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Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli (or penne) tossed warm, then chilled for a bright, fresh-herb summer salad. Juicy cherry tomatoes, mozzarella pearls, toasted pine nuts, and lemon juice create a vibrant Italian side dish with a balanced, savory finish.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pesto pasta salad
  • 1 lb fusilli or penne pasta Choose a short shape so pesto clings well.
  • 1 cup basil pesto Use store-bought or homemade.
  • 2 cup cherry tomatoes Halve for juicy bite-size pieces.
  • 8 oz fresh mozzarella pearls Also called ciliegine; fold in gently to keep them round.
  • 0.25 cup pine nuts Toast until lightly golden for deeper flavor.
  • 0.25 cup Parmesan cheese Grate fresh for best melt and savory taste.
  • 2 tbsp lemon juice Brightens the pesto and balances the salt.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 fresh basil leaves for garnish Add right before serving for maximum aroma.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the fusilli or penne pasta according to package directions until al dente, then drain. Rinse under cold water to stop cooking and cool quickly.
  2. Toast the pine nuts on a sheet pan at 350°F (175°C) for 5-7 minutes, shaking once, until lightly golden. Let them cool while you assemble the salad.
Toss and build the salad
  1. In a large bowl, toss the warm pasta with the basil pesto until evenly coated. Keep the pasta warm so the pesto clings and coats every spiral.
  2. Add the halved cherry tomatoes, fresh mozzarella pearls, toasted pine nuts, Parmesan cheese, and lemon juice. Toss gently to avoid breaking up the mozzarella pearls.
  3. Season the salad with salt and pepper to taste, then toss gently again. Taste once more and adjust before chilling.
Chill and serve
  1. Refrigerate the pesto pasta salad for at least 1 hour to allow the flavors to develop. Cover to prevent the basil garnish from wilting.
  2. Right before serving, garnish with fresh basil leaves. Add them at the end so the leaves stay bright and fragrant.

Notes

Pro tip: rinse the pasta under cold water, then toss with pesto while it’s still slightly warm for the silkiest coating. Store covered in the refrigerator for up to 4 days; the texture may soften slightly as the pasta absorbs pesto. Freezing is not recommended due to the fresh mozzarella pearls. For a lighter option, use part-skim mozzarella pearls and reduce Parmesan to 2 tablespoons.