Irresistible Pesto Pasta Salad with Cherry Tomatoes

Why You’ll Love This Recipe

I love how this pesto pasta salad is bright, fresh, and effortlessly elegant—all in one bowl. The combination of al dente pasta, fragrant basil pesto, and juicy cherry tomatoes gives it vibrant flavor and texture. It’s perfect for summer gatherings or make-ahead lunches because it can be served cold or at room temperature and stays delicious for days

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz pasta (like fusilli, rotini, farfalle, or shells)

• 1 cup basil pesto (homemade or store-bought)

• 2 cups cherry tomatoes, halved

• 3–4 oz fresh mozzarella balls (bocconcini) optional

• 1 cucumber, sliced (optional)

• ¼ cup fresh basil, chopped (optional)

• Salt and freshly ground black pepper

• 2 Tbsp olive oil (if pesto is thick)

• Optional mix-ins: olives, arugula, toasted pine nuts

Directions

1. I cook the pasta in salted boiling water until al dente, then drain and run under cold water to stop cooking

2. In a large mixing bowl, I toss the cooled pasta with pesto, adding a splash of olive oil or pasta cooking water if the pesto seems thick

3. I fold in the cherry tomatoes, mozzarella, and any optional ingredients like cucumber or olives

4. I season with salt and pepper to taste, then gently stir to mix everything evenly.

5. I garnish with fresh basil and extra olive oil if desired.

6. I serve it chilled or at room temperature—the flavors only get better after a short rest

Servings and Timing

• Servings: 6–8 (serves 5 as a main dish or 8–10 as a side)

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: 20–25 minutes

Variations

• Creamier version: I add 2 Tbsp mayonnaise to the pesto for extra creaminess and better next-day texture

• Cheese swap: I switch out mozzarella for crumbled feta for a tangier bite

• Green boost: I stir in arugula or spinach just before serving for an extra veggie punch .

• Nutty Crunch: I toast pine nuts or sliced almonds and sprinkle them on top for texture .

• Mediterranean twist: I mix in olives, sun-dried tomatoes, or artichoke hearts for a bolder flavor profile .

Storage/Reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.

• Tip: I store any added greens or mozzarella separately if I want to preserve texture.

• Reheating: No reheating needed—just bring to room temperature or enjoy cold straight from the fridge.

FAQs

Can I use store-bought pesto?

Yes! A good-quality jar pesto works beautifully and saves time—just be sure it’s from the fridge section .

How do I prevent my pasta salad from drying out?

I add a bit of olive oil, mayonnaise, or reserved pasta cooking water—this keeps everything juicy .

Can I make this ahead of time?

Absolutely! I prepare it up to a day early. If adding basil or greens, I toss them in just before serving .

What pasta shapes work best?

I like fusilli, rotini, shells, or farfalle—their nooks hold onto pesto and create great texture .

Is it vegan friendly?

Yes—it’s naturally vegan if you skip the mozzarella or use plant-based cheese, and pesto paste is the perfect plant-based flavor base.

Conclusion

I find this pesto pasta salad with cherry tomatoes to be a summer staple—simple, fresh, and endlessly customizable. It’s vibrant, easy to make in minutes, and perfect for any occasion, from casual lunches to picnics or potlucks. Whether I stick with the classic version or dress it up with extra veggies and toppings, this dish always delights.

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