Pesto Pasta Salad

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Pesto Pasta Salad is the perfect combination of tomatoes, mozzarella pearls, pine nuts, and plenty of bright flavors. Take it to picnics, summer parties, potlucks, or enjoy it for lunch the next day.

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: (approximately 1½ cup) servings

Calories: 540kcal

Author: Jennifer Fishkind

Ingredients

½ pound rotini pasta cooked to al dente and rinsed under cool water
¾ cup jarred basil pesto Kirkland Signature brand
1½ tablespoons mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon black pepper
¾ cup cherry tomatoes halved
¾ cup fresh mozzarella pearls mini mozzarella balls - BelGioioso brand
¼ cup grated parmesan cheese
2 tablespoons pine nuts
¾ cup fresh arugula leaves long stems removed
2 tablespoons torn fresh basil leaves plus additional for garnish

Instructions

Boil the rotini pasta according to package directions (approximately 10-12 minutes) until tender, then drain and rinse under cold water. This stops the cooking process and prevents the warm pasta from absorbing too much of the pesto dressing. Set aside.
½ pound rotini pasta
To a large mixing bowl add the basil pesto, mayonnaise, fresh lemon juice, salt and black pepper. Gently stir to combine completely.
¾ cup jarred basil pesto, 1½ tablespoons mayonnaise, 1 tablespoon fresh lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper
Add the rotini pasta, cherry tomatoes, fresh mozzarella pearls, grated parmesan cheese and pine nuts. Stir to evenly coat all the ingredients with the pesto dressing.
¾ cup cherry tomatoes, ¾ cup fresh mozzarella pearls, ¼ cup grated parmesan cheese, 2 tablespoons pine nuts
Stir in the fresh arugula leaves and torn fresh basil just until evenly distributed. Garnish with additional torn basil, or small whole basil leaves, if desired.
¾ cup fresh arugula leaves, 2 tablespoons torn fresh basil leaves

Notes

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.

Tips:

Pick Your Pesto: Choose the best quality jarred basil pesto you can find. I prefer the brands that are sold in the refrigerated section, versus the pasta section, of the grocery store. 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: Feel free to 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.

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