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Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli or penne, juicy cherry tomatoes, and mozzarella pearls. Cooked pasta is tossed warm so the pesto clings, then chilled to develop fresh herb flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pesto pasta salad base
  • 1 lb fusilli or penne pasta
  • 1 cup basil pesto store-bought or homemade
  • 2 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls
  • 0.25 cup pine nuts, toasted
  • 0.25 cup Parmesan cheese, grated
  • 2 tbsp lemon juice
  • Salt to taste
  • pepper to taste
  • Fresh basil leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the fusilli or penne pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking and keep it firm.
  2. Spread the pine nuts on a sheet pan and toast until fragrant and lightly golden, about 3 to 5 minutes for a deeper nut flavor.
Toss and season
  1. In a large bowl, toss the warm pasta with basil pesto until every piece is evenly coated and glossy.
  2. Add the cherry tomatoes, mozzarella pearls, toasted pine nuts, and Parmesan, and stir gently so the cheese stays intact and the tomatoes don’t break.
  3. Drizzle in the lemon juice and season with salt and pepper to taste, tossing lightly again to distribute the bright citrus flavor.
Chill and garnish
  1. Refrigerate the pesto pasta salad for at least 1 hour so the flavors meld and the pesto thickens to cling to the pasta.
  2. Just before serving, garnish with fresh basil leaves for a vivid green finish and a fresh herb aroma.

Notes

For the best texture, chill promptly after tossing while the pasta is coated and slightly warm; the pesto will set without drying out. Store covered in the refrigerator for up to 4 days; freezing is not recommended. If you want a dairy-light option, use lactose-free mozzarella pearls and a lactose-free Parmesan substitute (texture will be similar, flavor slightly milder).