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.

A bowl full of pesto pasta salad with farfalle noodles, red and yellow cherry tomatoes, mozzarella, cucumbers, tossed in pesto sauce.

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.

The individual ingredients needed to make pesto pasta salad.

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.

A mixing bowl with the ingredients for pesto pasta salad tossed together.

Serve Pasta Salad with:

Marinated Chicken

Baked Beans

Corn on the Cob

Fresh Fruit Salad

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Recipe

A bowl full of pesto pasta salad with farfalle noodles, red and yellow cherry tomatoes, mozzarella, cucumbers, tossed in pesto sauce.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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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.  
  • 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.

Macros Recipe Adaptation

Whole wheat farfalle pasta.

Per Serving Amount

263.8 grams

Macros

361kcal, Fat: 19g, Carbs: 33g, Protein: 23g (serves 6 people) | MFP: Pesto Pasta Salad (TBFS Macros)

Nutrition

Calories: 490kcalCarbohydrates: 25gProtein: 14gFat: 38gSaturated Fat: 9gCholesterol: 25mgSodium: 1005mgPotassium: 326mgFiber: 5gSugar: 7gVitamin A: 2286IUVitamin C: 17mgCalcium: 311mgIron: 2mg

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

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 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!

  2. 5 stars
    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.

  3. 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!

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