Pesto Pasta Salad

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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Pesto Pasta Salad

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. 

5 from 4 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 5

Calories: 490kcal

Author: Lauren Allen

Ingredients

• 8 ounces farfalle pasta , whole wheat or white8 ounces farfalle pasta , whole wheat or white
• 3/4 - 1 cup basil pesto , homemade or store bought3/4 - 1 cup basil pesto , homemade or store bought
• 2 cups cherry tomatoes , halved (I use half red and half yellow)2 cups cherry tomatoes , halved (I use half red and half yellow)
• 2 mini cucumbers , sliced2 mini cucumbers , sliced
• 3 ounces fresh mozzarella cheese , cut into 1/2-inch cubes3 ounces fresh mozzarella cheese , cut into 1/2-inch cubes
• 1/4 cup freshly grated parmesan cheese1/4 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

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