Pesto Pasta Salad

5 from 2 votes

Pesto Pasta Salad is a crowd favorite! Rotini, cherry tomatoes, cucumbers, and mozzarella tossed in a vibrant basil-pesto dressing. Easy, fresh, and totally delicious!

Prep Time25

Pasta Cooling Time30

Total Time55

Course: Appetizer, Dinner, Salad

Cuisine: American, Healthy, Vegetarian

Keyword: pesto pasta salad

Servings: servings

Author: Chelsea Lords

Cost: $11.43

Equipment

Large pot

Ingredients

16 ounces rotini pasta see note 1
Salt and pepper
1-1/2 cups cherry tomatoes halved
1-1/2 cups cucumbers cut into half moons
8 ounces mozzarella cheese pearls
Fresh basil optional

Dressing

1 cup basil pesto see note 2
1/4 cup mayo full-fat
3 tablespoons sour cream light is great
1 teaspoon Dijon-style mustard
1 tablespoon lemon juice

US - Metric

Instructions

Bring a large pot of water (12 cups) to a boil. Add 1 tablespoon salt and return to a boil. Add pasta and cook according to package directions for al dente. Drain the pasta, but don’t rinse it. Toss it a few times as it cools, then put it in the fridge to finish cooling.
Meanwhile, combine the dressing ingredients in a medium bowl. Season to taste; I add 1/2 tsp salt and 1/4 tsp pepper, but it will depend on how salty your pesto is!
Once pasta is completely cooled, add cherry tomatoes, cucumbers, and mozzarella pearls to the bowl. Use a spatula to scrape every bit of dressing on top, then gently stir to combine. If desired, rip some basil leaves and stir them through. Taste the salad and adjust the flavors as needed, adding extra salt, pepper, or lemon juice.
Enjoy the pasta salad on the same day it’s made, but it will last up to 3 days in the fridge. Toss well before serving.

Video

Notes

Note 1: Rotini Pasta is ideal for salads due to its shape; high-quality brands like Barilla recommended.

Note 2: Use high-quality Pesto for best flavor; I love this homemade pesto recipe, or save time with store-bought, fresh basil pesto like Rana’s® Basil Pesto, found near refrigerated pasta and cheese.

Storage: This dish lasts up to 3 days in the fridge, though it is best enjoyed the same day it is made.

Nutrition