Pesto Pasta Salad

A summer picnic is incomplete without a vibrant bowl of Pesto Pasta Salad to freshen up the spread. This dish bursts with color and flavor, combining al dente pasta with the aromatic richness of basil pesto, juicy cherry tomatoes, and creamy mozzarella. You can whip it together in about 30 minutes, making it the perfect go-to recipe for warm weather gatherings or lazy afternoons.

This recipe is perfect for those looking to bring a taste of the Mediterranean to their table without a fuss. It’s ideal for potlucks, barbecues, or simply as a delightful side to your main course. You can prepare the salad a day in advance and store it in the fridge for easy serving.

Why You’ll Love This Recipe

• Fresh basil pesto gives the pasta an aromatic kick.
• The combination of textures keeps every bite exciting.
• Cherry tomatoes add a sweet and juicy burst.
• It’s easily customizable with your favorite add-ins.

What You’ll Need

To create this delicious dish, gather the following ingredients:

For the Salad

• 1 pound pasta, such as cavatelli or penne
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, cut into small bite-sized pieces
• 1/2 cup finely chopped red onion
• 1/4 cup chopped pepperoncini
• 1/4 cup finely chopped parsley

For the Dressing

• 3 cups basil leaves
• 1/2 cup olive oil
• 1/3 cup pine nuts
• 1/3 cup grated parmesan cheese
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Use finely grated parmesan for a smoother dressing.

Substitutions & Swaps

• Pasta: gluten-free pasta works well.
• Mozzarella: use feta for a tangy twist.
• Pine nuts: walnuts or almonds as alternatives.
• Pepperoncini: banana peppers if unavailable.

How to Make It

Create this flavorful pasta salad with these simple steps.

Cook the pasta.

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, following package instructions. Drain and rinse well under cold water to stop the cooking process.

Make the pesto.

While the pasta cooks, prepare the basil pesto. In a food processor, combine fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.

Assemble the pasta salad.

In a large bowl, combine the cooked pasta, prepared pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss gently until everything is well combined. Taste and adjust seasoning if needed.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, pasta becomes mushy when thawed.
Reheat: serve cold; no reheating necessary.

Tips for Best Results

• Make sure to rinse the pasta thoroughly for optimal texture.
• Let the pesto sit for a few minutes to let the flavors meld.
• Adjust the garlic amount based on your preference for its intensity.
• Serve immediately for the freshest flavors or chill for a while before serving.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside crusty bread for a complete picnic.
• Enjoy as a refreshing side at summer barbecues.

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