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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.
CAn I make this a few days ahead of times?
Hi Lauren!
This recipe for Pesto Pasta Salad looks delicious…however, I’ve been unable to find your recipe for homemade basil pesto. As many years and as much as I’ve cooked, I’ve only used fresh basil on Italian dishes. How do you make your pesto please? In fact…I’ve been a bit of a chicken and have never even tasted pesto!
Thank you for your site and amazing recipes and attention to detail.
Best,
Melisa
Hi Melisa! We are in love with the homemade basil pesto from our friend Suzy at the The Mediterranean Dish. You can find it here: https://www.themediterraneandish.com/basil-pesto-recipe/
Hi, can I use feta or goat cheese ? Thanks
Yes, that will work great!
some kinda delicious !!!
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.
Do you make the pesto or was it store bought? If store bought, what brand?
I typically buy it. I like barilla 🙂
Hey Lauren! Would you change anything if you were making it a day ahead? Planning on making this for Father’s Day, so excited!
I would wait to add the pesto until just before eating. Enjoy!
Grandchildren loved them. A big hit!
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?
Hi Laurie, thanks for catching that! I’ve fixed the recipe.
It lists 2 small cucumbers in the ingredients
Love this!