Pesto Pasta Salad Recipe
jump toRECIPE
This easy summer pasta salad side dish comes together in 15 minutes! It’s so great for summer picnics because it can be prepared ahead of time and served chilled or at room temperature. Simply toss farfalle pasta with basil pesto, spinach, sun-dried tomatoes, halved fresh cherry tomatoes and fresh basil for a caprese-inspired summer dish. This always disappears fast at parties – just like this tomato, mozzarella and avocado salad and this Mexican street corn pasta salad.
Key Ingredients in This Recipe
- Pasta – I use farfalle, bowtie shape pasta for this recipe, because the pesto coats the shape well and makes the pasta salad easy to eat in forkfuls. Other short pasta shapes like fusilli and penne (both with spirals that hold the herby sauce) work well. Pasta salad is best made using dried pasta. Since it is served cold or at room temperature, fresh pasta doesn’t hold up as well.
- Spinach – I love sneaking some greens into this recipe. Baby spinach is added to the colander when the pasta drains so as the pasta water is poured over it, it cooks and wilts.
- Pesto – Basil pesto gives this easy pasta salad recipe so much flavor and keeps it from drying out. I prefer to use homemade pesto using my fresh pesto recipe, which can easily be made in a food processor , though store-bought works just fine!
- Sun-dried tomatoes – I prefer using oil-packed sun-dried tomatoes in this recipe. I find the tomatoes more tender and additional oil helps to flavor the pasta.
- Cherry tomatoes – I like using a combination of sun-dried and fresh halved cherry tomatoes to add a contrast of textures to this pasta salad. Diced Roma tomatoes can also be used in place of cherry tomatoes if needed.
- Mozzarella – I use Ciliegine, small mozzarella balls sometimes known as cheese pearls, in this recipe. If needed, chop fresh mozzarella into ½” cubes.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for the Best Pasta Salad
- Keep an eye on your pasta as it cooks. Overcooking the pasta can lead to a mushy pasta salad. You want it to have just a little bite and texture to it. Same goes for undercooking the noodles – careful or they can be too hard!
- Don’t under-season. Cold pasta dishes can stand a bit more salt for flavoring. I like to season with additional salt just before serving to ensure it has the right balance.
- Dress the noodles warm. Rather than rinsing the pasta in cold water I simply drain it and dress it while the noodles are warm. I do this immediately, so the pasta doesn’t have time to stick together and I find it helps to evenly distribute the pesto.
Swaps and Substitutions
- Feel free to swap the sun-dried tomatoes with diced roasted red peppers (or adding them in addition to the tomatoes).
- Try adding diced grilled chicken over the top to serve this as an entrée.
- If using store-bought pesto, add a squeeze of lemon to brighten the taste.
- For a creamier pasta salad, add 1/4 cup of mayonnaise.
How to Make Pesto Pasta Salad (Step-by-Step)
Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes.
Arrange the spinach at the bottom of a colander then drain the pasta over the top so the spinach wilts.
Add the pasta and spinach to a large bowl, then toss them in the oil and pesto until combined while the pasta is still warm.
Next, add the sun-dried tomatoes, mozzarella, cherry tomatoes, and fresh basil. Season to taste with salt and pepper and serve at room temperature or chilled.
How Long Can the Pasta Salad Be Made in Advance?
I prefer to make this pasta salad up to a day in advance. It’s actually better after chilling for a few hours, which allows the flavors to meld. Store refrigerated in an airtight container until ready to serve. It will last 3-4 days.
FAQ – Frequently Asked Questions
Yes! It’s actually better after chilling for a few hours, which allows the flavors to meld. Just give it a quick toss before serving.
Absolutely! While homemade fresh pesto adds fresh flavor, a good-quality store-bought version is a convenient shortcut.
Farfalle or other short pasta shapes like fusilli and penne (both with spirals that hold the herby sauce) allow the pesto to coat the shape.
Definitely! Grilled chicken, shrimp or chickpeas all make great additions.
Add a drizzle of olive oil or a squeeze of lemon juice before serving to refresh the salad if it seems a bit dry.
It keeps well for up to 3–4 days refrigerated in an airtight container.
Other Recipes to Try
If you enjoyed this pasta salad recipe, give these a try and follow me on Instagram for your feedback:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pesto Pasta Salad Recipe
Rate this Recipe
Ingredients:
- ½ pound farfalle pasta
- 8 ounces baby spinach
- 2 tablespoons extra-virgin olive oil
- ½ cup fresh basil pesto
- 1 (10-ounce) jar sun-dried tomatoes, drained and chopped
- 8 ounces fresh mozzarella Ciliegine
- 1 cup halved cherry tomatoes
- ¼ cup packed fresh basil leaves
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes.
- Arrange the spinach at the bottom of a colander then drain the pasta over the top so the spinach wilts.
- Add the pasta and spinach to a large bowl, then toss them in the oil and pesto until combined while the pasta is still warm.
- Next, add the sun-dried tomatoes, mozzarella, cherry tomatoes, and fresh basil. Season to taste with salt and pepper and serve at room temperature or chilled.
Notes:
- Feel free to swap the sun-dried tomatoes with diced roasted red peppers (or adding them in addition to the tomatoes).
- Try adding diced grilled chicken over the top to serve this as an entrée.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
I brought this to a work potluck today and it was a hit. I added some mayo and cream cheese to make it even creamer and it was perfect. Thanks for a delicious recipe that I will be making again!
I’m so glad to hear it was a hit Ashley! Love the idea of adding mayo and cream cheese for extra creaminess, that sounds delicious. Thanks so much for trying the recipe and for sharing your twist! I’m happy you’ll be making it again!