Go Back

Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli or penne and juicy cherry tomatoes. Tossed while the pasta is warm for an even coating, then chilled to let fresh basil-herb flavor bloom.
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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook fusilli or penne pasta according to package directions, then drain and rinse with cold water to cool it quickly.
Toast pine nuts
  1. Toast pine nuts on a sheet pan until lightly golden, turning once for even browning.
Toss and season
  1. In a large bowl, toss warm pasta with basil pesto until evenly coated and glossy.
  2. Add cherry tomatoes, fresh mozzarella pearls, toasted pine nuts, and grated Parmesan, then toss gently to combine.
  3. Drizzle in lemon juice and season with salt and pepper to taste, then toss gently again so the dressing distributes evenly.
Chill and serve
  1. Refrigerate the pesto pasta salad for at least 1 hour so flavors develop.
  2. Before serving, garnish with fresh basil leaves for a bright, herbal finish.

Notes

Pro tip: toss the pasta with pesto while it’s still warm for better coating, then rinse with cold water so the salad stays tender and not clumped. Refrigerate leftovers in an airtight container for up to 3 days; the pasta texture softens slightly but stays flavorful. Freezing isn’t recommended due to the mozzarella and pesto texture. For a dairy-light option, use part-skim mozzarella pearls and reduce Parmesan to taste.