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Craving the perfect summer side? This pesto pasta salad is packed with fresh flavors, juicy tomatoes, and mozzarella. Grab the easy 20-minute recipe now!

Pesto Pasta Salad: The Ultimate Summer Side Dish

A vibrant, fresh, and expertly crafted pesto pasta salad featuring perfectly al dente rotini, fresh basil pesto, juicy cherry tomatoes, and creamy mozzarella pearls. The ultimate side dish for any summer gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

Pasta & Base
  • 16 ounces Rotini or fusilli pasta Cooked al dente and cooled
  • 1 tablespoon Extra virgin olive oil For tossing the cooked pasta
Mix-Ins & Dressing
  • 1 cup Fresh basil pesto Store-bought or homemade
  • 2 cups Cherry tomatoes Halved
  • 8 ounces Fresh mozzarella pearls Drained
  • 0.25 cup Pine nuts Lightly toasted
  • 0.25 cup Parmesan cheese Freshly grated, for garnish

Method
 

  1. Bring a large pot of heavily salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until perfectly al dente. Do not overcook.
  2. Drain the pasta well, but do not rinse with water. Spread the hot pasta onto a large baking sheet in an even layer. Drizzle with 1 tablespoon of olive oil, toss gently, and let it cool completely to room temperature.
  3. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and fresh mozzarella pearls.
  4. Pour the fresh basil pesto over the pasta mixture. Using a large spoon or spatula, gently fold the ingredients together until everything is evenly coated in the gorgeous green sauce.
  5. Sprinkle the toasted pine nuts and freshly grated Parmesan cheese over the top. Toss once more lightly.
  6. Serve immediately, or store in an airtight container in the refrigerator. If making ahead, reserve a small amount of pesto to toss right before serving to restore hydration and gloss.

Notes

EXPERT TIP: Never add pesto to piping hot pasta! The heat will oxidize the fresh basil, turning it brown and causing the oil in the sauce to break and become greasy. Always wait until the pasta is at room temperature.