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Pesto Pasta Salad

Pesto pasta salad with vibrant basil pesto coats al dente fusilli or penne and clings to halved cherry tomatoes, fresh mozzarella, and toasted pine nuts. This Italian pasta salad is tossed warm for slip-free texture, then chilled so the flavors fully meld.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

fusilli or penne pasta
  • 12 oz fusilli or penne pasta Cooked to al dente, then cooled completely.
prepared basil pesto
  • 0.5 cup prepared basil pesto Store-bought or homemade.
olive oil
  • 2 tbsp olive oil Use 1 tablespoon for tossing pasta while warm, plus 1 tablespoon for dressing.
lemon juice
  • 2 tbsp lemon juice Freshly squeezed recommended.
cherry tomatoes
  • 1 cup cherry tomatoes, halved
fresh mozzarella
  • 8 oz fresh mozzarella, cubed or bocconcini Use cubed mozzarella or bocconcini balls.
pine nuts
  • 0.25 cup pine nuts, toasted Toast before folding in.
fresh basil leaves
  • 0.25 cup fresh basil leaves, torn
sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes, chopped Optional.
salt and pepper
  • 0.25 tsp salt and pepper Add to taste.
shaved parmesan
  • 0.25 cup shaved parmesan For serving.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Bring a pot of water to a boil and cook the fusilli or penne to al dente according to package directions. Drain and toss with 1 tablespoon olive oil while warm, then cool completely to prevent sticking.
Make the pesto dressing
  1. Whisk the prepared basil pesto, remaining olive oil, and lemon juice together until smooth and glossy.
Assemble the salad
  1. In a large bowl, combine the cooled pasta with halved cherry tomatoes, cubed fresh mozzarella, sun-dried tomatoes if using, and torn basil leaves.
  2. Pour the pesto dressing over the pasta and toss gently until everything is evenly coated.
  3. Fold in toasted pine nuts, then season with salt and pepper to taste.
Chill and serve
  1. Refrigerate the pasta salad for 30 minutes so the flavors meld. Top with shaved parmesan and extra basil before serving.

Notes

Pro tip: keep the pesto and mozzarella at room temperature for 10–15 minutes before assembling so the dressing coats smoothly. Store leftovers in an airtight container in the fridge for up to 3 days; the salad can be frozen? no. For a lighter option, use part-skim mozzarella and reduce pesto to 1/3 cup while stirring in an extra tablespoon of lemon juice.