Easy Pesto Pasta Salad Recipe
Easy Pesto Pasta Salad is a family favorite, ready in just 20 minutes. After making this dozens of times, I’ve discovered the secret to keeping it from getting soggy. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Caprese Pasta Salad and 20 Minute Green Goddess Pasta Salad.
Why This Easy Pesto Pasta Salad Recipe Is Pure Comfort
- Perfect for busy weeknights
- Better than takeout
- Customizable with your favorite veggies
What You'll Need for Easy Pesto Pasta Salad Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb (450g) pasta (like rotini or penne)
- 1 cup (240ml) pesto
- 1 lb (450g) bacon
- 1 pint (300g) cherry tomatoes
- 8 oz (225g) fresh mozzarella
- Salt
- Pepper
- Garlic powder (optional)
- Optional: Red onion
- Optional: Cucumber
- Optional: Pine nuts
- Optional: Fresh basil
📝 Ingredient Notes
- pesto: Homemade or store-bought works great.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Keeps pasta from sticking and makes draining easy. → See on Amazon
- Salad Tongs — Makes tossing pasta salad easy and prevents breaking up the salad. → See on Amazon
How to Make Easy Pesto Pasta Salad Recipe
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Cook Bacon: Cook bacon in a large skillet until crispy. Remove from pan and set aside.
- Prepare Veggies: Halve cherry tomatoes and slice mozzarella. Dice any optional veggies.
- Toss Salad: In a large bowl, combine pasta, pesto, bacon, tomatoes, mozzarella, and any optional toppings. Toss until well coated.
Cook's Tips for Perfect Easy Pesto Pasta Salad Recipe
- : For a lighter version, use turkey bacon or omit the bacon entirely.
- Common mistake and fix: To prevent a soggy salad, don't overcook the pasta and make sure to drain and rinse it well.
- : For a make-ahead meal, prepare all ingredients separately and toss just before serving.
Storing & Reheating Easy Pesto Pasta Salad Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare all ingredients separately up to a day in advance, then toss just before serving.
Freezing Easy Pesto Pasta Salad Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as this salad is best served cold. Microwave: Gently reheat in the microwave if desired, but be careful not to overheat and make the salad soggy.
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes or diced jalapeño.
- Best substitution: Substitute the mozzarella with crumbled feta or goat cheese for a tangy twist.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your salad is too dry, add a little more pesto or olive oil. If it's too wet, add more pasta or let it sit for a few minutes to allow some of the liquid to be absorbed.
Want to level up this recipe?
Pasta Server — Makes serving pasta salad easy and prevents breaking up the salad. → Check price on Amazon
Easy Pesto Pasta Salad Recipe
Ingredients
Main Ingredients
- 1 lb (450g) pasta (like rotini or penne)
- 1 cup (240ml) pesto
- 1 lb (450g) bacon
- 1 pint (300g) cherry tomatoes
- 8 oz (225g) fresh mozzarella
Seasonings
- Salt
- Pepper
- Garlic powder (optional)
Optional Toppings
- Red onion
- Cucumber
- Pine nuts
- Fresh basil
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Cook Bacon: Cook bacon in a large skillet until crispy. Remove from pan and set aside.
- Prepare Veggies: Halve cherry tomatoes and slice mozzarella. Dice any optional veggies.
- Toss Salad: In a large bowl, combine pasta, pesto, bacon, tomatoes, mozzarella, and any optional toppings. Toss until well coated.
Notes
- Chef tip: For a spicy kick, add some red pepper flakes or diced jalapeño.
- Best substitution: Substitute the mozzarella with crumbled feta or goat cheese for a tangy twist.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If your salad is too dry, add a little more pesto or olive oil. If it's too wet, add more pasta or let it sit for a few minutes to allow some of the liquid to be absorbed.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as this salad is best served cold.
- Microwave reheat: Gently reheat in the microwave if desired, but be careful not to overheat and make the salad soggy.
- Make ahead: Prepare all ingredients separately up to a day in advance, then toss just before serving.
Nutrition Per Serving
- Calories: 650
- Protein: 20g
- Fat: 35g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pesto Pasta Salad Recipe FAQs
Yes, prepare all ingredients separately and toss just before serving. See storage notes above.
You may have overcooked the pasta or not drained and rinsed it well. See pro tips above.
No, this recipe is not suitable for the air fryer.
Try a creamy herb dressing or a combination of mayonnaise and your favorite herbs.
Absolutely! This recipe is perfect for summer cookouts and potlucks. Just make sure to keep it chilled until serving.
A Warm Final Note
I can’t wait for you to try Easy Pesto Pasta Salad Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
