Description

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

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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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boil and Toss
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 29 g
Saturated Fat: 6 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 20 mg