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Pesto Pasta Salad

Prep Time:

Cook Time:




About the Recipe

My go to for all outdoor dining events that I host. Easy to make, super scalable, and served cold.


  • 1 box pasta (I prefer a short pasta but any type works!)

  • 1 cup basil pesto (jarred or homemade). Feel free to add more pesto if desired

  • 1 1/2 cups cherry tomatoes halved

  • 1 1/2 cups fresh mozzarella balls halved

  • 1/2 cup kalamata olives pitted and halved (optional)

  • 1/4 cup diced red onion


  • Cook the pasta in salted water according to package directions. Add a little olive oil to the water to keep pasta from sticking

  • Drain the pasta and run cold water over the pasta to cool it down.

  • Chop/ prep the tomatoes, onion, mozzarella and olives

  • Toss the pasta in a large bowl along with the cherry tomatoes, mozzarella balls, olives, and red onion

  • Pour the pesto over the top and mix well

  • Store in fridge until ready to serve.

  • Serve cold.

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