What pasta is best for pesto pasta salad?

Short pasta shapes like rotini, fusilli, penne, or farfalle work best for pesto pasta salad. Their ridges and shapes hold the pesto sauce well.

How long does pesto pasta salad last?

Pesto pasta salad is best enjoyed within 3-4 days when stored properly in an airtight container in the refrigerator.

What can I add to pesto pasta salad?

Besides cherry tomatoes, you can add ingredients like mozzarella balls, sun-dried tomatoes, grilled chicken or shrimp, artichoke hearts, olives, spinach, or roasted vegetables to pesto pasta salad.

How do you keep pesto pasta salad from drying out?

To prevent pesto pasta salad from drying out, toss it with a little extra olive oil or a splash of lemon juice before serving. You can also add a bit more pesto if needed.

Can I make pesto pasta salad ahead of time?

Yes, pesto pasta salad can be made ahead of time. In fact, the flavors often meld together even better after it sits for a few hours or overnight. Just be sure to store it properly and add a touch of fresh pesto or olive oil before serving if it seems dry.

Can you freeze pesto pasta salad?

Freezing pesto pasta salad is not recommended, as the pasta and pesto can become mushy and the tomatoes watery upon thawing. It's best enjoyed fresh or within a few days of making it.

Pesto Pasta Salad with Cherry Tomatoes: Your New Favorite Summer Side 2026

Pesto Pasta Salad with Cherry Tomatoes

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This meal-prep friendly pasta salad is a celebration of simple, vibrant ingredients. It combines al dente pasta, sweet cherry tomatoes, and a gloriously herby pesto for a dish that gets better as the flavors meld, making it a perfect solution for easy lunches and effortless entertaining.

Author: Harmony
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: 8 servings 1x
Category: lunch
Method: boiling
Cuisine: Italian

Ingredients

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1 pound short pasta (like fusilli, rotini, or farfalle)
1 pint cherry tomatoes, halved
1 cup homemade or high-quality store-bought basil pesto
1/2 cup grated Parmesan cheese, plus more for serving
1/3 cup pine nuts, toasted
8 ounces fresh mozzarella pearls (ciliegine) or diced mozzarella (optional)
1/4 cup thinly sliced red onion or shallot (optional)
Salt and freshly ground black pepper to taste

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Instructions

Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente.
While the pasta cooks, toast the pine nuts in a small, dry skillet over medium-low heat until golden and fragrant, about 3-5 minutes. Transfer to a plate to cool.
Halve the cherry tomatoes. Thinly slice the red onion if using.
Drain the cooked pasta and rinse briefly under cool water. Transfer to a large mixing bowl.
While the pasta is still slightly warm, add the pesto and grated Parmesan. Toss thoroughly until every piece is coated.
Gently fold in the cherry tomatoes, toasted pine nuts, mozzarella (if using), and red onion (if using). Season with salt and plenty of fresh black pepper.
Let the salad sit for at least 30 minutes before serving, or cover and refrigerate for a few hours to allow the flavors to meld.

Notes

For best texture, cook pasta to al dente and rinse with cool water to stop the cooking. The salad stores well in an airtight container in the refrigerator for up to 4 days. If it seems dry after chilling, refresh it with a tablespoon of olive oil or an extra spoonful of pesto.

Nutrition

Serving Size: 8
Calories: 380
Sugar: 3
Sodium: 320
Fat: 18
Saturated Fat: 4
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 42
Fiber: 3
Protein: 12
Cholesterol: 15

Find it online: https://www.homestyletable.com/pesto-pasta-salad-cherry-tomatoes/