Can I use store-bought pesto instead of making my own?

Absolutely! While homemade pesto delivers the freshest flavor, a good quality store-bought version works in a pinch. Look for refrigerated options rather than shelf-stable ones for better taste. You'll need about 3/4 cup of prepared pesto.

How can I make this pasta salad dairy-free?

You can make a dairy-free version by omitting the parmesan in the pesto (add a bit more salt to compensate) and replacing it with nutritional yeast for a cheesy flavor. Skip the mozzarella pearls or use a plant-based alternative. The salad will still be delicious and packed with flavor!

Will this salad hold up if I need to make it the night before a party?

This pasta salad actually improves with time! Making it the night before allows all the flavors to meld beautifully. For the freshest presentation, hold back a few of the halved cherry tomatoes and a sprinkle of fresh basil to add just before serving.

Can I use a different type of nut in the pesto?

Definitely! Walnuts make an excellent and more affordable substitute for pine nuts. Almonds or even sunflower seeds work well too, each bringing their own unique flavor profile to the pesto while maintaining that essential texture.

Pesto Pasta Salad Recipe

Name: Pesto Pasta Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 cups fresh basil leaves, loosely packed; 3 cloves garlic; 1/2 cup grated Parmesan cheese; 1/3 cup olive oil; 1/4 cup pine nuts; 1 pound rotini pasta; 1 pint cherry or grape tomatoes, halved; 1 medium green bell pepper, diced; 8 ounces fresh mozzarella cheese pearls; 1/2 cup sliced black olives; 1/4 cup diced red onion

This vibrant Pesto Pasta Salad combines al dente rotini pasta with fresh homemade basil pesto and colorful Mediterranean-inspired veggies. The perfect balance of creamy, tangy, and herbaceous flavors makes this dish a standout at any gathering. It comes together in just 35 minutes, ideal for potlucks, picnics, or a refreshing lunch option during warm weather!

Why You’ll Love This Recipe

Make-Ahead Friendly: Prepare this salad hours or even a day before your event—it actually tastes better as the flavors mingle!
Crowd-Pleaser: The combination of fresh pesto, mozzarella pearls, and colorful vegetables appeals to almost everyone and looks beautiful on a buffet table.
Versatile: Works perfectly as a main dish or side—add grilled chicken or shrimp to transform it into a complete meal.
Fresh and Flavorful: Homemade pesto brings bright, herbaceous notes that store-bought versions simply can’t match.

Ingredients You’ll Need

Rotini pasta: The spiral shape captures the pesto sauce beautifully in every bite. The twists and turns hold onto all those delicious ingredients.
Fresh basil leaves: The star of homemade pesto—provides that unmistakable aroma and fresh flavor that makes this dish special.
Garlic: Adds essential pungent flavor to the pesto. Fresh is non-negotiable here!
Parmesan cheese: Brings a salty, nutty depth to the pesto sauce that balances the bright basil.
Olive oil: Creates the silky texture in your pesto while adding richness and helping bind all ingredients.
Pine nuts: These buttery, delicate nuts are traditional in pesto and add wonderful texture and flavor.
Cherry tomatoes: Provide juicy bursts of sweetness and acidity that contrast beautifully with the creamy pesto.
Green bell pepper: Adds a crisp, fresh crunch and vibrant color to the salad.
Fresh mozzarella pearls: These creamy, milky cheese bites create wonderful texture contrast and cool, rich flavor.
Black olives: Bring a briny, savory element that adds depth and Mediterranean flair.
Red onion: Provides a sharp, aromatic bite that cuts through the richness of the cheese and pesto.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Additions

Add grilled chicken, garlic shrimp, or sliced salami for a heartier meal that can stand alone.

Veggie Swaps

Try swapping green bell peppers for roasted red peppers, add marinated artichoke hearts, or toss in some blanched asparagus pieces.

Cheese Options

Replace mozzarella pearls with crumbled feta or goat cheese for a tangier flavor profile.

Pasta Alternatives

Use cheese tortellini or farfalle instead of rotini—any shape that catches the pesto works wonderfully.

If you’re watching your carbs, try this with zucchini noodles for a lighter version.

How to Make Pesto Pasta Salad

Step 1: Cook the Pasta

Cook the rotini according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Transfer to a large mixing bowl and let cool completely.

Step 2: Make the Pesto

Add fresh basil leaves, garlic cloves, grated parmesan, olive oil, and pine nuts to your food processor or blender. Pulse until well combined but still slightly textured—you want some character, not a completely smooth puree.

Step 3: Combine Pasta and Pesto

Pour the freshly made pesto over the cooled pasta and toss thoroughly until every piece is generously coated in that gorgeous green sauce.

Step 4: Add the Mix-ins

Add halved cherry tomatoes, diced green bell pepper, mozzarella pearls, sliced black olives, and diced red onion to the pasta mixture. Gently fold everything together until evenly distributed.

Step 5: Chill and Serve

Refrigerate the salad for at least 30 minutes (though 2 hours is even better) to allow flavors to meld. Give it a final toss before serving.

Pro Tips for Making the Recipe

Cook Pasta Properly: Always slightly undercook the pasta since it will continue absorbing moisture from the pesto.
Pasta Cooling Trick: After rinsing, spread pasta on a baking sheet to cool quickly and evenly without clumping.
Pesto Consistency: If your pesto seems too thick, add a tablespoon of the pasta cooking water or extra olive oil to reach your desired consistency.
Tomato Prep: Remove some of the seeds from the tomatoes before adding to prevent excess liquid in your salad.
Make-Ahead Strategy: If preparing a day ahead, reserve some pesto to toss with the salad just before serving for the freshest flavor.

How to Serve

This Pesto Pasta Salad is incredibly versatile when it comes to serving options:

For Picnics and Potlucks

Serve chilled in a large bowl, garnished with extra basil leaves and a sprinkle of grated parmesan.

As a Side Dish

Pairs wonderfully with grilled meats, especially Italian sausages, chicken, or fish.

For a Complete Meal

Serve alongside crusty Italian bread and a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc.

Presentation Tip

For special occasions, serve in a hollow red cabbage or radicchio leaf for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day of marinating together!

Freezing

I don’t recommend freezing this pasta salad as the fresh vegetables will become mushy and the texture of the pasta will change significantly.

Refreshing Leftovers

If the pasta salad seems dry after storage, drizzle with a little olive oil and toss gently. Add a squeeze of lemon juice to brighten the flavors if needed.

FAQs

Can I use store-bought pesto instead of making my own?

Absolutely! While homemade pesto delivers the freshest flavor, a good quality store-bought version works in a pinch. Look for refrigerated options rather than shelf-stable ones for better taste. You’ll need about 3/4 cup of prepared pesto.
How can I make this pasta salad dairy-free?

You can make a dairy-free version by omitting the parmesan in the pesto (add a bit more salt to compensate) and replacing it with nutritional yeast for a cheesy flavor. Skip the mozzarella pearls or use a plant-based alternative. The salad will still be delicious and packed with flavor!
Will this salad hold up if I need to make it the night before a party?

This pasta salad actually improves with time! Making it the night before allows all the flavors to meld beautifully. For the freshest presentation, hold back a few of the halved cherry tomatoes and a sprinkle of fresh basil to add just before serving.
Can I use a different type of nut in the pesto?

Definitely! Walnuts make an excellent and more affordable substitute for pine nuts. Almonds or even sunflower seeds work well too, each bringing their own unique flavor profile to the pesto while maintaining that essential texture.

Final Thoughts

This Pesto Pasta Salad truly combines the best of summer flavors in one satisfying dish. The homemade pesto takes just minutes to prepare but elevates this salad to something special that store-bought versions can’t match. Whether you’re serving it at your next backyard gathering or packing it for lunch throughout the week, this versatile pasta salad delivers fresh, vibrant flavors in every bite. Give it a try and watch it become your new go-to for potlucks and warm-weather meals!