When summer rolls around, there’s nothing quite as refreshing and satisfying as a flavorful pasta salad. Whether you’re heading to a picnic, a potluck, or just hosting a BBQ in your backyard, this Creamy Pesto Pasta Salad is bound to be a hit.
With juicy tomatoes, mini mozzarella balls, arugula, and pasta smothered in a creamy pesto dressing, this dish is the perfect blend of textures and tastes that will leave your guests craving more.
This 30-minute meal is not only quick to make but it’s also the ideal dish when you’re short on time and need to whip up something impressive. You can enjoy it as a side dish or turn it into a complete meal by adding your favorite protein. Read on for the step-by-step guide to making this delicious and easy pasta salad.
Ingredients You’ll Need
For this simple and flavor-packed recipe, gather the following ingredients:
For the Pesto Dressing:
- 2/3 cup pesto sauce (homemade or store-bought)
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 1 shallot, finely minced
- 1/3 cup reserved pasta water
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
For the Pasta Salad:
- 16 oz cavatappi pasta (or your favorite pasta shape)
- 12 oz cherry tomatoes, halved
- 2 cups arugula
- 1/4 cup freshly grated parmesan
Step-by-Step Instructions
Step 1: Cook the Pasta Start by boiling a pot of salted water. Cook the pasta until al dente, which is usually 2 minutes shy of the package instructions. Reserve 1/3 cup of the pasta water before draining. Rinse the pasta under cold water to stop it from cooking further. This also helps keep the pasta from becoming soggy. Once rinsed, transfer the pasta to a large mixing bowl.
Step 2: Make the Creamy Pesto Dressing In a separate bowl, whisk together the pesto sauce, mayonnaise, sour cream, minced shallot, pasta water, lemon juice, and zest. Season with salt and pepper to taste until the dressing is smooth and creamy.
Step 3: Assemble the Pasta Salad Once the pasta is cool and toss them together in the large mixing bowl. Add in the halved cherry tomatoes, fresh arugula, and chopped mozzarella balls (or larger mozzarella chunks). Pour the creamy pesto dressing over the pasta mixture and toss everything to coat evenly.
Step 4: Chill and Serve For the best results, refrigerate the salad for at least an hour to allow the flavors to meld together. The creamy pesto dressing will soak into the pasta, making every bite deliciously flavorful. Before serving, sprinkle freshly grated parmesan on top for an extra burst of flavor.
Variations to Try
Add Protein:
This creamy pesto pasta salad is easily customizable to turn it into a full meal.
Add grilled chicken, shrimp, or even grilled portobello mushrooms to give the salad a protein boost.
If you’re using grilled chicken or shrimp, marinate them in extra pesto before grilling for that extra flavor punch.
Make it Veggie-Friendly:
For a vegetarian version, add extra veggies, like roasted bell peppers or olives, to keep it fresh and vibrant.
Storing Leftovers
If you have any leftover creamy pesto pasta salad (although it’s hard to believe that will happen), store it in an airtight container in the fridge for up to 4-5 days.
I don’t recommend freezing pasta salad, as the pasta and veggies may lose their texture. For the freshest taste, enjoy it within a day or two.
Perfect for Every Occasion
This creamy pesto pasta salad is perfect for all sorts of gatherings, whether you’re hosting a casual family dinner, a summer BBQ, or need a dish to bring to a potluck.
It’s light, refreshing, and full of flavor—everything you need to make your next meal memorable.
Conclusion
This 30-minute creamy pesto pasta salad is an ideal summer dish, filled with fresh ingredients and loaded with flavor.
Whether you make it for a family meal or bring it to a BBQ, it’s sure to become a crowd favorite.
The juicy tomatoes, creamy pesto dressing, and peppery arugula come together in perfect harmony to create a dish you’ll want to make again and again. Enjoy!
