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Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli or penne, cherry tomatoes, and mozzarella pearls. Rinsed, chilled pasta keeps a springy bite while the basil and lemon meld into a bright Italian side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

fusilli or penne pasta
  • 1 lb fusilli or penne pasta
basil pesto
  • 1 cup basil pesto (store-bought or homemade)
cherry tomatoes
  • 2 cup cherry tomatoes, halved
fresh mozzarella pearls
  • 8 oz fresh mozzarella pearls
pine nuts
  • 0.25 cup pine nuts, toasted
Parmesan cheese
  • 0.25 cup Parmesan cheese, grated
lemon juice
  • 2 tbsp lemon juice
salt and pepper
  • 1 salt and pepper to taste
fresh basil leaves for garnish
  • 1 fresh basil leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook 1 lb fusilli or penne pasta according to package directions until tender. Visual cue: the pasta should be al dente when tasted.
  2. Drain the pasta and rinse with cold water to stop cooking. Visual cue: steam should stop immediately and the pasta looks cooler and separate.
Toss with pesto
  1. In a large bowl, toss the warm pasta with 1 cup basil pesto until evenly coated. Visual cue: every spiral/tube looks glossy green.
  2. Add 2 cups cherry tomatoes, halved, 8 oz fresh mozzarella pearls, 0.25 cup pine nuts, and 0.25 cup Parmesan cheese. Visual cue: red tomatoes and white pearls become visible throughout the green pesto.
  3. Pour in 2 tbsp lemon juice and season with salt and pepper to taste. Visual cue: the mixture brightens and looks slightly loosened from the lemon.
  4. Toss gently until combined, avoiding breaking the mozzarella pearls. Visual cue: ingredients are evenly distributed without smearing pesto.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour to allow flavors to develop. Visual cue: it firms up slightly and looks more cohesive after chilling.
  2. Before serving, garnish with fresh basil leaves for garnish. Visual cue: bright green basil leaves sit on top for a fresh finish.

Notes

Pro tip: rinse pasta thoroughly with cold water so it stays springy when chilled. Store covered in the refrigerator for up to 3 days; the basil garnish is best added right before serving. Freezing is not recommended because pesto and mozzarella texture can change. For a dairy-light option, use part-skim mozzarella pearls and a reduced amount of Parmesan.