A creamy Pesto Pasta Salad belongs at every summer barbecue, picnic, and potluck! It’s an easy-to-make cold side featuring soft bites of mozzarella pearls, juicy tomatoes, crunchy pine nuts, peppery arugula, and plenty of parmesan flavor. Coated in a delicious creamy pesto dressing, this stress-free dish delivers bright flavor in every bite!

a bowl of Pesto Pasta Salad garnished with basil leaves.

Pesto Pasta Salad Recipe

Our cold Pesto Pasta Salad recipe takes the components of a classic caprese pasta salad, removes the balsamic red wine vinegar dressing, and replaces it with a basil-forward, creamy pesto sauce.

The secret to keeping pesto pasta salad recipes extra moist is mixing in mayo. But don’t worry, it won’t make your macaroni seem like it’s doused in heavy dressing! It simply prevents the dish from drying out so it feels fresh today and tomorrow.

Pesto Pasta Salad Ingredients

Rotini pasta: You can substitute any small pasta for the rotini. I prefer a spiral pasta, as it holds onto the pesto dressing really well. Bow-tie pasta, shells, rigatoni, or penne are other options that would work. Use conventional or gluten-free pasta.
Basil pesto: I used Kirkland Signature brand store-bought pesto, but feel free to make your own if you have a basil pesto recipe you love.
Mayonnaise: The mayonnaise does not add flavor but rather creaminess to the pesto. You can certainly substitute extra virgin olive oil for the added moisture needed to get a nice moist coating of pesto dressing on the rotini pasta.
Fresh lemon juice: A little lemon juice brightens this salad.
Salt & ground black pepper
Cherry tomatoes: Grape tomatoes are a great substitute for the cherry tomatoes. Choose small bite-size tomatoes that are in season and bright in color and flavor.
Fresh mozzarella pearls: I use BelGioioso brand mini mozzarella balls.
Parmesan cheese: I prefer to use freshly grated parmesan cheese, but store-bought shredded parmesan cheese will work in a pinch.
Pine nuts: Pine nuts create a contrasting crunch to the soft pasta. Feel free to use toasted pine nuts for a rich, nutty, buttery flavor. You can use pepitas (pumpkin seeds), walnuts, or pecans if you prefer.
Fresh arugula leaves: Arugula is a slightly spicy or peppery, leafy green lettuce. If you do not care for its flavor, you can certainly substitute baby spinach or baby mixed greens in this pesto pasta salad.
Fresh basil leaves: Fresh torn basil adds a pop of color and aromatic finishing touch to this pesto pasta salad.

See the recipe card for full information on ingredients and quantities.

a spoonful of Pesto Pasta Salad using a wooden spoon.

How to Make Pesto Pasta Salad

Prepare The Pasta: Cook pasta according to the package directions. Drain, rinse with cold water, and drain again.
Make The Pesto Mixture: Stir together the basil pesto, mayonnaise, lemon juice, salt, and black pepper.
Combine and Coat: Add the pasta, tomatoes, mozzarella pearls, parmesan cheese, and pine nuts and stir to coat in the dressing.
Serve: Stir in the arugula leaves and basil and garnish with more greens if desired. Serve and enjoy!

Stir together the dressing ingredients. Add the other ingredients and stir to coat then garnish with more green leaves.

Serving Suggestions

Cool food is meant for warm-weather meals! That’s why I love pasta salads because they’re easy to prep or make at the last minute. Serve them as a side dish with dinner, enjoy leftovers for lunch, or add more meat to make it the main dish.

Pasta is naturally starchy, so I love to pair it with protein-rich ingredients to create a well-balanced meal. Toss in some grilled chicken for a heartier pasta salad and an extra boost of protein or serve this salad beside Lemon Chicken, 3-Ingredient Brown Sugar Italian Chicken, Grilled Salmon, or Garlic Butter Steak Bites.

This pesto pasta salad can be served at room temperature and travels well to potlucks, picnics, barbecues, and summer parties. If you prefer to serve it chilled, you will want to wait until just before serving to add the arugula and basil to prevent them from wilting too much from the moisture of the pesto dressing.

a large bowl of Pesto Pasta Salad and extra tomatoes at the back.

Tips & Variations

Pick Your Pesto: Choose the best-quality jarred basil pesto you can find. I prefer the brands sold in the refrigerated section of the grocery store versus the pasta section. I find their flavor and color to be brighter and more flavorful.
Choose Your Cheese: Fresh mozzarella pearls (also known as perlini) are the smallest sized fresh mozzarella balls. They are about the size of a large blueberry or raspberry. Ciliegine are a little bit larger in size (about the size of a cherry) and can be easily used as a substitute for the pearls in this recipe. You may need to cut them in half if they are a little too big. Bocconcini are the largest of the small fresh mozzarella balls. These are about the size of a golf ball. You would need to cut these into quarters for use in this pasta salad.
Prepare Without Pine Nuts: Pesto is classically made using pine nuts, this is why they are added to this pesto pasta salad for added flavor and texture. Pine nuts can be very expensive for a small amount of nuts. If this is the case, you can substitute chopped walnuts for the pine nuts. The walnuts will add a slightly different flavor but they will still add the extra flavor and texture to the pasta salad.
Don’t cook past al Dente: You should cook the pasta just until al-dente; any longer and the noodles will become mushy when mixed with the other ingredients. Drain and rinse them under cold water to cool them down and stop the cooking process.
Ditch The Dairy: Use your favorite plant-based cheese and vegan mayo to make a vegan-friendly, dairy-free dish. Or try tossing your salad with Italian dressing or red wine vinegar, olive oil, and Italian seasoning.
Add Some Spice: Feel free to add a pinch of red pepper flakes for a bit of spice.

Proper Storage

To Store: Leftovers should be stored in a covered container in the refrigerator for up to 2 days.
To Freeze: I do not suggest freezing this pesto pasta salad as the texture of the pasta and added ingredients will not be as good as when made and served fresh.

a plate full of pesto pasta salad with fork on it.

More Easy Pasta Salad Recipes

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