Pesto Pasta Salad is the kind of dish that makes your taste buds light up and your weeknight dinner plans instantly easier. With tender rotini pasta, juicy cherry tomatoes, creamy mozzarella pearls, and a homemade kale basil pesto that’s packed with flavor—this is the perfect combination of comfort and freshness. Whether you’re prepping for a potluck or want something quick for lunch, this Pesto Pasta Salad is a vibrant crowd-pleaser that never gets old.
Why You’ll Love This Recipe
There are plenty of reasons to make Pesto Pasta Salad part of your weekly menu:
- Super Flavorful: The homemade kale-basil pesto adds earthy richness with a citrusy zing.
- Perfect for Prep: Make it ahead, and the flavors get even better as it chills.
- Fresh and Creamy: Mozzarella pearls and cherry tomatoes offer the ideal balance of textures.
- Versatile: Serve it warm, cold, or room temp—this salad fits in anywhere.
Fun Facts About Pesto Pasta Salad
Here are a few fun insights into the world of Pesto Pasta Salad:
- 🟢 Pesto’s Origins: The traditional Genovese pesto comes from northern Italy and dates back to Roman times.
- 🍝 Cold Pasta Craze: Pasta salads took off in American kitchens in the 1980s, thanks to their convenience and portability.
- 🌿 Kale Twist: Using kale in pesto is a modern spin, adding nutrients and a deep green color.
- 🧄 Garlic Power: Garlic in the pesto acts as a flavor enhancer and natural preservative.
Key Ingredients in Pesto Pasta Salad
- Rotini Pasta – The spiral shape holds onto the pesto beautifully for each bite.
- Cherry Tomatoes – Juicy and sweet, they balance the richness of the pesto.
- Fresh Mozzarella Pearls – Creamy and delicate, adding richness and contrast.
- Red Onion – Brings a sharp crunch and a pop of color.
- Fresh Basil – Adds that signature herbaceous aroma and flavor.
- Homemade Kale Basil Pesto – Earthy kale, basil, lemon juice, pine nuts, garlic, olive oil, and parmesan make it creamy, nutty, and bright.
How to Make Pesto Pasta Salad
Follow These Easy Steps for a Perfect Pesto Pasta Salad
- Make the Pesto
In a food processor, combine chopped kale, basil, olive oil, shredded parmesan, toasted pine nuts, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside. - Boil the Pasta
Cook rotini in salted water according to the package instructions. Drain and rinse under cold water to stop cooking and cool it quickly. - Prep the Mix-Ins
Slice the cherry tomatoes in half, thinly slice the red onion, and chop or tear fresh basil leaves. - Combine the Salad
In a large bowl, toss together the cooled pasta, cherry tomatoes, mozzarella pearls, red onion, and basil. - Add the Pesto
Drizzle your desired amount of pesto over the salad. Toss until everything is evenly coated. - Finish with Cheese
Top each serving with extra shredded parmesan and a sprinkle of fresh basil. - Serve or Chill
Serve right away, or cover and refrigerate for 30–60 minutes for even more flavor.
Tips and Twists
How to Customize and Master Your Salad
Pro Tips
- Chill your pasta fully before adding the pesto—it prevents sogginess.
- Toast pine nuts for a richer, deeper flavor in your pesto.
- Thin your pesto with a splash of pasta water if it’s too thick.
- Add pesto gradually to avoid over-dressing the pasta.
- Use gloves when handling red onion to avoid lingering smells.
Tasty Variations
- Protein Power: Add grilled chicken or chickpeas for a heartier version.
- Vegan Option: Use dairy-free cheese and nutritional yeast in the pesto.
- Zesty Kick: Add a few chili flakes or a spoon of sun-dried tomato paste to the pesto.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Not needed—this salad shines cold or at room temperature.
- Make-Ahead: Prep all components a day before. Combine them the day you plan to serve for best freshness.
What to Serve with Pesto Pasta Salad
Pair your Pesto Pasta Salad with:
- 🥪 Grilled Chicken Wraps for a protein-packed meal.
- 🍳 Avocado Toast with Egg for a brunch twist.
- 🥤 A glass of lemonade or sparkling water with lemon slices.
- 🍞 Warm focaccia or crusty sourdough for dipping and scooping.
- 🥗 Light greens tossed in vinaigrette for a fresh starter.
FAQ
Can I make this gluten-free?
Yes, use gluten-free rotini or your favorite GF pasta brand.
What if I don’t like kale?
Swap it with baby spinach or use all basil for a classic taste.
Can I skip the red onion?
Absolutely. You can leave it out or sub with green onion or chives.
What other cheese works here?
Try feta, goat cheese, or even cubed provolone for a fun twist.
Is it okay to use store-bought pesto?
Totally! Use a high-quality one and stir in some lemon juice for brightness.
Enjoy Your Pesto Pasta Salad
Pesto Pasta Salad brings together bold flavor and effortless prep in a way that’s tough to beat. The creamy mozzarella, juicy tomatoes, and fresh pesto make it irresistible whether you’re serving a crowd or packing it for lunch. Try it once, and it might just become your new signature salad.
Explore More Recipes to Pair and Enjoy
Looking to build the perfect summer meal around your Pesto Pasta Salad? Try these recipes from Abby’s Recipes:
- Add protein with this tender Slow Cooker Tuscan Chicken Meatballs with Gnocchi.
- Go for a flavorful side like Roasted Broccoli and Carrots.
- End your meal sweet with the fan-favorite Best Carrot Cake Cookies.
- Or sip something refreshing like this Peach Lemonade.
Pesto Pasta Salad
Ingredients
For the Pasta Salad:
- 1 lb dry rotini pasta
- 2 cups cherry tomatoes, sliced
- 8 oz fresh mozzarella pearls
- ¼ red onion, thinly sliced
- 2 Tbsp fresh basil, sliced
- Shredded parmesan cheese, for serving
For the Kale Pesto:
- 1 cup kale leaves, chopped
- 1 cup fresh basil leaves, packed
- ½ cup olive oil
- ¼ cup shredded parmesan cheese
- ¼ cup pine nuts, toasted
- 2 garlic cloves
- 2½ Tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Add all pesto ingredients to a food processor. Blend until smooth. Set aside.
- Cook rotini pasta in salted water according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine cooled pasta, cherry tomatoes, mozzarella, onion, and basil.
- Pour in the pesto and toss until everything is fully coated.
- Adjust seasoning if needed and refrigerate for 30 minutes.
- Top each serving with shredded parmesan and extra basil.
- Serve chilled or at room temperature.
- Enjoy your fresh pesto pasta salad!
Notes
Calories: 430
Carbohydrates: 42g
Protein: 12g
Fat: 24g
Fiber: 3g
Sugar: 4g