Creamy Pesto Pasta Salad with Fresh Tomatoes and Basil

This Incredibly Easy Pesto Pasta Salad is a simple, make-ahead friendly side that works for potlucks, picnics, weeknight dinners, or lunches. Using store-bought pesto and canned sliced olives keeps this cold pasta salad quick and crowd-pleasing.

Note from Danielle

This recipe was originally published in October 2017. It’s been refreshed with updated photos and clearer instructions. I made this often in college and I still rely on it today — now with a few small improvements.

Inside this post: detailed ingredient notes, substitutions, and helpful tips based on my experience. If you want the printable recipe card with ingredients and concise instructions, scroll down to the recipe section.

What are the ingredients in this Easy Pesto Pasta Salad?

This recipe uses just a few simple ingredients. Quick notes and suggestions for each:

• Bowtie (farfalle) pasta – A small pasta with grooves that hold the pesto well. Any small shaped pasta will work.
• Extra virgin olive oil – Use a good quality EVOO for flavor and to keep the salad from drying out.
• Traditional basil pesto – Store-bought pesto keeps this recipe fast, but homemade pesto can be used if you prefer.
• Cherry tomatoes – Halved cherry tomatoes add sweet juiciness. Omit if desired.
• Black olives – Canned sliced olives add a mild briny tang that complements the pesto.
• Parmesan cheese – Freshly shredded from a wedge gives the best flavor and texture.
• Fine sea salt & freshly ground black pepper – Taste before seasoning, since pesto can already contain salt and pepper. Always salt the pasta water.

Equipment you’ll need to make Easy Pesto Pasta Salad:

Basic kitchen tools are all you need:

• Cutting board – Any sturdy cutting board will do for chopping tomatoes and grating cheese.
• Large pot – A large stockpot for boiling the pasta.
• Chef’s knife – For slicing tomatoes and any additional prep.
• Mixing bowl – Use a large bowl so you can mix the pasta and pesto evenly.

The method is straightforward but following a couple of key steps will give the best texture and flavor. Using pre-sliced olives and store-bought pesto keeps this quick and reliable.

Begin by bringing about 5 quarts of water to a boil in a large stockpot. Once boiling, add at least 1 tablespoon of salt to season the water — this flavors the pasta as it cooks.

Cook the pasta to al dente according to package directions. Drain well and rinse with cold water to stop the cooking and cool the pasta. Transfer the cooled pasta to your largest mixing bowl.

Add olive oil, the pesto, halved cherry tomatoes, drained sliced olives, and freshly shredded parmesan. Toss gently with a large spoon or spatula until the pesto coats the pasta and fills the grooves. Taste and season with salt and pepper if needed.

Serve immediately or chill — I prefer this salad cold with extra parmesan on top. Sungold or other sweet cherry tomatoes pair particularly well with pesto.

If you like this…

If you enjoy this pesto pasta salad, try a roasted veggie version for more texture and color—roasted vegetables add a great depth of flavor to the same pesto base.

Best tips for making Easy Pesto Pasta Salad:

Key tips to make the salad turn out well every time:

• Don’t undercook the pasta. Test a piece before draining to ensure it’s al dente — over- or undercooked pasta hurts the texture.
• Use a pesto you like. Store-bought pesto varies in flavor; pick a brand you enjoy or use your homemade pesto.
• Refresh leftovers with oil. If the salad seems dry after refrigeration, stir in 1–2 tablespoons of olive oil before serving.

What to serve with this Pesto Pasta Salad?

This pasta salad is great on its own for lunch or as a side. It pairs well with simply seasoned grilled or roasted chicken. Because the pesto is the dominant flavor, avoid adding strongly spiced or highly seasoned proteins that will compete with it.

Ways to meal prep this recipe:

This salad is designed for meal prep. It keeps well in the fridge and tastes great cold or at room temperature. No special changes are needed to make it a leftovers-friendly recipe.

I don’t recommend freezing the prepared salad with cooked pasta and fresh tomatoes — texture will suffer. However, extra pesto can be frozen in small portions for later use.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir in 1–2 tablespoons of olive oil before serving if the salad looks dry.

This dish is best served cold or at room temperature, so reheating is not necessary.

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5 from 1 review

Incredibly Easy Pesto Pasta Salad

Recipe by Danielle

This Incredibly Easy Pesto Pasta Salad is a make-ahead friendly side that’s perfect for many occasions. Using store-bought pesto and canned sliced olives makes it fast to prepare.

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• Total Time20 minutes
• Yield8 servings

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Print Recipe

Ingredients

Scale

• 1 pound farfalle (bowtie) pasta
• 2 tablespoons extra virgin olive oil
• 6–7 ounces (3/4 cup) traditional prepared pesto
• 2/3 cup cherry tomatoes, halved
• 2.25 ounce can sliced black olives, drained
• 1/4 cup freshly shredded parmesan cheese
• Fine sea salt & freshly ground black pepper to taste

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Instructions

1. Cook the pasta: Bring about 5 quarts of water to a boil in a large stockpot. Add at least 1 tablespoon of salt. Cook 16 ounces of pasta to al dente according to package directions. Drain and rinse with cold water to stop the cooking and bring the pasta to room temperature. Set aside to cool while you prep the remaining ingredients.
2. Mix everything together: In a large bowl, combine the cooled pasta with 2 tablespoons olive oil, 6–7 ounces pesto, 2/3 cup halved cherry tomatoes, the drained 2.25 ounce can of sliced olives, and 1/4 cup freshly shredded parmesan. Toss until the pesto evenly coats the pasta. Taste and add salt or pepper if needed.
3. Serve & store: Top with extra parmesan if desired. Serve as a side or light main with cooked chicken or other simple sides. Refrigerate leftovers in an airtight container for up to 4 days; stir in 1–2 tablespoons olive oil if the salad seems dry.

Equipment

8-Piece Pyrex Sculptured Mixing Bowl Set

Rubbermaid High Heat Spoon Scraper

Notes

Nutrition information is an estimate.

• Prep Time: 8 minutes
• Cook Time: 12 minutes
• Category: Sides
• Method: Stovetop

Nutrition

• Serving Size: ~1 cup
• Calories: 405
• Fat: 20g
• Carbohydrates: 45g
• Protein: 14g