Tomatoes, kalamata olives, and mozzarella balls are tossed with pasta in a creamy pesto dressing for a light and flavor-packed picnic or potluck dish.
- Flavor: This pesto pasta salad is herby, garlicky, and tangy with creamy bites of mozzarella and juicy tomatoes.
- Skill Level: This beginner-friendly recipe uses a 3-ingredient dressing, tossed with a handful of other ingredients.
- Budget Tip: Use up leftover veggie bits and add extra pasta to stretch the recipe further.
- Serving Suggestions: Make it a main dish and add leftover chicken, shrimp, salmon, or tofu.
Ingredient Tips for Pesto Pasta Salad
- Pasta: Look for pasta shapes with grooves, tubes, or twists for the pesto dressing to cling to. Penne, rotini, cavatappi, and bow-tie are great options.
- Dressing: Use store-bought pesto or make homemade basil pesto. Try swapping out the mayonnaise for plain Greek yogurt for fewer calories and a lighter flavor.
- Veggies: Sundried tomatoes provide a chewy texture while grape or cherry tomatoes add color and sweetness. You can also use chopped spinach, diced cucumbers, corn kernels, peas, or diced bell peppers.
- Cheese: Use bite-sized bocconcini balls or cut a larger ball of fresh mozzarella into small cubes. Feta, gorgonzola, or blue cheese crumbles can be used instead of mozzarella.
Storing Pesto Pasta Salad
Prep pesto pasta salad at least 2 hours but up to two days ahead of time. Toss ingredients together, cover, and chill in the fridge until ready to serve.
Keep leftover pesto pasta salad in a covered container in the refrigerator for up to 3 days. Freezing isn’t recommended.
Mediterranean Inspired Pasta Salad Recipes
Did you make this Pesto Pasta Salad? Be sure to leave a rating and comment below!
Pesto Pasta Salad
Pesto pasta salad is easy to make and can be served as a side dish or main dish!
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In a large pot of salted water, cook pasta al dente, and drain well. Rinse under cold water to stop cooking.
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In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.
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In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.
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Refrigerate for at least 2 hours before serving.
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Chop fresh basil and sprinkle on top just before serving
- Rinse the pasta in cold water to stop the cooking process and keep pasta firm.
- As the salad sits, it will absorb dressing, so be sure to dress generously.
- Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.
*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.
Calories: 338 | Carbohydrates: 34g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 443mg | Potassium: 311mg | Fiber: 3g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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