Go Back

Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli or penne, juicy cherry tomatoes, and mozzarella pearls. Rinse-cold pasta is tossed warm with pesto for even coating, then chilled for fresh herbs flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb fusilli or penne pasta
Pesto & seasoning
  • 1 cup basil pesto store-bought or homemade
  • 2 tbsp lemon juice
  • 0.25 Salt and pepper to taste
Salad add-ins
  • 2 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 0.25 cup pine nuts, toasted
  • 0.25 cup Parmesan cheese, grated
  • 1 Fresh basil leaves for garnish

Method
 

Cook and chill the base
  1. Cook fusilli or penne pasta according to package directions until al dente, then drain. Visual cue: pasta should be tender but still have a bite.
  2. Rinse the drained pasta with cold water right away. Visual cue: the pasta stops steaming and looks glossy and cool.
Toss and build the salad
  1. In a large bowl, toss warm pasta with basil pesto until evenly coated. Visual cue: every piece of pasta turns green and slick with pesto.
  2. Add cherry tomatoes, mozzarella pearls, pine nuts, Parmesan cheese, and lemon juice. Visual cue: colorful red tomatoes and white mozzarella pockets appear throughout.
  3. Season with salt and pepper and toss gently until combined. Visual cue: pesto coats the add-ins without breaking up the mozzarella pearls.
Chill and garnish
  1. Refrigerate the pesto pasta salad for at least 1 hour to allow flavors to develop. Visual cue: it thickens slightly and looks more cohesive and vibrant.
  2. Garnish with fresh basil leaves before serving. Visual cue: bright green leaves sit on top as a fresh finish.

Notes

For the best pesto coating, toss the pasta while it’s still warm (not hot) so the pesto clings instead of pooling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because mozzarella pearls and pesto can change texture. For a lighter option, swap in whole-wheat pasta and use low-sodium pesto or reduce added salt to taste.