Summer Pesto Pasta Salad with Cherry Tomatoes & Mozzarella

This summer pesto pasta salad is an easy, wholesome dish perfect for weeknight dinners or picnic spreads. Bright basil pesto, toasted pine nuts, garlic, mozzarella pearls, cherry tomatoes and crisp cucumber combine for a fresh, colorful bowl that comes together in minutes.

In the heat of summer I favor quick recipes, which is why this pesto pasta salad is a favorite. Like a Greek pasta salad, it’s hearty and healthy but ready in under 20 minutes. The mix of cool tomatoes and little mozzarella bites makes it feel light and elegant while still being incredibly simple to prepare.

What goes in this pasta salad

• Fusilli pasta (or your preferred short pasta)
• Basil pesto
• Cherry tomatoes
• Mini mozzarella pearls
• Cucumber
• Toasted pine nuts
• Salt and pepper, to taste

How to make it

1. Cook the pasta according to package instructions, reserving 1 cup of the cooking water.
2. Drain and rinse the pasta under cool water to stop the cooking and keep it al dente.
3. Whisk about 1/4 cup of the reserved pasta water with the pesto to create a silky dressing.
4. Toss the pasta with the pesto mixture, then fold in cherry tomatoes, mozzarella pearls, sliced cucumber and toasted pine nuts.
5. Season with salt and freshly ground black pepper to taste.
6. Serve chilled or at room temperature. Garnish with fresh basil if desired.

• Toasting pine nuts enhances their flavor—do it briefly in a dry skillet over medium heat until fragrant and golden.
• Use the best-quality pesto you can find if buying store-bought, or make your own with fresh basil, olive oil, garlic, Parmesan and toasted pine nuts.
• Rinsing the pasta under cool water stops the cooking and prevents it from becoming mushy in the salad.
• If using an English cucumber you can skip peeling it; for other cucumbers you may prefer to peel before slicing.
• Any short, textured pasta works well—fusilli, rotini, penne or trofie will hold the pesto nicely.

Homemade or store-bought pesto?

Both are fine. Store-bought pesto saves time and can be excellent if you choose a quality brand. Homemade pesto is easy to make in a food processor when fresh basil is available and gives the brightest flavor—especially in summer when basil is at its best.

If you make pesto ahead, it keeps in the refrigerator up to five days in an airtight jar with a thin film of olive oil on top to preserve the green color. You can also freeze pesto in portions for later use.

Variations and add-ons

This salad is very versatile—swap or add ingredients to suit your taste.

• Replace mozzarella with feta for a tangy alternative.
• Add chopped sun-dried tomatoes for a Sicilian twist.
• Try different cheeses like Asiago, Pecorino Romano or Grana Padano for varied flavor profiles.
• Stir in leftover roasted or grilled chicken to turn it into a protein-packed main dish.
• Experiment with alternative pestos—spinach, avocado, green pea or garlic scape pesto all work well.

Do I have to use fusilli pasta?

No. Fusilli and rotini are attractive and hold dressing well, but any short, textured pasta is suitable. Trofie, the traditional Ligurian pasta, is an excellent match for pesto if you can find it. Short shapes like penne also work well for a cold pasta salad.

Can I use a different herb than basil?

Basil is classic, but you can substitute or blend other leafy greens and herbs. Spinach, arugula or kale make great bases, and parsley, cilantro, chives, oregano or thyme can be mixed in to vary the flavor.

If I make my own pesto, do I have to toast the pine nuts?

Toasting pine nuts is optional but recommended—the brief toasting deepens their flavor and adds a pleasant nuttiness that lifts the pesto.

How long will it last in the fridge?

Once combined, the pasta salad keeps in an airtight container in the refrigerator for up to 3 days. Homemade pesto stored separately will keep up to 5 days refrigerated or about a month frozen. For best color and flavor, keep pesto chilled and consider storing it separately from the pasta until serving.

Can I freeze it?

Freezing the assembled pasta salad is not recommended—pasta texture suffers and becomes mushy. Instead, freeze pesto on its own in small portions and prepare the pasta and mix everything fresh when you’re ready to eat.

Is pesto pasta better hot or cold?

This salad is best served chilled or at room temperature to preserve the fresh basil flavor and vibrant color. If you prefer it warm, toss the pesto with warm pasta briefly, but avoid heating the salad for long periods.

Is pesto healthy?

Pesto is nutrient-dense when used in moderation. It provides healthy fats from extra virgin olive oil, vitamins from basil (notably vitamin C), and some protein from pine nuts and cheese. As part of a balanced diet, pesto adds flavor along with beneficial nutrients.

Can I make it gluten-free?

Yes—use gluten-free pasta. Pesto itself is naturally gluten-free, but check labels for cross-contamination or additives if you require certified gluten-free products.

This pesto pasta salad pairs well with grilled meats like chicken, pork chops or steak. It also complements light Italian starters such as bruschetta or a simple tomato salad and makes an easy side for barbecue or roasted poultry.