Pesto Pasta Salad

Pesto Pasta Salad with rotini, cherry tomatoes, cucumbers, mozzarella, and a flavorful basil pesto is straightforward to make and always a hit!

author’s note

My Most Requested Pasta Salad!

I’ve made a lot of pasta salads over the years, but this Pesto Pasta Salad Recipe is one of the most requested and one of the easiest I make.

The first time I threw it together, I had leftover pesto in the fridge and just kept it simple. Pasta, a few fresh veggies, and a quick creamy dressing. That dressing is just five simple ingredients, but it completely makes the salad. It’s rich, fresh, and coats every bite without any extra effort.

This is the one I end up making again and again. It’s quick, super low effort, and holds up so well in the fridge. I bring it to BBQs, take it to gatherings, or pack it for long days out when I need an straightforward lunch that still tastes great hours later.

Here’s What You Need:

Ingredient	Swap or Tip
Rotini pasta	Rotini holds onto the dressing really well. If you have extra, try my BLT Pasta Salad next!
Basil pesto	Use from-scratch or refrigerated fresh pesto like Rana’s basil pesto.
Cherry tomatoes	Grape tomatoes work great too.
Cucumbers	Use English or Persian for best texture.
Mozzarella pearls	Cube block mozzarella if needed.
Mayo & sour cream	Greek yogurt can work in place of sour cream for this pesto pasta salad recipe.
Lemon juice	Add a little more if it tastes flat.

Featured Comment

“This was sooo lively! Bright and refreshing flavor. I enjoyed it for summer picnic lunches. Thanks!”

– Demi

How To Make Pesto Pasta Salad Recipe

1. Pasta: Boil pasta in well-salted water until al dente, then drain and cool completely.
2. Dressing: Stir together pesto, mayo, sour cream, Dijon, and lemon until smooth.
3. Prep add-ins: Slice tomatoes, chop cucumbers, and get mozzarella ready.
4. Toss together: Add pasta and toppings to a bowl, pour dressing over, and gently mix.
5. Adjust and serve: check the seasoning and adjust seasonings. Add fresh basil right before serving.

chelsea’s recipe tip

What To Serve With This Pesto Pasta Salad Recipe

• Grilled Chicken: Goes well with pesto salad; try with Italian Chicken Marinade.
• Grilled Steak: Grilled Flank Steak pairs evenly.
• Garlic Bread: Adds a crispy, garlicky touch.
• Fresh Fruit: Light, refreshing side; consider strawberries, watermelon, grapes, or try a reliable fruit salad or tropical fruit salad.

Storage

• Store this pesto pasta salad recipe in an airtight container in the fridge up to 3 days.
• Stir before serving to refresh the dressing.

More Pasta Salad Recipes:

Salads

Mexican Pasta Salad

Salads

Greek Pasta Salad

Pasta Salads

Mediterranean Pasta Salad Recipe

Salads

Chicken Spinach Pasta Salad

Ingredients

• 16 ounces rotini pasta (see note 1)
• Salt
• 1-1/2 cups cherry tomatoes (halved)
• 1-1/2 cups cucumbers (cut into half moons)
• 8 ounces mozzarella cheese pearls
• Fresh basil (skippable)
• 1 cup basil pesto (see note 2)
• 1/4 cup mayo (full-fat)
• 3 tablespoons sour cream (light is great)
• 1 teaspoon Dijon-style mustard
• 1 tablespoon lemon juice

Method

1. Bring a large pot of water (12 cups) to a boil. Add 1 tablespoon salt and return to a boil. Add pasta and cook according to package directions for al dente. Drain the pasta, but don’t rinse it. Toss it a few times as it cools, then put it in the fridge to finish cooling.
2. While that cooks, combine the dressing ingredients in a medium bowl. Season to taste; I add 1/2 tsp salt and 1/4 tsp pepper, but it will depend on how salty your pesto is!
3. Once pasta is completely cooled, add cherry tomatoes, cucumbers, and mozzarella pearls to the bowl. Use a spatula to scrape every bit of dressing on top, then gently stir to combine. If desired, rip some basil leaves and stir them through. Taste the salad and adjust the flavors as needed, adding extra salt, pepper, or lemon juice.
4. Enjoy the pasta salad on the same day it’s made, but it will last up to 3 days in the fridge. Toss well before serving.