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Pesto Pasta Salad

Pesto Pasta Salad

Prep time 15 minutes
Cook time 10 minutes
Ready in 25 minutes
Makes 4-6 servings


  • 1 box fusilli pasta, cooked according to package directions and drained
  • 1/2 cup olive oil
  • 1 cup prepared pesto
  • 1/4 cup balsamic vinegar
  • 1 lemon, zest and juice
  • 1 teaspoon salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup fresh mozzarella, cubed into 1/4 inch pieces
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1/4 cup pine nuts toasted
  • 1/2 cup fresh parmesan


1. Cook the pasta according to package directions and add to the large bowl. Toss with olive oil. Cool to room temperature.
2. In a small bowl, whisk together pesto, balsamic vinegar, zest and juice from one lemon, salt, and pepper.
3. Add mozzarella, red pepper, and yellow pepper to the pasta.
4. Pour dressing over pasta and toss to combine.
5. Top with grated Parmesan and pine nuts. Season to taste and serve at room temperature. Pasta salad can be made up to 2 days ahead of time covered in the fridge.
Recipe by Bree Hester of