Some days you just want something light, fresh, and satisfying—without spending hours in the kitchen. That’s exactly why I love making pesto pasta salad. It’s the kind of dish that feels bright and comforting at the same time, with tender pasta coated in basil pesto, juicy tomatoes, and little bites of mozzarella that make every forkful feel complete.
What I love most is that it comes together quickly, and it holds up beautifully in the fridge—so you can enjoy it for lunch, serve it as a side dish, or bring it along to a family gathering without stress. It’s one of those “always welcome” recipes that tastes like you really tried, even when you didn’t have much time.
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Why This Pesto Pasta Salad Recipe Works So Well
- It’s fresh but still filling. The pesto gives deep flavor, while the tomatoes and herbs keep it light.
- Perfect for busy weeks. You can make it once and enjoy it for a few days without it feeling boring.
- It’s family-friendly. No complicated flavors—just simple ingredients that most people genuinely enjoy.
- Reliable for gatherings. It’s easy to transport, and it tastes even better after it chills for a bit.
Ingredients You’ll Need for This Pesto Pasta Salad
You can print this recipe as a PDF using the recipe card at the end of this article for easy cooking.
Pasta Salad
- Pasta (cavatelli or penne) – Holds the pesto well and stays tender.
- Cherry tomatoes – Add sweetness and freshness.
- Fresh mozzarella – Soft, creamy bites that balance the basil and garlic.
- Red onion – Gives a little sharpness to wake up the flavors.
- Pepperoncini – Adds a gentle tang and a bit of brightness.
- Fresh parsley – Lightens everything and adds a clean finish.
Basil Pesto
- Fresh basil leaves – The heart of the pesto, gives that signature flavor.
- Olive oil – Helps blend and coat the pasta smoothly.
- Pine nuts – Adds richness and that slightly buttery taste.
- Parmesan cheese – Brings depth and saltiness.
- Lemon juice – Makes the whole salad taste fresher.
- Garlic – Adds warmth and real pesto character.
- Sea salt + black pepper – Balances and sharpens the flavor.
How to Make Pesto Pasta Salad Step by Step
1) Cook the pasta properly
Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still slightly firm (al dente).
This matters because soft pasta can turn mushy once it absorbs pesto.
Drain immediately, then rinse under cold running water until the pasta cools down.
Cooling the pasta prevents it from continuing to cook and keeps the texture right.
2) Make the basil pesto
While the pasta cooks, add the basil, pine nuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper to a food processor.
Blend until the pesto looks smooth and creamy.
If needed, stop once or twice and scrape down the sides so everything blends evenly.
3) Assemble the salad
Add the cooled pasta to a large bowl. Stir in the pesto first so it coats all the noodles.
Then add:
- cherry tomatoes
- mozzarella
- red onion
- pepperoncini
- parsley
Toss gently until everything is well combined. Taste and adjust with a pinch of salt or a small squeeze of lemon if needed.
4) Chill before serving (highly recommended)
Cover and refrigerate for at least 30 minutes before serving.
This resting time helps the flavors blend—and it honestly tastes even better the next day.
Chef Tips for the Best Pesto Pasta Salad Results
- Don’t skip rinsing the pasta. It stops the cooking and prevents the pesto from melting into an oily mess.
- Coat the pasta with pesto first. This helps every noodle get flavor before adding the other ingredients.
- Chill before serving. Even 30 minutes makes a big difference in taste.
- Freshen it up the next day. If it looks a little dry, mix in 1–2 teaspoons of olive oil or a tiny squeeze of lemon.
- Use bite-sized mozzarella. It mixes better and feels more balanced in every spoonful.
Common Mistakes to Avoid When Making Pesto Pasta Salad
- Overcooking the pasta
It turns soft quickly once chilled. Cook just until tender, not extra soft. - Mixing pesto into hot pasta
Hot pasta soaks pesto too fast and can make it feel heavy. Always cool first. - Under-seasoning
Pasta needs salt to taste right. Taste after mixing and adjust lightly. - Adding watery ingredients without thinking
Too much tomato juice can water down the pesto. Cut tomatoes right before serving if you want the freshest result.
Frequently Asked Questions About Pesto Pasta Salad
Can I make pesto pasta salad ahead of time?
Yes—and it’s actually better after chilling. Make it up to 24 hours ahead for best flavor.
How long does it last in the fridge?
It keeps well for up to 4 days in an airtight container. Stir and taste before serving.
Why does my pesto pasta salad turn dry?
Pasta absorbs pesto as it sits. Just stir in a little olive oil (or a spoon of pesto if you have extra) before serving.
Can I use store-bought pesto?
Yes. If you’re short on time, store-bought pesto works well—just taste and adjust salt and lemon.
What pasta shape works best?
Cavatelli and penne are great because they hold the pesto, but rotini or bowties also work nicely.
Final Thoughts
This pesto pasta salad is one of those recipes that feels simple, but always tastes special. It’s fresh, satisfying, and reliable—exactly what you want when you’re cooking for real life: busy days, family meals, or quick gatherings.
If you enjoyed this recipe, you might also like my One Pot Cajun Chicken Pasta for another easy, comforting meal.
Pesto Pasta Salad
Ingredients
- Pasta Salad
- 1 pound pasta cavatelli or penne
- 1 cup cherry tomatoes halved
- 8 oz resh mozzarella cut into bite-sized pieces
- ½ cup finely chopped red onion
- ¼ cup chopped pepperoncini
- ¼ cup finely chopped parsley
- Basil Pesto
- 3 cups basil leaves
- ½ cup olive oil
- ⅓ cup pine nuts
- ⅓ cup grated parmesan cheese
- 1 teaspoon lemon juice
- 2 cloves garlic
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente (check package time). Drain and rinse under cold water to cool completely.
- In a food processor, combine basil, pine nuts, parmesan, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- Toss cooled pasta with pesto first so the noodles are evenly coated.
- Add cherry tomatoes, mozzarella, red onion, pepperoncini, and parsley. Toss gently. Taste and adjust seasoning if needed.
- Chill at least 30 minutes before serving.
