I love how this pasta salad combines bright, fresh ingredients with a rich and flavorful homemade pesto. The combination of basil, lemon, pine nuts, and olive oil creates a delicious dressing that coats every bite. I also appreciate that this recipe can easily be adapted for different dietary needs by using gluten-free pasta or omitting the cheese for a vegan version. The balance of textures from the pasta, vegetables, cheese, and crunchy pine nuts makes every bite satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pasta Salad
12 ounces spiral pasta, such as rotini, fusilli, or cavatappi
¾ cup pasta water
Extra-virgin olive oil, for drizzling
1 tablespoon fresh lemon juice
1 teaspoon sea salt
Freshly ground black pepper
3 cups cherry tomatoes, halved
1½ cups mini mozzarella balls, halved (8 ounces)
1½ cups arugula
¼ cup toasted pine nuts, optional
½ cup fresh basil leaves
Red pepper flakes, optional
Pesto
½ cup toasted pine nuts
2 tablespoons fresh lemon juice
2 garlic cloves
¼ teaspoon sea salt
Freshly ground black pepper
2 cups fresh basil leaves
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese, optional
Directions
I bring a large pot of salted water to a boil.
I cook the pasta according to the package directions until slightly past al dente.
Before draining, I reserve ¾ cup of the starchy pasta water.
I drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
I spread the pasta on a baking sheet and allow it to cool to room temperature along with the reserved pasta water.
To make the pesto, I add the toasted pine nuts, lemon juice, garlic, sea salt, and black pepper to a food processor and pulse until finely chopped.
I add the basil leaves and pulse again until combined.
With the processor running, I slowly drizzle in the olive oil until the pesto becomes smooth.
If using Parmesan cheese, I add it and pulse briefly to combine.
In a large serving bowl, I combine the cooled pasta, pesto, ½ cup of the reserved pasta water, lemon juice, sea salt, and black pepper.
I toss everything together until the pasta is evenly coated.
I gently fold in the cherry tomatoes, mozzarella balls, and arugula.
If needed, I add more reserved pasta water to create a lightly creamy consistency.
I top the salad with toasted pine nuts, fresh basil leaves, and red pepper flakes if desired.
I serve the pasta salad at room temperature.
Servings and Timing
Serves: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
I sometimes substitute spinach or mixed greens for the arugula when I want a milder flavor. For extra protein, I like adding grilled chicken, shrimp, or chickpeas. Sun-dried tomatoes make a delicious addition for a more intense tomato flavor. When I want a vegan version, I simply leave out the mozzarella and Parmesan cheese while keeping all the fresh pesto flavors intact.
Storage/Reheating
I store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, I like to stir in a small splash of olive oil or reserved pasta water to refresh the texture and flavor. Since this dish is meant to be enjoyed chilled or at room temperature, I do not typically reheat it.
FAQs
Can I make this pasta salad ahead of time?
I often prepare it several hours in advance and refrigerate it until serving.
What type of pasta works best?
I like using rotini, fusilli, or cavatappi because the twists hold the pesto beautifully.
Can I use store-bought pesto?
I can use store-bought pesto when I’m short on time, although homemade pesto provides the freshest flavor.
Why reserve the pasta water?
I use the starchy pasta water to help create a silky sauce that coats the pasta evenly.
Can I make this recipe gluten-free?
I simply substitute my favorite gluten-free pasta to make the dish gluten-free.
Is this pasta salad served hot or cold?
I prefer serving it at room temperature, but it also tastes great chilled.
Can I make it vegan?
I leave out the mozzarella and Parmesan cheese to create a vegan-friendly version.
How do I keep the pasta from drying out?
I add a little extra pasta water or olive oil before serving if the salad has absorbed some of the dressing.
Can I add more vegetables?
I enjoy adding cucumbers, bell peppers, or roasted zucchini for additional color and texture.
How long does pesto pasta salad last?
I find it stays fresh in the refrigerator for up to 3 days when stored properly.
Conclusion
I love making this Pesto Pasta Salad because it delivers fresh flavors, vibrant colors, and satisfying textures in every bite. The homemade pesto, juicy tomatoes, creamy mozzarella, and tender pasta create a dish that feels both comforting and refreshing. Whether I’m serving it at a picnic, barbecue, or family meal, it’s always a crowd-pleasing favorite that disappears quickly.
This Pesto Pasta Salad is a fresh and vibrant dish featuring tender pasta tossed with homemade basil pesto, juicy cherry tomatoes, creamy mozzarella, and peppery arugula. Perfect for picnics, barbecues, and family gatherings, it delivers bright flavor and satisfying texture in every bite.
Ingredients
12 ounces spiral pasta such as rotini, fusilli, or cavatappi
3/4 cup reserved pasta water
Extra-virgin olive oil, for drizzling
1 tablespoon fresh lemon juice
1 teaspoon sea salt
Freshly ground black pepper, to taste
3 cups cherry tomatoes, halved
1 1/2 cups mini mozzarella balls, halved (8 ounces)
1 1/2 cups arugula
1/4 cup toasted pine nuts, optional
1/2 cup fresh basil leaves
Red pepper flakes, optional
1/2 cup toasted pine nuts (for pesto)
2 tablespoons fresh lemon juice (for pesto)
2 garlic cloves
1/4 teaspoon sea salt (for pesto)
Freshly ground black pepper (for pesto)
2 cups fresh basil leaves (for pesto)
1/2 cup extra-virgin olive oil (for pesto)
1/4 cup freshly grated Parmesan cheese, optional
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until slightly past al dente.
Reserve 3/4 cup of the pasta water before draining.
Drain the pasta, toss with a drizzle of olive oil, and spread on a baking sheet to cool to room temperature. Allow the reserved pasta water to cool as well.
To make the pesto, add the toasted pine nuts, lemon juice, garlic, sea salt, and black pepper to a food processor and pulse until finely chopped.
Add the basil leaves and pulse until combined.
With the processor running, slowly drizzle in the olive oil until smooth.
If using Parmesan cheese, add it and pulse briefly to combine.
In a large serving bowl, combine the cooled pasta, pesto, 1/2 cup reserved pasta water, lemon juice, sea salt, and black pepper.
Toss until the pasta is evenly coated.
Gently fold in the cherry tomatoes, mozzarella balls, and arugula.
Add more reserved pasta water if needed to achieve a lightly creamy consistency.
Top with toasted pine nuts, fresh basil leaves, and red pepper flakes if desired.
Serve at room temperature or chilled.
Notes
Rotini, fusilli, and cavatappi work best because they hold the pesto well.
Store-bought pesto may be substituted for homemade pesto.
Use gluten-free pasta to make the recipe gluten-free.
For a vegan version, omit the mozzarella and Parmesan cheese.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Sun-dried tomatoes, cucumbers, bell peppers, or roasted zucchini make great additions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refresh leftovers with a splash of olive oil or reserved pasta water before serving.
