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Pesto Pasta Salad

A fresh and flavorful pesto pasta salad made with tender pasta, basil pesto, and crisp vegetables. Perfect for warm days, meal prep, or easy gatherings, this dish is light, vibrant, and comes together in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini or bowtie pasta
  • 1 cup basil pesto
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup mozzarella pearls
  • 1/3 cup black olives, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • large pot for cooking pasta
  • colander for draining pasta
  • large mixing bowl
  • whisk
  • cutting board
  • knife

Method
 

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
  2. In a large bowl, whisk together pesto, olive oil, and lemon juice until smooth.
  3. Add the cooled pasta to the bowl and toss to coat evenly.
  4. Stir in cherry tomatoes, cucumber, red onion, mozzarella, and olives.
  5. Season with salt and black pepper, then toss again.
  6. Chill in the refrigerator for at least 20 minutes before serving for best flavor.

Notes

Salt pasta water היט for better flavor. Let pasta cool completely before adding pesto. Use high-quality pesto for best results. Add a splash of olive oil before serving if the salad looks dry. Customize with proteins like grilled chicken or shrimp, or swap mozzarella for feta.