Go Back

Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli or penne, juicy cherry tomatoes, and mozzarella pearls. Chilled for 1 hour so the sauce clings to the pasta and the flavors meld like a classic Italian summer salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

fusilli or penne pasta
  • 1 lb fusilli or penne pasta
basil pesto
  • 1 cup basil pesto store-bought or homemade
cherry tomatoes
  • 2 cup cherry tomatoes halved
fresh mozzarella pearls
  • 8 oz fresh mozzarella pearls
toasted pine nuts
  • 0.25 cup pine nuts toasted
Parmesan cheese
  • 0.25 cup Parmesan cheese grated
lemon juice
  • 2 tbsp lemon juice
seasoning
  • 1 salt and pepper to taste
fresh basil garnish
  • 1 fresh basil leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook fusilli or penne pasta according to package directions until tender, using a boil. Drain and rinse with cold water to stop cooking and cool the pasta quickly, then shake off excess water.
Toast the pine nuts
  1. Toast pine nuts on a sheet pan in an oven at 350°F for 5 to 7 minutes, shaking once halfway, until lightly golden and fragrant. Let them cool for 2 to 3 minutes so they don’t melt the pesto.
Build the pesto salad
  1. In a large bowl, toss warm pasta with basil pesto until evenly coated and glossy.
  2. Add cherry tomatoes and fresh mozzarella pearls, then add toasted pine nuts and Parmesan cheese.
  3. Drizzle in lemon juice and add salt and pepper to taste, then toss gently until everything is distributed evenly and the tomatoes are coated.
Chill and garnish
  1. Refrigerate the pesto pasta salad for at least 1 hour so the flavors develop and the texture firms up slightly.
  2. Just before serving, garnish with fresh basil leaves for a bright green finish.

Notes

For best texture, keep the pasta warm when tossing with basil pesto, then chill promptly to let the sauce cling without drying out. Store covered in the refrigerator for up to 3 days; freeze is not recommended. Dietary swap: use dairy-free pesto (or omit pesto and use basil + olive oil blend) and a dairy-free mozzarella alternative for a lactose-free version.