Ingredients

For the Pasta Salad

• 1 pound (450g) rotini, fusilli, or farfalle pasta
• 1½ cups cherry tomatoes, halved
• 8 ounces (225g) mozzarella pearls (bocconcini), drained
• 1 cup cucumber, diced
• 1 cup roasted red peppers, chopped
• ½ cup black olives, sliced
• ¼ cup red onion, finely diced
• ¼ cup fresh basil leaves, chopped
• ¼ cup grated Parmesan cheese
• 2 tablespoons toasted pine nuts (optional)

Homemade Basil Pesto

• 2 cups fresh basil leaves, packed
• ½ cup grated Parmesan cheese
• ⅓ cup toasted pine nuts
• 2 cloves garlic
• ½ cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Optional Add-Ins

• Grilled chicken, sliced
• Grilled shrimp
• Baby spinach
• Arugula
• Sun-dried tomatoes
• Artichoke hearts
• Avocado
• Chickpeas
• Salami slices

Equipment

• Large pot
• Colander
• Food processor or blender
• Large mixing bowl
• Small skillet (for toasting pine nuts)
• Measuring cups and spoons
• Rubber spatula
• Serving bowl

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil.

Add the pasta and cook according to the package directions until al dente.

Drain the pasta and rinse briefly under cold water to stop the cooking process.

Drain well and transfer to a large mixing bowl.

Drizzle with a small amount of olive oil and toss gently to prevent sticking.

Allow the pasta to cool completely.

Step 2: Make the Homemade Pesto

In a food processor, combine:

• Fresh basil
• Parmesan cheese
• Toasted pine nuts
• Garlic
• Lemon juice
• Salt
• Black pepper

Pulse several times until finely chopped.

With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Step 3: Prepare the Vegetables

While the pasta cools:

• Slice the cherry tomatoes in half.
• Dice the cucumber.
• Chop the roasted red peppers.
• Slice the olives.
• Finely dice the red onion.
• Chop the fresh basil.

Drain the mozzarella pearls if needed.

Step 4: Assemble the Salad

Add to the cooled pasta:

• Cherry tomatoes
• Mozzarella pearls
• Cucumber
• Roasted red peppers
• Black olives
• Red onion

Pour the pesto over the salad.

Gently toss until every piece of pasta and every vegetable is evenly coated.

Step 5: Finish the Salad

Fold in:

• Fresh basil
• Parmesan cheese
• Toasted pine nuts

Taste and season with additional salt, pepper, or a squeeze of lemon juice if needed.

Step 6: Chill

Cover the bowl and refrigerate for at least 30 minutes.

This allows the flavors to blend beautifully.

Before serving, toss the salad once more.

If the pasta has absorbed too much pesto, stir in a drizzle of olive oil or an extra spoonful of pesto to refresh it.

Tips for the Best Pesto Pasta Salad

• Cook the pasta just until al dente so it holds its shape.
• Cool the pasta completely before mixing with the pesto.
• Fresh basil makes the pesto bright and aromatic.
• Toast the pine nuts for extra flavor.
• Add the mozzarella just before serving for the best texture.
• Chill the salad before serving to allow the flavors to develop.

Flavor Variations

Chicken Pesto Pasta Salad

Add sliced grilled chicken for a protein-packed main dish.

Mediterranean Version

Mix in artichoke hearts, feta cheese, and kalamata olives.

Caprese Style

Use extra mozzarella, tomatoes, and a drizzle of balsamic glaze.

Seafood Pesto Salad

Add grilled shrimp or flaked salmon.

Veggie Loaded

Include zucchini, asparagus, broccoli florets, peas, or spinach for added color and nutrition.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 4 days.

Stir before serving and add a little olive oil or extra pesto if it seems dry.

Make-Ahead Tips

• Prepare the pesto up to 3 days in advance.
• Cook the pasta a day ahead and refrigerate.
• Assemble the salad several hours before serving for even better flavor.

Serving Suggestions

This Pesto Pasta Salad pairs wonderfully with:

• Grilled chicken
• Grilled salmon
• Steak
• Garlic bread
• Bruschetta
• Italian sandwiches
• Burgers
• BBQ ribs
• Roasted vegetables
• Fresh fruit salad

Nutrition (Approximate Per Serving)

• Calories: 390
• Protein: 11g
• Carbohydrates: 34g
• Fat: 24g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g
• Sodium: 340mg

This Pesto Pasta Salad is a delicious combination of tender pasta, fresh basil pesto, creamy mozzarella, juicy tomatoes, and crisp vegetables. It’s an easy, crowd-pleasing recipe that’s perfect for summer gatherings, meal prep, or as a flavorful side dish for any occasion.