Pesto Pasta Salad Recipe

Posted on May 16, 2026

Pesto pasta salad with cherry tomatoes, mozzarella, and fresh basil in a bowl

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why make this recipe

Pesto pasta salad is a fantastic dish that combines the rich flavors of pesto with the heartiness of pasta and fresh ingredients. This recipe is perfect for various occasions, from picnics to potlucks to simple weeknight dinners. It provides a vibrant pop of color and is packed with nutrients thanks to the vegetables and fresh herbs. The best part is that it’s quick to prepare and can be served cold or at room temperature, making it an ideal make-ahead meal. You can enjoy this fresh salad as a main dish or a side dish, and it’s sure to impress your friends and family!

DoughDazzle Quick Guide

how to make Pesto pasta salad

Making pesto pasta salad is easy and straightforward. Follow the steps below to create this delicious dish.

Ingredients

350g / 12oz spiral pasta (fusilli, or other of choice, about 3 1/2 cups)
1 tbsp salt (for cooking pasta)
2 tbsp pinenuts (toasted, or substitute with walnuts, cashews, or almonds)
2 cups (tightly packed) basil leaves
1 small garlic clove (minced)
1/2 cup parmesan (finely grated)
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
7 tbsp extra virgin olive oil (or a mix of grapeseed and olive oil)
2 tbsp mayonnaise (such as S&W or Hellman’s)
250g (1 heaped cup) cherry tomatoes, cut in half
220g / 7 oz baby bocconcini (drained, cut in half)
1 cup (tightly packed) baby rocket/arugula leaves (about 40g)
1/2 tsp cooking/kosher salt (for salad)
Small basil leaves (optional for garnish)

Directions

Cook Pasta: In a large pot, bring 3 liters of water to a boil. Add the salt to the water. Once boiling, cook the pasta according to the package instructions plus one additional minute for perfect tenderness. When done, drain the pasta in a colander and rinse it under cold water. Make sure to shake off the excess water and let it cool completely.
Make Pesto: In a tall jug or container, combine the basil leaves, pinenuts, garlic, parmesan, cooking salt, and black pepper. Use a stick blender to blitz these ingredients until the mixture is fairly smooth. You want a nice pesto consistency with some visible bits for texture.
Toss Ingredients: In a large mixing bowl, add the cooled pasta. Scoot the pesto into the bowl along with the mayonnaise. Toss everything well to ensure the pasta is evenly coated with the pesto. Next, gently mix in the bocconcini and cherry tomatoes until they are well distributed. Finally, add the rocket/arugula leaves and toss lightly to mix.
Serve: Spoon the salad into a serving bowl. If desired, scatter some small basil leaves on top for garnish. Your pesto pasta salad is now ready to serve!

how to serve Pesto pasta salad

Pesto pasta salad is versatile and can be served in many ways. It makes an excellent main dish, especially during warm weather. Serve it chilled or at room temperature. This salad pairs well with grilled meats, roasted vegetables, or as part of a larger buffet spread. Additionally, you can offer crusty bread or garlic bread on the side to round out the meal.

how to store Pesto pasta salad

Storing your pesto pasta salad is simple. Place any leftovers in an airtight container and keep it in the refrigerator. It can stay fresh for about 3 to 4 days. Before serving again, stir the salad to refresh the flavors, as the pesto may thicken slightly in the refrigerator. If you find the salad a bit dry, you can drizzle a little olive oil or add a splash of lemon juice to revive it.

tips to make Pesto pasta salad

Cook Pasta Al Dente: Ensure that you cook the pasta al dente, as it will continue to absorb moisture after cooking. This will help maintain the texture of the salad.
Use Fresh Ingredients: For the best flavor, use fresh, high-quality basil and ripe tomatoes. Fresh ingredients make a big difference in taste!
Adjust Pesto to Taste: Feel free to adjust the quantity of pesto based on your preference. If you love the flavor, go ahead and add more!
Add Protein: For a heartier salad, consider adding grilled chicken, shrimp, or chickpeas for extra protein.

variation (if any)

Pesto pasta salad is incredibly versatile! Here are a few variations you can try:

Different Nuts: Swap out the pine nuts for walnuts, cashews, or even sunflower seeds for a nut-free option.
Cheese Choices: Replace the bocconcini with feta or goat cheese for a different flavor profile.
Vegetable Additions: Add roasted peppers, sliced olives, or cucumbers for extra crunch and flavor.
Herb Variations: Experiment with other herbs like spinach or parsley in the pesto for a unique twist.

Pesto Pasta Salad is a fresh and flavorful dish perfect for summer picnics, backyard BBQs, and family gatherings. Tender pasta tossed with vibrant pesto and crisp vegetables creates a refreshing side everyone will love.

For more seasonal favorites, explore fresh corn salad with avocado, this mexican street corn pasta salad recipe, or discover napa sweet corn salad ideas for even more crowd-pleasing summer dishes.

FAQs

1. Can I use store-bought pesto?
Yes! Using store-bought pesto can save time, but homemade pesto often tastes fresher and more flavorful.

2. Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta made from rice, quinoa, or chickpeas.

3. Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance and stored in the fridge. Just give it a good stir before serving.

4. How can I make it vegan?
To make the salad vegan, substitute the cheese with nutritional yeast and replace the mayonnaise with a vegan alternative.

With its vibrant flavors and nutritious ingredients, pesto pasta salad is a simple yet delightful dish that everyone will love. Enjoy making and sharing this easy recipe with your loved ones!