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closeup of bowl of summer pesto pasta salad

Summer Pesto Pasta Salad

Course Main
Cuisine American
Keyword greek pasta salad
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 servings


  • 16 ounces fusilli pasta (use gluten-free pasta for a GF version)
  • ¾ cup basil pesto
  • 2 cups cherry tomatoes halved
  • 8 ounces mini mozzarella pearls
  • 1 medium cucumber peeled and sliced
  • ¼ cup toasted pine nuts
  • Salt and pepper to taste


  • Cook the pasta according to the package instructions, reserving 1 cup of the pasta water before you drain the water
  • Rinse the pasta with cool water.
  • In a large bowl, mix together 1/4 cup reserved pasta water with the pesto.
  • Add the pasta, tomatoes, mozzarella, cucumber and pine nuts and mix until combined.
  • Add salt and pepper.
  • Serve chilled or at room temperature.
  • Refrigerate in an airtight container for up to 3 days.


  • The best ingredients will give you the best results, so get the best-tasting pesto if you’re using store-bought and use the freshest ingredients if making your own pesto sauce.
  • Rinsing the pasta under cool water stops the cooking process, so you have perfectly cooked al dente pasta. Otherwise, it could turn mushy.