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Cold Pesto Pasta Salad with fresh basil, cherry tomatoes, and parmesan cheese

Cold Pesto Pasta Salad

A refreshing summer pasta salad bursting with fresh basil pesto, cherry tomatoes, and mozzarella pearls. Perfect for picnics and potlucks!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz fusilli pasta or your favorite short pasta
  • 1 cup fresh basil pesto homemade or store-bought
  • 1 pint cherry tomatoes halved
  • 8 oz mozzarella pearls or cubed fresh mozzarella
  • 1/2 cup kalamata olives sliced
  • 1/4 cup pine nuts toasted
  • 1/4 cup grated parmesan cheese
  • 2 tbsp lemon juice
  • 1/4 tsp red pepper flakes optional
  • Salt and freshly ground black pepper to taste

Method
 

  1. Step 1: Cook pasta according to package directions in well-salted water until al dente. Drain and rinse under cold water to stop cooking.
  2. Step 2: While pasta cooks, toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden. Set aside to cool.
  3. Step 3: In a large bowl, combine cooled pasta with pesto, tossing until evenly coated.
  4. Step 4: Gently fold in cherry tomatoes, mozzarella pearls, olives, and most of the pine nuts (reserve some for garnish).
  5. Step 5: Add lemon juice, red pepper flakes (if using), and season with salt and pepper to taste.
  6. Step 6: Cover and refrigerate for at least 30 minutes to let flavors meld (up to 4 hours).
  7. Step 7: Before serving, sprinkle with remaining pine nuts and parmesan cheese.
  8. Step 8: For best texture, let sit at room temperature for 10 minutes before serving if refrigerated overnight.

Notes

For extra freshness, add 2 cups baby arugula just before serving. The pesto will darken slightly when chilled - this is normal! Store leftovers in an airtight container for up to 3 days.