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This easy pesto pasta salad is ready in under 30 minutes and packed with fresh flavor. Made with homemade basil pesto, al dente rotini, juicy tomatoes, mozzarella pearls, and baby spinach, this creamy, cold side dish is perfect for picnics, barbecues, or quick lunches.
Why You’ll Love This Pesto Pasta Salad
- Ready in 30 minutes with minimal prep
- Full of fresh flavor from basil, lemon, and parmesan
- Easy to customize with protein or dairy-free swaps
- Travels well for potlucks, parties, or lunch on the go
Ingredients Notes
Pesto
- Fresh basil leaves — Use packed leaves from a standard 3-ounce container for best flavor and volume.
- Pine nuts — Chopped walnuts make an easy, budget-friendly substitute.
- Grated parmesan cheese — Freshly grated gives the best texture and flavor; avoid pre-shredded if possible.
- Garlic — Adds a punch of savory depth.
- Lemon juice and zest — Brightens the pesto and balances the richness.
- Salt and black pepper
- Extra virgin olive oil — Use a high-quality oil for the smoothest texture and best taste.
Pasta Salad
- Rotini pasta — Holds pesto well with its twists; farfalle, penne, or shells are great alternatives. Use gluten-free noodles if needed.
- Grape tomatoes — Fresh cherry tomatoes work just as well, or try chopped sun-dried tomatoes (oil-packed or rehydrated) for a richer, tangier flavor.
- Fresh mozzarella pearls — If you can’t find them, use Ciliegine (cherry-sized mozzarella balls) and slice them in half.
- Baby spinach — Baby arugula can be used for a peppery twist.
- Grated parmesan cheese
See the recipe card for full information on ingredients and quantities.
How to Make Pesto Pasta Salad
- Make the pesto: In a food processor, combine basil, pine nuts, parmesan, garlic, lemon zest and juice, salt, and pepper. Pulse for 20–30 seconds until mostly smooth. With the motor running, slowly drizzle in the olive oil until fully blended.
- Cook the pasta: Boil the rotini in a large pot of salted water until al dente, about 9–11 minutes. Drain in a colander and rinse under cool water to stop the cooking.
- Combine: In a large bowl, toss the cooled pasta with ¾ cup of the prepared pesto until evenly coated.
- Add the rest: Stir in the grape tomatoes, mozzarella pearls, baby spinach, and parmesan cheese. Mix well. Add the remaining pesto if desired for extra flavor.
- Serve: Transfer to a serving bowl and garnish with fresh basil leaves, if desired. Serve immediately for best texture and flavor.
What to Serve with Pesto Pasta Salads
- Pair this cold pesto pasta salad with grilled chicken, grilled Salmon, steak bites, or lemon chicken for a fresh and flavorful meal.
- Make it a main dish by adding chickpeas or shredded rotisserie chicken for extra protein.
- It’s perfect as a light lunch, an easy weeknight dinner, or a potluck side dish everyone will love.
- Enjoy this cold pesto pasta salad chilled or at room temperature, ideal for meal prep, potlucks, or outdoor gatherings.
Tips and Variations
- Grate your parmesan by hand for the best texture and flavor; pre-grated cheese often contains anti-caking agents that affect the final dish.
- Pat mozzarella pearls dry before adding to avoid extra moisture in the salad.
- Toss the pasta while still slightly warm so the pesto clings and absorbs better.
- Cook the pasta just until al dente to help it hold up after mixing.
- Make it a meal by adding protein like grilled chicken, shrimp, or chickpeas.
- Go dairy-free with plant-based cheese and pesto for a vegan-friendly version.
- Add a little heat with a pinch of red pepper flakes for a spicy twist.
Frequently Asked Questions
Can I serve pesto pasta salad warm instead of cold?
Yes! While this recipe is meant to be served cold or at room temperature, you can enjoy it warm. Gently heat the pasta and mix-ins (except the greens), then stir in the spinach and basil at the end to keep them fresh and lightly wilted.
How do I keep pesto pasta salad from drying out?
Toss the pasta while it’s still slightly warm and consider adding a bit of mayo or extra olive oil to the pesto. This helps the sauce cling better and keeps the salad moist, especially if you make it ahead of time.
Can I make this without a food processor?
Yes! You can use a blender to make the pesto or finely chop the ingredients by hand and whisk in the olive oil. It won’t be as smooth, but the flavor will still be delicious.
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, enjoy within the same day.
- Reheat: No need to reheat; this cold pasta salad is best served chilled or at room temperature.
- Freeze: Not recommended. Freezing will affect the texture of the pasta and fresh greens.
- Make-ahead tip: You can prepare the pesto up to 1 week in advance and store it in the fridge in a sealed container. Assemble the pesto and pasta salad just before serving for the freshest results.
More Easy Pasta Salad Recipes
- Creamy Pasta Salad
- Chicken Bacon Ranch Pasta Salad
- Summer Pasta Salad
- Italian Pasta Salad
- Chicken Caesar Pasta Salad
- Tuna Pasta Salad
If you’ve tried this Pesto Pasta Salad Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Pesto Pasta Salad
Serves — 4
Creamy pesto pasta salad with rotini, juicy tomatoes, and fresh mozzarella is an easy flavorful side dish perfect for warm weather meals, picnics, and potlucks.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Ingredients
Pesto
- 2 cups fresh basil leaves packed (from a 3-ounce container)
- ¼ cup pine nuts
- ½ cup grated parmesan cheese
- 1 tablespoon chopped garlic (2-3 cloves)
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon salt (plus additional for boiling the pasta)
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Pasta Salad
- ½ pound rotini pasta (half a 16-ounce box)
- ¾ cup grape tomatoes, halve
- ½ cup fresh mozzarella pearls (patted dry)
- ½ cup baby spinach packed
- ¼ cup grated parmesan cheese
Instructions
- To the bowl of a food processor add the fresh basil, pine nuts, ½ cup grated parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper. Pulse for 20-30 seconds or until well combined. You still want a little texture to the chopped basil and pine nuts.2 cups fresh basil leaves, ¼ cup pine nuts, ½ cup grated parmesan cheese, 1 tablespoon chopped garlic, 1 teaspoon lemon zest, 2 teaspoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
- With the food processor running, slowly drizzle in the olive oil just until fully incorporated. Remove the lid and blade, then scrape down the sides of the bowl to ensure all the ingredients are fully combined. Transfer to a lidded container and set aside. This will yield approximately 1 cup of pesto. Measure out ¾ cup for the pasta salad and reserve the remaining ¼ cup for optional use.½ cup extra virgin olive oil
- In a large pot of salted boiling water, cook the pasta for 9-11 minutes or just until al dente. Drain and rinse under cool water to stop the cooking.½ pound rotini pasta
- To a large bowl add the pasta and ¾ cup of the reserved pesto. Stir to evenly coat all the pasta with the pesto.
- Add the grape tomatoes, fresh mozzarella pearls, baby spinach and ¼ cup grated parmesan cheese. Stir to combine all the ingredients. You can stir in the additional ¼ cup reserved pesto if desired at this time or save it for another use.¾ cup grape tomatoes,, ½ cup fresh mozzarella pearls, ½ cup baby spinach, ¼ cup grated parmesan cheese
- Transfer to a serving bowl and garnish with a sprig of fresh basil leaves if desired before serving.
Jenn’s Notes
Storage:
- Store: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, enjoy within the same day.
- Reheat: No need to reheat; this cold pasta salad is best served chilled or at room temperature.
- Freeze: Not recommended. Freezing will affect the texture of the pasta and fresh greens.
- Make-ahead tip: You can prepare the pesto up to 1 week in advance and store it in the fridge in a sealed container. Assemble the pesto and pasta salad just before serving for the freshest results.
- Grate your parmesan by hand for the best texture and flavor; pre-grated cheese often contains anti-caking agents that affect the final dish.
- Pat mozzarella pearls dry before adding to avoid extra moisture in the salad.
- Toss the pasta while still slightly warm so the pesto clings and absorbs better.
- Cook the pasta just until al dente to help it hold up after mixing.
- Make it a meal by adding protein like grilled chicken, shrimp, or chickpeas.
- Go dairy-free with plant-based cheese and pesto for a vegan-friendly version.
- Add a little heat with a pinch of red pepper flakes for a spicy twist.
Nutrition Info
Calories: 629kcal | Carbohydrates: 48g | Protein: 17g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 21mg | Sodium: 637mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1383IU | Vitamin C: 9mg | Calcium: 257mg | Iron: 2mg
