Pesto Pasta Salad Recipe (Vibrant Basil, Make-Ahead, Crowd-Pleasing)
Two summers ago, my homegrown basil exploded into a backyard jungle, and this pesto pasta salad became my answer to using up the abundance while creating the most visually striking dish for our weekend entertaining. The vivid green color from fresh basil makes it absolutely stunning on any buffet table, and my family requests it every single summer gathering. This make-ahead salad has become our defining summer dish because it is simple to prepare, develops better flavor overnight, and everyone from my basil-loving husband to my cheese-obsessed kids devours it eagerly.
Ingredients
For the Pesto
- 2 cups fresh basil leaves packed, preferably homegrown
- ½ cup pine nuts or walnuts as a budget-friendly alternative
- 3 cloves garlic minced
- ½ cup extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Pasta Salad
- 1 pound tri-color rotini pasta or penne, uncooked
- 2 cups cherry tomatoes halved
- 1 cup fresh mozzarella pearls or diced mozzarella
- 1 cup Kalamata olives pitted and halved
- 1 medium cucumber diced
- ½ red onion red onion thinly sliced
- 2 tablespoons fresh basil leaves for garnish
Instructions
Make the Pesto
- In a food processor, combine fresh basil leaves, pine nuts, and minced garlic. Pulse until roughly combined.
- With the processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes a thick, chunky paste.
- Transfer the pesto to a bowl and stir in the freshly grated Parmesan cheese, fresh lemon juice, sea salt, and black pepper. Taste and adjust seasonings as needed. Set aside.
Prepare the Pasta Salad
- Bring a large pot of salted water to a boil. Add the tri-color rotini pasta and cook according to package directions until al dente, approximately 10-12 minutes. Drain and rinse with cold water to stop the cooking process and cool the pasta completely.
- In a very large mixing bowl, combine the cooled pasta with the prepared pesto, tossing gently until every strand is well coated with the vibrant green sauce.
- Add the halved cherry tomatoes, fresh mozzarella pearls, Kalamata olives, diced cucumber, and sliced red onion to the pasta. Toss everything together gently but thoroughly until all ingredients are evenly distributed. Garnish with fresh basil leaves and serve immediately, or cover and refrigerate until serving time, as the flavors develop beautifully overnight.
Notes
Tip: Make the pesto ahead and store it in an airtight container in the refrigerator for up to 3 days before tossing with pasta. Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The pasta absorbs flavors beautifully overnight, making this perfect for advance preparation. Variation: Swap fresh mozzarella pearls for crumbled feta cheese, or add grilled chicken for a heartier main course version.