This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
You know those recipes you make once and then suddenly they’re requested at everything? This is one of those. This pesto pasta salad is fresh, simple, and packed with flavor, and it comes together with just a handful of ingredients.
It’s the perfect side for summer BBQs, easy lunches, or honestly just eating straight out of the bowl in the fridge.
I loooove pesto and grow as much basil as I can to make it and freeze it for winter. You can read all about pesto in our how to make and store pesto post. With summer creeping in, I knew it was high time we created a cold pesto pasta salad for all of your backyard gatherings and this one is over the top.
Problems to Solve
When it comes to pasta salads, there are couple of things that are absolutely unacceptable for me…
- I hate dry pasta salad.
- I hate flavorless pasta salad even though you added a dressing.
Solutions
Luckily, I have a solution for both of those problems…
- Ok, so pesto, even with all of that olive oil, dries out quickly! I saw a tip about adding a little mayo to the mix which doesn’t take away the flavor at all, but does keep things soft and delicious! Problem solved!
- Flavorless pasta salad happens when you do not over cook the pasta. You do not want those little noodles absorbing your sauce. You know how you can make a soup with noodles and the next day there’s no broth left? Well, when it’s a cold pasta salad you want to over cook, rinse in cold water to stop the cooking and always allow to completely cool and dry out a little before adding your sauce! Problem solved!
Ingredients You’ll Need
This easy pesto pasta salad keeps things simple with a handful of fresh, flavorful ingredients that really shine together. Here is what you need:
- Pasta Spirals: Perfect for holding onto all that pesto sauce in every little twist and turn.
- Pesto: Fresh, herby, and packed with flavor, homemade or store-bought both work great.
- Mayonnaise: The secret to keeping the pasta salad creamy and never dry without overpowering the pesto. (I prefer Dukes!)
- Marinated Bocconcini Mozzarella: Soft, creamy cheese with extra flavor from the marinade.
- Cherry Tomatoes: Juicy and sweet, they add freshness and a pop of color.
- Sun Dried Tomatoes: Rich, slightly tangy, and full of concentrated tomato flavor.
- Pine Nuts: Add a buttery crunch that takes the texture to the next level.
- Arugula: A little peppery bite that balances all the richness perfectly.
How to Make Pesto Pasta Salad
This summer pasta salad comes together so quickly, and once you know a couple of simple tricks, it’s basically foolproof. You’ll cook the pasta, mix up the sauce, and toss everything together for a fresh, flavor-packed salad that’s ready in no time.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook past al dente! Drain and rinse the pasta in cold water to stop the cooking. Shake off the excess water and let the pasta cool completely and dry.
- Make the Sauce: Combine the pesto and mayonnaise in a small bowl.
- Assemble the Pasta Salad: Add the pasta, pesto sauce, bocconcini, tomatoes (both types), pine nuts and arugula to a large bowl and toss to combine.
- Serve: Serve immediately! It’s delicious served cold or at room temperature.
Variations & Substitutions
As with most pasta salad recipes, this one is easily customizable in order to meet you needs:
- Add grilled chicken for a protein boost. Our crispy grilled pesto chicken would be perfect!
- Swap pine nuts for walnuts or almonds for a little more budget-friendly option.
- Use spinach instead of arugula for a milder flavor or just omit the greens if you want.
- Try tortellini instead of pasta for a heartier version.
- Add olives or artichokes for extra Mediterranean flavor.
- Swap the bocconcini with feta.
Tips for the Best Pasta Salad
I mentioned this earlier but the best tip is to overcook your pasta. You don’t want it to be mush, but you don’t want it to be al dente. Pasta that has been cooked a couple minutes past done will cling to the sauce without absorbing it.
I also love to combine different textures in a pasta salad. The pasta is going to be chewy so adding something crunchy like the pine nuts is a great way to add texture!
What to Serve with Pasta Salad
I always think of pasta salads as a summer side dish served along side any one of our favorite grill or smoker recipes. Here are a few options:
Make Ahead and Storage Tips
You can make this pasta salad a few hours ahead of time. Just store it in the fridge and give it a quick toss before serving. If it looks a little dry, stir in a spoonful of pesto or mayo to freshen it up.
Leftover pesto pasta salad should be stored in an airtight container and it will keep for 2-3 days.
This is the kind of pasta salad that actually lives up to the hype! It’s creamy, fresh, and full of bold flavor in every bite. It’s easy enough for a quick lunch and impressive enough to bring to any BBQ or gathering.