Pesto Pasta Salad – Cooking Classy

Vibrant and herby Pesto Pasta Salad! Made with mini bowtie pasta, sweet grape tomatoes, creamy fresh mozzarella, peppery baby arugula, bright lemon, and plenty of fresh homemade basil pesto. It’s one of the best summery pasta salads!

Pasta Salad with Pesto

Traditional pasta salad is delicious but I think it’s safe to say this pasta salad with upgraded Italian flavors is even better!

It doesn’t require an overload of ingredients to really build up flavor, just a generous bowlful of fresh, highly scented basil and some good olive oil.

This pasta salad is easy to make, the pesto is even made in the food processor for a shortcut and the fresh mozzarella already comes pre-cut into tiny pearls.

And you’ll love that this pairs well with so many summery grilled meats. I like to serve it with grilled chicken or steak and grilled corn on the cob.

It’s adaptable to use other types of pasta and it will actually store well in the fridge for a day (or more if you wait to add the arugula).

Add this one to the dinner menu this week and save any extra for lunch the next day!

Pesto Pasta Salad Recipe Ingredients and Possible Subsitutes

• Mini Farfalle Pasta: Standard size farfalle (bowtie) pasta will work too, the minis are just so fun if you can find them.
• Salt and black pepper: Salt the pasta water then season the pasta salad to taste.
• Baby arugula: Baby spinach can be used as well.
• Grape tomatoes: Cherry tomatoes are another option.
• Fresh mozzarella pearls: If you can’t find the mini pearls just chop a block into small 1/2-inch cubes.
• Lemons: This really brightens up the pasta salad and gives it a bit of a flavor punch. You’ll use both the zest and juice.
• Fresh basil: You’ll need a fair amount of basil for this recipe. You could substitute half fresh parsley for basil.
• Parmesan cheese: Romano cheese would be tasty too, especially with the lemon.
• Walnuts: Pine nuts or walnuts both work interchangeably here. You can toast first if you have time.
• Garlic: Use fresh garlic for the best flavor.
• Extra virgin olive oil: I don’t really recommend substitutes here but if you just ran out try grapeseed oil, canola oil, or avocado oil.

How to Make Pesto Pasta Salad

• Cook pasta to al dente in a large pot of boiling water according to package directions. Before draining pasta reserve 1/3 cup pasta water.\\
• Drain pasta then spread out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.

• Meanwhile make the pesto to a food processor add basil leaves, parmesan, pine nuts or walnuts, and garlic. Season lightly with salt then pulse until ingredients are minced.
• With food processor running slowly pour olive oil in through the feed tube and blend until nearly smooth.

• In a large bowl toss together drained pasta, arugula, tomatoes, mozzarella pearls, lemon juice and zest, and pesto. Season with salt and pepper to taste and add parmesan cheese to taste.

• Thin with reserved pasta water as needed. Store in fridge in an airtight container up to 1 day.

Frequently Asked Questions

How to Store and How Long Does it Last?

• Store it in an airtight container in the fridge.
• This pasta salad will keep in the fridge for 1 day once the arugula is added or up to 3 days if you wait to add arugula.
• You can thin it out with more olive oil or a bit of water since it will thicken up as it sits.

Can I Use Store Bought Pesto?

• Yes you can also make this recipe with store-bought pesto (preferably refrigerated). Fresh is best though if you do get a chance to try it homemade sometime.
• If using store-bought use 1 cup pesto.

What Other Types of Pasta Can I Use for Pasta Salad?

Other types of small pasta to use in place of farfalle include:

• Penne or mini penne
• Orecchiette
• Rotini
• Cavatelli
• Fusilli
• Gemelli
• Lancette

Helpful Tips

• Cook pasta to al dente: As with most pasta recipes here you also want to cook just to al dente. This helps it hold up better to sauce, and gives it a nice light bite.
• Reserve pasta water: Save your pasta water so you can thin the pasta salad later on as needed with it.
• Cool pasta on a sheet pan: Most pasta salad recipes run the pasta under cold water to cool it down after cooking it. I don’t like to do this anymore because the dressing never sticks well to the pasta if doing this. Instead just cool it out on a baking sheet.
• Make it healthier: To make this pasta salad even healthier use a whole wheat pasta in place of traditional.

More Tasty Pasta Salad Recipes to Try

Pesto Pasta Salad

A vibrant and herby, Italian style pasta salad. Made with mini bowtie pasta, sweet grape tomatoes, creamy fresh mozzarella, peppery baby arugula, bright lemon, and plenty of fresh homemade basil pesto. It’s one of the best summery pasta salads!

Servings: 9

Prep25 minutes minutes

Cook7 minutes minutes

Cool15 minutes minutes

Ready in: 47 minutes minutes

• 12 oz. mini farfelle pasta (mini bowtie)
• Salt and black pepper
• 3 cups packed (3 oz) baby arugula
• 2 cups heaping (11 oz) grape tomatoes, halved
• 8 oz. fresh mozzarella pearls
• 1/4 cup fresh lemon juice, mixed with 1 tsp lemon zest

• Cook pasta to al dente in a large pot of salted boiling water according to package directions. Before draining pasta reserve 1/3 cup pasta water.

• Drain pasta then spread out onto a lightly greased 18 by 13-inch baking sheet to cool for 15 to 20 minutes.

• Meanwhile make the pesto: to a food processor add basil leaves, parmesan, pine nuts or walnuts, and garlic. Season lightly with salt then pulse until ingredients are minced. With food processor running slowly pour olive oil in through the feed tube and blend until nearly smooth.

• In a large bowl toss together drained pasta, arugula, tomatoes, mozzarella pearls, lemon juice and zest, and pesto. Season with salt and pepper to taste and add parmesan cheese to taste.

• Thin with reserved pasta water as needed. Store in fridge in an airtight container up to 1 day.

Recipe makes about 14 cups.

Nutrition Facts

Pesto Pasta Salad

Amount Per Serving

Calories 380
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 6g38%

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 23mg8%

Sodium 229mg10%

Potassium 321mg9%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 1246IU25%

Vitamin C 13mg16%

Calcium 217mg22%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.