Fresh and packed with flavor, this Pesto Pasta Salad is the perfect side or light main dish for hot summer days. With a homemade pesto tossed with pasta, tomatoes, cucumbers, and mozzarella pearls, it’s a satisfying salad that’s so easy to throw together for picnics and potlucks!

Pesto pasta salad in white serving bowl.

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    Before you get started / Kelley’s tips

    • Use Fresh Herbs. Fresh basil, parsley, and spinach give the pesto its bright, vibrant flavor. Don’t use wilted or old herbs that have been sitting in the fridge for too long.
    • Toast Your Pine Nuts. Toasting the pine nuts brings out their nutty flavor—don’t skip this step!
    • Add Protein to Make it a Meal. Throw in protein like grilled chicken, shrimp, or chickpeas to make it a hearty meal.

    Ingredients

    • Basil – The main ingredient in the pesto! It gives the sauce that classic herby flavor.
    • Parsley – Brightens up the pesto with a fresh, slightly peppery taste. I love to use whatever combination of fresh herbs I have in my garden!
    • Spinach – Adds a mild “green” flavor that complements the basil. It also makes the pesto more nutritious and give the pesto a bright green color.
    • Pine nuts – Adds a rich, nutty flavor to the pesto, and a handful sprinkled on top of the salad adds the perfect finishing crunch.
    • Olive oil – Helps turn the pesto into a smooth, pourable sauce. Use a good-quality extra virgin olive oil for the best flavor.
    • Parmesan cheese – Adds salty, nutty depth to the pesto. I recommend using freshly grated for the smoothest texture and best flavor.
    • Garlic – Just one clove adds a nice punch of flavor!
    • Pasta – The base of the salad! I used cavatappi, but you can use any short pasta—like rotini, penne, or farfalle—to catch all that yummy pesto.
    • Mozzarella pearls – These little cheese balls add a rich and creamy contrast to the herby pesto and crunchy veggies. You can also use the mini marinated mozzarella balls for extra flavor!
    • Cucumber – Adds a fresh, juicy crunch that lightens up the dish.
    • Grape tomatoes – Adds a pop of color and a burst of flavor to every bite. Use whatever fresh veggies you have in your garden!

    How to Make Pesto Pasta Salad

    1. Boil Pasta per package instructions.
    2. Toast Pine Nuts on a sheet tray for 5 minutes at 400°F. Set aside 2 Tbsp for garnish.
    Toasted pine nuts on a baking sheet.
    1. Dice cucumber, and slice tomatoes.
    2. Make the Pesto: Add basil, parsley, spinach, parmesan, pine nuts, olive oil, garlic, salt, and pepper to the food processor. Pulse and blend till smooth.
    Pesto ingredients in a food processor.
    Pesto blended in a food processor.
    1. Toss the Salad: Toss pasta in pesto, fold in tomatoes, mozzarella, and cucumbers. Garnish with pine nuts.
    Pasta with pesto sauce on top.

    Serving Suggestions

    Pesto pasta salad in a white serving bowl.

    Frequently Asked Questions

    Can I make this pasta salad ahead of time?

    Yes! You can make it a few hours in advance. Just store it in the fridge and wait to add the toasted pine nuts until right before serving so they stay crunchy.

    Can I use store-bought pesto?

    Absolutely! While I highly recommend making the homemade pesto as it has the freshest flavor (and it’s so easy to make!), the store-bought kind also works in a pinch. Just choose a high-quality brand for the best flavor.

    How long does it keep in the fridge?

    The salad will last for about 2–3 days in an airtight container. Give it a quick toss before serving to redistribute the pesto. You might need to add a drizzle of good quality olive oil to give it some extra moisture if it dried out a bit.

    Can I use different vegetables?

    Of course! Feel free to toss in veggies like chopped bell peppers, red onion, arugula, or even roasted veggies. This is a very flexible recipe!

    Pesto pasta salad on a white plate with a gold fork.

    More Pasta Salad Recipes to Try

    Recipe

    Pesto Pasta Salad

    Fresh and packed with flavor, this Pesto Pasta Salad is the perfect side or light main dish for hot summer days. With a homemade pesto sauce tossed with pasta, tomatoes, cucumbers, and mozzarella pearls, it’s a satisfying salad that's so easy to throw together!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Serves 6
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    Save this Recipe

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      Ingredients 

      For The Pesto

      For The Salad

      • 8 oz pasta, boiled in salted water and drained
      • 1 cup mozzarella pearls
      • 1 cup cucumber, diced
      • 2 cups grape tomatoes, halved
      • 2 tbsp toasted pine nuts

      Instructions

      • Boil pasta per package instructions.
      • Toast pine nuts on a sheet tray for 5 minutes at 400°F. set aside 2 Tbsp for garnish.
      • Dice cucumber, and slice tomatoes.
      • Add basil, parsley, spinach, parmesan, pine nuts, olive oil, garlic, salt and pepper to food processor. Pulse and blend till smooth.
      • Toss pasta in pesto, fold in tomatoes, mozzarella, and cucumbers. Garnish with pine nuts.

      Nutrition Information

      Calories: 368kcalCarbohydrates: 33gProtein: 13gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 18mgSodium: 388mgPotassium: 359mgFiber: 3gSugar: 3gVitamin A: 1458IUVitamin C: 16mgCalcium: 179mgIron: 2mg

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