Berry Pesto Pasta Salad: A Colorful Twist on Summer Flavor

This Berry Pesto Pasta Salad combines vibrant flavors and colors, perfect for summer gatherings with a harmony of sweet and savory.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chilling Time 20

Total Time 55

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Delallo Shellbow Pasta Feel free to swap with gluten-free pasta.

For the Salad

4 cups Baby Arugula Can substitute spinach or mixed greens.
1 cup Diced Strawberries Other berries like raspberries or blueberries work well too.
1 cup Blackberries Can use additional strawberries or seasonal fruits.
8 ounces Mini Fresh Mozzarella Balls Switch to feta cheese for a tangy kick.
1/4 cup Chopped Fresh Basil Dried basil can be used but in less quantity.

For the Dressing

1/2 cup Delallo Simply Pesto Traditional Basil Homemade pesto can amplify freshness.
2 tablespoons Champagne Vinegar White wine vinegar or apple cider vinegar are suitable substitutes.
1 tablespoon Honey or Maple Syrup Can be omitted for less sweetness.

For Serving

to taste Balsamic Glaze For drizzling.
to taste Kosher Salt Essential for seasoning.
to taste Fresh Ground Black Pepper Essential for seasoning.

Equipment

large pot
large serving bowl
Small bowl
spatula

Method

Step-by-Step Instructions

Cook the Pasta: Cook 8 ounces of Delallo Shellbow Pasta in salted boiling water for about 8-10 minutes until al dente. Drain and cool.
Combine the Salad Ingredients: In a bowl, combine the cooled pasta, 4 cups of baby arugula, 1 cup of diced strawberries, 1 cup of blackberries, and 8 ounces of mini mozzarella balls.
Whisk the Dressing: In a bowl, whisk together 1/2 cup of pesto, 2 tablespoons of champagne vinegar, and 1 tablespoon of honey or maple syrup.
Dress the Salad: Pour the dressing over the salad and toss gently to coat.
Adjust Seasoning and Serve: Season with kosher salt and black pepper, drizzle with balsamic glaze, and serve immediately or chill for 15-20 minutes.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 39gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Serve fresh for the best textures. Store leftovers in an airtight container in the fridge for up to 3 days but keep the dressing separate for freshness.

Tried this recipe?

Let us know how it was!