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Holding a bowl of the delicious Pesto Veggie Pasta Salad
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5 from 3 votes

15-Minute Cold Pesto Pasta Salad with Veggies

This simple 15-minute Vegetarian Pesto Pasta Salad is full of fresh flavor and incredibly easy to make at home with a small-shaped pasta. Cooked pasta is tossed with chopped spinach and basil, cherry tomatoes, fresh mozzarella cheese, and homemade or jarred pesto sauce. Serve cold, and enjoy!
Prep Time5 minutes
Cook Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: pasta salad, veggie pasta salad
Servings: 8 servings
Calories: 262kcal


  • 8 ounces small-shaped pasta
  • 1 pint grape or cherry tomatoes cut in half or quartered
  • 8 ounces fresh mozzarella cheese diced
  • 1 cup baby spinach roughly chopped
  • 1/4 cup fresh basil leaves thinly sliced
  • 1/2 cup pesto store-bought or homemade
  • Salt and pepper, to taste


  • Cook pasta in salted boiling water until al dente, following package instructions. Drain and set aside to cool.
  • Add tomatoes, mozzarella, and chopped spinach to a large bowl. Once pasta is cooled, add to the bowl then top with the pesto. Stir well to combine and coat the pasta in the pesto.
  • Taste the pasta and add additional salt and pepper as needed. Sprinkle with remaining basil. Serve immediately or store in the refrigerator for up to 2 days.


Calories: 262kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 334mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1185IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg