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This Pesto Pasta Salad is a fresh, flavorful twist on a classic! Tossed with juicy cherry tomatoes, creamy mozzarella balls, and crunchy toasted pine nuts, it’s the perfect make-ahead side dish for cookouts, potlucks, or easy weeknight dinners.
Sometimes the simplest recipes really are the best—and this pesto pasta salad is proof. With tender pasta tendrils coated in vibrant basil pesto and tossed with sweet cherry tomatoes, creamy mozzarella balls, and buttery pine nuts, it hits every note: fresh, savory, and satisfying.
It’s a crowd-pleasing go-to for good reason—easy to make, easy to transport, and easy to love. Whether you’re prepping ahead for a picnic or just need a no-fuss side dish that goes with everything, this salad delivers every time. You can even serve it warm, cold, or somewhere in between—whatever fits the mood.
Ingredient Notes
Pesto Variations
If going the homemade route, you will need plenty of fresh basil, fresh garlic, Parmesan, more pine nuts or walnuts, extra-virgin olive oil, a touch of lemon zest, kosher salt, and black pepper.
For a little twist, make your pesto with fresh baby spinach or shredded zucchini. They both blend in effortlessly and add a nutritional boost. For a bold flavor variation, try making the same pasta salad with sun-dried tomato pesto. So good!
Craving a little extra oomph to make this a full and satisfying meal? My chicken pesto pasta salad has you covered!
How To Make Pesto Pasta Salad with Pine Nuts
This is an overview. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Make pesto. If making your own pesto from scratch, add all ingredients to a food processor or blender and blitz until smooth. Do this first so the flavors can mix and mingle.
- Cook pasta. Leave it with a little bite by following the package directions for al dente pasta, or even subtracting 30 seconds from the cook time.
- Drain pasta and let cool a bit. This part is important: if you add pesto directly to super hot pasta, it will dull a bit, and if you add cheese directly to super hot pasta, it will melt! Allow the drained pasta to cool for 5-10 minutes to avoid these bummers.
- Mix it all up! Stir pesto into the room temperature-ish pasta, followed by halved cherry tomatoes, mozzarella balls or pieces, and pine nuts. Sprinkle more fresh slivered basil on top and you’re done!
Serving & Entertaining Tips
This is the kind of dish that belongs at every summer table, alongside grilled chicken, burgers, or steak skewers. Pair it with a chilled glass of white wine or lemonade and watch it disappear fast.
Bonus: without any type of mayo or cream-based sauce, it holds up beautifully for hours, making it perfect for picnics and potlucks. It’s as delicious at room temperature as it is cold from the fridge.
Pro Tip
If it fits the vibe of your event, portion out individual helpings of this pasta salad into small, clear plastic cups. It feels a little fancier than one giant bowl (although don’t get me wrong, I very often serve this out of one giant bowl, too) and is just plain fun.
Ready to make it?
Put your water on to boil and let’s toss together a pasta salad that’s guaranteed to be a hit, every single time.
Pesto Pasta Salad with Pine Nuts
Ingredients
- 1 and 1/4 cups basil pesto, see note
- 16 ounces cavatappi, rotini, or another pasta shape
- kosher salt
- 2 cups cherry or grape tomatoes, halved
- 8 ounces fresh mozzarella balls or pieces
- 1/4 cup toasted pine nuts
- 1-2 Tablespoons slivered fresh basil leaves
Instructions
- Make the pesto. Blitz your homemade pesto together in a food processor (see note), or, if keeping it super simple, measure it out from store-bought.1 and 1/4 cups basil pesto
- Cook the pasta. Bring a large pot of water to a rapid boil, add a generous pinch of salt, and cook pasta just to al dente, according to package instructions. Drain and set aside for 5-10 minutes to cool.16 ounces cavatappi, kosher salt
- Assemble. Transfer drained pasta to a large bowl and stir in the pesto. Add tomatoes, mozzarella, and pine nuts, then stir well.2 cups cherry or grape tomatoes, 8 ounces fresh mozzarella balls or pieces, 1/4 cup toasted pine nuts
- Serve. Sprinkle with fresh basil and serve right away, or keep in the fridge for up to 24 hours.1-2 Tablespoons slivered fresh basil leaves
Notes
- Pesto: A simple recipe for homemade pesto: blitz 1/2 cup nuts (such as walnuts, pine nuts, or a mix), 6 cloves peeled garlic, zest of half a lemon, 3-4 cups fresh basil leaves, 3/4 cup freshly grated Parmesan, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a blender or food processor. Stream in 1/2 cup of extra-virgin olive oil, and add a little more as needed until the pesto has your desired consistency. Use 1 and 1/4 cups in the pasta salad and refrigerate the rest for another use.
- Pine Nuts: If you can’t find pre-toasted pine nuts, buy raw pine nuts and toast them yourself in a dry skillet set over medium or medium-high heat for 3-4 minutes, just until they’re fragrant and take on a golden tinge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage Notes
Tuck any leftover pesto pasta salad into a tightly-sealed container and store in the fridge for 3-4. It holds up really well and just needs a quick stir to loosen things up.
Related Recipes
If you enjoy this recipe, try my chickpea and red pepper pasta salad, healthy broccoli salad, or balsamic tortellini Caprese next. All phenomenal sides for that summertime life!
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