If you’re craving something bright, zesty, and seriously satisfying, look no further than this irresistible Pesto Pasta Salad. Packed with juicy cherry tomatoes, creamy bocconcini, fresh greens, and tossed in a creamy basil pesto dressing, it’s vibrant, easy, and utterly delicious—just the kind of crowd-pleaser you’ll want to bring to every picnic, cookout, or busy weeknight dinner.
Why You’ll Love This Recipe
- Super Fast and Effortless: With just a handful of everyday ingredients and simple steps, you can whip up this dish in under 30 minutes.
- Fresh, Colorful, and Flavor-Packed: Every bite bursts with bright basil pesto, juicy tomatoes, creamy cheese, and a peppery crunch from arugula.
- Perfect for Any Occasion: Whether you’re meal-prepping, prepping a potluck dish, or simply want an easy weeknight dinner, this Pesto Pasta Salad fits the bill.
- Plays Well with Others: It’s endlessly customizable—mix and match veggies, cheeses, or proteins to suit any taste or dietary need.
Ingredients You’ll Need
This Pesto Pasta Salad is all about the synergy of a few key ingredients—each adding their own special pop of flavor, color, and texture. When you use the freshest possible components, you’ll taste the difference in every forkful!
- Spiral Pasta (12 ounces): Choose fusilli or rotini so the nooks capture all that yummy pesto and creamy dressing.
- Salt (2 tbsp, for boiling pasta): Make your pasta water taste like the sea—this is what brings the whole salad to life.
- Basil Pesto (1 cup): Homemade or a high-quality store-bought pesto makes a huge impact on flavor.
- Cherry Tomatoes (250g, halved): Juicy, sweet, and colorful—these little gems add brightness and a burst of freshness.
- Fresh Arugula (2 cups): Arugula’s peppery bite balances the creamy, herby flavors and keeps every bite lively.
- Bocconcini: These mild, pillowy mozzarella balls bring a lovely creaminess and soak up the pesto beautifully.
- Mayonnaise (2 tbsp): Just a touch gives the dressing extra creaminess and helps everything cling deliciously together.
- Toasted Pine Nuts (for garnish): Nutty, buttery crunch on top takes your salad from good to wow!
- Fresh Basil Leaves (for garnish): A handful of torn basil adds fragrance and a beautiful finishing touch.
Variations
The magic of Pesto Pasta Salad is how endlessly you can adapt it. Make it vegetarian, vegan, protein-packed, or simply use up whatever you have in your fridge—the possibilities are seriously endless!
- Make it Vegan: Swap the bocconcini for your favorite vegan mozzarella or skip it entirely, and use vegan mayo and pesto.
- Go Green: Fold in blanched green beans or peas for extra veggies and a touch of sweetness.
- Add Protein: Toss in grilled chicken, shrimp, or chickpeas to make it a more filling meal.
- Switch up the Greens: Substitute spinach or baby kale if you’re out of arugula, or use a blend for more texture.
- Roasted Veggie Twist: Roasted zucchini, bell peppers, or artichoke hearts bring even more depth and flavor.
How to Make Pesto Pasta Salad
Step 1: Cook the Pasta
Bring a large saucepan of generously salted water to a boil, then add your spiral pasta. Cook until just al dente—this keeps the salad perfectly toothsome and prevents it from becoming mushy after adding the dressing. Drain well and rinse briefly under cold water to cool the pasta and stop the cooking.
Step 2: Mix Up the Salad Ingredients
Transfer the cooled pasta into a big mixing bowl. Add pesto, mayonnaise, halved cherry tomatoes, drained bocconcini, and fresh arugula. Gently toss everything together until the pesto and mayo have evenly coated each piece, and everything looks like a vibrant Italian garden!
Step 3: Plate and Garnish
Spoon the salad onto your favorite serving platter. Scatter plenty of toasted pine nuts and a generous handful of torn fresh basil leaves on top. These finishing touches add fantastic crunch and fresh aroma to every serving—don’t skip them!
Pro Tips for Making Pesto Pasta Salad
- Get the Pasta Texture Just Right: Cook your pasta just until al dente—overcooked pasta soaks up too much dressing and can get soggy after chilling.
- Use Chilled Ingredients for Peak Freshness: Let your pasta cool completely and keep your tomatoes and cheese chilled for the brightest, crispest results.
- Toss with Pesto Right Away: Mix in the pesto and mayo while the pasta is just barely cool—it helps everything cling without turning oily.
- Double the Pesto Punch: If you really want a wow factor, stir a little extra pesto into the finished salad just before serving for bold, herbaceous flavor.
How to Serve Pesto Pasta Salad
Garnishes
Finish your Pesto Pasta Salad with a final flourish: a shower of toasted pine nuts for crunch, a handful of torn fresh basil for fragrance, and a few extra bocconcini or a drizzle of olive oil if you’re serving it for guests. It’s all about texture and beauty in every bite!
Side Dishes
This salad is a superstar on its own, but it also pairs wonderfully with grilled meats, crusty bread, antipasto platters, or even a big green salad. For a summery lunch, I love it next to lemony roasted chicken or simple roasted veggies.
Creative Ways to Present
Serve your Pesto Pasta Salad on a large, shallow platter for family-style gatherings, portion it into individual mason jars for picnics, or scoop it into lettuce cups for a fun appetizer twist. A sprinkle of edible flowers or multi-colored tomatoes instantly boosts the wow-factor for celebrations!
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Pasta Salad keeps well in an airtight container in the fridge for up to 3 days. If it seems a little dry later, just stir in a splash of olive oil or an extra spoonful of pesto to freshen it before serving again.
Freezing
Freezing isn’t recommended for this pasta salad—fresh greens and tomatoes lose their texture after thawing. For best results, enjoy it fresh or within a couple of days from the fridge.
Reheating
This dish is meant to be served cold or at room temperature, so no reheating needed! If you do prefer it just barely warm, let it sit out for 15-20 minutes before serving, but avoid microwaving as it may wilt the greens and affect the creamy texture.
FAQs
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Can I use a different type of pasta for Pesto Pasta Salad?
Absolutely! While spirals like fusilli or rotini are perfect for holding the dressing, you can swap in penne, farfalle, or even orecchiette—whatever you have on hand will work beautifully.
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Is store-bought pesto okay, or should I make my own?
This salad is fabulous with both! Use a good-quality store-bought pesto in a pinch, or whip up your own if you want extra freshness and control over the flavor. Either way, make sure it’s vibrant and packed with basil.
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How far in advance can I make Pesto Pasta Salad?
You can make it several hours ahead or even the night before. Just hold off on adding arugula and garnishes until serving to keep the greens crisp and vibrant.
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What can I substitute for bocconcini if I can’t find it?
Bite-sized mozzarella pearls, torn fresh mozzarella, feta cubes, or even small pieces of goat cheese would all be delicious in this salad.
Final Thoughts
Whether you’re feeding a crowd, packing tomorrow’s lunch, or just looking to brighten up your weekly meal routine, this Pesto Pasta Salad always brings smiles. I hope you’ll give it a try and make it your own—the colorful ingredients and bold flavors really do bring summer right to your table!
Print
Pesto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Dish, Salad
- Method: Mixing, Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pesto Pasta Salad is a delightful combination of spiral pasta, basil pesto, cherry tomatoes, fresh arugula, bocconcini, and a touch of mayonnaise, garnished with toasted pine nuts and fresh basil leaves. It’s a perfect dish for a quick and tasty meal or a side for gatherings.
Ingredients
Spiral Pasta:
- 12 ounces
Salt for Cooking Pasta:
- 2 tbsp
Basil Pesto:
- 1 cup
Cherry Tomatoes, halved:
- 250g
Fresh Arugula:
- 2 cups
Bocconcini, drained:
- quantity as desired
Mayonnaise:
- 2 tbsp
Garnish:
- Toasted Pine Nuts, Fresh Basil Leaves
Instructions
- Boil Pasta: Cook spiral pasta al dente in salted boiling water. Drain, rinse under cold water, and place in a large mixing bowl.
- Combine Ingredients: Add pesto, mayonnaise, cherry tomatoes, bocconcini, and arugula. Stir well to combine.
- Serve: Transfer to a serving plate, garnish with toasted pine nuts and basil leaves. Enjoy!
Notes
- – You can adjust the amount of pesto and mayonnaise to suit your taste.
– Feel free to add grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: Approx. 4g
- Sodium: Approx. 400mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 45g
- Fiber: Approx. 3g
- Protein: Approx. 10g
- Cholesterol: Approx. 10mg
