Cold pasta salad with basil pesto and cherry tomatoes is popular in various regions around the world, especially in countries with a Mediterranean influence.
Pasta salad is one of those dishes that never goes out of style, and this basil pesto cherry tomato version is as bright and delicious as it is easy to make. With just a few ingredients, you can create a flavorful, colorful side or light main that tastes like summer in a bowl.
At the heart of this salad is a rich, garlicky basil pesto that coats every bite of pasta with herby goodness. Whether you use store-bought pesto or make your own, it pairs perfectly with the natural sweetness and juiciness of cherry tomatoes. The contrast between the creamy, savory pesto and the bursting freshness of tomatoes is simply irresistible.
Choose a short pasta like fusilli, penne, or farfalle ā anything with nooks and crannies that can catch the pesto. Cook the pasta until al dente, rinse it under cool water, and toss it with olive oil to prevent sticking. Then comes the magic: mix in your pesto, halved cherry tomatoes, and a handful of grated Parmesan or crumbled feta for some creamy, salty depth.
If you want to bulk it up, you can add extras like grilled chicken, chickpeas, mozzarella pearls, or arugula. A drizzle of balsamic glaze on top also adds a tangy finish that balances the richness of the pesto beautifully.
This pasta salad travels well, making it a hit at barbecues, potlucks, or packed lunches. It’s just as good cold as it is at room temperature, and the flavors get even better as they sit. You can prepare it ahead of time and store it in the fridge for up to 3 days ā just give it a quick toss before serving.
Fresh, fast, and full of flavor, basil pesto cherry tomato pasta salad is one of those recipes youāll come back to again and again. Itās proof that simple ingredients can make truly standout meals.
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes halved
- 1/4 cup Basil leaves chopped, fresh
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup parmesan cheese grated
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the motor running, slowly pour in the olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste.
- In a large bowl, toss the cooked pasta with the cherry tomatoes and basil pesto until well coated.
- Serve immediately or refrigerate for later. Enjoy!
I don’t like tomatoes much, could I leave them out? I ain’t good with cooking, so looking for advice!
Just made this and my kids loved it! I added some grilled chicken for protein!
Wow, this is like a party in my mouth! 10/10 recommend!
This turned out way better than I expectedābright, garlicky, and not heavy. Rinsing the pasta with cold water was key so it didnāt get mushy. Will definitely make again!
Yum! This is my new go-to pasta salad! Can’t believe how easy it was to make. š„³
I’m so glad you liked it! It’s such a refreshing dish, perfect for summer āļø.
Easy recipe! I didn’t have pine nuts, so I used walnuts instead. Still turned out great!
Delicious but too many steps for just a pasta salad. I preferred my old recipe.
I totally get that! Some recipes just feel like too much work for a simple meal. But the flavors in this one are really worth it, I think!
Not my favorite. The pesto was way too garlicky for my taste. Next time Iāll use less garlic. š¤¢
I actually love garlic, but I guess everyone has different taste buds! š Maybe try adding some lemon juice next time for a refreshing twist.
Iām not sure about this. Seems a bit too basic for my taste. Can you add more spices? I give it a 3.
This pasta salad is a hit! So fresh and tasty. Definitely making it again for summer picnics!