Pesto Pasta Salad with Cherry Tomatoes

This Pesto Pasta Salad with Cherry Tomatoes is the ultimate warm-weather side dish — easy to make, full of bright herbaceous flavor, and endlessly customizable. With tender pasta tossed in a vibrant homemade (or store-bought) basil pesto, juicy cherry tomatoes, and a splash of lemon juice, it’s a dish that feels as fresh as it tastes.

This recipe keeps things simple and seasonal with a handful of ingredients that let the pesto shine.

Perfect as a BBQ side dish, picnic staple, or easy weekday lunch, it can be served warm or cold — and it only gets better after sitting for a bit.

Why You’ll Love This Recipe:

Quick and easy — done in under 20 minutes

1. Packed with bright, summery flavor

2. Naturally vegetarian

3. Great for meal prep or gatherings

4. Delicious warm or chilled

Final Thoughts:

This Pesto Pasta Salad with Cherry Tomatoes is the kind of dish that comes together quickly but tastes like summer in every bite. It’s easy to customize, great for sharing, and even better the next day — making it a go-to for busy weeks, potlucks, and relaxed dinners al fresco.

Yield: 4-6 servings

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Pesto Pasta Salad with Cherry Tomatoes

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

This Pesto Pasta Salad with Cherry Tomatoes is the ultimate warm-weather side dish — easy to make, full of bright herbaceous flavor, and endlessly customizable. With tender pasta tossed in a vibrant homemade (or store-bought) basil pesto, juicy cherry tomatoes, and a splash of lemon juice, it’s a dish that feels as fresh as it tastes.

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Ingredients

• 12 oz pasta of choice (fusilli, rotini, penne, or farfalle work well)
• 1 cup cherry tomatoes, halved
• ½ cup basil pesto (homemade or store-bought)
• 1 tbsp olive oil (if pesto is very thick)
• Juice of ½ lemon
• ¼ tsp salt, more to taste
• Freshly cracked black pepper, to taste
• Optional: ¼ cup shredded or cubed mozzarella or parmesan
• Optional: extra fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Let cool slightly.
2. In a small bowl, whisk pesto, lemon juice, and olive oil until smooth and pourable. Add salt and pepper to taste.
3. In a large mixing bowl, combine pasta, cherry tomatoes, and mozzarella (if using). Pour the pesto mixture over top and toss gently to coat.
4. Serve immediately slightly warm, or chill in the fridge for 30–60 minutes before serving. Garnish with fresh basil or extra cheese if desired.

Notes

Use gluten-free pasta to make it gluten-free

Add protein: Grilled chicken, white beans, or chickpeas work well

Use sun-dried tomatoes for a deeper flavor twist

Make it vegan: Skip the cheese and use a dairy-free pesto

Make ahead: This salad holds up beautifully in the fridge for up to 3 days

Nutrition Facts

Calories

496

Carbs

68 g

Cholesterol

8 mg

Fat

18 g

Fiber

4 g

Net carbs

65 g

Protein

15 g

Sat. Fat

4 g

Sodium

488 mg

Sugar

4 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.