This Summer Pesto Pasta Salad is fresh, flavorful, and easy to make. It’s made with cherry tomatoes, black olives, mozzarella pearls, cucumber, arugula, and rotini pasta.
Table of Contents
Your New Go-To Summer Side: Pesto Pasta Salad
Fresh, quick, and full of flavor, this Summer Pesto Pasta Salad checks all the boxes for an easy warm-weather side. Whether you’re headed to a backyard BBQ, packing for a picnic, or want something cool and satisfying for lunch, this pasta salad delivers. It’s colorful, creamy, herbaceous, and just the kind of dish that disappears fast.
The best part? You can toss it together in about 25 minutes with simple ingredients and no fuss.
Ingredients and Estimated Cost
Per Serving Cost: $1.67
Recipe Cost: $13.37
Everything you need to make this pasta salad is listed below. I’ve also given a few suggestions for some simple substitutions.
- 1 pound of rotini pasta – The pasta adds heartiness to the dish with the veggies. You can use any short pasta, such as penne or bowtie.
- 1 teaspoon salt – Enhances the overall flavor of the dish. Use Kosher salt or sea salt.
- 1 cup pesto sauce – Adds a creamy, herby flavor that coats the pasta. You can use a store-bought pesto sauce, but I highly recommend making my homemade pesto sauce.
- 2 ounces sliced black olives – The olives balance the creamy pesto. You can leave the olives out, or use green or Kalamata olives.
- 10 ounces cherry tomatoes – Adds a juicy sweetness to the pasta. Grape tomatoes, Roma tomatoes, or heirloom tomatoes will work too.
- ½ English cucumber – A cool, crunchy, and fresh addition. A regular cucumber or a bell pepper will also work.
- 8 ounces of mozzarella pearls – The pearls give a mild richness to the dish. A cubed mozzarella block will work too.
- ¼ cup arugula – Arugula has a slightly bitter taste that complements the sweet flavor of the veggies. Use baby spinach or fresh basil leaves as an alternative.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Pesto Pasta Salad
Boil and cool your pasta, then toss it with pesto and mix in all the fresh toppings. Serve immediately or refrigerate for later use. Let me show you how:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rotini until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop the cooking and cool it down quickly.
- Dress the pasta: Combine the cooled rotini with the pesto. Stir gently until every piece is coated.
- Add the mix-ins: Toss in the black olives, halved tomatoes, sliced cucumber, mozzarella pearls, and arugula. Mix everything gently so it stays pretty and the add-ins are evenly distributed.
- Serve or chill: This salad is ready to eat immediately, but it’s also delicious after chilling for a bit in the fridge. Perfect for making ahead.
Top Tips For Success
- Cool the pasta completely before adding the pesto so the sauce clings instead of sliding off.
- Use a good quality pesto—it’s the flavor backbone of the whole dish.
- Chop the ingredients evenly so each bite gets a balanced mix of flavors and textures.
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Summer Pesto Pasta Salad
Equipment
- measuring cups and spoons
- mixing bowl
- mixing spoon
- large pot
- colander
Ingredients
- 1 pound rotini pasta
- 1 teaspoon salt
- 1 cup pesto sauce
- 2 ounces sliced black olives drained
- 10 ounces cherry tomatoes halved
- ½ of an English cucumber halved and sliced
- 8 ounces of mozzarella pearls
- ¼ cup arugula
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the rotini according to package instructions, about 8 to 10 minutes, until al dente. Drain and rinse under cold water to stop the cooking.
Dress the pasta:
- Transfer the cooled pasta to a large mixing bowl. Add the pesto and stir until the pasta is evenly coated.
Toss in the good stuff:
- Add the black olives, cherry tomatoes, cucumber, mozzarella pearls, and arugula. Gently toss everything together until well combined.
Serve:
- Serve immediately or cover and refrigerate for later. It’s great either way!
Notes
Nutrition
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Summer Pesto Pasta Salad Recipe FAQs
Yes, you can make it ahead of time. In fact, it actually tastes even better after a few hours in the fridge as the flavors have time to mingle. Just hold off on adding the arugula until just before serving to keep it crisp and fresh.
Yes, to make this pasta salad gluten-free, simply substitute the rotini with your preferred gluten-free pasta. Chickpea or lentil-based pastas also add a nice boost of protein.
Cubed fresh mozzarella is a perfect substitute. Crumbled feta or goat cheese can also work for a tangier twist.
Rinse it with cold water right after draining. This stops the cooking and removes some surface starch that causes sticking.
More Salad Recipes
- Southwest Pasta Salad
- Ramen Noodle Salad
- Asian Noodle Salad
- Italian Pasta Salad with Chickpeas
- Old-Fashioned Three-Bean Salad
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