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Fresh Cold Pesto Pasta Salad with Cherry Tomatoes

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A quick and easy fresh cold pesto pasta salad featuring homemade pesto, cherry tomatoes, and toasted pine nuts. Perfect for summer gatherings and light meals.

Ingredients

Scale
  • 12 ounces (340 grams) fusilli or rotini pasta
  • 2 cups fresh basil leaves, loosely packed, washed and dried
  • 1 pint (about 250 grams) cherry tomatoes, halved
  • 2 large garlic cloves, peeled and roughly chopped
  • ½ cup (50 grams) freshly grated Parmesan cheese
  • ¼ cup (30 grams) pine nuts, toasted lightly
  • ½ cup (120 ml) extra virgin olive oil
  • Juice of half a lemon, fresh-squeezed
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 grams) of fusilli pasta and cook until al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Taste a piece near the end; it should be tender but still firm to the bite. Drain the pasta, reserving about ½ cup (120 ml) of pasta water. Let the pasta cool slightly but keep it warm for better pesto absorption.
  2. While the pasta cooks, heat a dry skillet over medium heat. Add ¼ cup (30 grams) pine nuts and toast, stirring frequently, until golden and fragrant (about 3-4 minutes). Remove promptly to avoid burning, and set aside to cool.
  3. In a food processor, combine 2 cups fresh basil leaves, 2 chopped garlic cloves, ½ cup (50 grams) grated Parmesan, toasted pine nuts, and juice of half a lemon. Pulse a few times to combine. With the processor running, slowly drizzle in ½ cup (120 ml) extra virgin olive oil until the mixture becomes a smooth paste. Season with salt and pepper to taste. If the pesto is too thick, add a tablespoon or two of reserved pasta water to loosen it up.
  4. Wash and halve 1 pint (250 grams) of cherry tomatoes. For extra flavor, sprinkle them with a pinch of salt and let them sit while you finish the other steps.
  5. In a large mixing bowl, combine the warm pasta and fresh pesto. Toss gently to coat every piece of pasta. The warmth helps the pasta soak up the pesto flavor. Add the halved cherry tomatoes and toss lightly again. If needed, add a bit more pasta water to keep everything moist but not soggy.
  6. Transfer the salad to a serving bowl or container and refrigerate for at least 30 minutes to let the flavors meld and the salad chill nicely. Before serving, give it one last gentle toss and adjust seasoning if necessary. Optionally, sprinkle extra Parmesan or pine nuts on top for garnish.

Notes

Do not overcook pasta; al dente is best as it softens slightly when chilled. Toast pine nuts carefully to avoid burning. Pulse pesto ingredients rather than blending continuously to keep basil fresh and vibrant. Toss pasta while warm to help pesto absorb better. Add reserved pasta water to adjust pesto consistency. Chill salad for at least 30 minutes for best flavor. Store leftovers in airtight container for up to 3 days. Not suitable for freezing.

Nutrition

Keywords: pesto pasta salad, cherry tomato salad, cold pasta salad, easy summer salad, homemade pesto, vegetarian pasta salad

Find it online: https://goldensimmer.com/fresh-cold-pesto-pasta-salad-recipe-easy-homemade-cherry-tomato-salad/