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–+ servings
Pesto Pasta Salad

Fresh Pesto Pasta Salad That's a Breeze to Make!

This Quick and Easy Pesto Pasta Salad is a burst of flavor and freshness with creamy mozzarella and zesty cherry tomatoes, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 1 pound Pasta (such as cavatelli or penne) Choose whole grain for a healthier option.
  • 1 cup Cherry Tomatoes Halved; substitute with grape tomatoes for sweetness.
  • 8 oz Fresh Mozzarella Cut into small bite-sized pieces; consider vegan options.
  • ½ cup Red Onion Finely chopped; swap for green onions for a milder taste.
  • ¼ cup Pepperoncini Chopped; omit for a milder salad.
  • ¼ cup Parsley Finely chopped; replace with arugula for a peppery twist.
  • 3 cups Basil Leaves Use spinach or arugula as substitutes.
For the Pesto Sauce
  • ½ cup Olive Oil Avocado oil can also be used.
  • ⅓ cup Pine Nuts Walnuts or sunflower seeds are good alternatives.
  • ⅓ cup Grated Parmesan Cheese Nutritional yeast is a vegan alternative.
  • 1 tablespoon Lemon Juice Swap in limes for a different acidity.
  • 2 cloves Garlic Roasting yields a sweeter flavor.
  • 1 teaspoon Sea Salt Enhances overall flavor.
  • ¼ teaspoon Black Pepper Adds a hint of spice.

Equipment

  • large pot
  • food processor
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil salted water, add 1 pound pasta, cook until al dente (8-10 minutes), drain, and rinse with cold water.
  2. Make the Pesto: Blend 3 cups basil, ⅓ cup pine nuts, ⅓ cup Parmesan, ½ cup olive oil, 1 tbsp lemon juice, 2 cloves garlic, 1 tsp sea salt, and ¼ tsp black pepper until smooth.
  3. Assemble the Salad: In a bowl, combine cooked pasta, pesto, 1 cup cherry tomatoes, 8 oz mozzarella, ¼ cup pepperoncini, and ¼ cup parsley. Toss gently.
  4. Adjust Seasoning: Taste and adjust salt and pepper or add lemon juice as desired.
  5. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 280mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This salad stores well in the fridge for up to 4 days. You can customize the ingredients based on taste preferences.

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