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Summer Pesto Pasta Salad

Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Healthy
Keyword: cherry tomatoes, corn, olives, pasta
Servings: 4 people


  • 10.6 oz pasta of your choice. I used fusilli, works great with salads like this or basically 4 servings of pasta. Around 300-400 grams for 4 people.
  • 2 cups cherry tomatoes
  • 1/2 cup olives and some extra more to snack while you prepare the salad
  • 4 eggs
  • 4 tbsp pesto sauce Vegetarian friendly !
  • 1 cup corn
  • 1 package mozzarella
  • 1 tbsp basil
  • 1 tbsp origan
  • Salt & Pepper to taste


  • Cook the pasta according to package instructions. Mine was 10 minutes. Once it is cooked, drain the water and let it rest until it's colder. Tip: To avoid the pasta from sticking, add a bit of olive oil.
  • While the pasta cools down, you can prepare the eggs. Boil the eggs for 6-7 minutes to achieve a harder yolk, instead of runnier. Once they are cooked, place them in an ice bath and peel them.
  • When the pasta has properly cooled down, we can start chopping our three ingredients: cherry tomatoes, olives and eggs. Cut them in halves/four pieces, as you want. I cut the olives in halves, the tomatoes and eggs in four pieces.
  • Now we can mix it all together. Add the 4 tbsp of pesto (A bit more if you want more flavor!) and the spices, mix well. Then we will add all the ingredients: corn, eggs, tomatoes and olives. Mix well.
  • Serve in a bowl and top with the mozzarella pieces and voilĂ ! A great, fresh, summer pesto pasta salad. We had leftovers and we ate the remaining pasta salad in the following days. Such a nice meal.