Pesto Pasta Salad

The aroma of fresh basil and garlic fills the kitchen as you prepare a vibrant Pesto Pasta Salad, a dish that combines chewy pasta with creamy mozzarella and tangy cherry tomatoes. This recipe takes just about 30 minutes to prepare and is perfect for warm weather gatherings or a quick weeknight meal. The creamy, herbaceous pesto adds a depth of flavor that keeps this salad exciting and refreshing.

This recipe is ideal for pasta lovers looking to bring a burst of flavor to their table. Whether you’re hosting a picnic or simply want to enjoy a hearty salad for lunch, this dish is easy to make ahead of time. It stores well in the refrigerator, making it a fantastic option for meal prep.

Why You’ll Love This Recipe

• Bright cherry tomatoes add a juicy burst to every bite.
• Creamy mozzarella gives a delightful texture contrast.
• Fresh basil pesto brings a vibrant flavor profile.
• Quick to make, perfect for busy weeknights.

What You’ll Need

Gather the following ingredients to make this delicious salad.

For the Salad

• 1 pound pasta (such as cavatelli or penne)
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, cut into small bite-sized pieces
• 1/2 cup finely chopped red onion
• 1/4 cup chopped pepperoncini
• 1/4 cup finely chopped parsley

For the Dressing

• 3 cups basil leaves
• 1/2 cup olive oil
• 1/3 cup pine nuts
• 1/3 cup grated parmesan cheese
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Pine nuts can be replaced with walnuts.

Substitutions & Swaps

• Use fusilli or farfalle instead of penne.
• Frozen basil can substitute fresh if needed.
• Feta cheese works well in place of mozzarella.
• Sun-dried tomatoes can replace fresh cherry tomatoes.

How to Make It

Here’s how to bring the Pesto Pasta Salad to life.

Cook the pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until tender. Once cooked, drain and rinse well under cold water to cool.

Make the pesto

While the pasta cooks, prepare the basil pesto. In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.

Assemble the pasta salad

In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until it’s well combined. Taste and adjust seasoning, if needed.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture can become mushy.
Reheat: Not recommended, best enjoyed cold.

Tips for Best Results

• Use ripe cherry tomatoes for maximum sweetness.
• Chill the salad for at least 30 minutes before serving to enhance flavors.
• Adjust the amount of garlic based on personal preference for a milder taste.
• Add grilled chicken for extra protein if desired.

Serving Suggestions

• Pair with grilled chicken or shrimp for a complete meal.
• Serve alongside crusty bread for a delightful picnic.
• Enjoy as a side dish at barbecues or family gatherings.