Summer Pasta Salad with Pesto

The first time I tossed this summer pasta salad I was late for a small backyard dinner and grabbed whatever bright ingredients were left in the fridge and pantry, and it turned into everyone asking for the recipe. The basil scent from the pesto filled the kitchen and cut through the heat of the July evening like a promise. It is the kind of dish that feels casual but still special when plates go around the table.

I remember serving this at a neighbor potluck where someone compared it to a little taste of Italy and two kids decided to trade their dessert for a second helping of pasta.

Ingredients

• Pasta: 300 g (10.5 oz) short pasta such as fusilli penne or farfalle and salt the boiling water generously so the pasta is well seasoned.
• Cherry tomatoes: 250 g (9 oz) halved so they release sweet juice into the salad and add a bright pop.
• Mozzarella: 200 g (7 oz) fresh mozzarella balls drained and halved for creamy contrast with the tomatoes.
• Greens: 50 g (2 oz) baby arugula or fresh basil leaves torn for peppery freshness.
• Pesto: 4 tbsp about 60 g fresh basil pesto and 2 tbsp extra virgin olive oil whisked together for a silky dressing.
• Finishes: Freshly ground black pepper and optional toasted pine nuts and lemon zest for texture and brightness.

Instructions

Bring the water to a boil:

Fill a large pot with water add a generous pinch of salt and bring to a rolling boil so the pasta cooks evenly.

Cook the pasta:

Cook the pasta according to package instructions until al dente then drain and rinse under cold water to stop the cooking and cool the noodles quickly.

Combine the salad:

In a large bowl toss the cooled pasta with halved cherry tomatoes mozzarella and the arugula or torn basil so the colors and textures mix.

Make the dressing:

Whisk pesto and extra virgin olive oil in a small bowl until smooth and season with freshly ground black pepper to taste.

Toss gently:

Pour the pesto dressing over the salad and toss gently to coat everything evenly taking care not to mash the tomatoes.

Finish and serve:

Stir in toasted pine nuts and lemon zest if using and serve immediately or chill for 30 minutes for the flavors to meld.

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One summer evening this salad became the reason people lingered on the porch with wine glasses in hand and plates in their laps which is when I knew it had moved beyond a weeknight meal.

Variations to Try

Try swapping mozzarella for feta for a tangier bite or add grilled halloumi for a smoky feel when you want a different texture.

Serving Ideas

Serve it with crusty bread and a simple green salad or add grilled chicken or chickpeas to make it a heartier main for a casual dinner.

Make Ahead and Storage

This salad stores well for a day which makes it great for picnics and work lunches.

• Keep the dressing separate if you plan to store it for more than a few hours.
• Stir in toasted pine nuts just before serving to keep them crunchy.
• Use gluten free pasta if you need a gluten free option.

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Give this salad a try on a warm afternoon and watch how quickly it disappears from the bowl.

Recipe Questions & Answers

→ How do I avoid a soggy salad?

Rinse cooked pasta under cold water to stop cooking and drain thoroughly. Toss with just enough oil or pesto to coat—reserve heavier dressings until serving—and add delicate greens last to keep them crisp.

→ Which pasta shapes work best?

Short shapes like fusilli, penne or farfalle hold pesto and bits of tomato well. Choose a ridged or twisted shape to trap dressing and small cheese pieces for balanced bites.

→ Can I prepare this ahead of time?

Yes. Cook and cool the pasta, then toss with pesto and refrigerate separately from delicate greens and any crunchy toppings. Combine and add nuts just before serving for best texture.

→ What are good substitutions for mozzarella?

Try crumbled feta for a tangy contrast or grilled halloumi for a smokier, firmer option. Each will shift the flavor—adjust seasoning and lemon zest to balance.

→ How should leftovers be stored?

Keep in an airtight container in the refrigerator for up to 48 hours. If pasta absorbs dressing, refresh with a splash of olive oil and a squeeze of lemon before serving.

→ How can I make the pesto fresher?

Blend fresh basil leaves with toasted pine nuts, Parmesan, garlic and olive oil just before assembling. Taste and adjust salt and lemon for brightness; use sparingly if storing with pasta to avoid overpowering.