Pesto Salad
Published Jan 15, 2026
A simple pesto pasta salad tossed with lemon, mozzarella, tomatoes, spinach, and red onion. Easy to make, no cooking beyond the pasta.
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My pesto pasta salad is so simple and satisfying!
This pesto salad is one of those cold pasta dishes I make when I want something fresh but still filling, especially after a stretch of heavier meals. It’s put together like a caprese, almost, but the pesto takes the place of fresh basil and pulls everything together without much effort. I toss the pasta with pesto and lemon juice, then fold in mozzarella pearls, tomatoes, spinach, and a little red onion. It’s simple, keeps well in the fridge, and makes a really solid lunch for a few days without feeling like leftovers in a sad way.
Happy Cooking!
– Yumna
Pesto Salad Ingredients
- Fusilli: Rotini, farfalle, or any short pasta works here.
- Pesto: It’s easy to make homemade pesto! You can also use store-bought to save time.
- Mozzarella: I use fresh, bite-sized mozzarella pearls. If you can’t find pearls, just cut the mozzarella into smaller pieces.
- Cherry tomatoes: Grape tomatoes are a good substitute.
- Baby spinach: Or any fresh green you have.
- Red onion: Read my tips on how to slice an onion.
- Lemon juice: I recommend fresh over jarred. Here’s how to juice a lemon.
- Herbs and seasonings: Fresh basil, salt, and pepper.
How to Make Pesto Salad
Pesto Salad Recipe
Ingredients
- 8 ounces short pasta fusilli, rotini, or farfalle
- ½ cup pesto
- 2 tablespoons lemon juice
- 8 ounces mozzarella pearls ciliegine, halved if large
- 1 cup cherry tomatoes halved
- 1 cup baby spinach roughly chopped
- ¼ cup red onion thinly sliced
- Salt and pepper to taste
- 2 tablespoons fresh basil chopped
Instructions
- Cook the pasta in salted water according to package directions. Drain and rinse under cold water to stop the cooking.
- Place the cooled pasta in a large bowl. Add the pesto and lemon juice on top of the pasta, and toss until evenly coated.
- Add the mozzarella, tomatoes, spinach, and red onion. Season with salt and pepper to taste and garnish with basil before serving.
Equipment
Notes
- My Top Tip: Use high-quality ingredients. The recipe itself is simple, so using seasonal tomatoes, quality mozzarella, and fresh basil makes all the difference!
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use high-quality ingredients. The recipe itself is simple, so using seasonal tomatoes, quality mozzarella, and fresh basil makes all the difference!
- Cook the pasta al dente. I always prefer al dente pasta, but for this recipe in particular, it helps the fusilli not get mushy.
- Don’t forget the cold water rinse. Rinsing the pasta stops the cooking process and removes excess starch, which helps it not stick together in the salad.
Serving Ideas
- Soup: Tomato Soup, Roasted Red Pepper Soup, Roasted Broccoli and Cheese Soup
- Sandwiches: Pinwheel Sandwiches, Avocado Sandwich, Hummus Sandwich
- Chicken: Grilled Chicken, Grilled Shrimp, Air Fryer Salmon
FAQs
Yes! You can make this salad up to 24 hours in advance. For the best taste, I recommend waiting to add the fresh basil leaves until immediately before serving.
I enjoy it cold, but you can also let it sit on the counter for 10–15 minutes and serve it room temperature.
Refresh it with a drizzle of oil or a squeeze of lemon juice, and stir to combine to bring it back to life.
