Name: Pesto Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 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

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Introduction

Pesto Pasta Salad is a fresh and vibrant dish perfect for warm days or as a flavorful side. With tender pasta, creamy mozzarella, and a zesty homemade basil pesto, this salad is both satisfying and easy to prepare.

A white bowl filled with three layers of fusilli pasta coated in green pesto sauce, mixed with bright red halved cherry tomatoes scattered throughout, and small chunks of white cheese visible among the pasta. A gold fork rests inside the bowl on the right side. The bowl sits on a white marbled surface with a white cloth slightly blurred in the background. Another similar bowl is partially visible and out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until tender according to package instructions. Drain and rinse well under cold water to cool and stop the cooking.
Step 2: Make the pesto. While the pasta cooks, combine basil leaves, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, sea salt, and black pepper in a food processor. Process until smooth and creamy, then set aside.
Step 3: Assemble the pasta salad. In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, mozzarella, pepperoncini, parsley, and red onion. Toss gently until everything is evenly coated. Taste and adjust seasoning if needed.

Tips & Variations

For extra crunch, toast the pine nuts lightly before blending them into the pesto.
Swap the pepperoncini for roasted red peppers if you prefer a milder flavor.
Add a handful of arugula or spinach for an extra green boost.
Use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense taste.

Storage

Store the pesto pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, you can bring it to room temperature or enjoy it chilled. If it thickens, stir in a little olive oil to loosen the pesto.

How to Serve

A clear glass bowl filled with pasta salad made of spiral rotini pasta coated in green pesto sauce, mixed with chunks of white cheese, halved red cherry tomatoes, and small pieces of red onion. The salad has a textured look from the pesto herbs and the pasta holds the sauce well. Inside the bowl, a wooden spoon with a smooth handle is partially submerged in the pasta mix. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad can be made a few hours in advance or the day before, which helps the flavors meld together beautifully.

What pasta works best for this salad?

Short, sturdy pasta shapes like cavatelli, penne, or fusilli hold the pesto and toppings well and provide a nice texture.