Pesto Pasta Salad

With bursts of lemon, garlic, summer herbs and parmesan, this peso pasta salad will have you feeling like you are picnicking in the hills of Tuscany.











  • ½ pound farfalle pasta
  • ⅓ cup  fresh mozzarella (small diced)
  • ½  cup fresh tomatoes (small diced)
  • ¼ cup bell peppers (small diced)
  • ¼ cup red onion (minced)
  • ¼ cup celery (thinly sliced)
  • ¼ cup corn (blanched + cut)
  • 2 cups pesto
  • Salt to taste


  1. If you're making the pesto from scratch, you'll want to make it first and store in the fridge or simply buy your favorite store bought.
  2. Fill a pot with about 6 cups of water and bring to a boil.
  3. Once boiling, add about 2 tablespoons of salt to the water, then submerge the corn (shucked but still on the cob) into the water and let it cook for about 1 minute.
  4. After one minute, remove the corn from the boiling water and submerge it into ice water to stop the corn from cooking any further.
  5. Cook the pasta in accordance with the time on the box, or until the pasta is slightly past al dente. (you want the pasta cooked a little longer than if you were cooking it for a hot pasta dish.)
  6. While the pasta is cooking, cut all your vegetables. As you cut them, season them lightly with salt and a few cracks of pepper. After they are seasoned, transfer them to a large bowl.
  7. Dice the mozzarella and season that as well. Add it to the bowl with the vegetables and toss gently.
  8. After the pasta is finished cooking, strain it and run cool water over it until it cools down to about room temperature. Transfer it into a large bowl and dress with half of the pesto (1 cup).
  9. Add the vegetables to the pasta and dress using the remaining pesto (1 cup). Gently toss everything together and taste to check the seasoning.
  10. Adjust the seasoning accordingly and chill in the fridge for about 1 hour or until the pasta is cooled and all the flavors have time to come together. Serve chilled or at room temperature.

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