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Pesto Pasta Salad

This isn’t your sad, dry pasta salad that barely tastes like pesto. Nope. This one is loaded with fresh, garlicky basil pesto, juicy cherry tomatoes, and creamy mozzarella, with a secret trick (hint: a little mayo) to keep it perfectly luscious—even the next day. Perfect for summer picnics, BBQs, or any time you want pasta salad that actually tastes good.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 8

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