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 mins
Cook 10 mins
Total 20 mins
Add to Meal Plan

Ingredients
  

  • 8 ounces farfalle pasta , whole wheat or white
  • ¾ - 1 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: 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. Haven’t made this yet, but was attracted by the photo which seems to show small cucumber or zucchini slices, though neither was mentioned among the ingredients. Are there other ingredients that may have been deleted, as well?

  2. Hey Lauren! Would you change anything if you were making it a day ahead? Planning on making this for Father’s Day, so excited!

  3. 5 stars
    Everything in this recipe is delicious so I don’t know how it could possibly be anything but delicious! I’d probably add extra tomatoes simply because I love them.