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Tomatoes, kalamata olives, and mozzarella balls are tossed with pasta in a creamy pesto dressing for a light and flavor-packed picnic or potluck dish.
- Flavor: This pesto pasta salad is herby, garlicky, and tangy with creamy bites of mozzarella and juicy tomatoes.
- Skill Level: This beginner-friendly recipe uses a 3-ingredient dressing, tossed with a handful of other ingredients.
- Budget Tip: Use up leftover veggie bits and add extra pasta to stretch the recipe further.
- Serving Suggestions: Make it a main dish and add leftover chicken, shrimp, salmon, or tofu.
Ingredient Tips for Pesto Pasta Salad
- Pasta: Look for pasta shapes with grooves, tubes, or twists for the pesto dressing to cling to. Penne, rotini, cavatappi, and bow-tie are great options.
- Dressing: Use store-bought pesto or make homemade basil pesto. Try swapping out the mayonnaise for plain Greek yogurt for fewer calories and a lighter flavor.
- Veggies: Sundried tomatoes provide a chewy texture while grape or cherry tomatoes add color and sweetness. You can also use chopped spinach, diced cucumbers, corn kernels, peas, or diced bell peppers.
- Cheese: Use bite-sized bocconcini balls or cut a larger ball of fresh mozzarella into small cubes. Feta, gorgonzola, or blue cheese crumbles can be used instead of mozzarella.
Storing Pesto Pasta Salad
Prep pesto pasta salad at least 2 hours but up to two days ahead of time. Toss ingredients together, cover, and chill in the fridge until ready to serve.
Keep leftover pesto pasta salad in a covered container in the refrigerator for up to 3 days. Freezing isn’t recommended.
Mediterranean Inspired Pasta Salad Recipes
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Pesto Pasta Salad
Pesto pasta salad is easy to make and can be served as a side dish or main dish!
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
- ▢ 8 ounces cavatappi or rotini pasta
- ▢ 1 cup grape tomatoes halved
- ▢ ¼ cup sun dried tomatoes diced
- ▢ ½ cup mozzarella balls small
- ▢ ½ cup kalamata olives pitted
- ▢ salt and pepper to taste
- ▢ ¼ cup fresh basil leaves
In a large pot of salted water, cook pasta al dente, and drain well. Rinse under cold water to stop cooking.
In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
Refrigerate for at least 2 hours before serving.
Chop fresh basil and sprinkle on top just before serving
- Rinse the pasta in cold water to stop the cooking process and keep pasta firm.
- As the salad sits, it will absorb dressing, so be sure to dress generously.
- Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Calories: 338 | Carbohydrates: 34g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 443mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine American, Italian
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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