A bright, peppery pasta salad that comes together in minutes: tender pasta tossed with fresh arugula, creamy mozzarella, sweet bell pepper and fragrant pesto. It’s a great make-ahead dish for warm-weather lunches, potlucks, or a quick weeknight side that still feels special.
Why you’ll love this dish
This pasta salad balances peppery arugula and herbaceous pesto with mild, milky mozzarella and crisp bell pepper. It’s fast, colorful, and versatile — serve it chilled for a picnic or at room temperature alongside grilled protein for a casual dinner.
“I made this for a family BBQ — everyone went back for seconds. It’s fresh-tasting, stores well, and the pesto keeps the pasta from drying out.” — a reader review
Unique benefits:
- Ready in about 20–30 minutes.
- Works as main, side, or potluck contribution.
- Easily altered for vegetarian, vegan, or gluten-free diets.
Step-by-step overview
- Cook and cool the pasta so it’s tender but not mushy.
- Prep the arugula, dice the bell pepper and drain the mozzarella.
- Toss warm or cooled pasta with pesto so it coats the noodles.
- Fold in arugula, mozzarella and pepper. Season, dress lightly, and chill or serve right away.
This recipe is intentionally flexible: toss while pasta is slightly warm for better pesto absorption, or chill for a firm, picnic-style salad.
Ingredients
- 8 oz (about 225 g) pasta (fusilli, penne, or farfalle recommended)
- 2 cups arugula (packed)
- 1 cup mozzarella balls (bocconcini), halved or torn
- 1 bell pepper (red or yellow), seeded and diced
- 1/2 cup pesto (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil (optional; for drizzling or to loosen pesto)
- Parmesan cheese, grated (optional garnish)
Notes and substitutions:
- Swap fusilli or penne for gluten-free pasta if needed.
- Use vegan mozzarella and vegan pesto (basil + nuts + olive oil) to make it dairy-free.
- Substitute baby spinach for arugula if you prefer a milder green.
- If you don’t have pesto, mix 2 tbsp olive oil with 1–2 tsp chopped fresh basil and a squeeze of lemon as a simple alternative.
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8–12 minutes).
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta. If you want a chilled salad, rinse the pasta briefly under cold water or plunge into an ice bath to stop cooking. Drain thoroughly.
- Place the warm or cooled pasta in a large mixing bowl. Add the pesto and toss until the pasta is evenly coated. If the pesto is thick, add a tablespoon or two of reserved pasta water or olive oil to loosen it.
- Add the arugula, mozzarella, and diced bell pepper. Toss gently to combine—be careful not to bruise the arugula.
- Taste and season with salt and pepper. If desired, drizzle a little olive oil and grate Parmesan over the top.
- Serve immediately at room temperature, or cover and chill for at least 30 minutes to meld flavors. Serve chilled or at room temperature.
How to serve Arugula, Mozzarella, Pepper and Pesto Pasta Salad
- Pair with grilled chicken, shrimp, or salmon for a complete meal.
- Serve as one of several salads at a buffet — it pairs well with lemony greens or roasted vegetables.
- For a composed plate, spoon a mound of salad onto a shallow bowl, top with shaved Parmesan, and scatter a few pine nuts for crunch.
- Make it picnic-friendly by keeping pesto-dressed pasta chilled and adding fresh arugula right before serving if transporting.
How to store
- Refrigerator: Store in an airtight container for up to 3 days. Keep chilled at 40°F (4°C) or below.
- Make-ahead: You can prepare the pasta and pesto mixture a day ahead, but add arugula and mozzarella just before serving to preserve texture.
- Freezing: Not recommended. The texture of arugula, mozzarella, and pesto changes unfavorably after freezing. If you must freeze, freeze plain cooked pasta and pesto separately, then thaw and combine with fresh arugula and cheese when ready.
- Food safety: Refrigerate within 2 hours of serving (1 hour if ambient temperature is above 90°F / 32°C). Discard if left out longer.
Tips to make
- Cook pasta al dente so it holds up in the salad and doesn’t get mushy after chilling.
- Reserve some pasta water — it’s handy to loosen pesto and help it adhere to noodles.
- If you prefer less peppery flavor, toss the arugula in right before serving so it stays crisp and milder.
- Use torn bocconcini rather than whole balls so each bite has more cheese distribution.
- Taste and adjust seasoning after combining — pesto may already contain salt and Parmesan.
Variations
- Mediterranean: Add halved cherry tomatoes, kalamata olives, and a squeeze of lemon.
- Protein boost: Stir in grilled chicken strips, sliced salami, or roasted chickpeas.
- Nutty crunch: Sprinkle toasted pine nuts, almonds or walnuts on top.
- Sun‑dried tomato pesto: Replace basil pesto with sun‑dried tomato pesto for a sweeter, tangier profile.
- Caprese twist: Replace arugula with basil leaves and add more cherry tomatoes for a pasta-caprese hybrid.
FAQs
Q: Can I make this salad ahead of time?
A: Yes—prepare the pasta and toss it with pesto up to 24 hours ahead. For best texture, add arugula and mozzarella just before serving. If you mix everything too early, the arugula will wilt and the mozzarella can release water.
Q: Will the arugula wilt in the salad?
A: If you toss arugula with warm pasta, it will soften slightly. For a crisper salad, cool the pasta first and add arugula just before serving. Using baby arugula reduces toughness and bitterness.
Q: Is store-bought pesto okay to use?
A: Absolutely. Good-quality store-bought pesto works fine and speeds up prep. If it’s very thick, stir in a little olive oil or reserved pasta water to loosen it.
Q: How long will leftovers keep?
A: Stored in an airtight container in the refrigerator, leftovers will stay good for about 3 days. Check for off smells or slimy texture; discard if any signs of spoilage appear.
Q: Can I make this vegan or gluten-free?
A: Yes. Use gluten-free pasta and swap in vegan mozzarella and a dairy-free pesto (or make pesto without cheese). Nutritional yeast can replace Parmesan’s savory note.
Q: Can I reheat it?
A: This salad is best served chilled or at room temperature. If you prefer it warm, reheat gently in a skillet over low heat or microwave briefly, then toss and serve immediately. Be mindful that arugula will wilt when heated.
If you want, I can provide a printable one-page version of this recipe or a homemade basil pesto recipe to go with it. Which would help you most?
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Arugula, Mozzarella, Pepper and Pesto Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, peppery pasta salad featuring tender pasta, fresh arugula, creamy mozzarella, sweet bell pepper, and fragrant pesto. Perfect for potlucks or warm-weather lunches.
Ingredients
- 8 oz (about 225 g) pasta (fusilli, penne, or farfalle recommended)
- 2 cups arugula (packed)
- 1 cup mozzarella balls (bocconcini), halved or torn
- 1 bell pepper (red or yellow), seeded and diced
- 1/2 cup pesto (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil (optional; for drizzling or to loosen pesto)
- Parmesan cheese, grated (optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8–12 minutes).
- Reserve 1/4 cup of the pasta cooking water, then drain the pasta. If making a chilled salad, rinse the pasta briefly under cold water or plunge into an ice bath to stop cooking. Drain thoroughly.
- Place the warm or cooled pasta in a large mixing bowl. Add the pesto and toss until the pasta is evenly coated. If the pesto is thick, add a tablespoon or two of reserved pasta water or olive oil to loosen it.
- Add the arugula, mozzarella, and diced bell pepper. Toss gently to combine; be careful not to bruise the arugula.
- Taste and season with salt and pepper. If desired, drizzle a little olive oil and grate Parmesan over the top.
- Serve immediately at room temperature, or cover and chill for at least 30 minutes to meld flavors. Serve chilled or at room temperature.
Notes
This pasta salad is flexible; toss while warm for better pesto absorption, or chill for a firm salad. Works as a main, side, or potluck contribution.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean