Pesto Pasta Salad Recipe
This Pesto Pasta Salad is my go-to for summer gatherings, and I’ve tested dozens of variations to find the perfect balance of bright, herby flavor and satisfying texture. Whether you’re using a store-bought shortcut or homemade pesto, this recipe delivers a creamy, tangy dish that’s as good warm as it is chilled. The combination of fresh spinach, juicy tomatoes, and tender mozzarella makes every bite a delight.
PrintPesto Pasta Salad Recipe
Ingredients
Scale
- 1 pound pasta (cooked to al dente according to package instructions)
- 1 pint cherry tomatoes (halved.)
- 2 cups fresh baby spinach (roughly chopped)
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls
- 1/2 cup sliced olives
- 1 15 ounce can chickpeas or white beans (rinses and drained)
- Salt and pepper
- 1/2 cup grated parmesan cheese (optional)
- Chopped fresh basil (optional)
- 7 ounces basil pesto (homemade or store-bought)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
Instructions
- Add the pasta, cherry tomatoes, spinach, onion, mozzarella, olives, and beans to a large bowl.
- Toss to combine.
- In a small bowl, whisk together the pesto, olive oil and vinegar.
- Pour the dressing over the pasta salad and toss to coat.
- Refrigerate for 30 minutes.
- Serve sprinkled with cheese and basil, if desired.
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