Can I make this pasta salad ahead of time?

Yes! This pasta salad is great for making ahead. Just cook the pasta, toss with pesto, tomatoes, and parmesan, then store in the fridge. Add the arugula right before serving to keep it fresh and crisp.

What type of pesto should I use?

You can use any store-bought or homemade pesto. Basil pesto is the classic choice, but arugula, kale, or sun-dried tomato pesto also work great and add a fun twist.

How long does this pasta salad last in the fridge?

Stored in an airtight container, it will last up to 3 days in the refrigerator. For the best texture and flavor, let it sit at room temperature for a few minutes before eating and stir in a splash of olive oil if needed.

Can I use a different type of pasta?

Absolutely. While rotini holds the pesto well, other short pastas like penne, farfalle, or fusilli work just as well. Whole wheat or gluten-free options are great substitutes too.

How can I make this a full meal?

To make it a more filling main dish, add in protein like grilled chicken, canned chickpeas, tuna, or mozzarella balls. It’s easy to customize based on what you have on hand.

Easy 5-Ingredient Pasta Salad with Grape Tomatoes & Parmesan

Description

If you're searching for an easy pasta salad recipe that’s perfect for the hot summer months, this 5-ingredient pasta salad made with grape tomatoes, Parmesan cheese, basil pesto, and arugula is a great side dish or even a satisfying main course.

Ingredients

Units Scale

8 ounces on uncooked pasta
1 1/2 cups of grapes tomatoes - halved
1/2 Teaspoon of Sea Salt
1/2 Teaspoon of Black Pepper
1/4 cup of Pesto
4 cups of Baby Arugula
2 ounces of Shredded Parmesan Cheese

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Instructions

Cook the Pasta according to the package directions. Drain and rinse under cold water.
Slice your grape tomatoes into halves.
In a large bowl, toss together the tomatoes, salt, and pepper; let stand while the pasta cooks. When the pasta is done and the tomatoes have released some juice, stir in the pesto until well combined.
Add in the pasta and arugula mix together then top with the parmesan cheese.
Serve immediately or chill in the fridge for later. Enjoy!

Notes

Cook Pasta Just Until Al Dente
Slightly firm pasta holds up better in salads and won't get mushy after tossing with the pesto and other ingredients.
Rinse Pasta with Cold Water After Cooking
This stops the cooking process and cools it quickly, making it perfect for mixing with fresh ingredients without wilting the arugula.
Toss Pasta with a Bit of Olive Oil
If you're prepping the pasta ahead of time, a drizzle of olive oil will prevent sticking until you're ready to mix in the pesto.
Use High-Quality Pesto
Whether homemade or store-bought, using a good-quality pesto makes a big difference since it’s the main flavor of the dish.
Add Arugula Just Before Serving
To keep the arugula fresh and vibrant, stir it in at the end so it doesn't wilt while sitting in the fridge.
Serve at Room Temperature for Best Flavor
Pasta salad tastes best when it’s not ice-cold—let it sit at room temp for 10–15 minutes before serving to allow the flavors to shine.
Customize with Seasonal Veggies
Feel free to swap in roasted zucchini, corn, or bell peppers when tomatoes aren’t in season or for a colorful twist.
Make It Ahead
This salad holds up well when made a few hours in advance—just wait to add the arugula and cheese until just before serving.
Store in an Airtight Container
Refrigerate leftovers in a sealed container for up to 3 days. Add a splash of olive oil or more pesto before eating to refresh the flavor.
Serve as a Side or Light Main Dish
It pairs well with grilled meats, sandwiches, or can be enjoyed as a vegetarian main—especially when you add optional proteins like chickpeas or mozzarella.

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Category: Lunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 147
Sugar: 1.9 g
Sodium: 153.8 mg
Fat: 3.8 g
Carbohydrates: 23.6 g
Protein: 4.6 g
Cholesterol: 0 mg