This Pesto Pasta Salad is a bright, flavorful pasta salad filled with halved cherry tomatoes, creamy mozzarella, and peppery arugula, all tossed in a generous batch of basil pesto. It’s quick to make, holds up well as a make-ahead dish, and makes a great option for picnics, potlucks, or an easy weeknight meal.
If you enjoy pasta salads, try variations like a simple vegan pasta salad, a Mexican street corn pasta salad, or a roasted vegetable pasta salad for different flavor profiles and ingredients.
Why you’ll love this flavorful pasta salad!
With an Italian family background and a summer garden nearby, basil and pesto have always been staples in my kitchen. Over the years I’ve developed several pesto-forward dishes, and this pesto pasta salad finally brings that fresh, green flavor to a classic pasta salad format.
It’s easy to prepare and full of texture — the pasta and pesto form a creamy base, tomatoes add juicy bursts, mozzarella brings richness, and arugula adds a bright, peppery bite.
Reasons to make this
- Comes together in one large bowl with minimal fuss.
- Uses a full batch of pesto so the salad stays saucy and doesn’t dry out.
- Stands up well as a make-ahead dish for gatherings or meal prep.
- Very adaptable — swap in ingredients you have on hand.
Pesto Pasta Salad Ingredients
The recipe card below lists exact measurements, but here are the main pantry staples and simple substitutions to keep in mind:
- Pasta – use any short, sturdy shape that catches sauce well: rotini, fusilli, or shells work best.
- Fresh cherry tomatoes – halved, for sweet, juicy pops in every bite.
- Mozzarella – small mozzarella pearls (ciliegine or bocconcini) are ideal; a diced block works too.
- Arugula – provides a peppery contrast. Swap for baby spinach if you prefer something milder.
- Fresh pesto – homemade basil pesto is recommended for the brightest flavor, but a high-quality store-bought pesto will do in a pinch. A vegan pesto can also be used.
- Red onion – thinly sliced or diced; soak briefly in cold water to take the edge off if desired.
- Toppings and additions – toasted pine nuts, extra Parmesan, fresh basil leaves. Optional mix-ins include artichoke hearts, kalamata olives, or sun-dried tomatoes.
How to Make It
Below is a clear, step-by-step overview. The full recipe card at the end includes serving sizes and exact measurements.
- Make the pesto. Fresh basil pesto is the best option. Prepare it in a food processor or blender and adjust seasoning to taste. If using store-bought pesto, choose a high-quality jar for better flavor.
- Cook the pasta. Boil pasta in well-salted water according to package directions until al dente. Drain and rinse briefly with cold water to cool and stop cooking.
- Toss the pasta with pesto. Add cooled pasta to a large bowl and toss with the pesto until well coated. Using a full batch ensures the salad stays moist, but you can start with half and add more to taste.
- Add the fresh ingredients. Fold in cherry tomatoes, mozzarella pearls, arugula, and red onion. Toss gently to combine. Finish with fresh basil, a squeeze of lemon juice if desired, and a sprinkle of Parmesan. Store leftovers in an airtight container in the refrigerator.
Recipe Tips
- Use a full batch of pesto. This helps prevent the salad from drying out, especially when made ahead. If you prefer it lighter, start with half and add more to taste.
- Cool the pasta first. Rinse briefly under cold water to stop cooking and keep greens from wilting.
- Add greens last. Toss arugula and fresh basil in just before serving to preserve texture and color.
- Taste and adjust. Pasta absorbs flavor over time; taste before serving and add more pesto, lemon, or salt if needed.
Frequently Asked Questions
Yes. Make the salad ahead, but keep arugula and fresh basil separate until just before serving to keep them bright and crisp.
Absolutely. Homemade pesto is brighter, but a good store-bought pesto works well and speeds up prep.
Short, sturdy shapes like rotini, fusilli, or shells hold onto pesto and other mix-ins well.
Stir in white beans or chickpeas for a vegetarian boost, or add grilled chicken or shrimp for more protein.
Easy Pesto Pasta Salad
Ingredients
- 1 pound pasta of choice (rotini recommended)
- 1 pint cherry tomatoes, halved
- 8 oz mozzarella, small balls or diced
- 1 cup packed arugula
- 1 batch homemade pesto (about 1 cup) or start with half and add to taste
- 1/2 cup red onion, thinly sliced or diced
- Optional: toasted pine nuts, extra Parmesan, fresh basil, lemon juice
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse briefly under cold water to cool.
- While the pasta cooks, prepare a batch of basil pesto. If you’d prefer a lighter salad, start with half the pesto and add more to taste.
- Add the cooled pasta to a large bowl and toss with the pesto until evenly coated.
- Fold in the cherry tomatoes, mozzarella, arugula, and red onion. Toss gently to combine.
- Top with toasted pine nuts, fresh basil leaves, and extra Parmesan if desired. Serve immediately or chill until ready to eat.
Notes
- Vegan pesto can easily be substituted to make this dairy-free.
- Toss the pasta with the pesto first so each noodle is coated, then add the rest of the ingredients.
- Add arugula and fresh basil just before serving for the best texture and color.
- One batch of homemade pesto is about 1 cup.
- Small mozzarella balls labeled bocconcini or ciliegine are convenient; chop a larger ball into bite-sized pieces if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some pesto as it sits; stir in a drizzle of olive oil or an extra spoonful of pesto to refresh before serving. This salad is best served cold or at room temperature — no reheating necessary.
Nutrition (approx.)
Per serving: Calories: 415 kcal; Carbohydrates: 62 g; Protein: 19 g; Fat: 10 g. Nutrition information is an estimate and should be used as a guideline only.
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