Can I make this pesto pasta salad in advance?

Yes — it’s one of the best things about this recipe. Make the salad a few hours ahead so the pesto fully infuses the pasta and flavors develop beautifully. Just be sure to store it in an airtight container and toss the arugula in just before serving for the freshest result.

How long will leftovers stay good?

Leftover pesto pasta salad stays fresh for up to three days when refrigerated in a sealed container. The pasta and cheese remain flavorful, though adding a little olive oil before serving helps refresh the texture and shine.

Do I have to use homemade pesto, or can I use store‑bought?

You don’t need to make pesto from scratch every time. While homemade brings unbeatable freshness, quality store-bought pesto works great in a pinch. Choose one with clean ingredients, then enhance it with grated cheese or a hint of lemon if desired.

What shape of pasta works best?

Spiral shapes like fusilli or rotini are ideal. Their curves and ridges hold the pesto perfectly. Short-cut shapes like penne or farfalle also perform well, but avoid long noodles, which don’t distribute the sauce evenly.

Pesto Pasta Salad: Bright, Creamy, and Packed With Flavor

Description

Pesto pasta salad is the ultimate make-ahead dish — creamy, vibrant, and ready in just 30 minutes.

Ingredients

12 oz spiral pasta (such as fusilli)
1 tablespoon salt (for boiling pasta)
2 tablespoons pine nuts (or walnuts, cashews, or almonds), toasted
2 cups fresh basil leaves, tightly packed
1 small garlic clove, minced
1/2 cup finely grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
7 tablespoons extra virgin olive oil (or half grapeseed oil)
2 tablespoons mayonnaise
1 heaping cup cherry tomatoes, halved
7 oz fresh mozzarella balls (such as ciliegine), halved
1 cup baby arugula leaves, tightly packed
Optional: small basil leaves for garnish

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Instructions

Cook the Pasta: Boil 3 quarts of water with 1 tablespoon of salt. Cook pasta according to the package directions, adding 1 extra minute for tenderness. Drain, rinse under cold water, and shake off excess water. Let it cool and dry completely.
Make the Pesto: In a container just large enough to fit a stick blender, add the basil, toasted nuts, garlic, Parmesan, salt, pepper, and olive oil. Blend until mostly smooth with a few green flecks for texture.
Combine Ingredients: In a large bowl, mix the cooled pasta with the pesto and mayonnaise. Toss until evenly coated. Gently mix in cherry tomatoes and mozzarella. Add arugula and toss lightly.
Serve: Transfer to a serving bowl and garnish with small basil leaves if desired. Serve at room temperature for the best flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta and Grain Salads
Method: Mixing
Cuisine: Western