20-Minute Basil Pesto Pasta Salad

This pesto pasta salad is the side dish that shows up at every warm-weather gathering, and it disappears fast every time.

Tender short pasta, sweet cherry tomatoes, and creamy mozzarella are tossed in a fresh basil pesto that tastes like summer in a bowl. Everything comes together in about 20 minutes, so it is the kind of recipe you can make on a busy weeknight and still have something bright and crowd-pleasing on the table.

What Makes This Pesto Pasta Salad So Good

The pesto is the star here, and making it from scratch while the pasta cooks gives you a sauce that is far greener and livelier than anything from a jar.

Because the pasta is cooled and tossed with the pesto right away, every piece gets slicked with basil and garlic flavor. The tomatoes add a burst of sweetness, and the mozzarella pearls turn soft and creamy against the herby coating.

I love that this salad holds up for days and actually tastes better after an hour or two in the fridge. It is the perfect thing to bring to a potluck or keep in the fridge for easy lunches.

Ingredients

• 1 lb short pasta: fusilli, rotini, or farfalle all work well; their nooks grab the pesto.
• 2 cups fresh basil leaves, packed: use bright, unblemished leaves for the greenest pesto.
• 1/2 cup extra-virgin olive oil: a good, fruity oil makes a difference.
• 1/3 cup pine nuts: toasting them first deepens the flavor, but raw is fine in a pinch.
• 2 cloves garlic: peeled and whole; the food processor will handle the rest.
• 1/2 cup freshly grated Parmesan cheese: the real, grated-from-a-wedge kind, not the shelf-stable powder.
• 1 tbsp lemon juice: fresh lemon brightens the whole salad and keeps the pesto from turning muddy.
• 1/2 tsp fine sea salt: plus a big spoonful for the pasta water.
• 8 oz fresh mozzarella pearls (bocconcini): halved if they are larger than a marble.
• 1 pint cherry tomatoes: halved; look for ripe, sweet ones.
• A few extra basil leaves: for garnish, optional.

Variations / Substitutions

• Nut-free pesto: swap the pine nuts for raw sunflower seeds or skip them entirely. The pesto will be a little thinner but still bright.
• Add protein: fold in shredded rotisserie chicken or a can of drained chickpeas to turn this into a main dish.
• Dairy-free: replace the Parmesan with 2 tbsp nutritional yeast and use a soft dairy-free mozzarella alternative.
• Different cheese: crumbled feta or small cubes of provolone are both great stand-ins for the mozzarella.
• Gluten-free: use a short gluten-free pasta and cook it a minute less than the package says, so it holds its shape when tossed.
• Go green: stir in a handful of baby spinach or arugula right before serving for extra freshness.

Our Caprese Pasta Salad takes this tomato-and-mozzarella idea in a balsamic direction if you are in the mood for a tangier bite.

How to Make Pesto Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of water to a rolling boil and salt it generously; it should taste like the sea so the pasta is seasoned from the inside. Add the 1 lb of short pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta in a colander and rinse it well with cold water to stop the cooking and bring the temperature down quickly.

The pasta should be tender but still have a little resistance when you bite into it. Rinsing it cold is key here because warm pasta will wilt the pesto and turn the basil a sad, dark green.

Step 2: Make the Pesto

While the pasta cooks, combine the 2 cups of packed basil leaves, 1/2 cup olive oil, 1/3 cup pine nuts, 2 garlic cloves, 1 tbsp lemon juice, and 1/2 tsp salt in a food processor. Pulse until the basil is finely chopped and the mixture looks like a coarse, spreadable paste, scraping down the sides once or twice so everything gets blended.

Scrape the pesto into a large bowl and stir in the 1/2 cup of grated Parmesan. At this stage the pesto will be loose and intensely fragrant, with a garlic kick that will mellow once it hits the pasta.

Step 3: Toss the Pasta with Pesto

Add the drained and cooled pasta to the bowl of pesto. Use a big spoon or a silicone spatula to toss everything together until every piece of pasta is evenly coated. If the pesto feels too thick to spread easily, add a tablespoon of cold water or olive oil to loosen it.

The pasta should look glossy and green, with no dry patches. The pesto will cling to all the ridges and spirals, which means every forkful gets a full dose of basil flavor.

Step 4: Fold in the Tomatoes and Mozzarella

Gently fold in the halved cherry tomatoes and mozzarella pearls. Toss just until they are scattered throughout, trying not to break apart the soft mozzarella. The tomatoes will add little juicy bursts, and the cheese will turn creamy as it chills.

Scatter a few whole basil leaves on top if you like, then serve the salad right away or cover and refrigerate it until you need it. Cold or at room temperature, it is one of the prettiest dishes you can put on a summer table.

Tips for the Best Pesto Pasta Salad

• Cool the pasta completely: before you add the pesto. Even a little residual heat will turn the basil brown and make the sauce taste flat.
• Toast the pine nuts: in a dry skillet for 3 to 4 minutes over medium heat until they smell nutty and turn golden at the edges. It takes barely any time and adds a deeper flavor to the pesto.
• Don’t over-process the pesto.: Pulse just until the basil is finely chopped; blending it into a smooth puree can make it bitter and muddy-looking.
• Let the salad rest: for at least 10 minutes before serving, or chill it for an hour. The flavors meld and the pesto soaks into the pasta a little more, so it tastes even better on the second forkful.

Storing Leftovers

• Refrigerate:: transfer any leftovers to an airtight container and refrigerate for up to 3 days. The pesto may darken on the surface, but the salad will still taste fresh.
• Serve Cold:: take the bowl straight from the fridge, or let it sit on the counter for about 10 minutes to take the chill off the mozzarella so it is creamy instead of firm.

What Goes Well With Pesto Pasta Salad

This salad is a natural next to grilled chicken thighs or simple pan-seared salmon, where the bright pesto cuts through the richness. It also holds its own on a picnic spread with crusty bread, sliced prosciutto, and a bowl of olives. For a fully vegetarian meal, spoon it next to grilled zucchini or eggplant that has been brushed with olive oil and lemon.

Frequently Asked Questions

Can I use jarred pesto instead of making my own?

Yes, a good-quality refrigerated basil pesto will work. Jarred pesto tends to be saltier, so hold back on any extra salt until you taste the finished salad and adjust from there.

Can I assemble the whole salad the night before?

You can, but the tomatoes and mozzarella will weep a little moisture as they sit. For the freshest look, toss the pasta with the pesto ahead of time, then fold in the tomatoes and mozzarella an hour before you plan to serve it.

What is the best pasta shape for this salad?

Short, textured shapes like fusilli, rotini, or gemelli are ideal because their ridges and spirals trap the pesto. Farfalle and penne also work, but their smoother surfaces hold a little less sauce.

Can I freeze pesto pasta salad?

Freezing is not recommended. The mozzarella turns rubbery and the tomatoes release too much liquid when thawed, so the texture suffers. Make the pesto on its own and freeze that instead, then toss it with freshly cooked pasta later.