Pasta Salad with Pesto at the Table

Overhead image of a bowl of pasta salad with pesto with a fork on the side.

This Pasta Salad with Pesto comes together quickly with less than ten simple ingredients from perfectly al dente pasta and vibrant veggies to zesty and herbaceous pesto. It takes just minutes to prepare, making it a game-changer for any occasion from picnics and barbecues to a standalone lunch or dinner that’s always satisfying!

Pass, the Pesto, Please!

When you think of pasta salad, you probably think of bland, cold noodles coated in silky mayonnaise. But, that’s not what you’ll find in this recipe!

We freshened up the classic dish with fresh produce and zesty pesto as the sauce. The end result is a flavor-loaded dish that’s full of nutrients and is just as simple to make as the original.

Not to mention, this pasta salad with pesto:

Uses just a handful of simple ingredients.
Comes together in less than 30 minutes.
Makes enough to feed a crowd.
Can be enjoyed as a light meal or savory side.

A fork spearing a bite of pasta salad with pesto.

Simple Ingredients You’ll Need

For this pasta salad with pesto, we swapped out heavy sauces for refreshing ingredients that are full of nutrients. It’s a great way to use up summer produce!

Pasta – We prefer to use rotini for this recipe, but any small pasta you like finest will work. If needed gluten-free noodles can also be substituted.
Pesto – We pretty much always have a jar of from-scratch pesto on hand, but store-bought varieties taste great, too!
Parsley – Included for a punchy, peppery taste.
Cheese – A combination of mozzarella pearls and shredded parmesan cheese creates a silky texture and rich, savory flavor you’ll love.
Salt and Black Pepper – Use as little or as much as you’d like.
Basil – Include this on top for a boost of refreshing flavor.

Boil, Combine, Eat: How to Make Pasta Salad with Pesto

The only cooking required for this recipe is preparing the pasta. Then, all you have to do is toss the ingredients together and eat!

Prepare the Pasta. Cook the pasta to al dente according to the package instructions. Then, drain the water, and set the noodles aside to cool.
Combine. Add all the ingredients except the cheese and basil to a large mixing bowl, and gently toss to combine. Adjust the salt and pepper as needed to suit your preferences.
Garnish. Sprinkle the Parmesan cheese and fresh, torn basil leaves on top.
Enjoy! Serve pasta salad chilled or at room temperature.

A fork sinking into a bowl of pasta salad with pesto.

Common Questions About This Pasta Salad with Pesto Recipe

What kind of pasta works finest with pesto?

Short shapes like rotini, penne, farfalle, or fusilli are reliable! Their twists and ridges grab onto the pesto, so every bite is coated in that green goodness.

Can I use store-bought pesto?

Absolutely! Store-bought pesto makes this dish super speedy, but if you have a few extra minutes, from-scratch pesto really takes it up a notch. Either way, it’s a win.

Should I serve it warm or cold?

We prefer to serve it cold, but you can serve it at room temperature or even just slightly warm if you can’t wait to dig in right after you make it!

Does it need a protein to feel like a full meal?

Not at all—but if you want to bulk it up, grilled chicken, shrimp, or white beans are memorable add-ins.

More Pasta Salad Recipes

Want more simple-peasy ways to make pasta the star of the show? We’ve got you covered with these simple yet flavorful salads!

A bowl of pasta salad with pesto with a fork on the side.

the Ayyem kitchenServings: 4 servings

Prep: 5 mins
Cook: 8 mins
Total: 13 mins

Make this pasta salad with pesto with eight ingredients in 20 minutes for a light meal or satisfying side dish everyone will love! Email

Ingredients

1 pound rotini pasta cooked according to package instructions
16 ounces grape tomatoes chopped
1 cup prepared pesto
1/3 cup fresh Italian parsley
8 ounces mini mozzarella pearls
Salt to taste
Black pepper to taste
1/3 cup red onion chopped
Parmesan cheese and fresh basil for garnish

Instructions

Cook the pasta according to the package instructions. Drain, and set aside to cool.
In a large mixing bowl, combine the cooked pasta, chopped grape tomatoes, prepared pesto, fresh Italian parsley, mini Mozzarella pearls, salt, and pepper.
Add the chopped red onion to the bowl, and toss everything together until well combined.
Taste and adjust the seasonings with salt and pepper, if needed.
Garnish the pasta salad with freshly grated Parmesan cheese and torn fresh basil leaves.
Serve the pasta salad with pesto chilled or at room temperature as a side dish or a light meal.
Store in an airtight container in the fridge for up to 5 days.