One staple I love having in my fridge all summer is some version of a pasta salad, specifically this Pesto Pasta Salad. It’s fresh, easy, and it’s great served cold or at room temperature. I like to make a big batch and it pulls double duty as a bbq side and an easy grab-and-go lunch all week.
This is a mayo-free pasta salad made with lots of basil pesto — specifically my big batch basil pesto, which I tend to have plenty stashed in the freezer this time of year. But a good jarred pesto works just as well, so don’t let that stop you from making it. It gets tossed with fresh mozzarella, toasted pine nuts, sun-dried tomatoes, and a handful of fresh basil leaves to finish.
So, if you’re looking for an easy summer pasta salad, this pesto pasta salad is one of my favorites. Unlike a traditional mayo-based pasta salad, it’s light, fresh, and packed with basil flavor. It’s delicious as a cold pasta salad for picnics, bbqs, potlucks, and summer cookouts.
It's the kind of dish that's great for entertaining — perfect for a 4th of July party or really any summer meal — but honestly just as useful on a Tuesday night!
Ingredients you need
- 8 ounces pasta
- 4 ounces fresh mozzarella, cut into bite-sized cubes
- 1/2 cup basil pesto (~140g)
- 2 tablespoons pine nuts (28g), toasted (instructions are below)
- 12 sun-dried tomatoes (60g), thinly sliced
- Handful fresh basil leaves
A quick note on the pasta:
For this recipe, I used a curly, frilly pasta shape called toscani from Seggiano (their pasta is excellent). You may also see similar shapes labeled as gigli or campanelle. It’s a great shape for pasta salad because those ruffles catch plenty of pesto, but you can use any pasta shape you like.
Just be sure to choose a good-quality pasta and avoid overcooking it. Mushy pasta salad is no good.
How to Make Pesto Pasta Salad
- Cook Your Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside to cool slightly. - Toss with Pesto
While the pasta is still warm, toss it with the pesto until evenly coated. Let cool to room temperature. - Add in The Rest of Your Ingredients
Once the pasta has cooled, add the toasted pine nuts, mozzarella, sun-dried tomatoes, and basil leaves. Toss gently to combine. - Season if Needed
Taste and adjust the seasoning as needed. Depending on the pesto you use, you may want to add a little extra salt. - Serve it up!
Serve at room temperature or chilled.
How To Toast Pine Nuts:
You certainly don’t have to toast your pine nuts, there are plenty of pine nuts in the pesto, but the added nuttiness of those toasted pine nuts is so delicious.
- To toast pine nuts in the oven: Spread your pine nuts in a single layer on a baking sheet and bake at 350°F (175°C) for 10 minutes or so, toss them halfway through. You want them golden-brown and fragrant. Make sure to keep an eye on them so they don’t burn!
- To toast pine nuts in a skillet: Add the pine nuts to a dry skillet over medium-low heat and cook, stirring frequently, for 3–5 minutes until golden brown and fragrant. Watch them closely, as they can burn quickly.
More Recipes You’ll Love
Big Batch Basil Pesto – This big batch basil pesto recipe is made with fresh basil, Parmesan, Pecorino Romano, pine nuts, garlic, and olive oil. Includes weight measurements for consistently delicious homemade pesto every time.
Pesto Rosso (Sun-Dried Tomato Pesto) – This Sicilian-inspired sun-dried tomato pesto is rich, savory, and packed with flavor. Made with sun-dried tomatoes, almonds, Parmesan, basil, garlic, and olive oil, it’s perfect for pasta, sandwiches, and more.
Orzo Pasta Salad – This Mediterranean orzo pasta salad is loaded with feta, olives, fresh herbs, and crunchy vegetables. An easy make-ahead pasta salad recipe that’s perfect for picnics, potlucks, and meal prep.
Pistachio Pesto – A Sicilian pistachio pesto made with pistachios, basil, mint, garlic, and olive oil. This easy pesto recipe is fresh, flavorful, and delicious tossed with pasta or spread on sandwiches.
Trofie al Pesto – Learn how to make trofie al pesto, a classic Ligurian pasta dish featuring hand-rolled pasta tossed with homemade basil pesto. A simple and traditional Italian recipe.
Grilled Peach Panzanella Salad with Burrata – This grilled peach panzanella salad combines juicy peaches, creamy burrata, fresh basil, and crispy ciabatta croutons. A fresh summer salad that’s perfect for entertaining.
Tomato and Onion Salad – A simple tomato and onion salad made with ripe summer tomatoes, thinly sliced onion, fresh basil, olive oil, and balsamic vinegar. An easy Italian-inspired side dish for warm weather meals.
Cucumber and Tomato Salad – This easy cucumber and tomato salad features juicy tomatoes, crisp cucumbers, red onion, and fresh basil tossed in a simple vinaigrette. A classic summer salad that pairs perfectly with grilled meats, fish, and crusty bread.
Pesto Pasta Salad
Ingredients
- 8 ounces pasta
- 4 ounces fresh mozzarella cut into bite-sized cubes
- 1/2 cup basil pesto ~140g
- 2 tablespoons pine nuts 28g, toasted
- 12 sun-dried tomatoes 60g, thinly sliced
- Handful fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside to cool slightly.
- While the pasta is still warm, toss it with the pesto until evenly coated. Let cool to room temperature.
- Once the pasta has cooled, add the toasted pine nuts, mozzarella, sun-dried tomatoes, and basil leaves. Toss gently to combine.
- Taste and adjust the seasoning as needed. Depending on the pesto you use, you may want to add a little extra salt.
- Serve at room temperature or chilled.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Can I make pesto pasta salad ahead of time?
Yes! I would recommend it. This pasta salad is a perfect make-ahead dish. Prepare it ahead of time and store it in the refrigerator until you’re ready to serve.
What is the best pasta shape for pesto pasta salad?
Curly or ridged pasta shapes work well since they hold onto the pesto. I like campanelle, gigli, fusilli, cavatappi, and rotini. Anything bitesized that has some texture is a good bet.
Can I use store-bought pesto?
Absolutely! For this recipe I used my Homemade Basil Pesto, but a good-quality store-bought pesto absolutely works. Plus, it makes this recipe even quicker to prep.
How long does pesto pasta salad last?
Stored in an airtight container in the refrigerator, pesto pasta salad will keep for up to 5 days. But, you’ll probably eat it all before then.
Do I need to rinse the pasta?
No, please don’t! Rinsing washes away the starch that helps the pesto cling to your pasta. Simply drain the pasta and let it cool slightly before tossing with the pesto.
Can pesto pasta salad be served cold?
Yes! This pesto pasta salad is delicious served cold, chilled from the refrigerator, or even at room temperature. That’s one reason it’s such a great make-ahead pasta salad for parties, picnics, and potlucks.
