Summer Pesto Pasta Salad

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This Summer Pesto Pasta Salad is fresh, colorful, and full of flavor. A perfect make-ahead side dish with rotini, veggies, and creamy mozzarella pearls, all tossed in pesto.

Course Salad

Cuisine American

Keyword pasta salad, pesto

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 435kcal

Author Jillian Wade

Cost $13.37

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

US Customary - Metric

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

Here are simple storage and make-ahead instructions.

Refrigerate: Store in an airtight container in the fridge for up to 3 days. The arugula may wilt slightly, but the flavor holds up beautifully.

Freezing: Not recommended, as the fresh veggies and cheese don’t thaw well.

Make-Ahead: This pasta salad can be made the night before. For best results, stir in the arugula just before serving.

Leftovers Idea: Add grilled chicken or chickpeas to leftovers for a quick lunch bowl.

Nutrition