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Full of fresh flavors, this pesto pasta salad recipe is simple and easy to make and is one delicious side dish. Made with mozzarella, cherry tomatoes and black olives and tossed in a homemade pesto sauce, this Caprese pasta salad is perfect for any occasion.
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I love to make pasta salads for side dishes, they are so simple and quick to make, and when done right they are bursting with flavor.
This green pesto pasta salad recipe is full of bold basil flavors. Mixed with creamy mozzarella, tangy and sweet cherry tomatoes and salty black olives. It’s a great option for potlucks and cookouts and an awesome addition to picnics and packed lunches.
This recipe is so perfect in it’s simplicity!
Be sure to try my Italian Pasta Salad and Tuna Pasta Salad too!
Why you will love this recipe!
- Quick and easy: Simply cook the pasta and toss with the rest of the ingredients. This recipe comes together quickly and easily with just a fe basic ingredients. Minimal prep time.
- Great for a crowd: This recipe will easily serve 6, so it’s a great option if you are entertaining. It’s always a crowd pleaser!
- Make ahead: This is a great make ahead option and keeps well in the fridge as it doesn’t include any mayo.
Ingredients
- Basil pesto: You can use homemade pesto sauce or store bought to make this recipe. You can also add more extra virgin olive oil to the salad.
- Pasta: I like to make this salad with rotini pasta, but others like penne, fusili, farfale or bow tie will work well. You can also use gluten-free pasta.
- Cherry tomatoes: These add a bit of tangy sweetness. Half them so that they combine well with the other ingredients.
- Mozzarella Balls: Known as Bocconcini, this mini mozzarella balls are a delicious addition.
- Olives: I prefer to make this salad with black olives. Pit and half them before tossing with the pasta.
- Seasonings: Salt and black pepper.
How to make pesto pasta salad
- Cook pasta according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water.
- Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if the mixture seems dry.
- Cover and refrigerate until ready to serve. Before serving, stir.
How long does it keep?
Once you have made your pesto pasta salad, wrap it tightly or store in an airtight container and keep it refrigerated. Because it doesn’t contain mayo, it will keep well for around 5 days. It can be served right from the fridge, just give it a stir before serving as the oil in the pesto will have separated. This dish is not freezer friendly.
Recipe Variations
This simple pasta salad recipe is easy to adapt to your tastes. You can add in other veggies like red bell pepper or avocado, or try swapping the mozzarella cheese for feta cheese or goat cheese. You can also add a few cloves of minced garlic, fresh basil leaves, lemon juice, extra parmesan cheese, pine nuts, and even a handful of arugula. Most short pastas like farfale will work well in this recipe, or make it a fuller meal by tossing in some cooked shredded chicken.
What do you serve this Pesto Pasta Salad with?
This is a great side dish to serve up with chicken, seafood or meat mains. It makes for a great addition to a picnic, potluck or cookout and it’s a great dish for game day. Try it with:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cook the pasta al-dente. If you overcook it, your pasta salad can become mushy.
- Once the pasta is cooked, rinse it under cold water to stop it cooking.
- Cut the tomatoes and mozzarella balls in half so that they are easy to eat and mix well with the other ingredients.
- Store covered and refrigerated for up to 5 days.
More Salad Recipes
Pesto Pasta Salad
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INGREDIENTS
- ½ – 1 cup Homemade pesto sauce
- 2 cups uncooked Rotini pasta, 8 oz?
- 1.5 cups cherry tomatoes, halved
- 8 oz mozzarella balls, halved
- ½ cup olives, pitted and halved
- Salt and pepper
INSTRUCTIONS
- Cook the pasta according to instructions on the package. Once cooked, drain and rinse with cold water. Shake out any excess water.
- Place pasta in a large bowl and stir in the pesto. Fold in the tomatoes and mozzarella. Season to taste with salt and pepper. Add olive oil if the mixture seems dry.
- Cover and refrigerate until ready to serve. Before serving, stir.
TIPS & NOTES
- Cook the pasta al-dente. If you overcook it, your pasta salad can become mushy.
- Once the pasta is cooked, rinse it under cold water to stop it cooking.
- Cut the tomatoes and mozzarella balls in half so that they are easy to eat and mix well with the other ingredients.
- Store covered and refrigerated for up to 5 days.
NUTRITION
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