Deliciously fresh and full of flavor, this summer pesto pasta salad makes an ideal barbecue side dish, a light lunch, or a potluck contribution. It’s an easy pasta salad recipe that almost everyone will enjoy.
This dish shines when made with fresh, homemade pesto, which is easiest to prepare in warmer months when basil is at its best. If fresh basil isn’t available, a good-quality store-bought pesto will work in a pinch, though the homemade version delivers the brightest flavor.
What makes this recipe so delicious
- Quick and simple to prepare—minimal hands-on time.
- Ready in about 15 minutes from start to finish.
- Made with fresh, vibrant ingredients—perfect for warm-weather meals and backyard gatherings.
- Add grilled chicken or shrimp to turn it into a complete main-course salad.
- Holds up well in the fridge, making it a great make-ahead dish for busy days.
Groceries you’ll need: Ingredients
- Rotini pasta
- Homemade pesto sauce (or a good-quality store-bought pesto)
- Cucumber
- Cherry tomatoes
- Sliced kalamata or black olives
- Kosher salt
- Fresh mozzarella pearls (small mozzarella balls)
- Arugula
See the recipe card at the bottom of this post for exact quantities and the full ingredient list.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For exact quantities and a printable recipe card, see the recipe block below.
- Step 1: Cook the rotini according to package directions in salted water. Drain and rinse the pasta under cold water until it is cool to the touch.
- Step 2: Toss the cooled noodles with pesto so they are evenly coated.
- Step 3: Transfer the pesto-coated pasta to a large mixing bowl and add the chopped vegetables, olives, mozzarella, and arugula.
- Step 4: Gently toss everything together with salad utensils until combined. Taste and adjust seasoning if needed.
Hint: Be sure the noodles are rinsed and cooled before mixing with the other ingredients. Warm pasta can wilt delicate greens and soften the mozzarella too much.
Recipe variations and substitute ideas
- Red onion – thinly sliced for a bolder bite.
- Green onions – use for a milder onion flavor.
- Spinach – substitute for arugula for a milder green.
- Basil leaves – add whole basil leaves for a caprese-style twist.
- Feta cheese – swap for mozzarella for a tangier finish.
- Pine nuts – toast and add for crunch and nutty flavor.
- Parmesan – grate over the top for extra savory depth.
- Black pepper – fresh-cracked for a peppery note.
- Grape tomatoes – an alternative to cherry tomatoes.
- Lemon zest or juice – brightens the salad and cuts through the richness.
- Sun-dried tomatoes – add concentrated sweetness.
- Different pasta shapes – any short pasta will work well.
- Artichoke hearts – add a briny, tender element.
- Red pepper flakes – a pinch for heat.
- Olive oil – a light drizzle can enhance sheen and flavor.
- Green olives – use instead of black olives for a different flavor profile.
- Bell pepper – thinly sliced for color and crunch.
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Necessary gear: Equipment
You only need a few basic tools for this recipe.
A medium saucepan to cook the pasta and a large mixing bowl to combine the salad are all that’s required. A salad serving bowl and a pair of salad utensils (spoon and fork) make serving easier.
Related Recipes
- Pesto Dressing
- Late Summer Pasta Salad
- Tuna Pasta Salad
- Southern Seafood Salad
- Ruby Tuesday Ham and Pea Pasta Salad
- KFC Macaroni Salad
- Italian Pasta Salad
How to store leftovers
Store this summer pesto pasta salad in an airtight container in the refrigerator for up to 4 days. If the salad thickens from the pesto, loosen with a small drizzle of olive oil before serving.
Mel’s kitchen notes
Most pasta salads taste even better the next day as the flavors meld. For maximum flavor, toss the cooled noodles with the pesto a day ahead and refrigerate; then add the fresh vegetables and mozzarella just before serving.
Frequently asked questions: FAQs
Serve with crusty bread or garlic bread, and consider grilled chicken breasts or grilled fish to round out the meal.
Because this is a pasta salad, it is best served cold or at room temperature.
If you’ve tried this Summer Pesto Pasta Salad, please leave a comment to tell us how it turned out — we love hearing from readers!
If you enjoy this recipe, consider rating it and saving it for later.
Ingredients
- 1 Pound Rotini pasta
- 2 teaspoons Salt
- 1 Cup Homemade pesto sauce (or store-bought)
- 10 Ounces Cherry tomatoes halved
- ½ Each Cucumber halved and sliced
- 1 (2 Ounce) Can Sliced black olives drained
- 8 Ounces Mozzarella pearls
- ½ Cup Arugula leaves
Instructions
- Cook the rotini in salted boiling water according to package directions. Drain and rinse under cold water until the pasta is cool.
- Place the cooled pasta in a large mixing bowl and add the pesto. Toss until the pasta is evenly coated.
- Add the cherry tomatoes, cucumber, drained olives, mozzarella pearls, and arugula. Gently toss to combine. Taste and adjust seasoning with salt and pepper if needed.
- Serve chilled or at room temperature. If making ahead, combine pasta and pesto the day before, then add fresh ingredients just before serving.
Notes
Nutrition
| Carbohydrates: 31 g
| Protein: 18 g
| Fat: 31 g
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