Pesto Pasta Salad is a bright and tasty dish that’s perfect for warm days or as a side at your next gathering. It’s made with tender pasta coated in vibrant green pesto, mixed with fresh veggies like cherry tomatoes and maybe some crunchy pine nuts for a bit of texture. The flavors are fresh, herbal, and a little nutty, making each bite really satisfying.
I love making this pasta salad because it’s so easy to whip up ahead of time and it always gets better after sitting for a little while. The pesto clings to the pasta, soaking up all those yummy flavors, and the veggies stay crisp. My little trick is to toss in extra basil leaves or a sprinkle of Parmesan cheese just before serving—it makes it feel a little more special.
Whether you’re bringing it to a picnic, serving it alongside grilled chicken, or just enjoying it for lunch, pesto pasta salad is a crowd favorite in my house. It’s fresh, comforting, and always makes me think of sunny afternoons with good company and simple, delicious food.
Key Ingredients & Substitutions
Pasta: Rotini is great because its twists hold the pesto well. But feel free to use penne, fusilli, or farfalle if you have those on hand. Just pick a short pasta that can grab onto the sauce.
Basil Pesto: You can use store-bought or homemade pesto. Homemade usually has a fresher flavor, but store-bought is a handy shortcut. If you want a twist, try swapping basil for spinach or arugula pesto.
Cherry Tomatoes: These add a juicy burst and a bright color. If you don’t have cherry tomatoes, grape tomatoes or diced regular tomatoes work fine too.
Mozzarella: Fresh mozzarella balls, or bocconcini, give a soft, creamy texture. You can replace them with small cubes of feta or even shredded mozzarella if needed.
Arugula: It’s great for a peppery kick. If arugula isn’t your thing, baby spinach or mixed salad greens make nice mild alternatives.
How Do You Keep Pasta Salad Fresh and Tasty?
Cooling the pasta right after cooking is key. Rinsing it under cold water stops cooking and prevents sogginess. This helps your pasta salad keep a nice bite and stay fresh longer.
- Drain pasta and rinse under cool water for 30 seconds to 1 minute.
- Toss pasta with pesto while still cool, so every piece gets coated evenly without clumping.
- Add fresh ingredients like tomatoes and mozzarella last to keep their texture.
- Fold in arugula gently near serving time so it stays crisp and bright.
Equipment You’ll Need
- Large pot – I like a big pot to cook the pasta easily and keep it from boiling over.
- Colander – makes draining the pasta simple and quick.
- Mixing bowl – perfect for tossing the pasta with pesto and other ingredients.
- Measuring cups and spoons – handy for ensuring the right amount of pesto and olive oil.
- Serving spoon or tongs – helps you gently mix and serve the salad without crushing ingredients.
Flavor Variations & Add-Ins
- Try adding grilled chicken or shrimp to make it more filling. They add protein and great flavor.
- Swap cherry tomatoes with roasted peppers for a smoky sweetness.
- Mix in black olives or artichoke hearts for briny, savory bites.
- Use sun-dried tomatoes or a drizzle of balsamic vinegar for a different flavor twist.
How to Make Pesto Pasta Salad
Ingredients You’ll Need:
- 12 oz rotini pasta (or any short pasta)
- 1 cup basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella balls (bocconcini), halved or quartered
- 2 cups fresh arugula
- 2 tbsp olive oil
- Salt and pepper to taste
Time You’ll Need:
This recipe takes about 15 minutes to prepare, including cooking and cooling the pasta. You can serve it right away or chill it for 30 minutes to let the flavors come together. It’s a quick and tasty dish that’s ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the rotini pasta and cook following the package instructions until it’s just tender (al dente). Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking process. Set it aside.
2. Mix Pasta with Pesto:
In a big mixing bowl, add the cooled pasta and the basil pesto. Toss them gently so every bit of pasta is coated nicely with the flavorful sauce.
3. Add Tomatoes and Mozzarella:
Throw in the halved cherry tomatoes and the mozzarella pieces with the pasta. Give everything a gentle toss so the ingredients blend well together without squishing the tomatoes or cheese.
4. Season and Dress:
Drizzle the olive oil over the salad and sprinkle some salt and pepper to your taste. Toss again gently to distribute the seasoning evenly throughout.
5. Finish with Arugula:
Just before serving, fold in the fresh arugula. This adds a fresh, peppery flavor and a nice crunch to your salad.
6. Serve and Enjoy:
You can enjoy this pasta salad right away or chill it in the fridge for 30 minutes to let the flavors mix well. It tastes great cold or at room temperature—perfect for a quick lunch or a refreshing side dish!
Can I Use Other Types of Pasta for This Salad?
Absolutely! Any short pasta like penne, fusilli, or farfalle works well. Just make sure to cook it until al dente and cool it before mixing with the pesto.
Can I Prepare This Salad Ahead of Time?
Yes, you can make the salad a few hours in advance. Keep the arugula separate until just before serving to maintain its crispness. Store the salad in an airtight container in the fridge.
How Should I Store Leftovers?
Store leftover pesto pasta salad in an airtight container in the fridge for up to 2 days. Give it a gentle toss before serving, and add fresh arugula again if you have some on hand.
What Can I Substitute for Fresh Mozzarella?
If fresh mozzarella isn’t available, you can use cubed feta or shredded mozzarella as alternatives. They’ll add a different but delicious flavor and texture to the salad.