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This vibrant Pesto Rosso Pasta Salad features thick cavatappi noodles, cherry tomatoes, marinated artichokes and arugula tossed in rich sun-dried tomato pesto and Parmesan. Topped with gooey burrata and a sprinkle of fresh basil leaves, this salad is the perfect recipe for a potluck, gameday appetizer or simply a quick lunch!

If you're looking for a fresh and flavorful twist on traditional pasta salad, then look no further! This dish is a flavorful upgrade to your typical Italian pasta salad recipe. I’m not always the biggest fan of traditional pasta salad, so I’m always down to try something new! I do, however, love a pesto pasta salad, so I wanted to see if I could take that concept to new heights.

What is Pesto Rosso?

This might also be a hot take, but I prefer pesto rosso to traditional basil pesto! Pesto rosso, or "red pesto," combines sun-dried tomatoes, basil, garlic and Parmesan for a deeply satisfying flavor. Paired with al dente pasta and fresh Mediterranean veggies, this pesto makes for a fresh, bold dish!

Everything You Need to Make Pesto Rosso Pasta Salad

Pasta Noodles: I chose to use cavatappi for its signature curls, but you could also use other kinds of curled or tubular pasta like traditional rotini, fusilli or rigatoni!
Rosso Pesto & Parmesan: I simply used a store-bought jar of rosso pesto and pre-shredded parmesan cheese to make this dish extra simple and quick!
Olive Oil, Minced Garlic & Mayo: These ingredients add essential flavor and soft texture to the pasta salad! I recommend using extra virgin olive oil, minced garlic from a jar and Hellman’s mayo.
Cherry Tomatoes, Marinated Artichoke Hearts & Arugula: These Mediterranean veggies add bold and fresh flavor to the pasta salad!
Burrata & Fresh Basil: My cheat code for everything is just add burrata – it truly elevates every recipe! You could also use mozzarella “ciliegine” or fresh cherry-sized mozzarella balls if you don’t want to splurge on burrata. A sprinkle of fresh basil leaves is also an essential finish that will leave this dish looking and tasting lovely!

How to Make Pesto Rosso Pasta Salad

Cooking and assembling this pasta salad couldn’t be simpler! Here are the steps you’ll need to take:

Cook Pasta: Cook your pasta in salted water according to package instructions, then drain and rinse with cold water.
Add Wet Ingredients: Add pasta to a large bowl, along with pesto, olive oil, minced garlic, mayo, parmesan, salt and pepper, and stir to combine.
Toss Veggies: Next, add tomatoes, artichokes and arugula to the bowl and gently toss to combine.
Transfer to Serving Dish: If you care about presentation, you can transfer the pasta salad to a clean bowl or serving dish, but this step is completely optional.
Add Toppings: Finally, top with fresh basil leaves and pull apart burrata overtop of salad.
Chill: Place pasta salad in the refrigerator for at least 20 minutes to get it nice and chilled and serve cold whenever you are ready!

This easy pasta salad recipe contains a well-rounded mix of wholesome ingredients and bold flavors that everyone will love! If you’re looking for more appetizers, check out my Gooseberry Burrata Salad, Burrata Caprese Salad or Peach Panzanella Salad. As always, please leave a comment and rating below if you try this recipe!