The Ultimate Crowd-Pleasing Pesto Pasta Salad
Make this quick and refreshing cold pesto pasta salad, perfect for BBQs, potlucks, or simple weeknight dinners. It features fresh mozzarella, cherry tomatoes, and vibrant pesto.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound rotini or penne pasta
- 1 cup prepared basil pesto (homemade or store-bought)
- 1 pint cherry or grape tomatoes, halved
- 8 ounces small fresh mozzarella balls (bocconcini), drained
- 1/2 cup toasted pine nuts
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Drain well.
- While the pasta cools, prepare the mix-ins. In a large bowl, combine the halved cherry tomatoes, mozzarella balls, sliced red onion, and toasted pine nuts.
- In a small bowl, whisk together the pesto, olive oil, and lemon juice. Season with salt and pepper.
- Add the cooled pasta to the large bowl with the vegetables and cheese. Pour the pesto dressing over the pasta mixture.
- Toss everything gently until the pasta and ingredients are evenly coated with the pesto.
- Stir in the chopped fresh basil.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.
Notes
- For a make-ahead option, prepare the salad up to 24 hours in advance. If the pasta seems dry when serving, add 1-2 tablespoons of extra olive oil or a splash of water to loosen it.
- To make this a Chicken Pesto Pasta Salad, add 2 cups of cooked, shredded, or cubed chicken breast before chilling.
- For a Vegan Pesto Pasta Salad, substitute the mozzarella with an equal amount of cubed firm tofu or vegan mozzarella alternative, and confirm your pesto is dairy-free.
- To toast pine nuts, place them in a dry skillet over medium-low heat. Cook for 3-5 minutes, shaking often, until fragrant and lightly golden. Watch them closely as they burn fast.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 350
- Fat: 28
- Saturated Fat: 7
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 14
- Cholesterol: 25