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Pesto Pasta Salad

Pesto pasta salad with green pesto-coated fusilli or penne, cherry tomatoes, and mozzarella pearls for a fresh, herb-forward Italian side dish. Chilled for an hour so the pesto clings to every spiral and the flavors meld.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 1 lb fusilli or penne pasta
  • 1 cup basil pesto store-bought or homemade
  • 2 cup cherry tomatoes halved
  • 8 oz fresh mozzarella pearls
  • 0.25 cup pine nuts toasted
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp lemon juice
  • Salt and pepper to taste
  • fresh basil leaves for garnish

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook the fusilli or penne pasta according to package directions until just tender. Drain and rinse with cold water to stop the cooking and keep it from sticking.
  2. Toast the pine nuts on a sheet pan at 350°F for 3-5 minutes, stirring once, until fragrant and lightly golden. Let them cool while you assemble the salad.
Toss and chill
  1. Toss the warm pasta with the basil pesto in a large bowl until evenly coated and glossy.
  2. Add the cherry tomatoes, mozzarella pearls, toasted pine nuts, Parmesan cheese, and lemon juice. Season with salt and pepper to taste, then toss gently to avoid breaking the cheese.
  3. Refrigerate the pesto pasta salad for at least 1 hour so the flavors develop and the pesto firms up slightly.
  4. Garnish with fresh basil leaves right before serving for bright color and fresh herb aroma.

Notes

For best texture, rinse the pasta well with cold water and toss it with pesto while it’s still warm so the sauce clings. Refrigerate in a sealed container for up to 3 days (mozzarella pearls may release a little moisture). Freezing is not recommended. For a lighter option, use reduced-fat mozzarella pearls and a lower-sodium pesto.