What is good to eat with pesto pasta salad?

Pesto pasta salad pairs well with grilled chicken, fish, shrimp, or vegetables. It also complements sandwiches, wraps, and can be served as a side dish with Italian-inspired meals.

What pasta shape is best for pasta salad?

Short, sturdy pasta shapes like rotini, penne, fusilli, or farfalle (bow ties) are excellent choices for pasta salad because they hold the dressing and other ingredients well.

How long is pesto pasta salad good for?

Pesto pasta salad is typically good for 3-5 days in the refrigerator. Store it in an airtight container to maintain its freshness.

How do you keep pasta salad from drying out?

To prevent pasta salad from drying out, toss it with a bit more dressing than you think it needs. The pasta will absorb some of the dressing as it sits. Adding a little olive oil can also help.

What are the best toppings for pesto pasta?

Great toppings for pesto pasta include cherry tomatoes, mozzarella balls, sun-dried tomatoes, grilled vegetables (like zucchini or bell peppers), pine nuts, parmesan cheese, and black olives.

Can you freeze pesto pasta salad?

While you *can* freeze pesto pasta salad, it's not recommended. The pasta can become mushy and the texture of the other ingredients can change upon thawing. Freshly made is always best.

Pesto Pasta Salad: Your Fresh Spring Lunch Obsession 2026

Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 cups packed fresh basil leaves; 1/2 cup walnuts; 2 cloves garlic, roughly chopped; 1/2 cup freshly grated Parmesan cheese; 1/2 cup extra-virgin olive oil; Juice of 1/2 a lemon; Salt and freshly ground black pepper, to taste; 1 pound short pasta, like fusilli or rotini; 1 pint cherry or grape tomatoes, halved; 8 ounces fresh mozzarella pearls or cubed mozzarella; 1/2 cup sliced black olives (optional); 1/4 cup thinly sliced red onion

Pesto Pasta Salad

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A vibrant and budget-friendly pasta salad featuring a fresh homemade basil and walnut pesto. Tossed with warm pasta, cherry tomatoes, and mozzarella, it’s a perfect make-ahead meal for picnics, potlucks, or a quick spring dinner. Simple ingredients create a dish full of bright, satisfying flavor.

Author: Harmony
Prep Time: 15min
Cook Time: 10min
Total Time: 25min
Yield: 6 servings 1x
Category: lunch
Method: boiling
Cuisine: Italian

Ingredients

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3 cups packed fresh basil leaves
1/2 cup walnuts
2 cloves garlic, roughly chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
Juice of 1/2 a lemon
Salt and freshly ground black pepper, to taste
1 pound short pasta, like fusilli or rotini
1 pint cherry or grape tomatoes, halved
8 ounces fresh mozzarella pearls or cubed mozzarella
1/2 cup sliced black olives (optional)
1/4 cup thinly sliced red onion

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Instructions

Make the pesto by pulsing basil, walnuts, and garlic in a food processor until finely chopped.
Add Parmesan and pulse to combine. With the processor running, slowly drizzle in olive oil until smooth.
Add lemon juice, salt, and pepper. Pulse to combine. Set aside.
Cook pasta in a large pot of salted boiling water until al dente. Drain but do not rinse.
Transfer the hot pasta to a large bowl. Immediately add about 3/4 of the pesto and toss thoroughly.
Let the pasta cool for 10 minutes. Then add tomatoes, mozzarella, olives, and red onion. Gently fold to combine. Add remaining pesto if needed.
Cover and refrigerate for at least 30 minutes before serving to let flavors meld. Toss gently and adjust seasoning before serving.

Notes

Do not rinse the cooked pasta; the starch helps the pesto cling. Let the pasta cool slightly before adding fresh mozzarella to prevent it from melting. The salad stores well in the fridge for up to 4 days.

Nutrition

Serving Size: 6
Calories: 420
Sugar: 3
Sodium: 350
Fat: 24
Saturated Fat: 6
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 38
Fiber: 3
Protein: 15
Cholesterol: 20

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