Pesto Tomato Pasta Salad
Bright, herby pesto coats tender rotini, juicy tomatoes, and creamy mozzarella for a picnic-perfect pasta salad. Tossed with toasted pine nuts and arugula for crunch and peppery bite.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 12 oz rotini or fusilli pasta, dry
- 0.75 cup basil pesto store-bought or homemade
- 1.5 cup cherry tomatoes, halved
- 1 cup fresh mozzarella pearls, drained
- 1.5 cup baby arugula loosely packed
- 0.25 cup pine nuts toasted
- 0.25 cup red onion, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 0.5 tsp kosher salt plus more for pasta water
- 0.5 tsp black pepper freshly ground
- 0.25 cup Parmesan cheese, finely grated
Instructions
Preparation Steps
- Boil the pasta in well-salted water until al dente, 9–10 minutes; drain and rinse briefly to cool.
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 3 minutes. Cool.
- Whisk pesto with olive oil, lemon juice, salt, and pepper to loosen into a pourable dressing.
- Combine cooled pasta, tomatoes, mozzarella, red onion, and arugula in a large bowl.
- Pour in the pesto dressing and toss until evenly coated. Fold in Parmesan and toasted pine nuts.
- Taste and adjust seasoning. Chill 15–30 minutes for flavors to meld, if time allows.
Notes
Variation: Swap pine nuts with toasted almonds or walnuts, or add grilled chicken for protein. For a punchier flavor, stir in chopped sun-dried tomatoes. Storage: Refrigerate up to 3 days; refresh with a splash of olive oil or a spoonful of pesto before serving.
This recipe is an original creation inspired by classic Pesto Tomato Pasta Salad flavors. All ingredient ratios and instructions are independently developed.