Light and so fresh tasting, this Pesto Pasta Salad is simple and delicious.
In our house, there is no such thing as too much pasta. It seems like my family would eat it every day at every meal, if they could. So, under that kind of pressure, I’m always on the lookout for new ways to prepare it. Enter Pesto Pasta Salad! It’s so simple to make and tastes so fresh, like a bowl full of summer, though we do eat it all year round.
Pesto originally comes from Genoa, in northern Italy–and that’s why it’s often called Pesto Genovese. And we pay tribute to its homeland in this Pesto Pasta Salad by adding red cherry tomatoes, crisp cucumber slices, and creamy white mozzarella to the bright green pesto- coated Farfalle–all the colors of the Italian flag! So not only is this dish bursting with flavor, it’s also really beautiful. A true crowd-pleaser.
There’s just something about pesto–that earthy and bright combination of fresh basil, pine nuts, olive oil, and parmesan cheese–that tastes so spectacular on pasta, warm or cold. But this pasta salad, with its veggies and cheese, is perfect for a picnic or a potluck or anywhere that calls for a dish that is at its at best room temperature. It’s almost as if the longer it sits, the more the flavors develop and when they do, you’ll see why everyone wants seconds…and even thirds.
This recipe could not be more simple to put together, especially if you use store-bought pesto (there are tons of great brands out there). But if you have time and are so inclined, why not whip up a batch of Homemade Basil Pesto. It’s really easy to make and keeps for up to a week in the fridge, which is good because once you taste it, you’re going to want to eat it with so many things, including as the perfect dip for Air Fryer Zucchini Chips.
Many Kinds of Pesto
In Italian, the word pesto means to pound or crush…this makes sense since the original method for making pesto was to pound all the ingredients together with a mortar and pestle. And while you can still make it that old-school way, there’s nothing wrong with the modern convenience of the food processor (takes a lot less time and muscle!). No matter what technique you choose, you’re going to end up with this savory, herby concoction that enhances just about every dish you can think of.
And you can also make just about any kind of pesto you can think of…sure, the OG with basil and pine nuts is delicious, but other herbs (parsley or mint) also work, as do all sorts of greens: you can make pesto with spinach or kale or for a really great spark and bite, use arugula. The same kind of experimentation belongs to the nut component of pesto–try it with walnuts or pecans or pistachios. Any combination of herbs or greens, nuts, Parmesan (or Romano or Pecorino), and a good quality olive oil is going to give you a really delicious result.
Ingredients
- 8 ounces farfalle pasta, whole wheat or white
- 3/4 cup basil pesto, homemade or store-bought
- 2 cups cherry tomatoes, halved
- 2 mini cucumbers, sliced
- 3 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- 1/4 cup freshly grated parmesan cheese
How to Make Pesto Pasta Salad
Step 1: Cook pasta as directed. Start by boiling the pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
Step 2: Mix in the pesto. Transfer the cooled pasta to a large mixing bowl. Add the basil pesto and gently stir until the pasta is well coated with the pesto.
Step 3: Add veggies and cheese. To the pesto-coated pasta, add the halved cherry tomatoes, sliced mini cucumbers, and fresh mozzarella cubes. Toss everything together to ensure the ingredients are evenly distributed.
Step 4: Finish with parmesan. Sprinkle the freshly grated parmesan cheese over the salad and give it a final toss. If desired, garnish with fresh cracked pepper for an extra kick of flavor.
FAQs & Tips
You can prep all the Pesto Pasta Salad ingredients a day ahead of time: cook the pasta (toss it in a bit of olive oil so it won’t stick); chop your veggies; and cube your mozzarella. Store all of the ingredients in separate containers in the refrigerator and when you’re ready, toss them all together with the pesto. The prepared Pesto Pasta Salad can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer–in freezer-safe bags–for up to 3 months.
It may be the most versatile of them all! It’s already vegetarian, so nothing to alter there. For vegans, omit the mozzarella (and you can replace it with any brand of vegan mozzarella) and either purchase vegan pesto or make your own and substitute nutritional yeast for the grated cheese. And, of course, choose a gluten-free pasta to make the dish gluten-free.
Basil does tend to oxidize, which accounts for the discoloration when stored; to counter this, add a bit of acid, like a squeeze of lemon juice.
Serving Suggestions
While this salad makes a great lunch (to eat at home or to pack for school or work) or a light dinner (maybe with a Kale Caesar Salad on the side), it is a perfect side dish for so many things. Keep the flavors going by serving it with Pesto Salmon or Pesto Chicken or, one of my favorites, Turkey Pesto Meatballs. It’s also really wonderful with Sauteed Shrimp.
You can even turn this Pesto Pasta Salad into an Antipasto Salad by adding prosciutto or salami, some olives, these crispy Roasted Chickpeas, artichoke hearts, and the roasted peppers from this Roasted Pepper Salad. And don’t forget what a great side dish pasta salad is for sandwiches, like this Chicken Bacon Cheddar Sandwich, or an Italian Drip Beef Sandwich, or everybody’s favorite Grilled Cheese!
Pesto Pasta Salad
Ingredients
- 8 ounces farfalle pasta whole wheat or white
- 3/4 cup basil pesto homemade or store-bought
- 2 cups cherry tomatoes halved
- 2 mini cucumbers sliced
- 3 ounces fresh mozzarella cheese cut into 1/2-inch cubes
- 1/4 cup freshly grated parmesan cheese
Instructions
- Cook pasta as directed. Start by boiling the pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.
- Mix in the pesto. Transfer the cooled pasta to a large mixing bowl. Add the basil pesto and gently stir until the pasta is well coated with the pesto.
- Add veggies and cheese. To the pesto-coated pasta, add the halved cherry tomatoes, sliced mini cucumbers, and fresh mozzarella cubes. Toss everything together to ensure the ingredients are evenly distributed.
- Finish with parmesan. Sprinkle the freshly grated parmesan cheese over the salad and give it a final toss. If desired, garnish with fresh cracked pepper for an extra kick of flavor.
