This vibrant Pesto Pasta Salad combines fresh Mediterranean flavors with perfectly cooked pasta in just 20 minutes. It’s a refreshing spin on traditional pasta dishes that delivers a satisfying blend of textures and a robust nutritional profile. With 14g of protein and heart-healthy fats from the pesto, this versatile salad works beautifully as a light main course or crowd-pleasing side dish. The quick prep time and simple cooking process make it an ideal choice for busy weeknight dinners or summer gatherings.
Essential Ingredients
- Farfalle Pasta: 8 ounces, choose whole wheat for extra nutrition or white based on preference
- Basil Pesto: 3/4 cup, either homemade or store-bought works perfectly
- Cherry Tomatoes: 2 cups halved, mix red and yellow varieties for a colorful presentation
- Mini Cucumbers: 2, sliced for fresh crunch
- Fresh Mozzarella: 3 ounces, cut into bite-sized 1/2-inch cubes
- Parmesan Cheese: 1/4 cup freshly grated for optimal flavor
Step-by-Step Instructions
- Pasta Preparation: Cook farfalle according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process
- Pesto Mixing: In a large bowl, combine the cooked pasta with basil pesto, ensuring each piece is evenly coated
- Add Fresh Ingredients: Toss in the halved cherry tomatoes, cucumber slices, and mozzarella cubes
- Final Touch: Sprinkle freshly grated parmesan cheese on top and add fresh cracked pepper if desired
Make-Ahead Tips
This pasta salad tastes even better after the flavors have time to mix! You can make it up to 24 hours before serving – just keep the parmesan cheese separate until you’re ready to serve. Give everything a quick toss before adding the final cheese sprinkle.
Simple Swaps
Don’t have farfalle? Any short pasta like penne, rotini, or bow ties will work great! Feel free to swap in different veggies too – try bell peppers, artichokes, or olives. If you’re not a fan of mozzarella, you can use diced provolone or even small cubes of mild cheddar instead.
Serving Ideas
This bright and fresh pasta salad is perfect for summer picnics and potlucks! It makes a lovely light lunch on its own, or pair it with grilled chicken for dinner. I love serving it slightly chilled or at room temperature. For extra flavor, keep some extra pesto and parmesan on the table so everyone can add more if they like.
Storage Tips
Pop your leftover pasta salad in an airtight container and store it in the fridge for up to 3 days. The pasta might soak up some of the pesto over time, so you may want to stir in an extra spoonful of pesto and a splash of olive oil when serving leftovers.
Pesto Pasta Salad
Equipment
- Large Bowl
Ingredients
Main Ingredients
- 8 ounces farfalle pasta whole wheat or white
- 3/4 cup basil pesto homemade or store bought
- 2 cups cherry tomatoes halved (half red and half yellow)
- 2 whole mini cucumbers sliced
- 3 ounces fresh mozzarella cheese cut into 1/2-inch cubes
- 1/4 cup parmesan cheese freshly grated
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- Add pasta to a large bowl and stir in pesto.
- Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine.
- Top with parmesan cheese. Garnish with fresh cracked pepper, if desired.
