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    Home » Recipes » Salads

    Summer Pesto Pasta Salad

    Published: Jul 5, 2022 · Modified: May 5, 2023 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

    Jump to Recipe Print Recipe

    This simple Summer Pesto Pasta Salad requires only six ingredients. It is conveniently made using store-bought pesto, saving time and dishes. Packed with juicy cherry tomatoes, creamy mozzarella, toasted pine nuts, and arugula, this cold salad is the ultimate summertime side dish!

    A bowl of pesto pasta salad.

    Summer is all about salads. This pesto pasta salad is vibrant, fresh, and perfect for summertime. It is made using store-bought, premade pesto. This saves time and hassle. The pesto-coated noodles are tossed with fresh cherry tomatoes, arugula, and mozzarella. There are even nutty, toasted pine nuts for crunch.

    Similar to my Greek Orzo Salad, this pasta salad is perfectly dressed, vibrant, and full of fresh ingredients. Served cold, it can easily be made ahead of time.

    This six-ingredient, flavorful pasta salad is ready in just thirty minutes. It is the ideal side for summertime barbecues but makes a great lunch too. If you love this delicious salad, you will love my Healthier BLT Pasta Salad and Spinach Pesto Pasta too!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Suggested Equipment
    • What to Serve with Pesto Pasta Salad
    • Storage
    • Expert Tips
    • Frequently Asked Questions
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    The ingredients you need for this recipe.
    • Cellentani Pasta (or your favorite pasta shape)
    • Prepared Pesto (store-bought)
    • Pine Nuts
    • Cherry Tomatoes (or grape tomatoes)
    • Mozzarella Cheese
    • Arugula

    See the recipe card for ingredient quantities.

    Instructions

    BOIL PASTA - Cook pasta according to package instructions until al dente. Drain the pasta and allow it to cool.

    TOAST PINE NUTS - In a small skillet over medium-low heat, cook the pine nuts. Stir frequently to avoid burning.

    Hint: You will know the pine nuts are ready when they are fragrant and golden brown.

    Cooked noodles in a colander.
    Cook the noodles to al dente.
    Toasted pine nuts in a small skillet.
    Toast the pine nuts.

    COMBINE - Transfer the cooked pasta to a large mixing bowl. Gently stir in the cherry tomatoes, sliced mozzarella, and toasted pine nuts.

    TOSS - Pour in the pesto and toss to coat. Gently toss in arugula.

    Noodles, tomatoes, cheese, and pine nuts tossed in pesto.
    Toss the noodles, cheese, tomatoes, and pine nuts in pesto.
    Pesto pasta salad with arugula added.
    Toss in the arugula.

    GARNISH - Transfer pasta salad to a serving dish. Garnish with fresh basil leaves, shredded parmesan, and crushed red pepper flakes. For added flavor and visual appeal, sprinkle freshly cracked black pepper over the top too.

    Substitutions

    • Cellentani Pasta - Rotini, penne, farfalle, or large macaroni
    • Mozzarella - Feta cheese or shredded parmesan
    • Cherry Tomatoes - Sun-dried tomatoes, roasted bell peppers, artichoke hearts, or kalamata olives
    • Pine Nuts - Walnuts or almonds (chopped)
    • Arugula - Kale or spinach
    • Add-Ons - Chopped chicken, chickpeas, corn, summer squash, peas, bell pepper, or cucumber

    Variations

    • Gluten-Free - Not all gluten-free pasta varieties taste good cold. Use a gluten-free alternative pasta like Banza.
    • Meat - Toss in or garnish with grilled chicken slices or chopped rotisserie chicken.
    • Roasted Vegetable - Omit the fresh tomatoes. Toss in roasted cherry tomatoes, zucchini, and/or asparagus.

    See my Italian Pasta Salad variation of this recipe. It uses premade Italian dressing.

    A close-up of pesto pasta salad.

    Suggested Equipment

    • Cuisinart Chef's Classic 6-Quart Nonstick-Hard-Anodized Stockpot
    • Cuisinart Anodized Nonstick 8-Inch, Stainless Steel Skillet
    • Pyrex Prepware 4-Quart Rimmed Mixing Bowl
    • OXO Good Grips 12-Inch Tongs with Silicone Head

    What to Serve with Pesto Pasta Salad

    Pasta salad is a delicious side to almost any protein (especially grilled) or sandwich. I love it with grilled chicken and burgers. Enjoy a serving for an easy meal-prepped lunch too. While delicious on its own, it is a yummy side to these recipes.

    • Slow Cooker BBQ Chicken Thighs
    • Cracker-Crusted Chicken Nuggets
    • Sheet Pan Sausage and Peppers
    • Crockpot Turkey Meatball Subs

    Storage

    Transfer pasta salad to an airtight container. Store it in the refrigerator for up to 3 days. *For best results, wait to add arugula until service.

    Can you freeze pesto pasta salad? No, do not freeze this pasta salad.

    A bowl of pesto pasta salad with a wooden spoon.

    Expert Tips

    1. Salt the pasta water. For the best-flavored pasta, once the water is boiling salt it and then add the pasta.
    2. Wait to add arugula until you are ready to serve the pasta salad. This helps reduce the chance of wilting.
    3. Store in jars for easy lunches. Place portions of pasta salad into the base of size jars. Evenly distribute the arugula over each serving. To Serve: Pour contents onto a plate.
    4. Freeze extra pesto. If you are like me, you buy a big jar of pesto from Costco. Portion pesto into containers or a large ice cup tray and freeze for future use.

    How else can you use store-bought pesto? Try it in my 20-Minute Pesto Potato Salad and Chicken Pesto Naan Pizzas.

    Frequently Asked Questions

    What meat goes well with pesto pasta salad?

    As stated above, cooked chicken of any kind is a delicious addition to this pasta salad. Serve it as a side dish to any grilled meat, protein, or burger.

    Is pesto pasta salad served hot or cold?

    This pasta salad is served cold, however, you can certainly toss warm pasta with the other ingredients and enjoy it as a hot dish too.

    Can you make pesto pasta salad the night before?

    Yes! Pasta salad can be made the night before. Wait to add the arugula until service to avoid wilting.

    Related Recipes

    • Quinoa salad with chickpeas in a large bowl.
      Quinoa Salad with Chickpeas
    • A bowl of Greek orzo salad.
      Greek Orzo Salad with Feta and Chickpeas
    • Egg salad with pickles in a bowl.
      Easy Egg Salad with Pickles
    • A smashed chickpea salad sandwich on a parchment-lined board.
      Easy Smashed Buffalo Chickpea Salad

    If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    A bowl of pesto pasta salad with a wooden spoon.

    Summer Pesto Pasta Salad

    Katelyn Theofanis
    This simple Summer Pesto Pasta Salad requires only six ingredients. It is conveniently made using store-bought pesto, saving time and dishes. Packed with juicy cherry tomatoes, creamy mozzarella, toasted pine nuts, and arugula, this cold salad is the ultimate summertime side-dish!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 325 kcal

    Equipment

    • Large Pot
    • Mixing Bowls
    • Tongs

    Ingredients
      

    • 8 oz cellentani pasta 
    • 2 tablespoon pine nuts
    • 8 oz cherry tomatoes halved
    • 6 oz mozzarella cheese sliced or cubed (depending on size)
    • ½ cup prepared pesto or homemade
    • 4 oz baby arugula
    • For Garnish: fresh basil, shredded parmesan cheese, and crushed red pepper flakes

    Instructions
     

    • Bring a large pot of water to a boil. Once boiling, salt the water. Cook pasta according to package instructions until al dente. Drain the pasta and allow it to cool.
    • While the pasta is cooking, toast the pine nuts. In a small skillet over medium-low heat, cook the pine nuts. Stir frequently to avoid burning. Cook until golden brown and fragrant, about 5-7 minutes. 
    • Transfer the cooked pasta to a large mixing bowl. Gently stir in the cherry tomatoes, sliced mozzarella, and toasted pine nuts.
    • Pour the pesto over the pasta and toss to coat. Add the arugula and toss only until incorporated.
    • Garnish with fresh basil and shredded parmesan cheese. Serve immediately.

    Notes

    • If not serving right away, wait to toss in arugula until service.
    • STORE: Transfer pasta salad to an airtight container. Store it in the refrigerator for up to 3 days.
     

    Nutrition

    Calories: 325kcalCarbohydrates: 33gProtein: 12gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 225mgPotassium: 256mgFiber: 2gSugar: 3gVitamin A: 1051IUVitamin C: 11mgCalcium: 177mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!

    More Salads

    • Pasta salad in a bowl.
      Healthier BLT Pasta Salad
    • Chicken Waldorf salad in white bowl.
      Healthy Chicken Waldorf Salad
    • 20-Minute Pesto Potato Salad
    • Avocado Tuna Salad

    Reader Interactions

    Comments

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      Recipe Rating




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    1. Melissa

      September 27, 2022 at 10:44 am

      5 stars
      This was a perfect dinner recipe for an of busy work day. It came together quickly and the flavors were delicious! Looking to trying more of your recipes!

      Reply
      • Katelyn Theofanis

        September 29, 2022 at 2:59 pm

        Melissa, I am so happy to hear that you enjoyed this recipe!

        Reply

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    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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