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Our 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.
Pesto Belongs in Pasta Salad!
This Pesto Pasta Salad is basically summer in a bowl, with farfalle noodles (or choose your favorite bite-size noodles), garlicky pesto, studded with juicy cherry tomatoes, crisp cucumber, and little pillowy cubes of fresh mozzarella. It comes together in about 20 minutes with barely any effort, so I make it often for my kids school lunches, or as a side dish to anything meat we throw on the grill.
Tip: It's amazing with my homemade pesto, but store-bought works great, too (I prefer Costco's Kirkland fresh pesto).
Try more of my 30-minute meals, like my Mediterranean Tuna Salad, Boursin Pasta, Lettuce Wraps, Creamy Chicken and Gnocchi, and Sheet Pan Chicken Fajitas.
How to make Pesto Pasta Salad:
Cook Pasta: Boil pasta according to package instructions then drain and rinse with cold water.
Combine: Pour pasta into a large bowl and stir in pesto. Add tomatoes, cucumber, and fresh mozzarella and toss to combine. Top with parmesan cheese and enjoy immediately. I love to serve this with a fresh baguette and fruit salad.
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Pesto Pasta Salad Recipe
Equipment
Ingredients
- 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.8 ounces farfalle pasta
- Add pasta to a large bowl and stir in pesto.¾ cup basil pesto
- Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with parmesan cheese. Garnish with fresh cracked pepper, if desired.2 cups cherry tomatoes, 2 mini cucumbers, 3 ounces fresh mozzarella cheese, ¼ cup freshly grated parmesan cheese
Notes
Macros Recipe Adaptation
Whole wheat farfalle pasta.Per Serving Amount
263.8 gramsMacros
361kcal, Fat: 19g, Carbs: 33g, Protein: 23g (serves 6 people) | MFP: Pesto Pasta Salad (TBFS Macros)Nutrition
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 and August 2026.
What a great salad to take to the office on workdays! I substituted the goat’s cheese for blue cheese and used pasta made of lentils, so the pasta becomes a source of protein. All in all it was really yummy!
Can this salad be made a day in advance of serving?
Yes! Here are the make ahead instructions: Make pesto sauce then store in an airtight container in the fridge until ready to use. If storing for more than a day, pour a thin layer of olive oil on top of the pesto to help prevent oxidation (turning brown).
We made this for lunch today. Good decision as it was delicious!!! We added Kalamata olives to it and it added a bunch of extra flavor. Will definitely be making this again!! Thanks for the awesome and simple recipe!
Made this along with brats for dinner. Still not sure how I feel about the cucumbers, they seem kind of out of place, but it was tasty and I will make again.
Made this for a BBQ, and it was a big hit. Used store bought pesto sauce that was highly rated and fresh mozzarella cheese. Used multicolored tomatoes.
Looked great and tasted great!
Just to clarify, is it 3/4 cup of pesto?
How long will this basil pesto salad last in the fridge?
I’m curious too