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kitchen recipe lab

Pesto Pasta Salad

This pesto pasta salad is a fresh and vibrant dish made with tender pasta, basil pesto, and crisp vegetables. Perfect for picnics, meal prep, or quick meals, it’s easy to prepare and packed with bold, herby flavor that improves as it chills.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (rotini, penne, or bowtie)
  • 1 tbsp salt
  • 3/4 cup basil pesto
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella pearls
  • 1/2 cup sliced black olives
  • 1/4 cup red onion, thinly sliced
  • grilled chicken (optional)
  • salami or pepperoni (optional)
  • roasted vegetables (optional)
  • fresh basil leaves (for garnish)
  • grated Parmesan cheese (for garnish)

Equipment

  • large pot
  • colander
  • mixing bowl
  • whisk

Method
 

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. Drain and rinse pasta under cold water to cool completely.
  3. In a large bowl, whisk together pesto, olive oil, and lemon juice.
  4. Add cooled pasta to the bowl and toss until evenly coated.
  5. Stir in cherry tomatoes, mozzarella, olives, and red onion.
  6. Mix gently until everything is well combined.
  7. Chill in the refrigerator for at least 30 minutes for best flavor.
  8. Garnish with fresh basil and Parmesan before serving.

Notes

Rinse pasta after cooking to cool it quickly and prevent sticking. Use high-quality pesto for the best taste. Let the salad chill before serving for enhanced flavor. Add a drizzle of olive oil before serving if the pasta seems dry.