 18mgCalcium: 20mgIron: 10mg
Keyword best pesto pasta salad recipe, cold pasta salad, make ahead pasta salad, pesto pasta salad, summer pasta salad
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