A warm breeze wafts through the air as the vibrant colors of summer arrive, making it the perfect time for a refreshing dish that captures the essence of the season. This Pesto Pasta Salad comes together in just 30 minutes and is a delightful mix of fresh ingredients and rich flavors. It’s a guaranteed crowd-pleaser at any summer gathering!
This recipe is perfect for anyone looking to enjoy a light and satisfying meal or side dish. It’s excellent for summer picnics, backyard barbecues, or meal prepping for the week ahead. Plus, this salad holds well in the fridge, making it a great make-ahead option.
Why You’ll Love This Recipe
- The combination of fresh basil and olive oil creates a rich, herbaceous flavor.
- Bright cherry tomatoes add a juicy pop to each bite.
- Creamy mozzarella and crunchy pine nuts provide exciting texture contrasts.
- This dish is versatile—it can be served warm or chilled.
What You’ll Need
Gather these ingredients to create your Pesto Pasta Salad.
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
Ensure you rinse the pasta in cold water to stop the cooking process.
Substitutions & Swaps
- Use rotini or fusilli instead of penne.
- Swap mozzarella for feta cheese for a tangy twist.
- Pine nuts can be replaced with walnuts or pecans.
- Fresh basil can be substituted with arugula for a peppery flavor.
How to Make It
Follow these simple steps to create your delicious Pesto Pasta Salad.
Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until tender, following the package instructions for timing. Drain and rinse well under cold water.
Make the pesto
In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and 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 noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until it’s well combined. Taste and adjust seasoning, if needed.
How to Store It
Fridge: up to 4 days in an airtight container.
Freezer: no, due to texture changes.
Reheat: enjoy cold or at room temperature.
Tips for Best Results
- Use high-quality olive oil for the best flavor.
- Allow the salad to sit for a bit before serving to blend the flavors.
- Adjust the amount of lemon juice based on your preferred zing.
- Add grilled chicken or shrimp for extra protein.
Serving Suggestions
- Pair it with grilled vegetables for a complete meal.
- Serve alongside burgers or hot dogs at summer cookouts.
- Enjoy it as a refreshing lunch option on warmer days.
