Pesto Pasta Salad is a fresh and flavorful dish that brings together tender pasta, vibrant green pesto, and crunchy veggies for a perfect balance of textures. The pesto’s basil and garlic hints blend beautifully with the pasta, making every bite a little taste of summer. It’s simple, bright, and really easy to whip up.
I love making this salad when I want something quick but special. The cool, herby pesto keeps it light, and tossing in some cherry tomatoes or mozzarella balls always adds a juicy pop. Sometimes, I even add a sprinkle of toasted pine nuts on top for an extra bit of crunch.
This salad is one of my go-to dishes for potlucks or picnics because everyone seems to enjoy it. I find it tastes even better the next day after the flavors have had time to soak in. It’s nice to have ready to grab from the fridge for a tasty lunch or side dish that doesn’t take any fuss at all.
Key Ingredients & Substitutions
Rotini Pasta: Rotini’s spiral shape helps hold the pesto well, but feel free to use fusilli or penne if that’s what you have. Whole wheat pasta makes a great healthier choice.
Cherry Tomatoes: They add a fresh, juicy pop. Grape tomatoes work fine too. If tomatoes aren’t in season, roasted red peppers are a tasty swap.
Fresh Mozzarella: Bocconcini adds creaminess and mild flavor. If fresh mozzarella isn’t available, small cubes of feta or even shredded mozzarella work well.
Arugula or Spinach: I like arugula for its peppery bite, but baby spinach is milder. You can also mix in fresh basil for extra brightness.
Pesto Sauce: Store-bought pesto saves time, but homemade pesto with fresh basil, pine nuts, garlic, Parmesan, and olive oil brings more flavor. For a nut-free version, use sunflower seeds or omit nuts.
Parmesan Cheese: Adds a salty, nutty finish. Pecorino Romano is a sharper alternative. You can skip it for a dairy-free option or use nutritional yeast for a cheesy flavor.
How Do You Keep Pesto Pasta Salad Fresh and Flavorful?
Mixing and chilling the salad right is key. After cooking and cooling the pasta, toss all ingredients gently to avoid crushing the tomatoes and mozzarella.
- If pesto is thick, add 1-2 tablespoons of olive oil to loosen it. This helps coat the pasta evenly for better flavor.
- Chilling the salad for at least 30 minutes helps the flavors blend nicely. It also makes it taste more refreshing.
- Taste before serving and adjust salt and pepper. Keep in mind that Parmesan adds saltiness, so season lightly at first.
- Serve the salad cold or at room temperature to enjoy the fresh mix of flavors.
Equipment You’ll Need
- Large pot – I love it because it makes boiling the pasta quick and easy.
- Colander – helps drain the pasta without making a mess.
- Mixing bowl – perfect for tossing all the ingredients together.
- Rubber spatula or large spoon – makes mixing gentle and easy without breaking the mozzarella.
- Refrigerator – for chilling the salad and letting flavors meld.
Flavor Variations & Add-Ins
- Replace cherry tomatoes with roasted red peppers for a smoky twist.
- Add cooked chicken or shrimp for extra protein and make it more filling.
- Mix in chopped fresh basil or parsley to boost herby flavor.
- Swap pesto with sun-dried tomato spread for a different flavor profile.
How to Make Pesto Pasta Salad
Ingredients You’ll Need:
Main Ingredients:
- 8 oz rotini pasta (or any spiral pasta)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved if large
- 1 cup fresh arugula or spinach, roughly chopped
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: 1-2 tbsp olive oil for extra moisture
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time, plus 30 minutes to chill in the refrigerator. The chilling step helps the flavors blend perfectly, making your salad even tastier!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until it’s al dente (still a little firm). Drain the pasta and rinse it under cold water to stop it from cooking more and to cool it down.
2. Combine the Salad Ingredients:
In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, fresh mozzarella balls, and chopped arugula or spinach. This fresh mix looks colorful and tastes great!
3. Add Pesto and Toss:
Pour the pesto sauce over the pasta and veggies. If your pesto is thick, drizzle in 1 to 2 tablespoons of olive oil to help spread the sauce evenly. Gently toss everything together so all the ingredients are coated with the delicious pesto.
4. Season and Add Cheese:
Season your salad with salt and pepper to suit your taste. Then sprinkle the grated Parmesan cheese on top and toss lightly just to mix it in.
5. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes. This chilling step helps all those wonderful flavors come together. Serve your pesto pasta salad cold or at room temperature—it’s perfect as a refreshing side dish or a light meal.
Can I Use Different Pasta Shapes?
Absolutely! While rotini is great for holding pesto, you can use other spiral or tube-shaped pasta like fusilli or penne. Just adjust the cooking time if needed.
Can I Prepare Pesto Pasta Salad Ahead of Time?
Yes! Make the salad a few hours ahead and chill it in the refrigerator. Just wait to add fresh greens like arugula until just before serving to keep them crisp.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Give it a gentle toss before serving again, and add a little extra pesto or olive oil if it seems dry.
Can I Substitute the Cheese?
Sure! If you don’t have fresh mozzarella or Parmesan, try feta for a tangy twist or skip cheese altogether for a dairy-free version.