Pesto Pasta Salad – A bright, flavorful pasta salad loaded with asparagus, peas, cherry tomatoes, fresh mozzarella and Parmesan. This easy pesto pasta salad is ideal for summer gatherings, picnics, potlucks or a simple weeknight meal. Use homemade basil pesto or a high-quality store-bought version for a quick finish.
This cold pesto pasta salad combines tender pasta with the bright herb flavor of basil pesto, creamy mozzarella, salty Parmesan and crisp vegetables. It’s simple to put together, holds up well when made ahead, and can be customized with ingredients you have on hand. The salad travels well and is often one of the first dishes to disappear at gatherings.
Why Make This Pesto Pasta Salad?
This pesto pasta salad offers a balanced combination of textures and flavors: al dente short pasta, aromatic basil pesto, juicy cherry tomatoes, sweet peas, tender asparagus, creamy mozzarella pearls, crunchy toasted pine nuts and grated Parmesan. It’s versatile—serve it as a vegetarian main course or a hearty side alongside grilled proteins. It’s also an excellent make-ahead dish since the flavors meld and improve when chilled for a few hours.
Ingredients To Make Pesto Pasta Salad
- Pasta: Any short pasta shape works well. Rigatoni, fusilli, rotini, elbows or farfalle are great choices.
- Basil pesto: Homemade or store-bought to save time. Pick a bright green, flavorful pesto.
- Asparagus: Thin spears are best; trimmed and cut into bite-size pieces.
- Tomatoes: Cherry or grape tomatoes, halved.
- Peas: Fresh or frozen; frozen peas are convenient and cook quickly.
- Fresh mozzarella: Use mozzarella pearls (ciliegine) or bite-size pieces of fresh mozzarella.
- Parmesan: Freshly grated Parmesan adds the best flavor; pre-shredded will work in a pinch.
- Pine nuts: Lightly toasted for crunch and a subtle nutty flavor.
- Italian dressing: A splash of Italian dressing or a simple white wine vinegar and olive oil mix adds brightness.
How To Make This Cold Pasta Salad
- Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente.
- A few minutes before the pasta finishes, add the asparagus pieces to the pot so they cook but remain crisp-tender.
- Just before draining, stir the frozen peas into the boiling water to thaw and warm them briefly.
- Drain the pasta and vegetables, then rinse under cold running water to cool everything quickly and stop the cooking.
- Transfer the pasta and veggies to a large bowl and add the halved cherry tomatoes, mozzarella pearls, toasted pine nuts and grated Parmesan.
- Fold in the basil pesto and a splash of Italian dressing (or white wine vinegar with olive oil) and toss until everything is evenly coated.
- Adjust seasoning to taste and garnish with extra pine nuts and Parmesan before serving.
Can Pesto Pasta Salad be made ahead?
Yes. Prepare the salad a few hours in advance or the night before, then store it covered in the refrigerator. If it firms up or becomes a bit dry, stir in a little olive oil before serving.
How long will this pasta salad keep?
Stored in an airtight container in the fridge, the salad will keep for up to 4–5 days. Freshness of the mozzarella may affect the storage time.
What pairs well with this pesto pasta salad?
This salad pairs nicely with grilled or roasted proteins such as chicken, steak or salmon, and it also works as a satisfying vegetarian main or side dish for a buffet or picnic.
Pesto Pasta Recipe Tips
- Salt the pasta water: Properly salted water seasons the pasta from the inside and enhances overall flavor.
- Cook to al dente: Slightly firm pasta holds up better in cold salads. Rinse with cold water to stop the cooking and chill the pasta quickly.
- Substitute for Italian dressing: If you don’t have Italian dressing, mix a teaspoon or two of white wine vinegar with a bit of olive oil to add acidity.
- Make it ahead: Flavors develop when the salad rests, so making it earlier in the day or the night before often improves the result.
- Customize: Add roasted red peppers, artichoke hearts or grilled vegetables to vary the salad and stretch servings.
- Protein option: Top with sliced grilled chicken or tuna to turn the salad into a complete main course.
- Pesto choice: Use homemade pesto when possible, but a good store-bought pesto works well and saves time.
Other pasta-salad ideas to try at home: Mexican street corn style pasta salad, Mediterranean tuna pasta salad, crunchy Asian-style noodle salad, or a southwest pasta salad with lime vinaigrette. These variations are great for seasonal entertaining and potlucks.
Easy Pesto Pasta Salad
Ingredients
- 12 ounces pasta (any short pasta shape)
- 1/2 pound fresh asparagus, thin spears, cut into 1½-inch pieces
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1½ cups fresh mozzarella pearls, drained
- 1 cup homemade or refrigerated basil pesto
- 1/4 cup toasted pine nuts, plus more for garnish
- 1/4 cup Parmesan cheese, shredded, plus more for garnish
- 1 tablespoon Italian dressing (or to taste)
Instructions
- Cook the pasta in salted water according to package directions. A few minutes before the pasta finishes, add the asparagus and cook until the pasta is al dente.
- Before draining, add the frozen peas to the pot to thaw and soften briefly.
- Drain the pasta and vegetables, then rinse under cold water to cool.
- Place the pasta and vegetables in a large bowl. Add the halved tomatoes, mozzarella pearls, pine nuts and Parmesan.
- Pour the pesto and Italian dressing over the salad and toss to coat everything evenly.
- Serve chilled or at room temperature, topped with additional pine nuts and Parmesan.
Notes
- Fresh mozzarella pearls (ciliegine) are convenient, but you can also cut a fresh mozzarella ball into bite-size pieces.
- Nutrition information is an estimate and will vary by ingredient brands and portion sizes.
Nutrition
Calories: 409 kcal, Carbohydrates: 40 g, Protein: 15 g, Fat: 21 g, Saturated Fat: 6 g, Cholesterol: 21 mg, Sodium: 495 mg, Fiber: 4 g. Values are approximate per serving.