Description
This easy pesto pasta salad is a fresh, healthy lunch idea perfect for work, picnics, or potlucks. Packed with veggies, mozzarella, and a creamy pesto dressing, it’s quick to make, meal-prep friendly, and endlessly customizable.
Ingredients
- 12 oz short pasta (fusilli, rotini, penne, or farfalle; whole wheat or gluten-free optional)
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced (about 1 cup)
- 1 medium red bell pepper, diced
- 2 cups baby spinach or arugula, roughly chopped
- 1/4 cup red onion, thinly sliced (optional)
- 1 cup fresh mozzarella balls (ciliegine), halved (or diced mozzarella or crumbled feta)
- 1/3 cup Parmesan cheese, freshly grated
- 2 tbsp pine nuts or sunflower seeds, toasted
- 2 tbsp fresh lemon juice
- 1–2 tbsp extra-virgin olive oil
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (8-10 minutes for al dente), stirring occasionally.
- Before draining, reserve 1/4 cup pasta water. Drain pasta and rinse with cold water to cool. Shake off excess water.
- While pasta cooks, prep veggies: halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion (if using), roughly chop spinach/arugula, halve mozzarella balls, and grate Parmesan.
- Toast pine nuts or sunflower seeds in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Transfer to a plate to cool.
- In a small bowl, whisk together pesto, lemon juice, olive oil, and about 2 tbsp reserved pasta water until smooth and pourable. Add more pasta water if needed.
- In a large mixing bowl, combine cooled pasta, veggies, mozzarella, spinach/arugula, and most of the Parmesan. Pour pesto dressing over and toss gently until coated.
- Sprinkle with toasted pine nuts, remaining Parmesan, and extra black pepper. Taste and adjust salt, pepper, or lemon as needed.
- Cover and chill for at least 30 minutes before serving. Stir before serving and add more lemon juice, olive oil, or pesto if needed.
Notes
Salt pasta water generously for best flavor. Rinse pasta after cooking to prevent sticking. Use reserved pasta water in the dressing for a creamy texture. Let salad chill for at least 30 minutes for best flavor. Easily make vegan or gluten-free by swapping cheese and pasta. Add extra protein with chickpeas, chicken, or tofu. If salad dries out after chilling, add a splash of olive oil or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 320
- Sugar: 4
- Sodium: 400
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 4
- Protein: 11
Keywords: pesto pasta salad, healthy lunch, meal prep, vegetarian, easy pasta salad, summer salad, picnic, potluck, Italian salad, basil pesto