There’s so much to love about this easy pesto pasta salad! I am a huge fan of fresh basil pesto, and this salad really celebrates PESTO in all its glory. In the summer, when my basil plant is going wild, I make fresh pesto at least once a week. I add it to pasta, and even mix it into potato salad. And now, to this easy, beautiful pesto pasta salad.
With this pesto pasta salad recipe, the key ingredient is a little mayo stirred into the pesto. It makes it a little creamy, not dry at all, and so delicious! The only downside of testing this recipe was having pesto mayo in the house, and discovering that pesto mayo is good on EVERYTHING (especially a BLT!).
Key Ingredients and Substitutions
- Pasta: Whatever your favorite bite-sized pasta shape is will work well. Rotini, rigatoni, penne or even bow ties would all work. Gluten free pasta works well, too.
- Pesto: Homemade pesto is best, but you can also get store bought.
- Mayo: I do love mayo, especially in a summer side dish salad like this! As long as it is a high quality brand like Dukes or Helmans.
- Mozzarella: I love the little fresh mozzarella balls, because they’re bite sized, but the regular large mozzarella balls work, too. Just cube them up into smaller, bite-sized chunks.
- Pine Nuts: You’ll need about half a cup for the entire recipe. Some in the pesto itself, and some mixed into the pasta salad.
- Cherry Tomatoes: The ripest, freshest you can find! I just love the juicy pop!
- Arugula: I love the peppery flavor of fresh arugula, but if you don’t, try baby spinach instead.
- Lemon: Not only does the lemon give a nice zesty lift, it also helps keep the pasta salad vibrant green.
All About Pine Nuts
One thing that I know can deter people from making pesto at home is the cost of pine nuts. I get it! Pine nuts are expensive! Did you know that pine nuts are actually the edible seed of a particular type of pine tree? That’s part of why they are so pricey, they’re truly precious. But, the good news is that you only need about half a cup for this pesto pasta salad recipe. I think it’s best to buy pine nuts in the bulk bin area, they tend to be freshest there and you can buy only what you need. However, you can sub in walnuts for the pine nuts in the pesto for a less expensive option.
Tips + Storage
- Pesto tips: Don’t over-mix the pesto if you are making it yourself. I love to have a bit of texture left in the pesto so that you can really enjoy the presence of the nuts, Parmesan and basil.
- Pasta salads generally keep well in the fridge and are great to make ahead of time! For this recipe, if you make it a day or two ahead of your party or event, just be sure not to stir in the pine nuts or arugula until the very last minute.
- Summer salad recipes like this always feel like a good moment to remind folks (and myself) that if a pasta salad with mayo in it has been sitting out in the hot sun for more than two hours, you should toss it. It’s a bummer, but it’s better than making your cookout guests sick.
- Assuming your pasta salad has NOT been sitting out in the sun for too long, store any leftovers in an airtight container in the refrigerator for up to 4 days.
More Summer Pasta Salad Recipes
Planning A Summer Party?
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