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

Description

Pesto Pasta Salad is a refreshing and flavorful dish perfect for any occasion. This vibrant salad combines al dente rotini pasta with fresh basil pesto, juicy cherry tomatoes, creamy mozzarella pearls, and crisp vegetables. It’s a crowd-pleaser that’s simple to prepare and bursting with Mediterranean flavors. Ideal for potlucks, picnics, or a light meal!

Ingredients

Units Scale

For the Pesto:

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

For the Salad:

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

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Instructions

Cook the Pasta
Cook 1 pound of rotini pasta according to the package instructions. Once it’s cooked, drain the pasta and rinse it under cold water to cool it down. Transfer the cooled pasta to a large mixing bowl.
Prepare the Pesto
In a food processor or blender, combine 2 cups of basil leaves, 3 cloves of garlic, 1/2 cup grated Parmesan cheese, 1/3 cup olive oil, and 1/4 cup pine nuts. Blend the ingredients until the mixture is smooth and well combined.
Toss the Pasta with Pesto
Pour the freshly prepared pesto over the cooled pasta. Gently toss the pasta until each piece is evenly coated with the pesto.
Add the Veggies and Cheese
To the pasta, add 1 pint of halved cherry or grape tomatoes, 1 medium diced green bell pepper, 8 ounces of mozzarella cheese pearls, 1/2 cup sliced black olives, and 1/4 cup diced red onion. Toss everything together until all ingredients are evenly mixed.
Refrigerate and Serve
Cover the bowl with plastic wrap or foil and refrigerate the salad until ready to serve. This allows the flavors to meld together beautifully. Serve chilled and enjoy!

Notes

Pine nuts can be substituted with walnuts or sunflower seeds if desired.
To make the dish lighter, use whole wheat pasta or a gluten-free variety for dietary preferences.
Add in a squeeze of lemon juice for extra zing in the pesto.
This salad can be made a day in advance for convenience; the flavors will develop even more overnight.

Nutrition

Serving Size: 1 serving
Calories: 355
Sugar: 3g
Sodium: 320mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 11g
Cholesterol: 20mg