This delicious pesto pasta salad is a gorgeously fresh and vibrant salad packed with homemade basil pesto, juicy cherry tomatoes, creamy mozzarella, and chickpeas for a protein boost. It's the perfect summer pasta salad for BBQs, packed lunches, or light dinners.

If you want a similar recipe, try this lentil salad with feta & pomegranate, these gorgeous Mediterranean white beans, or this Greek pasta salad.

This pesto pasta salad is perfect for a quick and easy lunch in the summer - and it meal preps perfectly!

Ingredient Notes

You can see the full ingredient list and step-by-step instructions in the recipe card below, but here are a few helpful notes for making this simple recipe the best it can be!

For the Salad:

• Pasta: Fusilli works great, but feel free to use penne, farfalle, or even orzo.
  
• Mozzarella Pearls / Bocconcini: Mozzarella pearls, also known as bocconcini, work great for this recipe - the perfect-sized little balls of creamy cheese that pair perfectly with pesto and pasta! Use fresh mozzarella, torn if needed.
  
• Chickpeas: I use some tinned chickpeas in this recipe - they add protein and make this more satisfying as a meal salad.
  
• Greek Yogurt: Adds creaminess and lightens the pesto without needing mayo! The perfect healthy addition to a creamy pesto salad dressing.
  
• Arugula (Rocket): For peppery freshness - you can sub with baby spinach if preferred.

For the Pesto:

You could use a store-bought pesto if you're short on time, but a homemade pesto will always be best! Use fresh basil, Pecorino or Parmesan cheese, pine nuts, fresh garlic, and a good glug of extra virgin olive oil.

Optional Add-ins

If you want to pad out this pesto pasta salad and add more vegetables, you could go for some sliced olives, grilled zucchini or asparagus, chopped sundried tomatoes, swap the chickpeas for white beans, or even use vegan mozzarella + plant-based yogurt for a dairy-free version.

How To Make This Pesto Pasta Salad Recipe

1. Make the Pesto

Add the basil, garlic, cheese, pine nuts, salt, and pepper to a food processor. Pulse until combined, then slowly pour in the olive oil and continue blending until the pesto is fairly smooth but still has some texture.

2. Cook the Pasta

Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down for the salad.

3. Assemble the Salad

In a large bowl, combine the cooled pasta, cherry tomatoes, arugula, mozzarella, chickpeas, and pesto. Add the Greek yogurt and a pinch of salt, then toss everything together until well-coated.

Taste and adjust salt if needed. Garnish with fresh basil leaves and serve immediately, or chill for later.

Chef's Tips

• Don't overcook your pasta - al dente is key for a good pasta salad texture.
• Rinsing the pasta stops it from cooking further and helps it cool quickly.
• Add the Greek yogurt last to keep the pesto vibrant and creamy.
• If making ahead, wait to add arugula and basil just before serving for maximum freshness.

Storage

Store in an airtight container in the fridge for up to 3 days. It may dry out slightly over time - just mix in a splash of olive oil or lemon juice before serving.

FAQs

Can I make this vegan?
Yes! Use a vegan pesto (sub nutritional yeast for cheese) and vegan yogurt or just omit it.

What's a good pasta substitute?
Try quinoa, pearl couscous, or orzo for a different grain base.

Can I use store-bought pesto?
Absolutely - just choose one you love the flavor of. You may not need extra salt if it's already seasoned.