Pesto Pasta Salad With Sun-Dried Tomatoes

This pesto pasta salad brings big flavor with very little effort. It’s fresh, garlicky, and a little tangy from sun-dried tomatoes, all balanced by creamy mozzarella and a splash of lemon. It’s perfect for picnics, busy weeknights, or a make-ahead lunch.

Serve it slightly warm or chilled—either way, it tastes like summer in a bowl.

Why This Recipe Works

This salad leans on a handful of bold ingredients, so you get maximum payoff with minimal prep. Pesto coats the pasta beautifully, delivering basil, garlic, and Parmesan in every bite. Sun-dried tomatoes add concentrated sweetness and acidity, which cuts through the richness. Toasted pine nuts bring a buttery crunch, while fresh mozzarella softens the edges and adds creaminess. A quick hit of lemon juice and good extra-virgin olive oil ties everything together and keeps the salad bright and balanced.

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Ingredients

• 12 ounces short pasta (fusilli, rotini, farfalle, or orecchiette)
• 1 cup basil pesto (store-bought or homemade)
• 1/2–3/4 cup oil-packed sun-dried tomatoes, drained and sliced
• 8 ounces fresh mozzarella (pearls or diced)
• 1/3 cup toasted pine nuts (or slivered almonds/walnuts)
• 1 cup cherry tomatoes, halved (optional, but adds freshness)
• 1/4 small red onion, thinly sliced (or 2 scallions, chopped)
• 1–2 tablespoons capers, drained (optional for briny pop)
• 1 lemon (zest and 1–2 tablespoons juice)
• 2–4 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmesan, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, torn, for garnish

Step-by-Step Instructions

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente. Reserve 1/4 cup of pasta water, then drain well.
2. Cool slightly: Spread the hot pasta on a sheet pan for 5 minutes to steam off excess moisture. You want it warm, not hot, so the pesto loosens, but the cheese doesn’t fully melt.
3. Toast the nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Shake the pan often to prevent burning.Transfer to a plate to cool.
4. Prep mix-ins: Slice the sun-dried tomatoes, halve the cherry tomatoes, and thinly slice the red onion. Dice or tear the mozzarella if not using pearls.
5. Dress the pasta: In a large bowl, whisk pesto with 1–2 tablespoons olive oil and a splash of the warm pasta water. Add warm pasta and toss to coat. Adjust with more olive oil or pasta water for a silky texture.
6. Layer flavor: Add sun-dried tomatoes, cherry tomatoes, red onion, capers (if using), and half the Parmesan. Toss gently. Season with salt and pepper.
7. Brighten and balance: Add lemon zest and 1 tablespoon lemon juice.Taste. If it needs more lift, add another tablespoon of lemon juice or a pinch of salt.
8. Add cheese and crunch: Fold in mozzarella and most of the toasted pine nuts. Save a few for the top.
9. Finish and serve: Top with remaining Parmesan, pine nuts, and torn basil. Serve slightly warm or chill for at least 30 minutes for a colder salad.

How to Store

• Refrigerate: Store in an airtight container for 3–4 days. It tastes even better after a rest as the flavors meld.
• Refresh before serving: Pasta absorbs sauce in the fridge. Loosen the salad with 1–2 teaspoons olive oil and a squeeze of lemon before serving.
• Avoid freezing: The texture of pasta, pesto, and mozzarella suffers when frozen.
• Food safety tip: If serving outdoors, keep chilled and don’t leave at room temperature longer than 2 hours (1 hour if above 90°F/32°C).

Health Benefits

• Healthy fats: Olive oil, pine nuts, and mozzarella provide monounsaturated and polyunsaturated fats that support heart health and satiety.
• Antioxidants: Basil, garlic, and sun-dried tomatoes are rich in antioxidants like lycopene and polyphenols.
• Protein and calcium: Mozzarella and Parmesan add protein and calcium for bones and muscle maintenance.
• Fiber boost: Using whole-wheat pasta increases fiber, helping with digestion and steady energy.
• Lower sodium control: Making your own pesto lets you control salt and choose less-salty cheeses.

Pitfalls to Watch Out For

• Overcooked pasta: Mushy pasta won’t hold up. Cook to al dente and cool slightly before mixing.
• Too dry: Pasta can soak up pesto as it sits. Keep some olive oil or pasta water handy to loosen it.
• Unbalanced flavors: Pesto can be rich. Don’t skip lemon juice and a little black pepper to brighten it.
• Burnt pine nuts: They go from golden to bitter quickly. Toast over medium heat and watch closely.
• Watery add-ins: If using juicy tomatoes, pat them dry. Excess moisture can dilute the pesto’s flavor.

Alternatives

• Pasta swaps: Try whole-wheat, chickpea, or gluten-free pasta. Short shapes with ridges hold sauce best.
• Cheese options: Use feta for tang, burrata for indulgence, or shaved pecorino for a sharper bite.
• Nut variations: Walnuts, almonds, pistachios, or sunflower seeds add great crunch and are budget-friendly.
• Veggie add-ins: Arugula, baby spinach, roasted zucchini, grilled asparagus, or olives add color and complexity.
• Protein boost: Shredded rotisserie chicken, grilled shrimp, or chickpeas make it a more complete meal.
• Dairy-free/vegan: Use vegan pesto (no Parmesan), swap mozzarella for dairy-free cheese or marinated tofu, and finish with nutritional yeast.

FAQs

Can I make this ahead?

Yes. Make it up to a day in advance. Store covered in the fridge and refresh with a splash of olive oil and lemon before serving.

What kind of pesto is best?

A good-quality basil pesto with real Parmesan and pine nuts is ideal. If store-bought tastes dull, brighten it with lemon juice and a little extra olive oil.

Do I have to use sun-dried tomatoes in oil?

Oil-packed are best for flavor and texture. If using dry-packed, rehydrate in hot water for 10 minutes, drain, and toss with a teaspoon of olive oil.

How do I keep the pasta from sticking?

Salt the water well, cook to al dente, drain, and toss with pesto while the pasta is still warm. The sauce will coat evenly and prevent clumping.

Can I serve it warm?

Absolutely. Slightly warm is lovely, especially if you add the mozzarella at the end so it softens but doesn’t melt completely.

What if I don’t have pine nuts?

Use chopped walnuts, slivered almonds, pistachios, or toasted sunflower seeds. Each adds its own character and crunch.

How do I make it lighter?

Use less mozzarella, choose a lighter hand with Parmesan, and add more veggies like arugula, cucumbers, or grilled zucchini. Whole-wheat pasta also helps.

Is this good for potlucks?

Yes. It travels well and holds up at room temperature for a short time. Keep it chilled until serving, and give it a quick toss with oil and lemon at the table.

Read More Recipes:

• Pesto Pasta Salad With Tomatoes & Mozzarella
• Vegan Pesto Pasta Salad Made with Dairy-Free Pesto
• Pesto Tortellini Pasta Salad
• Keto Creamy Broccoli Cheddar Soup
• Keto Cauliflower Soup

Final Thought

Pesto Pasta Salad with Sun-Dried Tomatoes is simple, colorful, and full of bold flavor. With a few pantry staples and fresh add-ins, you get a dish that works for lunches, picnics, or easy dinners. Keep the pasta al dente, balance richness with lemon, and don’t forget that final shower of Parmesan.

It’s a reliable crowd-pleaser you’ll make again and again.

Pesto Pasta Salad With Sun-Dried Tomatoes

Faiza Shabir

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 12 ounces short pasta (fusilli, rotini, farfalle, or orecchiette)
• 1 cup basil pesto (store-bought or homemade)
• 1/2–3/4 cup oil-packed sun-dried tomatoes, drained and sliced
• 8 ounces fresh mozzarella (pearls or diced)
• 1/3 cup toasted pine nuts (or slivered almonds/walnuts)
• 1 cup cherry tomatoes, halved (optional but adds freshness)
• 1/4 small red onion, thinly sliced (or 2 scallions, chopped)
• 1–2 tablespoons capers, drained (optional for briny pop)
• 1 lemon (zest and 1–2 tablespoons juice)
• 2–4 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmesan, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, torn, for garnish

Instructions

 

• Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente. Reserve 1/4 cup pasta water, then drain well.
• Cool slightly: Spread the hot pasta on a sheet pan for 5 minutes to steam off excess moisture. You want it warm, not hot, so the pesto loosens but the cheese doesn’t fully melt.
• Toast the nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Shake the pan often to prevent burning. Transfer to a plate to cool.
• Prep mix-ins: Slice the sun-dried tomatoes, halve the cherry tomatoes, and thinly slice the red onion. Dice or tear the mozzarella if not using pearls.
• Dress the pasta: In a large bowl, whisk pesto with 1–2 tablespoons olive oil and a splash of the warm pasta water. Add warm pasta and toss to coat. Adjust with more olive oil or pasta water for a silky texture.
• Layer flavor: Add sun-dried tomatoes, cherry tomatoes, red onion, capers (if using), and half the Parmesan. Toss gently. Season with salt and pepper.
• Brighten and balance: Add lemon zest and 1 tablespoon lemon juice. Taste. If it needs more lift, add another tablespoon of lemon juice or a pinch of salt.
• Add cheese and crunch: Fold in mozzarella and most of the toasted pine nuts. Save a few for the top.
• Finish and serve: Top with remaining Parmesan, pine nuts, and torn basil. Serve slightly warm or chill for at least 30 minutes for a colder salad.