Pasta al pesto is always a deliciously simple dinner, and this al pesto pasta with balsamic blistered tomatoes is no exception! This pesto pasta with tomatoes features cherry tomatoes blistered with balsamic vinegar, creating the perfect contrasting bite.

a white bowl of pasta al pesto studded with blistered balsamic cherry tomatoes

Why You’ll Love This Pesto Pasta with Tomatoes:

It is so good. Al pasta pesto is a delicious dinner as is, but add in blistered balsamic cherry tomatoes? It’s like adding explosions of umami-rich cherry tomatoes with an almost candied taste from bursting with tangy-sweet balsamic.
Pesto pasta makes an easy weeknight dinner, with dinner ready in thirty minutes.
Leftovers make a fantastic lunch the next day – even eaten chilled, like a cold pasta salad! 10/10 recommend serving leftover pesto pasta over a salad for lunch the next day!

Ingredients to Make al Pesto Pasta

Pesto: My garden has been overflowing with fresh basil, which is why I decided it’s high time to share this pesto pasta with tomatoes. My nut-free pesto is my go-to easy pesto recipe, lighter than other recipes and full of bright basil flavors. We make (and freeze!) it all the time in the summer when my garden is growing basil like crazy.
Pasta: Pasta is a perfect vehicle for pesto. Change up the type and shape of pasta how you prefer (i.e. chickpea pasta, whole wheat, gluten-free, linguine, rotini, gnocchi, etc.).
Reserved Starchy Pasta Water: Saving a little bit of the water the pasta cooked in is essential with pasta dishes. A little goes a long way with helping a sauce, like pesto, thicken and stick to the pasta.
Cherry Tomatoes: Another food I’m abundantly harvesting from my garden right now! Tomatoes naturally have a savory, umami quality that pairs so well with pesto.
Olive Oil: Use the olive oil to help the cherry tomatoes blister.
Balsamic Vinegar: Balsamic vinegar is a tangy-sweet Italian vinegar. It pairs amazingly with both tomatoes and pesto, and when added to the blistering tomatoes it creates an almost caramelized effect on the tomatoes. Don’t skip it!

a bowl of pesto pasta with bright red blistered balsamic tomatoes

How to Make Pasta al Pesto

There are three main components to this recipe: making the pesto, making the pasta, and making the blistered tomatoes. Then you combine everything together!

If the instructions below may look like a lot, but I promise it’s not! I’ve shared very detailed instructions taking you through exactly how I make each recipe component that allows me to efficiently get dinner on the table ASAP.

Boil water. Fill a large pot 2/3 of the way with water and bring it to a boil. While the water is coming to a boil:
Make the pesto. Add all ingredients for easy nut-free pesto into a food processor or blender. Blend about one minute, until it’s pureed but still has a little texture. (Alternatively you can use your favorite store-bought pesto.) Set pesto aside.
Cook the pasta. Once the water is boiling, add pasta and cook until it’s al dente. While the pasta is cooking:
Blister the tomatoes. Heat olive oil in a large pan or cast iron skillet over medium-high heat. When the olive oil is fragrant, add the tomatoes. Let the tomatoes sit for two minutes, until they start to blister. At that point, turn off the heat, add the balsamic vinegar, give the tomatoes a quick stir, and let them sit another two minutes. When done, season with salt and pepper.
Reserve starchy pasta water. When the pasta is al dente, reserve 1/2 cup of starchy pasta water to help create the finished pasta dish. Then drain pasta.
Toss everything together. Add the drained pasta and the pesto to the large pan of blistered tomatoes (reserving a few tomatoes to use as garnish, if desired). Add two tablespoons of pasta water and toss all ingredients together. If needed, add additional pasta water until you achieve your desired consistency.
Garnish & enjoy. Serve pasta al pesto and (if desired) garnish with reserved blistered tomatoes, torn basil leaves, and freshly grated parmesan cheese. Enjoy!

Al Pesto Pasta Q&A:

What kind of pasta is best? Use whichever pasta shape and type you have in your pantry and prefer. Some options include:

Linguine
Bucatini
Orecchiette
Cavatappi
Fusilli
Shells

You can also play around with the type of pasta:

Traditional pasta
Whole wheat pasta
Legume-based pasta (like chickpea or lentil pasta)
Gluten-free brown rice pasta
High fiber pasta

Can I use store-bought pesto? Yes, use whichever pesto you have or prefer. You’ll need 2/3-3/4 cup pesto, so start with 2/3 cup and you can always add more.

Is this a balanced meal? This meal as-is is a little on the low side for protein to be considered a balanced meal. You can swap your pasta for a whole wheat or legume-based pasta (like chickpea pasta) to increase the protein and fiber. Alternatively, you can add another protein source (like shrimp, chicken, or salmon).

I don’t like tomatoes – can I use anything else or leave them out? Absolutely make this dish to your own preferences! Try using zucchini, bell peppers, onions, mushrooms, spinach, or kale.

How can I store leftover pasta al pesto? Leftovers are delicious and can be stored in an airtight container in the refrigerator for up to five days.

What to Serve with Pesto Pasta with Tomatoes

Pesto pasta with tomatoes can absolutely be part of a balanced meal. I suggest serving it with a protein (like rotisserie chicken, tomato basil kabobs, grilled shrimp, or pesto crusted salmon). A salad or vegetable on the side pairs nicely, too. Consider:

More Pesto Recipes & Articles

These other pesto recipes and articles may be of further interest to you!

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