Pesto Pasta Salad with Fresh Mozzarella
Vibrant fusilli tossed in homemade basil pesto with juicy cherry tomatoes, creamy baby mozzarella, and peppery arugula. The kind of pasta salad that disappears first at every cookout.
This pesto pasta salad. I can't stop making it. Every potluck, every barbecue, every 'I need to bring something and I have forty-five minutes' situation — this is what I reach for. The bowl always comes home empty, and at least two people ask for the recipe before the night is over. The secret is making the pesto from scratch. I know, I know — store-bought exists and it's fine. But fresh pesto takes five minutes in a blender and the difference is night and day. My mom taught me to add a tiny bit of mayonnaise to the dressing, which sounds weird but keeps the pesto creamy and clinging to the pasta instead of drying out in the fridge. She was right, as usual. I make this at least twice a month from May through September. Sam will eat it straight from the bowl while I'm still trying to arrange it for a photo. Layla picks out the arugula but eats everything else. Adam puts it over rice, because of course he does.
“Drain your pasta and rinse it under cold water until it's completely cool, then let it sit in the colander for a few extra minutes. Every drop of excess water left on the pasta dilutes your pesto. Dry pasta = pesto that actually sticks.”
The Key to This Dish
This pesto pasta salad. I can't stop making it. Every potluck, every barbecue, every "I need to bring something and I have forty-five minutes" situation — this is what I reach for. The bowl always comes home empty, and at least two people ask for the recipe before the night is over.
The secret is making the pesto from scratch. I know, I know — store-bought exists and it's fine. But fresh pesto takes five minutes in a blender and the difference is night and day. My mom taught me to add a tiny bit of mayonnaise to the dressing, which sounds weird but keeps the pesto creamy and clinging to the pasta instead of drying out in the fridge. She was right, as usual.
I make this at least twice a month from May through September. Sam will eat it straight from the bowl while I'm still trying to arrange it for a photo. Layla picks out the arugula but eats everything else. Adam puts it over rice, because of course he does.
The whole thing comes together in about 30 minutes, most of which is just waiting for the pasta to cook and cool. Once you've got your pesto made, it's literally toss and serve. The fusilli spirals catch the pesto in every little groove — flat pasta doesn't even come close.
Trust me — make extra. You're going to want leftovers for lunch tomorrow.
!Common Mistakes to Avoid
- 1Not cooling the pasta completely — warm pasta melts the mozzarella and wilts the arugula before you even serve it
- 2Skipping the rinse — starchy pasta absorbs all the pesto and you end up needing twice as much
- 3Making the pesto too smooth — a completely blended pesto looks and tastes flat. Leave some texture for visual appeal and a more interesting bite
- 4Overdressing then refrigerating — pasta absorbs dressing as it sits. If making ahead, reserve 2-3 tablespoons of pesto to toss in right before serving
Pesto Pasta Salad with Fresh Mozzarella
Ingredients
For 6 servings (about 1.5 cups)
- 350g fusilli pasta (about 12oz)
- 2 tbsp mayonnaise
- 250g cherry tomatoes (about 1 heaped cup), halved, halved
- 220g baby bocconcini (about 7oz), drained and halved, drained and halved
- 1 cup baby arugula, tightly packed
Pasta
- 1 tbsp salt (for pasta water)
Pesto
- 2 cups fresh basil leaves, tightly packed
- 2 tbsp pine nuts, toasted, toasted
- 1 small garlic clove, minced
- 1/2 cup parmesan cheese, finely grated, finely grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil
Garnish
- Small basil leaves for garnish(optional)
Instructions
- 1
Bring a large pot of water to a rolling boil with 1 tablespoon of salt. Cook the fusilli for the time listed on the package plus 1 extra minute — pasta salad needs slightly softer pasta since it firms up as it cools.
11 minPasta is just past al dente — tender all the way through with no chalky center when you bite one. It should feel slightly softer than you'd want for a hot pasta dish.
- 2
Drain the pasta in a colander and rinse immediately under cold running water, tossing with your hands until completely cool. Shake off as much excess water as possible and let it sit in the colander for a few minutes to drain fully.
Pasta feels cool to the touch and no longer steams. When you shake the colander, almost no water drips out — excess water will dilute the pesto.
- 3
While the pasta cools, make the pesto. Place the basil, toasted pine nuts, garlic, parmesan, salt, pepper, and olive oil in a tall jug or food processor. Blitz with an immersion blender or process until mostly smooth with some visible green flecks.
Pesto is smooth enough to coat the back of a spoon but still has tiny visible basil flecks — not a green smoothie, but no big chunks either.
- 4
Transfer the cooled pasta to a large bowl. Scrape in all the pesto and add the mayonnaise. Toss well until every spiral is evenly coated in green.
No plain pasta visible — every piece should be coated. You'll see the pesto filling every groove of the fusilli spirals.
- 5
Add the halved cherry tomatoes and bocconcini. Toss gently to distribute without smashing the mozzarella. Add the arugula and fold it through just enough to wilt it slightly into the salad.
Tomatoes and mozzarella are evenly scattered throughout, and the arugula is tucked between the pasta rather than sitting on top in a clump.
- 6
Transfer to a serving bowl and scatter with fresh basil leaves. Serve immediately or refrigerate for up to 2 hours before serving.
Salad is mounded generously in the bowl with pops of red, white, and green visible across the top.
Equipment Needed
large pot · colander · immersion blender or food processor · large mixing bowl
Chef Tips
- ✓Cook the pasta one minute longer than the packet says. Cold pasta firms up, and nobody wants a chewy pasta salad. My mom drilled this into me and she's never been wrong about pasta.
- ✓Toast the pine nuts in a dry skillet over medium heat, shaking constantly for 2-3 minutes until golden. They go from perfect to burned in about ten seconds, so don't walk away.
- ✓The mayonnaise is the secret weapon — it keeps the pesto creamy and prevents it from drying out and turning dark. You won't taste mayo, just richer, glossier pesto that clings to the pasta even the next day.
- ✓If making ahead, hold back the arugula and add it just before serving. It wilts and gets sad if it sits too long. Everything else holds beautifully.
- ✓Swap pine nuts for walnuts or cashews if you want to save money — pine nuts are expensive and honestly the flavor difference in a pasta salad is minimal.
Why It Works
- →Rinsing the pasta under cold water stops the cooking immediately and washes off surface starch, so the spirals stay separate instead of clumping into a pesto brick
- →Fusilli's ridges and grooves trap pesto in every crevice — flat pasta like penne lets the dressing slide right off
- →The mayonnaise emulsifies with the olive oil in the pesto, creating a stable coating that doesn't separate or oxidize as quickly in the fridge
- →Adding tomatoes and mozzarella after the pesto keeps them clean-looking and prevents the tomato juice from thinning out the dressing
Techniques Used
Variations
Mediterranean version
Add chopped cucumber, Kalamata olives, and sun-dried tomatoes. Swap bocconcini for crumbled feta. Gives it a Greek-Italian fusion thing that's incredible.
Chicken pesto pasta salad
Toss in 2 cups of shredded rotisserie chicken to make it a full meal. The pesto coats the chicken beautifully and it stretches the salad to feed 8.
Lemon pesto version
Add the zest and juice of one lemon to the pesto before blending. Brightens everything up and cuts through the richness of the cheese and oil.
FAQ
Can I use store-bought pesto?+
Absolutely. Use about 3/4 cup of jarred pesto and still add the 2 tablespoons of mayo. Homemade is brighter in color and flavor, but store-bought saves time and still tastes great.
Can I make this the night before?+
Yes, but hold back the arugula and add it before serving. The pasta will absorb some pesto overnight, so save a few tablespoons of extra pesto to toss in when you're ready to serve.
What can I use instead of pine nuts?+
Walnuts, cashews, or almonds all work. Walnuts are closest in flavor and much cheaper. Toast them the same way.
Is this good for meal prep?+
It keeps well for 3 days in the fridge. Pack the arugula separately and add it fresh each day. The flavors actually develop overnight.
Can I make it dairy-free?+
Skip the bocconcini and parmesan. Add nutritional yeast to the pesto for a cheesy flavor, and toss in some marinated artichoke hearts for richness instead of mozzarella.
Serving Suggestions
Serve alongside grilled chicken, burgers, or steak at a cookout. It's also a perfect packed lunch on its own — sturdy enough to travel without getting soggy. A simple green salad and crusty bread round it out for a light summer dinner.
Make Ahead
Make the pesto up to 3 days ahead and refrigerate with a thin layer of olive oil on top to prevent browning. Assemble the full salad up to 8 hours ahead — just hold back the arugula until serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days. The pesto may darken slightly on the surface — just toss before serving and the color comes back.
Reheating
This is meant to be served cold or at room temperature. If you prefer it less chilled, pull it out of the fridge 20 minutes before serving.
Freezing
Not recommended — the mozzarella and arugula don't freeze well, and the pasta texture changes. Freeze leftover pesto on its own in ice cube trays for up to 3 months.