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Close-up of rotini pasta coated in basil pesto sauce with vegetables
Isaac blogger

Easy Homemade Pesto Pasta Salad

A fresh, vibrant pesto pasta salad made with tender pasta, basil pesto, mozzarella, and vegetables. Perfect for meal prep, picnics, or quick dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad / Main / Side
Cuisine: Italian-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • For the Pesto
  • 2 cups fresh basil leaves, packed
  • ½ cup extra-virgin olive oil
  • ⅓ cup pine nuts or walnuts
  • 2 –3 garlic cloves
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • For the Pasta Salad
  • 1 lb rotini, fusilli, or similar short pasta
  • 1 pint cherry tomatoes, halved
  • 8 oz mozzarella pearls
  • ½ cup sliced kalamata olives
  • ¼ cup finely diced red onion

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Cool pasta completely before mixing and do not leave finished salad at room temperature longer than 2 hours.
  3. Cook Pasta
  4. Bring a large pot of salted water to a boil. Cook pasta for 10–12 minutes, or until al dente (tender but slightly firm when bitten). Drain and rinse under cold water until fully cooled.
  5. Prepare Pesto
  6. In a food processor, pulse nuts and garlic until finely chopped. Add basil and blend briefly. Slowly stream in olive oil until smooth. Stir in Parmesan, salt, and pepper. Do not over-process.
  7. Combine Ingredients
  8. Place cooled pasta in a large bowl. Add pesto and toss until evenly coated.
  9. Add Mix-Ins
  10. Add tomatoes, mozzarella, olives, and onion. Toss gently to combine.
  11. Chill
  12. Cover and refrigerate for at least 30 minutes so flavors develop.
  13. Serve
  14. Serve chilled or slightly cool. Stir gently before serving.

Notes

  • Let pasta cool before mixing to keep texture fresh.
  • Use short pasta for better sauce coating.
  • Store refrigerated in an airtight container up to 4 days.
  • Serve chilled or at room temperature; reheating is not recommended.