Can I make this pesto pasta salad ahead of time?

Yes, this pasta salad actually tastes better after a few hours in the fridge. Prepare it up to 24 hours in advance and store it in an airtight container. Before serving, toss it again and adjust the seasoning if necessary.

What type of pasta is best for pesto pasta salad?

Short pasta shapes like penne, fusilli, or cavatelli work best because they hold onto the pesto sauce well. Avoid long, thin pastas like spaghetti as they don’t mix as evenly.

Can I make this recipe gluten-free?

Absolutely! Simply substitute regular pasta with your favorite gluten-free pasta . Be sure to follow the package instructions to ensure it maintains a good texture.

Pesto Pasta Salad - Superb Recipe

Name: Pesto Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound pasta (penne, fusilli, or cavatelli); 1 cup cherry tomatoes, halved; 8 oz fresh mozzarella, cut into small bite-sized pieces; ½ cup finely chopped red onion; ¼ cup chopped pepperoncini; ¼ cup finely chopped parsley; 3 cups fresh basil leaves; ½ cup olive oil; ⅓ cup pine nuts; ⅓ cup grated parmesan cheese; 1 tablespoon lemon juice; 2 cloves garlic; 1 teaspoon sea salt; ¼ teaspoon black pepper

Description

This fresh and vibrant pesto pasta salad is a quick and easy dish packed with the flavors of homemade basil pesto, juicy cherry tomatoes, and creamy mozzarella. Perfect for summer gatherings, potlucks, or as a light meal, this pasta salad comes together in under 30 minutes and can be customized to suit different dietary needs.

Ingredients

Scale

For the Pasta Salad:

1 pound pasta (penne, fusilli, or cavatelli)
1 cup cherry tomatoes, halved
8 oz fresh mozzarella, cut into small bite-sized pieces
½ cup finely chopped red onion
¼ cup chopped pepperoncini
¼ cup finely chopped parsley

For the Basil Pesto:

3 cups fresh basil leaves
½ cup olive oil
⅓ cup pine nuts
⅓ cup grated parmesan cheese
1 tablespoon lemon juice
2 cloves garlic
1 teaspoon sea salt
¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.

Prepare the pesto: While the pasta is cooking, add fresh basil, garlic, pine nuts, parmesan cheese, olive oil, lemon juice, salt, and black pepper to a food processor. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon of water or more olive oil to adjust the consistency.

Assemble the pasta salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, red onion, pepperoncini, and parsley. Pour the fresh pesto over the ingredients and toss everything together until well combined. Taste and adjust seasoning as needed.

Let it chill: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and enhances the overall taste.

Notes

For a nut-free version, swap pine nuts for sunflower seeds or omit them entirely.
If storing leftovers, refrigerate in an airtight container for up to 4 days. Toss before serving, as the pesto may settle.
This salad pairs well with grilled chicken, shrimp, or roasted vegetables for a heartier meal.
Add a drizzle of balsamic glaze for a slight sweetness that balances the flavors.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish, Side Dish
Method: Mixing, Boiling
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 287 kcal
Sugar: 4 g
Sodium: 834 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 26 mg