Name: Pesto Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 pound pasta (such as cavatelli or penne ); 1 cup cherry tomatoes (halved); 8 oz fresh mozzarella (cut into small bite-sized pieces); 1/2 cup finely chopped red onion; 1/4 cup chopped pepperoncini; 1/4 cup finely chopped parsley; 3 cups basil leaves; 1/2 cup olive oil; 1/3 cup pine nuts; 1/3 cup grated parmesan cheese; 1 tablespoon lemon juice; 2 cloves garlic; 1 teaspoon sea salt; 1/4 teaspoon black pepper

Pesto Pasta Salad: The Chillest Dish You’ll Ever Make

Okay, so who doesn’t love a good pasta salad? Seriously, it’s like the Swiss army knife of meals! You can have it for lunch, dinner, or just snack on it while binge-watching your favorite show. I mean, what’s not to love?

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients
Alright, let’s hit up the grocery store together! So first off, you need 1 pound of pasta—I usually grab cavatelli or penne, but honestly, whatever you’ve got will work. Then, 1 cup of cherry tomatoes—halved, of course, because we’re fancy like that. Next, 8 oz of fresh mozzarella—the bite-sized pieces are key. Don’t forget a 1/2 cup of finely chopped red onion; it adds the zing! And then there’s 1/4 cup of chopped pepperoncini (if you’re feeling spicy), 1/4 cup of finely chopped parsley for the green goodness, and 3 cups of basil leaves—you know, for that bomb pesto.

Oh, and we can’t forget the pesto magic—1/2 cup of olive oil, 1/3 cup of pine nuts, 1/3 cup of grated parmesan, and a dash of 1 tablespoon of lemon juice for some bright flavor. You’ll need 2 cloves of garlic, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Boom, ingredients done!

So Here’s Why I Make This Constantly
Okay, backstory time! So, I first whipped up this pesto pasta salad for a picnic with friends who were totally like, “Bring anything!” and I panicked, ‘cause you know, I always overthink these things. I was running outta time, and I just threw some stuff together—pasta, that divine pesto, a sprinkle of everything. It turned out so good, like, I literally couldn’t stop eating it. And the best part? My friends devoured it! So now, it’s my go-to for any gathering. Pesto pasta salad? Instant crowd-pleaser, I swear.

The One Trick That Changes Everything
Here’s the deal — when you’re making that pesto, let the food processor really do its thing. I mean, let it blend! Like, seriously, don’t stop until it’s super creamy. You won’t regret it, trust me. It makes a big difference, and your pasta salad will be all lush and dreamy instead of chunky.

Don’t Mess This Up (My Top Tips)
Okay, listen up! Don’t overcook the pasta — seriously, nobody likes mushy noodles. I always set a timer for 2 minutes less than the package says, just to be safe. Rinse the noodles under cold water to stop the cooking—that’s crucial! And when you’re mixing everything together, be gentle! You don’t wanna squish the mozzarella. Also, taste as you go! You can always tweak the seasoning.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

How to Keep Them From Disappearing (Or, How to Store Them)
So, if you happen to have leftovers (which is rare, but it happens), just pop it in an airtight container and stick it in the fridge. It’ll chill nicely for a couple of days, but honestly, I usually eat it all in one sitting. 😂 Just make sure to stir it before serving again—sometimes the pesto likes to settle at the bottom.

If You Liked This, You’ll Probably Like These Too
You know what goes great with this? My Caprese Skewers! They’re super easy, and then you’ve got a whole Italian vibe going. Or, how about a Zucchini Noodle Salad? Super fresh and crunchy—a perfect pairing. Oh! And if you need something sweet after, try my No-Bake Cheesecake Bites. Major win!

So, what do you think? Have you ever tried making your own pesto? Let’s chat about it! 🍝💚

Pesto Pasta Salad

Flavor-packed Pesto Pasta Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Category: Dinner

Yield: 8 servings servings

Ingredients

1 pound pasta (such as cavatelli or penne )

1 cup cherry tomatoes (halved)

8 oz fresh mozzarella (cut into small bite-sized pieces)

1/2 cup finely chopped red onion

1/4 cup chopped pepperoncini

1/4 cup finely chopped parsley

3 cups basil leaves

1/2 cup olive oil

1/3 cup pine nuts

1/3 cup grated parmesan cheese

1 tablespoon lemon juice

2 cloves garlic

1 teaspoon sea salt

1/4 teaspoon black pepper

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until tender. Be sure to check the package for recommended cook time. Drain and rinse well under cold water.
Make the pesto. While the pasta cooks, prepare the basil pesto. In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.
Assemble the pasta salad. In a large bowl, combine noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until it's well combined. Taste and adjust seasoning, if needed.