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!