Pesto Pasta Salad

a large bowl of creamy pesto pasta with halved cherry tomatoes, arugula and sun dried tomatoes

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This pesto pasta salad is fresh, flavorful, and incredibly easy to make. Tossed with pesto and simple ingredients, it’s the perfect side dish for BBQs, potlucks, or quick summer meals!

Prep Time10

Cook Time15

Total Time25

Course: 15 of the Best Pasta Salad Recipes on the Internet

Keyword: best summer recipes, easy side dish, pasta salad, pesto, potluck, side dish

Servings: -12

Author: Carrian Cheney

Equipment

Ingredients

15 oz Pasta Spirals
1 ½ Cups Pesto
2 Tablespoons Mayonnaise (I prefer Dukes)
7 oz Marinated Bocconcini Mozzarella drained and cut in half, see note
1 ½ Cups Cherry Tomatoes or grape tomatoes, halved
½ Cup Sun Dried Tomatoes oil packed, julienned in herbs, drained
2 Tablespoons Pine Nuts toasted in a pan and set aside
1 Cup Arugula

US Customary - Metric

Instructions

Bring a large pot of water to boil with a generous amount of salt. The water should be salty. Add the pasta and cook for the pasta packet time + 1-2 minutes.
15 oz Pasta Spirals
Drain and rinse under cold water. Shake off excess water well, then allow to fully cool and dry.
Mix the pesto and mayonnaise until smooth.
1 ½ Cups Pesto, 2 Tablespoons Mayonnaise
Assemble – Place pasta in a bowl, add in the pesto, bocconcini and both types of tomatoes, along with the pine nuts and arugula; toss gently just to combine. Serve!
7 oz Marinated Bocconcini Mozzarella, 1 ½ Cups Cherry Tomatoes, ½ Cup Sun Dried Tomatoes, 2 Tablespoons Pine Nuts, 1 Cup Arugula

Video

Notes

I prefer to use 1 ½ containers but it's a lot of cheese if that bothers you.

Nutrition