15-Minute Pesto Pasta Salad Recipe: Irresistibly Fresh & Easy

Name: 15-Minute Pesto Pasta Salad Recipe: Irresistibly Fresh & Easy
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne or fusilli); 1 cup fresh basil leaves; 1/4 cup pine nuts; 1/2 cup grated parmesan cheese; 2 cloves garlic; 1/2 cup olive oil; 1 cup cherry tomatoes, halved; 1 cup mini mozzarella balls; Salt and pepper to taste

Author: Tessa

Published: June 14, 2025

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There’s something magical about digging into a bowl of fresh pesto pasta salad at a summer picnic—the way the vibrant green pesto clings to every noodle, the pop of sweet cherry tomatoes, and those creamy little mozzarella pearls that make you go back for “just one more” forkful. This recipe has been my go-to for years because it’s ridiculously easy (we’re talking 15 minutes of active work!), endlessly adaptable, and always disappears first at potlucks. The secret? Using real basil—none of that jarred stuff—and letting the flavors mingle in the fridge while you pack your picnic blanket. Trust me, once you try this version, you’ll never settle for store-bought pasta salad again.

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Why You’ll Love This Pesto Pasta Salad

This isn’t just another pasta salad—it’s the one you’ll crave all summer. Here’s why:

15-minute magic: From fridge to table faster than you can fold a picnic blanket
Fresh, herby punch: Real basil pesto that tastes like someone’s Italian nonna whispered to it
Always the first to disappear: That happy moment when your friends ask for the recipe
Your rules: Swap in walnuts, add grilled chicken, or toss in roasted peppers—it still works

Basically, it’s everything you want in a no-fuss, flavor-packed dish. Summer in a bowl!

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Ingredients for Pesto Pasta Salad

Don’t you just love recipes where you probably have half these ingredients already? Here’s what you’ll need to make this sunshine-in-a-bowl pesto pasta salad:

12 oz pasta (penne or fusilli work best – those nooks and crannies trap all the pesto goodness!)
1 cup fresh basil leaves, packed (measure by gently pressing into the cup – we want ALL that herby flavor)
1/4 cup pine nuts (but keep reading – I’ll tell you my secret for making them extra tasty)
1/2 cup grated parmesan cheese (the real stuff, not the powdery kind in the green can, please)
2 cloves garlic (or 3 if you’re feeling brave – I always am!)
1/2 cup olive oil (use the good stuff here – it makes all the difference)
1 cup cherry tomatoes, halved (those little bursts of sweetness are everything)
1 cup mini mozzarella balls (aka bocconcini – the pearl-sized ones are perfect)
Salt and pepper to taste (don’t be shy with the pepper!)

See? Nothing weird or hard-to-find. Just simple, fresh ingredients that come together like magic. Now let’s talk about that pesto…

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How to Make Pesto Pasta Salad

Okay, let’s turn these simple ingredients into the star of your next picnic! The key here is treating each step with a little love—that’s what takes it from “good” to “oh-my-gosh-can-I-have-the-recipe” good.

Making the Pesto

First up, that glorious green sauce! Grab your food processor (or blender in a pinch) and throw in the basil, pine nuts, parmesan, and garlic. Now here’s my secret—pulse it a few times first to break everything down before you add the oil. This keeps the texture perfect. Once it’s roughly chopped, drizzle in the olive oil while the processor runs until it turns into this smooth, creamy dream sauce. You’ll know it’s ready when it coats the back of a spoon beautifully. Taste it! Needs more salt? More garlic? Make it yours.

Assembling the Salad

Now the fun part! Take your cooled pasta (hot pasta makes the pesto separate—learned that the hard way!) and dump it into your biggest mixing bowl. Pour that vibrant pesto over the top and use a big rubber spatula to fold it all together gently. You want every single noodle to get dressed in that herby goodness. Then, add those halved cherry tomatoes and mozzarella pearls. Here’s where you need restraint—just a few gentle turns of the spatula to distribute everything without smushing your pretty ingredients. Pop it in the fridge for at least 30 minutes (if you can wait that long!) to let the flavors become best friends.

Tips for the Best Pesto Pasta Salad

Want to take your pesto pasta salad from great to “Can you bring this every time?” status? Here are your tried-and-true secrets:

Toast those pine nuts – Just 2-3 minutes in a dry pan makes them nutty and golden. Your pesto will taste like it came from a fancy Italian deli!
Chill before serving – That 30-minute fridge time isn’t just for show. It lets the pasta soak up all the pesto goodness.
Gluten-free? No problem – Swap in your favorite GF pasta (I love chickpea fusilli here). The pesto makes everything taste amazing.
Salt your pasta water – Like the ocean! It seasons the noodles from the inside out.

Little touches make all the difference – trust me, your taste buds will thank you!

Variations of Pesto Pasta Salad

The beauty of this recipe? It’s like a blank canvas waiting for your personal touch! Try these easy swaps when you’re feeling adventurous:

Protein boost: Toss in grilled chicken, shrimp, or chickpeas
Nutty twists: Swap pine nuts for walnuts or toasted almonds
Veggie-loaded: Add roasted red peppers, artichokes, or blanched asparagus

My current obsession? Sun-dried tomatoes and kalamata olives for a salty punch. The possibilities are endless!

Serving and Storing Pesto Pasta Salad

Here’s the best part about this pesto pasta salad—it actually gets better as it sits! I always make a big batch because it’s perfect for grabbing straight from the fridge when hunger strikes. For picnics, I pack it in my trusty glass container with an ice pack to keep it chilled (no one likes warm mayo-based salads, but pesto? Totally different story!).

When serving, give it one gentle toss to redistribute any pesto that may have settled at the bottom. I love topping mine with extra grated parmesan and a few whole basil leaves for that “wow” factor. If you’re feeling fancy, a drizzle of good olive oil right before serving makes it shine—literally!

Storage is a breeze too. Just pop any leftovers in an airtight container (I’ve found glass works best to prevent any plastic smells). It’ll stay fresh and delicious in the fridge for up to 3 days. The mozzarella might firm up a bit over time, but the flavors just keep getting happier together. Fair warning though—mine never lasts that long because midnight snack attacks are real!

Pesto Pasta Salad Nutrition

Let’s talk numbers—but don’t worry, this is the fun kind of math! While we’re all about flavor first, it’s nice to know what’s going into our bodies. Remember: These nutritional values are estimates and can vary based on your specific ingredients (like if you go wild with extra parmesan—no judgment here!).

Per generous 1-cup serving, you’re looking at:

320 calories – Perfect for a light lunch or hearty side
18g fat (4g saturated) – Mostly from heart-healthy olive oil and nuts
32g carbohydrates – Fuel for your summer adventures
10g protein – Thanks to the cheese and pasta
2g fiber – Every little bit helps!

Now, here’s my nutritionist-approved perspective: This salad packs way more nutrients than your typical mayo-laden pasta salad. You’re getting antioxidants from the fresh basil, lycopene from the tomatoes, and calcium from the cheese—all while enjoying every bite. That’s what I call a win-win!

FAQs About Pesto Pasta Salad

Got questions? I’ve got answers! Here are the pesto pasta salad mysteries solved:

Q1. Can I use dried basil instead of fresh?
Oh honey, I wish! But dried basil just won’t give you that bright, herby punch we’re after. In a pinch? Try baby spinach with extra garlic—it’s not quite the same, but works better than dried. My Italian grandma would faint if she saw someone reach for the spice jar instead of fresh basil!

Q2. How long does pesto pasta salad keep in the fridge?
This beauty stays fresh for 3 days max—if it lasts that long! The flavors actually get happier together over time. Just give it a good stir before serving. The mozzarella might firm up a bit, but the taste remains delicious. Pro tip: If the pesto looks dry after chilling, drizzle a little olive oil when serving.

Q3. Can I make this ahead for a party?
Absolutely! In fact, I insist you do. Making it the night before lets all the flavors marry beautifully. Just hold off adding the mozzarella until 2 hours before serving—they stay prettier that way. Your future self will thank you when you’re not frantically chopping basil as guests arrive!

Q4. What’s the best pasta shape for pesto pasta salad?
Those twisty fusilli or ridged penne are my MVPs—their nooks and crannies trap every drop of pesto goodness. Avoid spaghetti or linguine; they just don’t play as nicely with the chunky ingredients. Shells work great too if you want each bite to cradle a tomato or cheese ball!

Q5. My pesto separated—what did I do wrong?
Don’t panic! This usually happens if you mix pesto with hot pasta—the heat makes the oil separate. Just let everything cool first, then stir it back together. Still looks funny? Add a tablespoon of pasta water—the starch helps emulsify everything beautifully. Crisis averted!