How long will pesto pasta salad stay fresh in the fridge?

You can keep your pesto pasta salad in an airtight container in the refrigerator for about 3 to 4 days. After that, while it may still be safe to eat, the pasta texture can become mushy and the vibrant green of the pesto may fade.

Can I use store-bought pesto instead of making it from scratch?

Yes — using a good-quality store-bought pesto helps you save time and still get that basil-rich flavor. Just give the sauce a quick taste and maybe add a splash of lemon juice or extra olive oil to brighten it up and balance the saltiness.

What pasta shape works best for a pesto pasta salad?

Short pasta shapes like fusilli, rotini, or farfalle are ideal because the swirls and grooves hold the pesto dressing and mix-ins well. These shapes help ensure every bite is full of flavor rather than plain pasta.

Can I add protein to this pasta salad and still keep it light?

Absolutely — adding grilled chicken, shrimp, or even chickpeas gives your salad a protein boost and turns it into a satisfying main dish. Just keep the pesto sauce and veggies balanced so the dish remains light and fresh-tasting.

Is pesto pasta salad healthy—and can it fit into a light meal plan?

It certainly can be part of a healthy meal plan. The pesto provides healthy fats from olive oil and nuts, and fresh vegetables add nutrients and texture. For a lighter version, you can reduce the oil slightly and load up on extra veggies.

Pesto Pasta Salad: 7 Fresh Ingredients for an Easy, Irresistible Dish

Description

A bright and refreshing pasta salad tossed with homemade basil pesto, cherry tomatoes, and mozzarella — perfect for summer lunches, picnics, or light dinners.

Ingredients

Scale

12 ounces rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls
1/2 cup red bell pepper, diced
1/2 cup cucumber, chopped
1/4 cup red onion, finely sliced
1/3 cup pine nuts, toasted
Fresh basil leaves for garnish
1 cup fresh basil leaves
2 cloves garlic
1/3 cup grated Parmesan cheese
1/4 cup toasted pine nuts
1/3 cup extra-virgin olive oil
Juice of half a lemon
Salt and pepper, to taste

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Instructions

Boil the pasta in salted water until slightly softer than al dente.
Drain but do not rinse completely so the pesto can stick.
Blend basil, garlic, Parmesan, pine nuts, lemon juice, and olive oil until smooth.
Toss warm pasta with pesto, adding a splash of pasta water if needed.
Fold in the vegetables, mozzarella, and toasted nuts.

Chill for 30 minutes or serve immediately garnished with basil and Parmesan.

Notes

Reserve a bit of pesto to stir in before serving if making ahead.
Store in an airtight container up to 4 days in the refrigerator.
Drizzle with olive oil or lemon juice before serving to refresh flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salads
Method: One Bowl
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 3g
Sodium: 410mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 20mg