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Pesto Pasta Salad Recipe

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4.1 from 9 reviews

This vibrant Pesto Pasta Salad is a perfect blend of al dente rotini pasta, fresh cherry tomatoes, crisp cucumbers, and mozzarella cheese pearls, all tossed in a creamy basil pesto dressing. Ideal for potlucks, picnics, or a refreshing weeknight meal, this salad balances herbaceous, tangy, and creamy flavors with a delightful textural contrast.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 16 ounces rotini pasta
  • 1 tablespoon salt (for boiling water)
  • Salt and pepper (to taste)

Salad Ingredients

  • 1-1/2 cups cherry tomatoes, halved
  • 1-1/2 cups cucumbers, cut into half moons
  • 8 ounces mozzarella cheese pearls
  • Fresh basil leaves (optional, to taste)

Dressing

  • 1 cup basil pesto
  • 1/4 cup full-fat mayonnaise
  • 3 tablespoons light sour cream
  • 1 teaspoon Dijon-style mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)

Instructions

  1. Make Pasta: Bring a large pot of water (about 12 cups) to a rapid boil. Add 1 tablespoon of salt and return the water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly but do not rinse it to preserve the starch which helps the dressing adhere. Toss the pasta a few times to cool slightly, then place it in the refrigerator to chill completely.
  2. Make Dressing: While the pasta is cooling, combine 1 cup basil pesto, 1/4 cup full-fat mayonnaise, 3 tablespoons light sour cream, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice in a medium bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting as needed depending on the saltiness of your pesto.
  3. Assemble Salad: Once the pasta has fully cooled, transfer it to a large mixing bowl. Add halved cherry tomatoes, cucumber half moons, and mozzarella cheese pearls. Pour the prepared dressing over the salad and gently fold everything together to ensure the ingredients are well coated. If desired, tear fresh basil leaves and stir them into the salad for added freshness.
  4. Taste and Adjust: Sample the salad and tweak the seasoning by adding more salt, pepper, or lemon juice to balance the flavors according to your preference.
  5. Serve or Store: Enjoy the pesto pasta salad fresh on the same day it’s assembled for the best flavor and texture. The salad can be stored in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, toss well to redistribute the dressing and freshen up the ingredients.

Notes

  • Do not rinse pasta after cooking; rinsing removes starch that helps the dressing stick.
  • Use full-fat mayonnaise for a creamier dressing, but light or low-fat variations can work if preferred.
  • Adjust salt in the dressing depending on the saltiness of your pesto.
  • This salad tastes best when served chilled but not overly cold, so allow it to sit at room temperature for 10-15 minutes before serving if refrigerated.
  • Fresh basil is optional but adds a bright herbal note that complements the pesto.
  • The salad keeps well for up to 3 days refrigerated, making it great for meal prep or gatherings.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/pesto-pasta-salad-recipe/