This creamy pesto pasta salad combines farfalle, cherry tomatoes, mozzarella pearls, and olives in a homemade creamy pesto vinaigrette. It's a no-cook side dish that gets better as it sits, making it ideal for potlucks and meal prep.
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In a large bowl, combine cooked farfalle pasta, sliced grape tomatoes, sliced black olives, and mozzarella pearls.
To make the dressing, combine olive oil, red wine vinegar, minced garlic, pesto, and mayonnaise in a measuring cup or bowl.
Season the dressing with a pinch of salt and pepper.
Using an immersion blender, blend the dressing until it is smooth and creamy.
Pour the creamy pesto vinaigrette over the pasta salad.
Gently mix everything together until the salad is evenly coated.
Serve immediately or store in the refrigerator.
Refrigerate in an airtight container for up to 3 days; toss before serving and loosen with reserved pasta water if needed.
Yes, it's best made 2–4 hours ahead. The flavors meld as it sits. Store in an airtight container in the refrigerator and toss before serving.
Any short pasta works: penne, rotini, or orecchiette. Avoid long pasta, which won't hold the creamy dressing well.
Cool the cooked pasta completely before tossing with dressing. Add the vinaigrette just before serving or within 4 hours to prevent sogginess.
Replace mozzarella pearls with roasted chickpeas or marinated artichoke hearts. Use dairy-free mayo or omit it entirely.
Refrigerate in an airtight container for up to 3 days. The pasta will soften and absorb dressing over time, which many prefer.
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