Can I make pesto pasta salad ahead of time?

Yes! One of the best things about pesto pasta salad is that it’s perfect for meal prep. You can make it a few hours in advance or even the day before. Just be sure to store it in an airtight container in the fridge. When you’re ready to serve, allow it to come to room temperature for the best flavor.

Can I use store-bought pesto for the salad?

While homemade basil pesto is recommended for the best flavor, you can certainly use store-bought pesto as a shortcut. If you're in a hurry or don’t have fresh basil on hand, store-bought pesto will still work beautifully in this recipe.

How long will pesto pasta salad last in the fridge?

Pesto pasta salad can last in the fridge for up to 2-3 days. Just make sure to store it in an airtight container to preserve its freshness. The flavors may even meld together more as it sits, making it even more delicious the next day.

What can I substitute for pine nuts in pesto pasta salad?

If you don’t have pine nuts or have a nut allergy, you can substitute them with other nuts like almonds, walnuts, or cashews. Sliced almonds are a great alternative and provide a similar crunch. Alternatively, you could leave out the nuts entirely for a nut-free version of the salad.

Pesto Pasta Salad – Easy & Quick Recipe

Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz Spiral Pasta; 2 tbsp Salt (for cooking pasta); 1 cup Homemade Basil Pesto; 250g Cherry Tomatoes (halved); 2 cups Fresh Arugula; 1 cup Bocconcini (drained); 2 tbsp Mayonnaise; Toasted Pine Nuts (for garnish); Fresh Basil Leaves (for garnish)

Description

Pesto Pasta Salad is a vibrant, flavorful dish that combines homemade basil pesto, juicy cherry tomatoes, creamy bocconcini, and fresh arugula. Perfect for picnics, potlucks, or weeknight meals, this easy-to-make salad is a crowd-pleaser with its refreshing and satisfying combination of textures and Mediterranean flavors.

Ingredients

Scale

12 oz Spiral Pasta
2 tbsp Salt (for cooking pasta)
1 cup Homemade Basil Pesto
250g Cherry Tomatoes (halved)
2 cups Fresh Arugula
1 cup Bocconcini (drained)
2 tbsp Mayonnaise
Toasted Pine Nuts (for garnish)
Fresh Basil Leaves (for garnish)

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Instructions

Bring a large pot of salted water to a boil. Add the spiral pasta and cook until al dente, around 10-12 minutes. Drain well and rinse under cold water to cool it down.
In a large mixing bowl, combine the cooked pasta with basil pesto and mayonnaise. Stir to coat evenly.
Add the halved cherry tomatoes, bocconcini, and arugula to the bowl. Toss gently to mix all ingredients together.
Transfer the salad to a serving dish and garnish with toasted pine nuts and fresh basil leaves.
Serve immediately, or refrigerate and bring to room temperature before serving.

Notes

Use homemade basil pesto for the best flavor.
To make it gluten-free, use gluten-free pasta.
If you don’t have pine nuts, sliced almonds are a great substitute.
This salad can be made a day in advance and stored in the fridge.
Leftovers can be stored in an airtight container for up to 2-3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: No-cook
Cuisine: Italian

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 15mg