Pesto Pasta Salad Recipes
Bright, herby pesto coats tender pasta with juicy tomatoes, creamy mozzarella, and crunchy pine nuts. A picnic-ready side or quick lunch.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried spiral pasta (rotini or fusilli)
- 0.75 cup basil pesto
- 1.5 cup cherry tomatoes, halved
- 8 oz fresh mozzarella pearls
- 2 cup baby spinach, roughly chopped
- 0.5 cup pitted olives, sliced
- 0.25 cup red onion, thinly sliced
- 0.25 cup fresh basil, chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 0.5 cup freshly grated Parmesan
- 0.25 cup pine nuts, toasted
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes optional
Instructions
Preparation Steps
- Boil pasta in salted water until al dente, 8–10 minutes. Drain and rinse briefly to cool.
- Spread pasta on a sheet pan and drizzle with 1 tbsp olive oil. Toss to prevent sticking, then let cool.
- Toast pine nuts in a dry skillet over medium heat until golden, 2–3 minutes. Set aside to cool.
- Whisk pesto with lemon juice and the remaining olive oil in a large mixing bowl until glossy.
- Add cooled pasta, tomatoes, mozzarella, onion, olives, spinach, and basil to the bowl.
- Toss until evenly coated. Season with red pepper flakes, salt, and black pepper to taste.
- Fold in Parmesan and pine nuts. Chill 10–15 minutes if time allows, then serve.
Notes
Variation: Swap spinach with arugula for peppery bite, or add diced grilled chicken to make it a meal. For a vegan spin, use dairy-free pesto and skip the cheeses. Storage: Refrigerate in a sealed container up to 3 days; refresh with a spoonful of pesto or olive oil before serving.
This recipe is an original creation inspired by classic Pesto Pasta Salad Recipes flavors. All ingredient ratios and instructions are independently developed.