Pesto Pasta Salad with Tomatoes

This pesto pasta salad bursts with Italian-inspired flavors, combining tender rotini with juicy tomatoes and creamy mozzarella pearls all coated in homemade kale pesto. Perfect for summer gatherings or meal prep, this versatile dish delivers a delicious balance of freshness and comfort in every bite.

I first created this recipe when hosting an impromptu backyard gathering and needed something impressive yet effortless. The vibrant colors and fresh flavors had everyone asking for the recipe before they even finished their first serving.

Ingredients

• 1 pound dry rotini pasta: provides the perfect shape for catching all that delicious pesto in every bite
• 2 cups cherry tomatoes: sliced to release their sweet juicy flavor throughout the salad
• 8 ounces fresh mozzarella pearls: adding creamy texture contrast to the pasta
• 1/4 red onion: thinly sliced for a mild bite that balances the other ingredients
• 2 tablespoons fresh basil: sliced to enhance the pesto flavor and add fresh color
• Shredded parmesan cheese for serving: adds a salty umami finish that ties everything together

For the homemade kale pesto

• 1 cup chopped kale leaves: adding nutrition and a unique earthy dimension to traditional pesto
• 1 cup packed fresh basil leaves: providing that classic pesto flavor profile everyone loves
• 1/2 cup olive oil: use a good quality extra virgin for best results
• 1/4 cup shredded parmesan cheese: creating richness and depth
• 1/4 cup toasted pine nuts: bringing nutty complexity and traditional pesto texture
• 2 garlic cloves: for essential aromatic pungency
• 2 1/2 tablespoons lemon juice: adds brightness that balances the richness
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: for perfect seasoning

Step-by-Step Instructions

Make the Pesto:

Add all pesto ingredients to your food processor. Blend until completely smooth, stopping to scrape down the sides as needed. The texture should be creamy with tiny flecks of green visible. Set aside while preparing other components.

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente. Be careful not to overcook as slightly firm pasta works best in cold salads. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.

Prepare the Mix Ins:

While pasta cooks, slice your cherry tomatoes in half or quarters depending on size. Ensure your mozzarella pearls are drained well. Slice the red onion as thinly as possible to distribute its flavor evenly without overwhelming bites.

Assemble the Salad:

In a large mixing bowl, combine the cooled pasta, sliced tomatoes, mozzarella pearls, thinly sliced red onion, and fresh basil. These ingredients create a colorful base with contrasting textures and flavors.

Add the Pesto:

Pour about 3/4 cup of your fresh pesto over the pasta mixture. Toss gently but thoroughly using two large spoons or tongs until everything is evenly coated. Add more pesto if needed for your preferred level of flavor.

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The homemade kale pesto is what truly elevates this dish from ordinary to extraordinary. My family was initially skeptical about adding kale, but now they request this specific version whenever pasta salad is mentioned. The slight peppery note from the kale adds complexity that store bought versions simply cannot match.

Make Ahead Tips

This pasta salad actually improves with time as flavors meld together. You can prepare it up to 24 hours in advance and store in the refrigerator in an airtight container. If making ahead, consider reserving a small portion of the pesto to refresh the salad just before serving, as pasta tends to absorb dressings as it sits.

Customization Options

The beauty of this recipe lies in its flexibility. Swap the kale for spinach or arugula if preferred. For a protein boost, add grilled chicken, salami, or chickpeas. Sun dried tomatoes can replace or complement fresh ones for a deeper tomato flavor. During summer months, try adding grilled zucchini or yellow squash for seasonal flair.

Serving Suggestions

Serve this vibrant salad as a side dish alongside grilled meats or as a light main course with crusty bread. For a complete Italian-inspired spread, pair with antipasto platters featuring olives, cured meats and roasted peppers. This dish shines at room temperature, making it perfect for buffets or picnics where food might sit out for short periods.

Storage Guidelines

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, though the pasta may absorb more of the pesto. If the salad seems dry when serving leftovers, drizzle with a little olive oil and a squeeze of lemon juice to refresh it. This pasta salad does not freeze well due to the fresh mozzarella and tomatoes.

Frequently Asked Questions

→ Can I use store-bought pesto instead of homemade?

Yes, you can use ¾ cup to 1 cup of your favorite store-bought pesto if you're short on time.

→ What alternatives can I use for kale in the pesto?

Spinach, arugula, or additional basil are great substitutes for kale in the pesto.

→ How long does this pasta salad keep?

The pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I use a different type of pasta?

Yes, you can use any short pasta such as fusilli, penne, or bowtie pasta in place of rotini.

→ What’s the best way to toast pine nuts?

Spread pine nuts on a parchment-lined baking sheet and toast at 375°F for 5-6 minutes until golden brown.