Quick Cold Pesto Pasta Salad Recipe 15-Minute Easy Summer Lunch
A quick and easy cold pesto pasta salad perfect for a light, refreshing summer lunch. Ready in just 15 minutes, it combines al dente pasta with vibrant pesto, fresh veggies, and optional mozzarella for a flavorful, crowd-pleasing dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 oz (225 g) rotini or penne pasta
- ½ cup (120 ml) prepared basil pesto
- 1 cup (150 g) cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ cup (125 g) fresh mozzarella balls, halved (optional)
- 2 tablespoons pine nuts, toasted
- A handful fresh basil leaves, torn
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz (225 g) pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water.
- While pasta cooks, heat a small skillet over medium heat. Add 2 tablespoons pine nuts and toast, stirring frequently, until golden and fragrant (about 2-3 minutes).
- In a large bowl, mix ½ cup (120 ml) pesto with 1 tablespoon fresh lemon juice and 2 tablespoons olive oil.
- Toss the cooled pasta into the bowl with the pesto mixture. Stir gently until evenly coated.
- Fold in 1 cup halved cherry tomatoes, 1 diced cucumber, and ½ cup halved fresh mozzarella balls.
- Sprinkle toasted pine nuts on top, add torn fresh basil leaves, and season with salt and pepper to taste. Toss gently.
- Serve immediately or refrigerate for 10-15 minutes to chill and meld flavors.
Notes
If pesto is too thick, add a splash of olive oil or a teaspoon of pasta water to loosen. Toast pine nuts carefully to avoid burning. Rinse pasta after cooking to prevent mushiness. Can be customized with protein additions or vegan/gluten-free substitutions.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 375
- Sugar: 4
- Sodium: 350
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 9
Keywords: pesto pasta salad, cold pasta salad, quick lunch, summer recipe, easy pasta salad, basil pesto, healthy lunch