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Pesto Pasta Salad with Sundried Tomatoes served in a tan colored pottery bowl. A small portion in a cream colored pottery bowl is featured in the top left corner. The bottom right corner shows a few cherry tomatoes and fresh basil leaves.

Pesto Pasta Salad with Sundried Tomatoes

Pesto Pasta Salad with Sundried Tomatoes starts with fusilli pasta, and is tossed with fresh basil, creamy pesto and juicy cherry tomatoes. Walnut pieces are added for crunch and the pasta salad is finished off with grated parmesan cheese. This easy pasta salad is an excellent side dish for your next cookout or family gathering!

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x


  • 16 ounces fusilli pasta
  • 10 ounces cherry tomatoes
  • 1 cup loosely packed fresh basil
  • 1/2 cup sundried tomatoes packed in oil
  • 1/2 cup basil pesto
  • 1/2 cup walnut halves & pieces
  • 1 cup grated parmesan cheese


  1. Cook pasta according to package instructions.  Drain.  Rinse with cold water and place into a large mixing bowl.
  2. Chop the cherry tomatoes in half.  Using kitchen scissors, cut the basil into thin ribbons.  Dice the sundried tomatoes.
  3. Add all remaining ingredients to the mixing bowl with the cooked pasta (cherry tomatoes, fresh basil, sundried tomatoes, pesto, walnuts & parmesan).  Mix well to combine.
  4. Refrigerate for at least 1 hour before serving.
  5. Enjoy!


  • Make this recipe gluten free by using gluten free pasta.
  • Do not skip the final step.  Letting the pasta salad sit in the refrigerator for at least 1 hour prior to serving marinates the ingredient flavors together.
  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: side dish
  • Method: stove top cooking
  • Cuisine: Italian American
  • Diet: Vegetarian

Keywords: pesto pasta salad with sundried tomatoes