Creamy Pesto Pasta Salad
A creamy, tangy pesto pasta salad perfect as a cold side dish for Thanksgiving or any gathering. This easy recipe combines fresh basil pesto with a creamy dressing and colorful veggies for a crowd-pleasing, make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Italian-American
Ingredients
Scale
- 12 oz (340 g) fusilli or rotini pasta
- 1 cup (240 ml) fresh basil pesto
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (25 g) freshly grated Parmesan cheese
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) Kalamata olives, pitted and sliced
- 1/4 cup (40 g) red onion, finely diced
- 1 cup (150 g) mini fresh mozzarella balls, halved (optional)
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tablespoons (30 ml) extra virgin olive oil
- A handful of fresh basil leaves, roughly chopped
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz fusilli or rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well and transfer to a large mixing bowl.
- In a small bowl or jar, whisk together 1 cup fresh basil pesto, 1/2 cup mayonnaise, 2 tablespoons lemon juice, and 2 tablespoons extra virgin olive oil until smooth and creamy. Add salt and pepper to taste. If the dressing is too thick, add a teaspoon of water at a time until pourable.
- Halve cherry tomatoes, slice Kalamata olives, finely dice red onion, and halve mini mozzarella balls if using. Roughly chop fresh basil leaves for garnish.
- Pour the creamy pesto dressing over the cooled pasta and toss gently to coat evenly. Add chopped tomatoes, olives, red onion, and mozzarella. Sprinkle grated Parmesan cheese on top and toss gently again to combine without bruising the ingredients.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to let flavors meld. Before serving, stir the salad and garnish with fresh basil leaves. Adjust seasoning with salt or pepper if needed.
Notes
Cook pasta al dente and rinse under cold water to stop cooking and prevent sticking. Whisk pesto with mayo and lemon juice first for a smooth dressing, then add olive oil for silkiness. Chill salad for at least 30 minutes or overnight for best flavor. Toss gently to avoid mushy pasta. Add a splash of olive oil if salad thickens after chilling.
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 320
- Sugar: 4
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 3
- Protein: 10
Keywords: creamy pesto pasta salad, cold pasta salad, Thanksgiving side dish, easy pasta salad, make-ahead salad, fusilli pasta salad, rotini pasta salad