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Easy Pesto Pasta Salad with Mozzarella, Capers and Greens.
This colorful pesto pasta salad is summer in a bowl: tricolor fusilli (or any pasta if your choice) , juicy cherry tomatoes, creamy fresh mozzarella, peppery greens, and a lemony pesto sauce that’s bright and satisfying. Whether you’re serving it as a side dish, prepping lunch ahead, or sharing it at a picnic, this easy pesto pasta salad recipe is full of flavor, fiber, and feel-good ingredients.
Table of Contents
Why You’ll Love This Recipe
- Great texture: creamy mozzarella, juicy tomatoes, crisp greens, and chewy pasta
- Quick and easy to make with pantry and fridge staples
- Great way to use leftover store-bought pesto or homemade
- Naturally gluten-free with the right pasta
- Vegetarian, customizable, and full of recipe variations
What You’ll Need To Make Summer Pesto Pasta Salad:
SALAD:
- 300g (about 3 cups) tricolor fusilli or penne pasta
- 200g fresh cherry tomatoes, halved
- 125g mini mozzarella balls (bocconcini)
- 2 large handfuls of mixed greens (arugula, baby spinach, or spring mix)
- 2 tablespoons capers, rinsed (chop if large)
- 2 Handfuls of fresh basil leaves, torn
- 1/4 cup Parmesan cheese (optional)
- 2 tablespoons sunflower seeds (I didn’t have pine nuts, but these worked beautifully)
- Optional – red pepper flakes
Lemon-Pesto Dressing:
- 2-3 tablespoons basil pesto (store-bought or homemade)
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 small clove garlic, finely grated (optional) or 1/4 tsp garlic powder
- 1-2 tbsp balsamic vinegar (optional)
- Salt and freshly cracked black pepper, to taste (1/2 tsp salt and 1/4 tsp black pepper)
How to Make Fusilli Pasta Salad With Pesto Dressing
- Bring a large pot of salted water to a boil. Cook pasta until al dente. (Follow the instructions on the package). Drain and rinse briefly under cold water to stop the cooking. Drizzle with olive oil to prevent sticking.
- In a small bowl or jar, whisk together pesto, lemon juice, olive oil, garlic (if using), salt, and pepper. Thin with a tablespoon of reserved pasta water if needed.
- In a large bowl, toss the pasta with the pesto dressing until evenly coated.
- Add cherry tomatoes, fresh mozzarella, capers, and basil. Gently fold together.
- Just before serving, stir in greens to keep them fresh and vibrant.
- Top with sunflower seeds or Parmesan cheese if desired. Taste and adjust seasoning.
Recipe Tips
- Chill the salad for 20–30 minutes before serving to let flavors meld.
- Add greens right before serving so they stay crisp.
- Swap in gluten-free pasta to make it gluten-free.
- Sun-dried tomatoes or Kalamata olives add extra depth and brightness.
- This pasta salad recipe is easy to customize — try grilled chicken for protein, or use vegan cheese for a plant-based version.
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep greens and toppings separate for the freshest results.
Frequently Asked Questions:
Yes! Just skip the mozzarella and Parmesan cheese, and either omit or replace them with your favorite plant-based cheese. Make sure your pesto is vegan too (some contain dairy).
Short pasta shapes like fusilli or penne hold the pesto dressing well. You can also use gluten-free pasta to make the recipe gluten-free.
This salad is best within 1–2 days. If you’re making it ahead, store the greens separately and stir them in just before serving.
Absolutely. Add grilled chicken, chickpeas, tofu or even canned tuna for extra protein. This recipe is very versatile and easy to bulk up.
More Pasta Salad Recipes You’ll Enjoy
- Pickle Pasta Salad
- Steak Pasta Salad
- Tuna Pasta Salad
This salad is bright, flexible, and full of Mediterranean flavor — the kind of easy, inspiring dish that earns a permanent spot in your warm-weather rotation.
Pesto Pasta Salad
Ingredients
- 300 g tricolor fusilli or penne
- 200 g cherry tomatoes
- 125 g mini mozzarella balls
- 2 handfuls mixed greens
- 2 tbsp capers
- Fresh basil leaves
- 2 tbsp sunflower seeds
- 1/4 cup Parmesan cheese
Dressing:
- 2-3 tbsp pesto
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tsp Salt, pepper, garlic (optional)
- 1/2 tbsp Balsamic vinegar
Instructions
- Boil pasta in salted water. Drain, cool, drizzle with oil.
- Mix pesto, lemon juice, oil, garlic, and seasonings.
- Toss pasta with dressing in a large bowl.
- Fold in tomatoes, mozzarella, capers, basil.
- Add greens just before serving. Sprinkle with seeds or Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
