Pesto pasta salad is full of fresh Italian flavor and is simple to assemble with basil pesto, tomatoes and creamy fresh mozzarella. Served cold, this easy recipe is a summer favorite!
I love to make this simple pesto pasta salad recipe for summer cookouts or picnics. With less than 10 ingredients, it comes together quickly and is full of fresh Italian flavor.
Unlike creamy Italian pasta salad or my Italian butterfly pasta salad made with a zesty Italian dressing, this version has a light pesto coating with fresh tomatoes and mozzarella. It’s similar to my Caprese pasta salad but with a delicious pesto twist that makes it perfect for warm-weather meals.
Why You’ll Love It
- It’s made with simple, fresh ingredients but packed with bold Italian flavor.
- This cold pasta salad is perfect for potlucks, cookouts, and summer lunches.
Ingredient Notes
- Short pasta: Farfalle (bowties) or fusilli work well. Their shape holds the pesto and adds a nice texture.
- Basil pesto: Store-bought works just fine, but if you have fresh basil on hand, I recommend making a batch of my classic basil pesto. It’s quick to whip up and makes a big difference in flavor.
- Mozzarella: Small mozzarella balls (bocconcini) are great here. Halve or quarter them, or cube a larger ball if that’s what you have.
- Cherry or grape tomatoes: Sweet and juicy garden tomatoes are my favorite when they’re in season! Cut them in halves or quarters depending on size.
- Black olives: A handful of pitted olives adds just the right briny bite to balance the creamy cheese and fresh herbs.
- Fresh basil: A few chopped leaves stirred in at the end brighten up the flavor and bring a touch more freshness.
- Olive oil: A little drizzle helps thin the pesto and coat the pasta evenly.
- Salt: Just a pinch, especially if your pesto and olives are already well-seasoned.
How to Make Italian Pesto Pasta Salad
Start by cooking the pasta in salted water until al dente, which is tender but still firm to the bite, so it holds its shape after chilling. Drain and toss with a couple of teaspoons of olive oil to prevent sticking, never rinse pasta with water.
In a large bowl, toss the warm pasta with the pesto. This helps it absorb the flavor right away. Then add in the chopped tomatoes, mozzarella, olives, and fresh basil. Drizzle with a little olive oil and season with salt to taste.
Give everything a gentle toss to combine, then cover and chill the salad for at least an hour before serving. This gives the flavors time to come together and makes it perfect for a hot summer day!
recipe tips
- Cook pasta in salted water. It’s a simple step, but it really helps bring out the flavor in the noodles.
- Adjust the pesto to your taste. In my opinion, more is better in this pesto pasta salad, especially since the pasta tends to soak it up as it chills.
- Add a spoonful of mayo. If you’d like a creamier texture without adding more oil add 1- 2 Tablespoons mayonnaise. It blends right in without overpowering the pesto.
- Save a spoonful of pasta water. If your pesto seems too thick, a splash of the starchy water can help loosen it without dulling the flavor.
- Let it chill before serving. Giving it at least an hour in the fridge allows the flavors to meld and makes it extra refreshing.
Add-Ins and Variations
This salad is easy to customize depending on what you have on hand. If it works on an Italian antipasto board, it will likely taste great here too!
- Add a protein: Sliced salami or grilled chicken can turn this into a filling meal.
- Sun-dried tomatoes: Rich and slightly sweet, they add great contrast to the pesto.
- Extra cheese, please: Shaved Parmesan adds a salty bite that complements the creamy mozzarella.
- Pepperoncini, roasted red peppers, or artichokes: For extra color and zippy flavor.
More Pasta Salad Recipes
I hope this Pesto Pasta salad becomes one of your new summer favourites! Buon appetito.
- 3-4 cups al dente pasta (butterfly or spiral pasta) approximately 2 – 2½ cups / 250 – 300 g dry
- ½-¾ cup basil pesto
- 10-12 pitted black olives (halved)
- 8-10 small mozzarella balls (halved or quarted)
- 8-10 cherry or grape tomatoes (halved or quartered)
- 5-6 fresh basil leaves (chopped)
- 2-3 tablespoons olive oil (more if needed or desired)
- ¼ teaspoon salt
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In a large bowl, toss together the pasta and pesto, add the the black olives, mozzarella balls, tomatoes, basil, salt and olive oil and combine. Chill one hour before serving. Enjoy!
How to store the pesto pasta salad
Store in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving, and add a drizzle of olive oil or extra pesto if it needs freshening up.
Calories: 665kcal | Carbohydrates: 50g | Protein: 24g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 691mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1312IU | Vitamin C: 7mg | Calcium: 355mg | Iron: 1mg | Phosphorus: 125mg
FAQs
Short shapes like farfalle (bowtie) or fusilli are ideal because they hold the pesto well and mix easily with the other ingredients.
Yes! While homemade basil pesto adds wonderful fresh flavor, a good quality store-bought version works just fine.
Absolutely. This pasta salad tastes even better after chilling, so it’s perfect for prepping a few hours up to a day ahead of time.
Store in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving, and add a drizzle of olive oil or extra pesto if it needs freshening up.
You can skip them or substitute with baby spinach or arugula for a peppery touch.
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