Pesto Pasta Salad

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This easy Pesto Pasta Salad requires 6 simple ingredients and just a few minutes to prepare, made with pesto, tomatoes, mozzarella and any bite-size noodles. 

Pasta salads can be served as a main dish with a side of grilled corn on the cob and fresh fruit, or as side dish served with something off the grill, like my favorite Marinated Chicken.

If you're looking for a super fast and easy summer side dish that's packed with flavor, this one is for you! I love adding homemade basil pesto to this recipe but it's delicious with a high quality store-bought pesto too, and you can add the pesto straight from the jar.

Ingredients needed:

• Pasta: I use farfalle but any bite-size noodles will work.
• Tomatoes: any chopped fresh tomatoes, or cherry tomatoes.
• Cucumber: I prefer English cucumbers or mini cucumbers.
• Fresh Mozzarella, cut into chunks.
• Pesto: Homemade or store-bought.
• Parmesan cheese: freshly grated.

How to Make Pesto Pasta Salad:

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. Add pasta to a large bowl and stir in pesto.
3. Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese.

Serve Pasta Salad with:

Marinated Chicken

Baked Beans

Corn on the Cob

Fresh Fruit Salad

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5 from 125 votes

Pesto Pasta Salad

Author: Lauren Allen

This easy Pesto Pasta Salad only requires 6 ingredients and a few minutes to prepare, made with pesto, tomatoes, mozzarella and any bite-size noodles. 

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 5

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Ingredients  

0.5x1x2x?

• ▢ 8 ounces farfalle pasta, , whole wheat or white
• ▢ 3/4 cup basil pesto, , homemade or store bought
• ▢ 2 cups cherry tomatoes, , halved (I use half red and half yellow)
• ▢ 2 mini cucumbers, , sliced
• ▢ 3 ounces fresh mozzarella cheese, , cut into 1/2-inch cubes
• ▢ 1/4 cup freshly grated parmesan cheese

Instructions 

• Cook pasta according to package instructions. Drain and rinse with cold water.  
• Add pasta to a large bowl and stir in pesto. 
• Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese. Garnish with fresh cracked pepper, if desired.

Nutrition

Calories: 490kcal, Carbohydrates: 25g, Protein: 14g, Fat: 38g, Saturated Fat: 9g, Cholesterol: 25mg, Sodium: 1005mg, Potassium: 326mg, Fiber: 5g, Sugar: 7g, Vitamin A: 2286IU, Vitamin C: 17mg, Calcium: 311mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe May 2016. Updated May 2020 with new photos and improved instructions.