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+ servings
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. Conveniently made using store-bought pesto, this recipe saves time and dishes. Full of juicy cherry tomatoes, creamy mozzarella, toasted pine nuts, and arugula, this cold salad is the ultimate summertime side dish!
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 325 kcal

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
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