Pesto Tomato Pasta Salad

This pesto tomato pasta salad is the kind of thing I make when I want something that tastes like summer but doesn’t require attention for more than 15 minutes. Bright basil pesto, sweet tomatoes, al dente pasta, a squeeze of lemon and a few crunchy extras — tossed cold or at room temp, it’s a little messy, very vibrant, and obnoxiously easy to love.

My husband will eat this for lunch three days in a row and still act surprised I made it. The kids finger-food their way through the cherry tomatoes while I pretend I’m making a fancy side for company. It’s become our go-to picnic dish, the thing I throw together when friends drop by last minute, and the salad I bring to potlucks so everyone thinks I’m talented and organized (lie). Once I left it in the fridge overnight and discovered a bowl gone by morning — that’s how quickly it disappears here.

Kitchen Talk

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This is one of those recipes where I routinely do half the steps while scrolling through my phone and still end up with something great. I once used frozen peas because the grocery store was out of basil — wild, right? It still tasted fine because the pesto carries the whole show. Also: don’t overdo the oil. I’ve had the salad be a slick, sad puddle before; lesson learned, drain the pasta a bit and add pesto slowly.

Shopping Tips

– Grains/Pasta: Pick a short pasta that holds sauce well — rotini, farfalle, or orecchiette are great choices. Shells work if you like pockets of pesto.
– Fresh Herbs: Use fresh basil for the pesto (not dried). If leaves are limp, don’t buy them — they won’t bounce back.
– Cheese: Freshly grated Parm or Pecorino adds sharpness; pre-grated works in a pinch but go fresh if you can.
– Vegetables: Choose ripe cherry or grape tomatoes for sweetness and fewer seeds; roma tomatoes can be used but may add more juice.
– Fats & Oils: Good olive oil matters less for the pesto if you’re using store-bought, but buy extra-virgin if you’re making pesto from scratch.

Prep Ahead Ideas

– Make the pesto a day ahead and keep it in an airtight container — it actually mellows and gets more harmonious overnight.
– Cook the pasta and cool it in the fridge in a shallow container to speed chilling; toss with a tiny splash of oil so it doesn’t clump.
– Halve the tomatoes and toast the nuts (if using) in advance; store separately to keep them crunchy.
– Combine everything the night before if you like a more blended flavor, or wait to toss the pesto just before serving for fresher texture.

✔Time-Saving Tricks

– Use store-bought pesto when you’re running late — it’s legit and saves 10–15 minutes.
– Boil the pasta in a wide, shallow pot so it cools faster and drains easily.
– Toast nuts in the microwave for a minute (stir once) if you don’t want to babysit the stove.
– Don’t overcomplicate — toss, taste, adjust salt/acid, done. Let it sit 10–20 minutes to let flavors marry.

✔Common Mistakes

– Overdressing: I once dumped an extra half-cup of pesto in and ended up with a greasy bowl. Fix: add more pasta or squeeze in lemon to balance.
– Watery tomatoes: soggy salad happens if you use large, juicy tomatoes without draining. Quick fix: deseed and pat dry, or use cherry/grape tomatoes.
– Overcooked pasta: mushy pasta makes a sad salad. Rinse under cold water to stop cooking if you go a minute too long.
– Not seasoning: pesto is salty, but the whole salad still benefits from a final sprinkle of kosher salt and a squeeze of lemon.

What to Serve It With

– A big peppery arugula salad with lemon vinaigrette for contrast.
– Garlic bread or crusty baguette to sop up any leftover pesto.
– Grilled chicken or shrimp if you want to make it a meal.
– Quick cucumber salad for extra crunch.

✔Tips & Mistakes

– Taste as you go — pesto varies in saltiness, so add gradually.
– Use toasted nuts for depth; raw can taste one-note.
– If your pesto is super thick, thin with a little pasta cooking water instead of extra oil.
– I once forgot the lemon — the whole bowl was flat; acid is your friend.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for 3–4 days. The pasta will soak up sauce over time, so stir in a little olive oil or a splash of water before reheating or serving cold. Eating it straight from the fridge is fine — the flavors are sharper and the texture firmer; breakfast? Absolutely no shame (I’ve done it with a fried egg on top).

✔Variations and Substitutions

– Swap basil pesto for sun-dried tomato pesto or arugula pesto when basil’s gone.
– Use feta or burrata instead of Parm for a creamier, tangier bite.
– Add chickpeas or grilled chicken to stretch it into a protein-forward meal.
– Nuts: pine nuts are classic, but toasted walnuts or almonds work and are cheaper.
– Gluten-free pasta cooks the same way — watch the time and rinse to chill.

Frequently Asked Questions

Pesto Tomato Pasta Salad

Bright, herby pesto coats tender rotini, juicy tomatoes, and creamy mozzarella for a picnic-perfect pasta salad. Tossed with toasted pine nuts and arugula for crunch and peppery bite.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 12 oz rotini or fusilli pasta, dry
• ▢ 0.75 cup basil pesto store-bought or homemade
• ▢ 1.5 cup cherry tomatoes, halved
• ▢ 1 cup fresh mozzarella pearls, drained
• ▢ 1.5 cup baby arugula loosely packed
• ▢ 0.25 cup pine nuts toasted
• ▢ 0.25 cup red onion, finely chopped
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 tbsp fresh lemon juice
• ▢ 0.5 tsp kosher salt plus more for pasta water
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 cup Parmesan cheese, finely grated

Instructions

Preparation Steps

• Boil the pasta in well-salted water until al dente, 9–10 minutes; drain and rinse briefly to cool.
• Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Cool.
• Whisk pesto with olive oil, lemon juice, salt, and pepper to loosen into a pourable dressing.
• Combine cooled pasta, tomatoes, mozzarella, red onion, and arugula in a large bowl.
• Pour in the pesto dressing and toss until evenly coated. Fold in Parmesan and toasted pine nuts.
• Taste and adjust seasoning. Chill 15–30 minutes for flavors to meld, if time allows.

Notes

Variation: Swap pine nuts with toasted almonds or walnuts, or add grilled chicken for protein. For a punchier flavor, stir in chopped sun-dried tomatoes. Storage: Refrigerate up to 3 days; refresh with a splash of olive oil or a spoonful of pesto before serving.

This recipe is an original creation inspired by classic Pesto Tomato Pasta Salad flavors. All ingredient ratios and instructions are independently developed.