Name: Pesto Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups fresh basil leaves (packed); ⅓ cup grated Parmesan cheese; ⅓ cup extra-virgin olive oil; ¼ cup pine nuts; 1 tsp minced garlic; 1 tbsp fresh lemon juice; ½ tsp salt; ¼ tsp black pepper; 8 oz rotini pasta; 1 cup cherry tomatoes (halved); ½ cup fresh mozzarella balls (halved); ¼ cup red onion (finely diced); 1 cup baby spinach (roughly chopped); Extra basil leaves; 2 tbsp toasted pine nuts; Lemon wedges

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Pesto Pasta Salad is a bright, tasty dish with tender pasta, homemade basil pesto, and fresh veggies, perfect for picnics, potlucks, or light meals. It’s easy to make and full of summer flavors. I brought this to a family picnic, and everyone loved the creamy, herby taste! This recipe takes about 20 minutes and uses a blender for quick prep. Let’s make this delicious salad together!

Why You’ll Love This Pesto Pasta Salad Recipe

This recipe is fast, ready in about 20 minutes, and packed with fresh, vibrant flavors. The homemade pesto makes it feel special but is super simple. You only need a pot and a blender, so cleanup is easy. It’s great for lunches, gatherings, or meal prep. I love how the pesto coats every bite! You can add your favorite veggies or proteins to make it your own.

Ingredients for Pesto Pasta Salad Recipe

For the Pesto:

2 cups fresh basil leaves, packed
⅓ cup grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup pine nuts
1 tsp minced garlic
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp black pepper

For the Pasta Salad:

8 oz rotini pasta (or any short pasta)
1 cup cherry tomatoes, halved
½ cup fresh mozzarella balls (bocconcini), halved
¼ cup red onion, finely diced
1 cup baby spinach, roughly chopped

For Garnish (Optional):

Extra basil leaves
2 tbsp toasted pine nuts
Lemon wedges

Substitutions: Use store-bought pesto to save time. Swap pine nuts for walnuts or almonds in the pesto. Replace mozzarella with feta or omit for vegan. Use gluten-free pasta or zucchini noodles for a gluten-free option.

Equipment Needed

Medium pot
Blender or food processor
Colander
Large mixing bowl
Knife
Cutting board
Measuring cups and spoons

These are common kitchen tools you likely have. A blender makes the pesto smooth and quick.

How to Make Pesto Pasta Salad Recipe

Cook the Pasta

Bring a medium pot of salted water to a boil; add rotini and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool.

Make the Pesto

In a blender, combine basil, Parmesan, olive oil, pine nuts, garlic, lemon juice, salt, and pepper. Blend until smooth, scraping down sides as needed.

Prep the Veggies

While pasta cooks, halve cherry tomatoes, halve mozzarella balls, dice red onion, and chop spinach. Place veggies in a large mixing bowl.

Combine Ingredients

Add cooled pasta and pesto to the bowl with veggies; toss gently until everything is evenly coated. Taste and adjust with extra salt or lemon juice, if needed.

Chill the Salad

Cover and refrigerate the salad for 10-15 minutes to let flavors meld, or serve immediately if preferred. Chilling makes it extra refreshing for warm days.

Garnish and Serve

Divide salad into bowls or serve family-style; top with extra basil, toasted pine nuts, and lemon wedges, if using. Enjoy fresh for the best taste.

Tips for a Great Pesto Pasta Salad Recipe

Use fresh basil for the pesto; dried won’t give the same bright flavor. Rinse pasta with cold water to stop cooking and keep it firm. Blend pesto until smooth for a creamy coating. I added extra lemon juice for a tangier salad, and it was a hit. Toss gently to avoid breaking mozzarella balls. Prep pesto ahead to save time. I chilled mine for 15 minutes, and it was perfect for a picnic.

Pro Tip: Boost the Flavor

Add ¼ tsp red pepper flakes to the pesto for a subtle spicy kick. I tried this, and it gave the salad a bold, exciting twist.

Variations and Substitutions

Add ½ cup grilled zucchini or asparagus for extra veggies; I tried zucchini, and it added heartiness. Use shrimp or grilled chicken for a protein boost. Swap spinach for arugula or kale for a peppery bite. Serve with a side of garlic bread for a complete meal.

Storage Instructions

Store pasta salad in an airtight container in the fridge for up to 3 days; stir before serving to refresh. Keep garnishes separate to maintain texture.

Can You Freeze Pesto Pasta Salad?

Freezing is not recommended as pasta and veggies become soggy when thawed. I tried freezing, and the texture was off, so fresh is best.

FAQs About Pesto Pasta Salad Recipe

Here are answers to common questions about this dish.

Can I use store-bought pesto?
Yes, it saves time and works well; use about ½ cup. I used homemade, but store-bought was fine in a pinch.
What if I don’t have pine nuts?
Use walnuts, almonds, or sunflower seeds; they all work great. I tried walnuts, and the pesto was still creamy.
Can I make this ahead?
Prep salad a day ahead and store in the fridge; add garnishes before serving. I made it ahead for a potluck, and it saved time.
Why is my pasta sticky?
Not rinsing with cold water or overcooking can cause this; rinse well and cook al dente. I rinsed mine, and it stayed perfect.

How to Serve Pesto Pasta Salad

Serve chilled or at room temperature with crusty bread, a fruit salad, or grilled veggies for a balanced meal. Pair with iced tea or a light white wine for a summery vibe.

Nutrition Info for Pesto Pasta Salad

Per serving (1 cup, 4 servings):

Calories: 380 kcal
Protein: 12g
Carbohydrates: 38g
Fiber: 3g
Sugars: 3g
Fat: 20g
Saturated Fat: 4g
Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Pesto Pasta Salad Recipe is a fresh, vibrant dish perfect for picnics or light meals. Its creamy pesto and colorful veggies make it a crowd-pleaser. Share your favorite add-in for this salad in the comments below!