Cold, creamy and bright green, this summer pesto pasta salad tosses rigatoni in a fresh basil and parsley pesto with torn mozzarella and juicy tomatoes. It's ready in under 30 minutes and only gets better after an hour in the fridge.
This pesto pasta salad pairs large rigatoni with a homemade basil and parsley pesto, torn mozzarella, and halved baby plum tomatoes for a light, refreshing summer plate. The pesto is blitzed in minutes with pine nuts, Parmesan, garlic and extra virgin olive oil, then loosened with a good handful of curly parsley for a fresher, brighter finish than basil alone.
Everything comes together in one bowl with no cooking beyond boiling the pasta, and a spell in the fridge lets the flavours settle. It's cheap to make, easy to scale for a crowd, and holds well for potlucks and work lunches.
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Ingredients for This Pesto Pasta Salad
- Rigatoni – large tube pasta holds the pesto in its ridges and hollow centre, so every piece is well coated.
- Olive oil – a splash tossed through the drained pasta stops it clumping as it cools.
- Fresh basil leaves – the backbone of the pesto, giving it that classic sweet, peppery aroma.
- Fresh parsley – curly parsley added at the end keeps the pesto vivid green and adds a clean, grassy freshness.
- Pine nuts – lightly toasted or raw, they bring a soft buttery richness and body to the pesto.
- Extra virgin olive oil – blends the pesto into a smooth, glossy sauce and carries the flavour.
- Parmesan cheese – grated in for a salty, savoury depth that balances the herbs.
- Garlic cloves – a couple of cloves give the pesto its gentle bite.
- Sea salt – added a little at a time so the pesto stays balanced, not sharp.
- Baby plum tomatoes – halved, they add juicy sweetness and pops of colour through the salad.
- Mozzarella – torn by hand into rough pieces for a soft, milky, rustic finish.
- Black pepper – a pinch to season the salad and lift everything.
How to Make Pesto Pasta Salad
- Step 1: Cook the rigatoni in well-salted boiling water according to the packet instructions until al dente. Drain it, toss through a little olive oil and a pinch of black pepper, then set it aside to cool. While the pasta cools, make the pesto. Add the basil leaves, pine nuts, garlic, Parmesan, extra virgin olive oil and a first pinch of salt to a food processor or a stand blender cup, which works well for a small batch. Blend in short bursts of 10 to 15 seconds, two or three times, until the pesto is smooth.
- Step 2: Add the fresh parsley leaves once the basil mixture is already blended, then blitz for another 10 seconds. Taste, and add more salt only if it needs it. Start light - it's always easier to add more than to fix an over-salted pesto.
- Step 3: Prepare the salad in a large bowl. Combine the cooled pasta, the halved tomatoes and the torn mozzarella. Spoon the pesto over the top and mix everything together well until the pasta is evenly coated.
- Step 4: You can eat the salad straight away, but it's better chilled in the fridge for at least an hour so the flavours develop. Scatter over a few more fresh basil leaves before serving.
How to Serve and Store Pesto Pasta Salad
This pesto pasta salad works as a light main on its own or as a side at a summer spread. Serve it cold or at room temperature, topped with extra Parmesan shavings, a few pine nuts and torn basil. It sits happily alongside grilled chicken, cold meats, or a simple green salad, and it's an easy one to carry to a barbecue or potluck.
Store leftovers in an airtight container in the fridge for up to three days. The pasta will absorb some of the pesto as it sits, so stir through a little extra olive oil or a spoonful of pesto before serving to loosen it again. This salad doesn't freeze well, as the mozzarella and fresh tomatoes lose their texture once thawed, so it's best made fresh and eaten within a few days.
More Easy Pasta Recipes You Might Enjoy
If you're after more easy pasta ideas, here are a few from the blog worth a look.
For another cold summer option, try this Pasta Salad With Dill Vinaigrette — a light, tangy salad dressed in a fresh dill vinaigrette.
If you fancy something creamy, this Easy Summer Pasta Salad — a crowd-pleasing salad in a cool mayo-yogurt dressing.
For a veg-packed dinner, take a look at this Easy Roasted Vegetable Pasta — with roasted aubergine, courgette and cherry tomatoes.
When you want something more filling, this Beef and Asparagus Pasta — a quick weeknight dinner ready in around 20 minutes.
For a slow, comforting meal, try this Slow Cooked Beef Pasta — tender beef in a rich, slow-simmered sauce.
And for an easy midweek favourite, this Mushroom Pasta — earthy mushrooms in a simple, savoury sauce.
How Much Does This Pesto Pasta Salad Cost to Make Around the World
This pesto pasta salad is genuinely budget-friendly, which is part of why it's such a good summer standby.
- In the UK, a full dish serving four to six costs roughly £6 to £8, or around £1.20 to £1.50 per serving, with pine nuts and Parmesan the priciest parts — pick both up at Tesco, Sainsbury's or Aldi, where own-brand pesto staples keep the cost down. Aldi or Lidl - both have the cheapest pine nuts!
- In Ireland, expect about €8 to €10 for the dish, or €1.60 to €2 a serving, with SuperValu and Dunnes Stores stocking everything you need, including good baby plum tomatoes.
- In the USA, the whole salad runs about $9 to $12, or roughly $2 per serving, with pine nuts the main expense — Trader Joe's and Walmart are your best bet for keeping it affordable.
- In Australia, budget around AUD 12 to 15 for the dish, close to AUD 2.50 a serving, with Woolworths and Coles carrying fresh basil and mozzarella year-round.
- In Italy, the spiritual home of pesto, the salad is cheapest of all at roughly €5 to €7, thanks to inexpensive fresh basil, quality pasta and local mozzarella from any supermarket or alimentari.
Tips and Notes for the Best Pesto Pasta Salad
- Cook the pasta to al dente, not soft. A cold pasta salad needs pasta with a bit of bite, because it continues to soften slightly as it sits and absorbs the pesto. Overcooked pasta turns mushy in the fridge and loses its shape once dressed. Test a piece a minute before the packet time to get it right.
- Rinse the pasta only if you're in a hurry. Tossing hot drained pasta with olive oil and letting it cool naturally keeps more flavour and a better surface for the pesto to cling to. If you need to speed things up, a quick rinse under cold water cools it fast, but do add the oil straight after to stop it drying out. Either way, make sure it's fully cool before you add the mozzarella so the cheese doesn't turn stringy.
- Toast the pine nuts for a deeper flavour. Raw pine nuts work perfectly well, but a few minutes in a dry pan over medium heat brings out a warm, nutty aroma that lifts the whole pesto. Watch them closely, as they burn in seconds once they start to colour. Let them cool before blending so they don't heat the pesto and dull the herbs.
- Add the parsley last to keep the pesto bright. Blitzing the basil, nuts, garlic and Parmesan first gets a smooth base, then a short final blend with the parsley keeps its colour vivid and its flavour fresh. Over-blending the parsley from the start can make the pesto taste slightly bitter and dull the green. A ten-second burst at the end is all it needs. This small step is what gives the salad its clean, grassy freshness.
- Season the pesto gradually. Parmesan is already salty, so start with just a pinch and taste before adding more. It's far easier to build up seasoning than to rescue a pesto that's gone too far. Remember the flavours concentrate a little as the salad chills, so a pesto that tastes just right warm may taste saltier cold. Taste again after chilling and adjust with a squeeze of lemon or a little more oil if needed.
- Tear the mozzarella instead of cutting it. Rough torn pieces have craggy edges that hold the pesto and look far more rustic and appealing than neat cubes. Tearing also keeps the soft, milky texture that makes fresh mozzarella so good in a cold salad. Drain it well first, as excess liquid waters down the pesto. Add it once the pasta is fully cool for the best texture.
- Choose ripe, sweet tomatoes. Baby plum or cherry tomatoes on the vine have the best balance of sweetness and acidity, which cuts through the rich pesto and creamy cheese. Halve them so they release a little juice into the salad without making it watery. Avoid large, watery salad tomatoes, which can dilute the dressing. A mix of red and yellow baby tomatoes looks lovely if you can find them.
- Chill the salad before serving. An hour in the fridge lets the pesto settle into the pasta and the flavours mingle, giving a noticeably better result than serving it straight away. Cover the bowl so it doesn't pick up other fridge smells. If you're making it well ahead, hold back a little pesto to stir through just before serving so it looks fresh and green. This makes it an ideal make-ahead dish for gatherings.
- Loosen leftovers with a little oil. As the salad sits, the pasta drinks up the pesto and can look dry the next day. A splash of extra virgin olive oil or a spare spoonful of pesto stirred through brings it right back to life. Give it a gentle mix and taste for seasoning, as cold food often needs a touch more salt. Let it sit out for ten minutes before eating so it isn't fridge-cold.
Pesto Pasta Salad FAQ
What pasta shape is best for pesto pasta salad?
Large tube shapes like rigatoni are ideal because the ridges and hollow centres trap the pesto, so every bite is well coated. Penne, fusilli and farfalle also work well for the same reason. Avoid very fine or long pasta like spaghetti, which doesn't hold a thick dressing as well in a cold salad and can clump together.
Can I make pesto pasta salad ahead of time?
Yes, this salad is a great make-ahead dish and actually benefits from resting. Make it up to a day in advance and keep it covered in the fridge, holding back a spoonful of pesto to stir through just before serving. This keeps it looking fresh and green, as the pasta absorbs some of the dressing as it sits.
How long does pesto pasta salad last in the fridge?
Stored in an airtight container, it keeps well for up to three days in the fridge. The mozzarella and tomatoes are freshest in the first day or two, so it's best eaten sooner rather than later. Give it a stir and a little extra oil before serving, as the pasta tends to soak up the pesto over time.
Can I freeze pesto pasta salad?
It's not recommended to freeze this salad once assembled, as the fresh mozzarella and tomatoes lose their texture and turn watery when thawed. The pesto on its own freezes very well, though. Make a batch, freeze it in an ice cube tray, and you'll have fresh pesto ready to toss through pasta whenever you need it.
Do I need to cook the pesto?
No, this is a fresh, uncooked pesto, which is exactly what makes it taste so bright and summery. Everything is simply blended raw and stirred straight through the pasta. Cooking it would dull the fresh herb flavour and the vivid green colour that make this salad so appealing.
Can I use shop-bought pesto instead?
Yes, a good jar of pesto is a fine shortcut if you're short on time. That said, homemade pesto tastes noticeably fresher and lets you control the salt, garlic and herb balance, plus the parsley twist that keeps this version bright. If using shop-bought, stir in a little extra olive oil and some fresh basil to freshen it up.
How do I stop pesto pasta salad from drying out?
The key is to keep a little pesto or olive oil in reserve to stir through before serving, as the pasta absorbs the dressing as it sits. Cooking the pasta al dente and tossing it in oil while it cools also helps keep the texture right. If it looks dry the next day, a splash of extra virgin olive oil brings it back to life instantly.
Related
Looking for other recipes like this? Try these:
- Summer Peach and Burrata Salad with Prosciutto
- Pasta Salad with Dill Vinaigrette - Easy Summer Recipe
- Easy Summer Pasta Salad with Creamy Mayo-Yogurt Dressing
- Poached Pear Salad with Blue Cheese Dressing
Pairing
These are my favorite dishes to serve with Pesto Pasta Salad:
- How to Cook Padron Peppers (Easy Blistered Tapas in 5 Minutes)
- Summer Peas with Bacon and Ricotta (Hot or Cold)
- Easy Pea and Asparagus Crostini Recipe with Ricotta and Mint
- One-Pan Braised Beetroot Recipe with a Sticky Vinegar Glaze
Summer Pesto Pasta Salad Recipe
This pesto pasta salad is a cold, refreshing summer dish of rigatoni tossed in a fresh basil and parsley pesto with torn mozzarella and juicy baby tomatoes. It's easy to make, budget-friendly, and perfect for potlucks, work lunches and warm-weather gatherings. Ready in under 30 minutes and even better after an hour in the fridge.
Ingredients
For the pasta:
- 400g (14 oz) large rigatoni
- 1 tablespoon olive oil
- Pinch of black pepper
- Pinch of salt to salt water
For the pesto:
- 50g (2 oz) fresh basil leaves
- 40g (1½ oz) pine nuts
- 40g (1½ oz) Parmesan cheese, grated
- 2 garlic cloves, minced
- 100ml (⅓ cup plus 1 tbsp) extra virgin olive oil
- 25g (1 oz) fresh curly parsley leaves
- Pinch of sea salt
For the salad:
- 250g (9 oz) baby plum tomatoes, halved
- 1 mozzarella ball, 125g (4½ oz), torn by hand
- Handful of fresh basil leaves
- Pinch of black pepper
- Extra pine nuts, shaved Parmesan - for serving
Instructions
- Cook the rigatoni in well-salted boiling water according to the packet instructions until al dente. Drain, toss through the olive oil and a pinch of black pepper, and set aside to cool completely.
- Make the pesto while the pasta cools. Add the basil, pine nuts, garlic, Parmesan, extra virgin olive oil and a pinch of sea salt to a food processor or stand blender cup. Blend in short bursts of 10 to 15 seconds, two or three times, until smooth.
- Add the parsley leaves and blend for a further 10 seconds, keeping the pesto bright green. Taste and add a little more salt only if needed.
- Combine the cooled pasta, halved tomatoes and torn mozzarella in a large bowl. Spoon over the pesto and mix well until evenly coated.
- Chill in the fridge for at least an hour to let the flavours develop. Scatter with fresh basil leaves and a pinch of black pepper before serving.
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