May 5, 2022

Berry Pesto Pasta Salad

Berry Pesto Pasta Salad is a light refreshing side dish or main entree perfect for spring and summer when berries are at their ripeness.
The pasta salad is a mix of berries, arugula, pasta and pesto that turns out to be a deliciously light dish and perfect for any spring/summer celebration. Eat it on it’s own, or pair with grilled chicken or shrimp. It’s sweet and savory bite is sure to be a crowd pleaser!
Feel free to substitute gluten free pasta for the regular pasta to make this a gluten free dish!

Berry Pesto Pasta Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6


  • 12 ounces small shaped pasta
  • 3 cups baby arugula
  • 1 cup diced strawberries
  • 1 cup blackberries
  • 1 cup mini fresh mozzarella balls
  • 1 tbsp chopped fresh basil
  • kosher salt and black pepper to taste
  • 4 tbsp store bought pesto
  • 2 tbsp champagne vinegar
  • 1 tsp honey or maple syrup
  • balsamic glaze for drizzling on top of salad (optional)


  • Cook the pasta according to package instructions. Drain and cool the pasta to room temperature or rinse under cold water if you are in a hurry. Add to a large serving bowl.
  • Add the arugula, basil, strawberries, blackberries and mini mozzarella balls to the pasta.
  • In a small bowl, whisk together the pesto, vinegar and honey then pour it onto the pasta salad. Stir everything together until it's coated in the pesto dressing.
  • Taste for seasoning and add salt and pepper as needed. If the salad looks dry, add an extra tablespoon of pesto. Just before serving, top the pasta salad with balsamic glaze.


The pasta salad is best served the day it is made to prevent the berries from getting soft and the arugula from wilting.
wprm-recipe id="242581

Thanks for reading,