Creamy Pesto Pasta Salad with Cherry Tomatoes

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

Note from Danielle

This recipe was originally published in October 2017 and has been refreshed with updated photos and clearer instructions. I still make this pasta salad often — it’s fast, reliable, and easy to scale up for gatherings.

Below you’ll find ingredient details, substitutions, and tips based on my experience. For a printable recipe card with ingredient amounts and concise steps, use the recipe card further down the page.

What are the ingredients in this Easy Pesto Pasta Salad?

This recipe uses just a handful of ingredients for fast prep. Here’s what you need and why each item works well:

• Farfalle (bowtie) pasta – I prefer bowtie because the shape holds sauce, but any small pasta with grooves works.
• Extra virgin olive oil – A good EVOO adds flavor and keeps the salad from drying out.
• Traditional basil pesto – Store-bought pesto is convenient and delicious, but homemade pesto works too if you prefer.
• Cherry tomatoes – Halved cherry tomatoes add sweet juiciness that complements the pesto and olives.
• Sliced black olives – Canned sliced olives contribute briny tang without overpowering the pesto.
• Parmesan cheese – Freshly grated Parmesan elevates the flavor compared to pre-shredded cheese.
• Fine sea salt & fresh ground black pepper – Taste before adding extra salt since pesto can already contain seasoning; be sure to salt the pasta water.

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

Basic kitchen equipment is all you need:

• Cutting board – Any sturdy board will do.
• Large pot – A stockpot for boiling pasta.
• Chef’s knife – For halving tomatoes and finishing ingredients.
• Large mixing bowl – Use a big bowl to toss the pasta and ingredients comfortably.

This pasta salad is straightforward, but following a few simple steps gives the best texture and flavor.

1) Start by cooking the pasta. Bring about 5 quarts of water to a rolling boil in a large pot. Salt the water generously (about 1 tablespoon) so the pasta is seasoned from the inside out. Cook the pasta to al dente according to package directions.

2) Drain the pasta well and rinse under cold water to stop the cooking and cool the noodles. Place the drained pasta in your largest mixing bowl.

3) Add olive oil, 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.

4) Serve immediately or chill in the refrigerator. I like it cold with an extra sprinkle of Parmesan. Sungold or very sweet cherry tomatoes provide a lovely contrast to the savory pesto.

If you like this…

If you enjoy this pesto pasta salad, try a roasted veggie variation for extra texture and flavor — roasted peppers, zucchini, and eggplant pair beautifully with pesto.

Best tips for making Easy Pesto Pasta Salad:

Key tips to keep this dish tasting great:

• Don’t undercook the pasta. Test a noodle for doneness before draining — you want al dente texture.
• Choose a pesto you like. Premade pestos vary, so use a brand you trust or your own homemade pesto.
• Refresh leftovers with oil. If the salad seems dry after chilling, stir in 1–2 tablespoons of olive oil before serving.

What to serve with this Pesto Pasta Salad?

This salad is great on its own for lunch or as a side. It pairs especially well with simply cooked chicken or grilled protein. Because the pesto is the main flavor, avoid adding strongly seasoned or competing sauces.

Ways to meal prep this recipe:

This recipe is ideal for meal prep and keeps well as leftovers. Serve chilled or at room temperature — both work. If you plan to pack portions, add a small drizzle of olive oil before serving if the pasta looks dry.

Is this recipe freezer-friendly?

I don’t recommend freezing the prepared salad with cooked pasta and fresh tomatoes. You can freeze extra pesto in small portions for later use.

How to store leftover Easy Pesto Pasta Salad:

Store leftovers in an airtight container in the refrigerator for up to 4 days. If the pasta seems dry after chilling, stir in 1–2 tablespoons of olive oil before serving.

How to reheat Easy Pesto Pasta Salad:

This salad is best served cold or at room temperature and does not need reheating.

Print

Incredibly Easy Pesto Pasta Salad

Recipe by Danielle

This Incredibly Easy Pesto Pasta Salad is a simple, make-ahead friendly side that’s perfect for many occasions. Store-bought pesto and canned sliced olives speed up prep for a satisfying cold pasta salad.

---

• Total Time20 minutes
• Yield8 servings

---

Ingredients

• 1 pound farfalle (bowtie) pasta
• 2 tablespoons extra virgin olive oil
• 6–7 ounces (3/4 cup) 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 & fresh ground black pepper to taste

---

Instructions

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

Equipment

Notes

Nutrition information is estimated using a nutrition tool.

• 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

Frequently Asked Questions

Can I use homemade pesto?

Yes. Use any pesto you prefer. Homemade pesto will work well and can be swapped one-for-one with store-bought pesto.