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bowl of pesto pasta salad
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Pesto Pasta Salad

This pesto pasta salad is light and so fresh making it perfect for parties, picnics and weeknight dinners, from spring through fall.
Course Side Dish
Cuisine American
Keyword pasta, pesto, salad, side dish, tailgate
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Equipment

  • 1 Stick blender or food processor

Ingredients

For the Pesto Sauce:

  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup pine nuts you can also use walnuts
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta Salad:

  • 12 ounces pasta such as fusilli, rotini, or penne
  • 1 cup cherry tomatoes halved
  • 1 cup fresh mozzarella balls bocconcini, halved
  • 1/2 cup black olives pitted and sliced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil leaves torn into small pieces
  • Salt and black pepper to taste
  • Grated Parmesan cheese for garnish (optional)

Instructions

Prepare the Pesto Sauce:

  • In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), minced garlic, salt, and black pepper.
  • Pulse the ingredients while slowly drizzling in the extra-virgin olive oil until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the bowl to ensure all ingredients are well blended.
  • Taste and adjust the salt and pepper as needed. Set the pesto sauce aside.

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until it reaches the desired level of tenderness (usually around 8-10 minutes).
  • Drain the cooked pasta and rinse it under cold water to stop the cooking process. This also helps to cool the pasta down quickly for the salad.

Assemble the Pasta Salad:

  • In a large mixing bowl, combine the cooked and cooled pasta with the halved cherry tomatoes, fresh mozzarella balls, sliced black olives, chopped red onion, and torn basil leaves.
  • Pour the prepared pesto sauce over the pasta and ingredients in the bowl.

Toss and Season:

  • Gently toss all the ingredients together until the pasta and other ingredients are well coated with the pesto sauce.
  • Taste the salad and adjust the seasoning with salt and black pepper as needed.

Serve:

  • Transfer the pesto pasta salad to a serving dish.
  • If desired, garnish with additional torn basil leaves and grated Parmesan cheese.
  • Serve the salad chilled or at room temperature for the best flavor