Cold Pasta Pesto Salad

A vibrant, refreshing pasta salad featuring tender pasta, creamy mozzarella, juicy cherry tomatoes, and aromatic basil pesto—perfect for picnics or light lunches.

This cold pasta salad quickly became a staple at our summer gatherings because it is both delicious and simple to customize with seasonal ingredients.

Ingredients

• Pasta: 300 g (10 oz) short pasta (e.g., fusilli, penne, or farfalle), salt for boiling water
• Vegetables & Cheese: 250 g (9 oz) cherry tomatoes halved, 200 g (7 oz) fresh mozzarella balls drained and halved, 1/4 red onion thinly sliced (optional)
• Pesto Dressing: 60 g (1/4 cup) basil pesto store-bought or homemade, 2 tbsp extra-virgin olive oil, 1 tbsp freshly squeezed lemon juice, freshly ground black pepper to taste
• Garnish: fresh basil leaves torn, 2 tbsp toasted pine nuts (optional)

Instructions

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

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Step 1:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

Step 2:

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and red onion if using.

Step 3:

In a small bowl, whisk together the pesto, olive oil, lemon juice, and black pepper until smooth.

Step 4:

Pour the pesto dressing over the pasta salad and toss gently to coat all ingredients evenly.

Step 5:

Transfer to a serving platter or bowl. Garnish with fresh basil leaves and pine nuts if desired.

Step 6:

Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

Check price on Amazon

Crisp vegetables, roast meats, bake snacks, and reheat leftovers quickly for easy, flavorful home cooking.

Check price on Amazon

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This pasta salad is always a hit at family picnics and potlucks when served chilled on a warm sunny day.

Notes

Contains dairy from mozzarella; pesto may contain cheese and tree nuts. Pine nuts are optional but add a crunchy texture.

Required Tools

Large pot, colander, mixing bowls, whisk, knife, and cutting board

Nutritional Information

Calories: 410 per serving, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 16 g

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Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Enjoy this versatile salad fresh or chilled for a perfect refreshing meal anytime.

Recipe FAQs

→ What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and provide a pleasing texture.

→ Can I prepare this dish ahead of time?

Yes, chilling it for up to 2 hours allows flavors to meld, enhancing the overall taste.

→ Is there a way to make it vegan-friendly?

Replace mozzarella with a plant-based alternative and use pesto without cheese to keep it vegan.

→ How can I add more crunch to the salad?

Toasted pine nuts offer a nice crunchy contrast and complement the other ingredients well.

→ What are good optional ingredients to vary the flavor?

Try adding sliced black olives or sun-dried tomatoes for extra depth and variety.