Easy Pesto Pasta Salad
This Easy Pesto Pasta Salad is made with rotini, mozzarella, tomatoes, olives, and pesto. A quick 20-minute side dish perfect for BBQs, potlucks, and summer meals.
If you need a quick, fresh side dish that feels a little fancy but takes almost no effort, this Easy Pesto Pasta Salad is one of my go-to recipes. It’s bright, flavorful, and perfect for everything from weeknight dinners to potlucks and summer BBQs. I love serving it alongside easy meals like my Slow Cooker Apple BBQ Chicken, bringing it to gatherings with Cherry Fluff Salad, or pairing it with a light lunch like my Easy Cajun Crab Salad. The pesto, mozzarella, and juicy tomatoes make every bite fresh and delicious!
Why You Will Love This Recipe
Quick and easy – Ready in about 20 minutes with simple ingredients.
Fresh and flavorful – The pesto, tomatoes, and mozzarella create a bright, herby taste.
Perfect for gatherings – Great for potlucks, BBQs, meal prep, or an easy side dish.
Ingredients
- Pasta: the noodle choice is up to you! Make it simple with classic macaroni, go fancy with bowtie, or use rotini like me. Any will work and taste delicious.
- Tomatoes: I like the look of cherry tomatoes, plus they’re so much easier to use. Just slice them in half or even keep them whole if you prefer.
- Fresh Mozzarella: You can purchase this in two different ways- in balls or in a log, as pictured. Any way will work. You will want the mozzarella to be bite-sized so you can easily pick it up with a fork.
- Olives: Sliced black olives add a salty bite. You can also use kalamata olives for a stronger Mediterranean flavor.
- Pesto: Homemade or canned will absolutely work, and the amount is definitely to taste.
- Salt
How to Make Pesto Pasta Salad
- Make pasta– Cook according to directions, preferably al dente. Then drain and rinse with cold water.
- Prep veggies and cheese – Slice the tomatoes in half. Chop the mozzarella into bite-sized pieces.
- Stir together– Combine all ingredients in a large bowl. Chill until serving. Then enjoy!
Variations
- Add Protein
- Grilled chicken, diced salami, or chickpeas make this pasta salad more filling.
- Add Veggies
- Try adding cucumber, red onion, spinach, or roasted red peppers.
- Make it Creamy
- Stir in a spoonful of mayonnaise or Greek yogurt for a creamier texture.
- Use Different Pasta
- Bowtie, penne, or cavatappi all work great in this recipe.
Storage Options
Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refreshing Leftovers:
If the pasta absorbs the pesto while sitting, stir in a little extra pesto or a drizzle of olive oil before serving.
Freezing:
This pasta salad is not recommended for freezing because the pasta and mozzarella texture will change.
Helpful Tips
Rinse pasta with cold water so it doesn’t continue cooking and become mushy.
Let it chill before serving – this helps the flavors meld together.
Add pesto gradually if you prefer a lighter coating.
Reserve a little pesto to toss in right before serving if the pasta absorbs some while chilling.
More Side Dish Recipes
Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Easy Pesto Pasta Salad
Ingredients
- 1 pound rotini pasta
- 1 pint cherry tomatoes halved
- 2.25 ounces black olives sliced and drained
- 16 ounces fresh mozzarella cut into 1" pieces or use pearl balls
- 1 cup pesto
- salt to taste
Instructions
- Cook pasta according to directions until al dente. Drain and rinse with cold water. Place in large bowl.
- Add tomatoes, mozzarella, olives, and pesto to the bowl. Mix all together until combined. Add pinch of salt if necessary.
- Serve immediately or chill until ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
I love this recipe! So easy and full of flavor! I would have never thought to put olives in it, but it works. My wife is not a big fan of olives, but she enjoyed them in this dish! Also, great tip on the Rana brand of pesto, it’s so good!