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Pesto pasta salad with cherry tomatoes, olives, mozzarella balls, pine nuts and red onion.

Pesto Pasta Salad

This pesto pasta salad is pasta with mozzarella cheese, olives, tomatoes and pine nuts, all tossed with fresh basil pesto. An easy side dish that's perfect for a potluck or picnic.
Course Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 423kcal
Author Sara Welch


  • 12 ounces corkscrew pasta or any short pasta type
  • 1 cup refrigerated basil pesto
  • 1 1/2 cups cherry tomatoes halved
  • 1 1/2 cups fresh mozzarella balls halved
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup toasted pine nuts plus more for garnish
  • 1/4 cup diced red onion
  • 1/4 cup chopped parsley plus more for garnish


  • Cook the pasta in salted water according to package directions.
  • Drain the pasta and run cold water over the pasta to cool it down.
  • Place the pasta in a large bowl along with the cherry tomatoes, mozzarella balls, olives, pine nuts, red onion and parsley.
  • Pour the pesto over the top and toss to coat evenly.
  • Serve, topped with additional pine nuts and parsley for garnish.


Pasta salad can be prepared up to 6 hours in advance and stored in the refrigerator until ready to serve.


Calories: 423kcal | Carbohydrates: 48g | Protein: 15g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 586mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 8.5mg | Calcium: 178mg | Iron: 1.6mg