Pesto Pasta Salad
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This pesto pasta salad combines rotini, fresh cherry tomatoes and mozzarella all tossed in a vibrant homemade pesto. Ready in under 30 minutes and perfect for cookouts and potlucks all summer long.
Pesto is a summer staple around here because my whole family loves it and lately I’ve been having fun using my homemade pesto in a variety of dishes, from this pesto spaghetti squash salad to pesto salmon.
Given my kids love for pasta I decided it was time to make a pesto pasta salad. I knew it would be perfect for bringing to summer cookouts, but also great as a lunch or dinner option for my kiddos!
Table of Contents
Why I Love This Pesto Pasta Salad
- The homemade pesto makes all the difference: Store-bought works in a pinch but fresh pesto takes this salad to a completely different level. Worth the extra ten minutes every single time.
- Italian dressing is the secret weapon: A splash alongside the pesto keeps the pasta from drying out as it sits and adds a layer of flavor that makes this so much better than your average pasta salad.
- Gets better as it sits: Make it the morning of your cookout and it will be even more delicious by the time you serve it. Truly one of the best make-ahead dishes in my summer rotation.
- Easy to make it a full meal: Top it with a grilled chicken breast and this goes from a side dish to a complete satisfying dinner in minutes.
“I made this today for my daughter- visiting from out of town. This recipe is so close to one my kiddos ate in high school for a team meal. Delicious and easy. I used your Italian salad dressing recipe. We did add fresh mozzarella and kalmata olives – just how she remembered it! Thanks for a great recipe!”
Ingredients Needed
- pasta noodles – I recommend rotini for this salad but any short pasta works great. Penne, farfalle or fusilli are all solid options depending on what you have on hand.
- cherry tomatoes – pesto and tomatoes just go together. They add a juicy sweet burst of flavor and a pop of color to every bite.
- mozzarella pearls – smaller in size which means you get that creamy cheesy texture in every single bite. Can not find pearls? Chopped mozzarella cubes work just as well.
- Italian dressing – the secret ingredient that lightens up the pesto, adds extra flavor and keeps the pasta from drying out as it sits. Use my Italian dressing recipe or store-bought. I love Bolthouse Farms for a lighter option.
- fresh basil – adds a bright fresh finish that really makes the whole salad pop. Do not skip this one if you can help it.
- pesto – the star of the show! I have included a homemade pesto recipe but store-bought works great when you are short on time. I love Gotham Greens classic pesto. You will need about two tubs for this recipe.
Substitutions
- Tomatoes: If you don’t have tomatoes (or don’t love them), feel free to use other veggies instead. Cucumbers, bell peppers or sliced olives are all great options.
- Mozzarella: I love the creaminess the mozzarella adds, but if you’re not a fan you can use another cheese. I haven’t tested it, but feta would probably be yummy.
- Italian Dressing: You can totally substitute this with a balsamic vinaigrette or a simple lemon vinaigrette.
- Make it dairy free: you could make this recipe dairy-free by using a dairy-free store-bought pesto and leaving out the mozzarella, but I’d actually recommend you try my vegan pesto pasta salad instead. It’s delish!
How to Make Pesto Pasta Salad
Step 1: Make pesto by adding basil, garlic, pine nuts and grated parmesan into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
Step 2: Combine cooled pasta with 1 cup pesto, Italian dressing, tomatoes, mozzarella and fresh basil. Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.
Brittany’s Tip
- Cook the pasta al dente: This is especially important for a pasta salad since the pasta continues to absorb the dressing as it sits. Pull it just before it is fully cooked and it will be perfectly tender by the time you serve it. Overcooked pasta turns mushy and falls apart when you toss everything together.
- Let the pasta cool completely before mixing: Adding hot pasta to the pesto will cause the basil to oxidize and turn dark. Let it cool to room temperature first or rinse under cold water to speed things up.
- Consider toasting your pine nuts before making the pesto: Just a few minutes in a dry skillet over medium heat until golden and fragrant can really take the flavor to the next level. If you have an extra few minutes it is worth trying!
- Do not skip the Italian dressing: It is what keeps this salad from drying out as it sits and what makes it taste so good the next day. Always taste before serving and add a fresh spoonful of pesto if needed to bring it back to life.
How to Store Pesto Pasta Salad
Store any leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing and becomes dry, simply add a little more dressing or pesto before serving.
Leftover pesto: If you make the homemade pesto you might have some leftover pesto. This ca be stored in a sealed container in the refrigerator for up to one week. To keep it fresh and vibrant, drizzle a thin layer of olive oil on top before sealing the container.
Frequently Asked Questions
Yes, you can use store-bought pesto if you’re short on time. I recommend looking for on in the refrigerated section rather an buying a shelf stable pesto. It will be fresher and have better flavor!
You know I’m all about having a good source of protein so if I were serving this as a meal, I’d add some grilled chicken breast, grilled shrimp or even chickpeas.
While this salad is typically served cold or at room temperature, you can also serve it warm. Just toss the freshly cooked pasta with the pesto and other ingredients while still warm, and enjoy immediately.
More Side Salads You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pesto Pasta Salad with Fresh Mozzarella
Ingredients
- 1 lb rotini pasta
- 1 pint cherry tomatoes, halved
- 8 oz mozzarella pearls
- ⅓ cup Italian dressing, homemade or store-bought (I used Bolthouse Farms)
- ¼ cup chopped fresh basil
- Fresh black pepper, for garnish
Pesto
- 2 cups fresh basil leaves
- 2 small cloves garlic
- ¼ cup pine nuts
- ⅔ cup fresh grated Parmigiano-Reggiano, parmesan works too
- 2 Tablespoons fresh lemon juice
- ½ teaspoon sea salt, more to taste
- pinch ground black pepper, more to taste
- ½ cup extra virgin olive oil
Instructions
- Cook pasta according to package instructions. Drain and set aside to cool.1 lb rotini pasta
- While pasta is cooking, make pesto by adding basil, garlic, pine nuts, grated parmesan, lemon juice, salt and pepper into a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth.¼ cup chopped fresh basil, Fresh black pepper, 2 small cloves garlic, ¼ cup pine nuts, ⅔ cup fresh grated Parmigiano-Reggiano, 2 Tablespoons fresh lemon juice, ½ teaspoon sea salt, ½ cup extra virgin olive oil
- Combine cooled pasta with 1 cup pesto, tomatoes, mozzarella, Italian dressing, and fresh basil.1 pint cherry tomatoes, 8 oz mozzarella pearls, ⅓ cup Italian dressing, 2 cups fresh basil leaves
- Toss to combine until pasta is fully coated. Crack fresh black pepper on top. Taste and add more salt or pepper, as desired.pinch ground black pepper
- Serve immediately or chill until ready to serve. Note: you’ll have about ⅓ cup leftover pesto – store this in the fridge as you might want to add more pesto before serving as the pasta soaks up some of the pesto as it sits.
Notes
- Store-bought pesto: If you want to use store-bought pesto, I recommend getting fresh pesto (found in the refrigerated section at the store). You’ll want to make sure you buy at least 1 cup.
- Make-ahead: This salad can be made ahead and stored in the refrigerator. Add the fresh basil and a bit more pesto just before serving to freshen it up.
- Serving: Serve the salad chilled or at room temperature. It makes a great side dish for picnics, barbecues or a light lunch. Or add some grilled protein and serve it for dinner.
- Storage: Store in an airtight container in the fridge for up to 4 days. Add a fresh spoonful of pesto and a drizzle of Italian dressing before serving leftovers to bring it back to life.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Absolutely delicious and a staple in our house!
Happy to hear this salad has been a hit, Brie! Thanks for the review. 🙂
I made this today for my daughter- visiting from out of town. This recipe is so close to one my kiddos ate in high school for a team meal. Delicious and easy. I used your Italian salad dressing recipe ( from your site). ( we did add fresh mozzarella and kalmata olives – just how she remembered it! Thanks for a great recipe!
WOO! This is amazing, Lisa. I am so glad you both enjoyed this salad and it turned out great for you. Thank you for taking the time to share you review + star rating, it means so much to me!
Great recipe. I’ve always tried the ones with the Italian dressing and it wasn’t enough flavor so the added pesto made it perfect. I also loosely followed the recipe because my noodle box was 12 oz. I roughly halved the pesto and just mixed it all up and it was great. Feel like you can’t go wrong with adding too or taking away with this one
Yay! I am so glad you gave this recipe a try and it turned out great for you, Jennifer. Thanks for sharing your review & star rating, I really appreciate it!