You know those sad, dry pasta salads that show up at potlucks? The ones that look promising but turn out to be a cold, flavorless disappointment? Yeah, we’re not doing that today. This creamy pesto pasta salad is the opposite—it’s fresh, garlicky, loaded with juicy tomatoes and melty mozzarella, and actually tastes like real basil pesto (imagine that!).
I first made this cold pesto pasta salad for a summer BBQ, thinking it would be a casual side. Turns out, people were ignoring the burgers and piling their plates with this instead. The secret? A tiny dab of mayo keeps it from drying out (don’t worry, you won’t even taste it), and cooking the pasta just past al dente makes sure it stays soft and perfect, even when chilled.
So, whether you need a simple pesto pasta salad for a picnic, a quick meal prep option, or just want to avoid another sad, dry pasta situation—this one’s got you covered. Bonus: It tastes even better the next day. If it lasts that long. 😉
Pesto Pasta Salad
Equipment
- Large pot
- Colander
- Mixing bowls
- Knife
- Cutting board
- Handheld stick blender (or food processor)
- Measuring cups and spoons
Ingredients
For the Pasta:
- 12 ounces spiral pasta fusilli or any short pasta
- 1 tablespoon salt for cooking pasta
For the Pesto:
- 2 tablespoons pine nuts or substitute with walnuts, cashews, or almonds
- 2 cups packed fresh basil leaves
- 1 small garlic clove minced
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 7 tablespoons extra virgin olive oil or half olive oil, half grapeseed oil for a lighter taste
- 2 tablespoons mayonnaise
For the Salad:
- 1 heaping cup cherry tomatoes halved
- 7 ounces about 1 cup baby bocconcini (small mozzarella balls), halved
- 1 cup packed baby arugula
- Small basil leaves optional, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute longer than the package suggests to ensure it's soft enough for a chilled salad. Drain and rinse under cold water to stop the cooking process. Shake off excess water well and let the pasta sit in the colander or spread on a baking sheet to air dry for a few minutes before using.12 ounces spiral pasta, 1 tablespoon salt
- Make the Pesto: In a tall container or food processor, blend the pine nuts, basil, garlic, Parmesan, salt, pepper, and olive oil until mostly smooth. It should still have a little texture, but no big chunks. Stir in the mayonnaise to create a creamy, well-blended pesto.2 tablespoons pine nuts, 2 cups packed fresh basil leaves, 1 small garlic clove, ½ cup grated Parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 7 tablespoons extra virgin olive oil, 2 tablespoons mayonnaise
- Toss the Pasta with Pesto: In a large bowl, combine the cooled, dry pasta with the pesto mixture. Stir well to ensure even coating.
- Add the Tomatoes and Cheese: Gently fold in the halved cherry tomatoes and bocconcini. Stir lightly to distribute without crushing the tomatoes.1 heaping cup cherry tomatoes, 7 ounces about 1 cup baby bocconcini (small mozzarella balls), halved
- Finish with Arugula: Toss in the arugula just before serving. Mix briefly to combine, but don’t over-stir—arugula tends to absorb too much pesto if over-mixed.1 cup packed baby arugula
- Serve or Store: Transfer to a serving dish and garnish with small basil leaves if desired. Store leftovers in an airtight container in the fridge for up to 2 days. The pesto may darken slightly, but the flavor remains fresh. Before serving, let the salad sit at room temperature for 15-20 minutes, then stir thoroughly to redistribute the pesto and refresh the flavors.Small basil leaves
Pesto Pasta Salad Pro Tips – Because You Deserve Better Than a Sad, Dry Salad
Alright, so you’re making the best creamy pesto pasta salad—great choice. But before you dive in, let me share some battle-tested wisdom from making this dish approximately a million times. These tips will ensure your pasta salad is the star of the potluck, picnic, or just your fridge (because, let’s be real, you’re keeping most of it for yourself).
🥗 The Secret to Never-Dry Pasta Salad
- Pasta firms up when cold. I don’t make the rules, that’s just science. Cook it a minute longer than “al dente,” so when it chills, it’s still tender—not a chewy disappointment.
- Mayo = insurance. Just two tablespoons keep things luscious without making it a mayo-heavy mess. Don’t skip it, don’t question it—just trust the process.
🌿 Pesto Tips – Because Store-Bought Can Be Sketchy
- Homemade pesto is king. If you have five minutes and a blender, make it fresh. If not, buy the refrigerated pesto, NOT the sad, shelf-stable jar version that tastes like regret.
- Feeling fancy? Swap pine nuts for walnuts, cashews, or almonds. They’re cheaper and just as delicious.
🍝 Pasta Choices – It’s Not That Deep, But Also It Is
- Short pasta > long pasta. This is not the time for spaghetti. Fusilli, bowties, penne—pick something that catches all that delicious pesto in its little ridges.
- Gluten-free pasta? Works, but be gentle. Some brands get weird and crumbly when cold.
🧀 Cheese Drama – The Right Choice Matters
- Bocconcini (baby mozzarella) = elite choice. Soft, creamy, and absorbs all the flavor.
- No bocconcini? Use mozzarella pearls, fresh mozzarella chunks, or even feta if you’re feeling rebellious.
🍅 Add-Ins That Won’t Ruin Everything
- Cherry tomatoes = juicy perfection. Halve them so they don’t roll around your plate like tiny marbles.
- Want extra veggies? Roasted zucchini, bell peppers, or peas all work. Just don’t go overboard—this is still a pesto pasta salad, not a veggie dump salad.
❄️ Leftovers That Actually Taste Good
- Pasta salads tend to dry out overnight. To fix this, add a tiny splash of olive oil before serving leftovers and give it a good stir.
- It lasts 2 days max. After that, the basil starts looking a little… sad.
🎉 Final Advice – Because You Deserve a Win
- Taste and adjust! Not all pesto is created equal, so if it needs a pinch more salt, a little lemon juice, or another swirl of olive oil—do it.
- Eat at room temp. Cold pasta = meh. Let it sit out for 15 minutes before serving for maximum flavor.
- Make extra. Because if you think you’re going to have leftovers, you’re probably wrong.
Now go forth and make this easy, creamy pesto pasta salad like a pro. Just don’t blame me when people start requesting it at every gathering. 😉
