Pesto Pasta Salad Recipe

Introduction

This bright and flavorful pesto pasta salad is a perfect dish for warm days or as a colorful side. Combining fresh basil pesto, cherry tomatoes, and creamy bocconcini, it’s easy to make and sure to impress. Whether for lunch or a picnic, this salad is both satisfying and refreshing.

Ingredients

• 350g / 12oz spiral pasta (fusilli or other of choice, about 3 1/2 cups)
• 1 tbsp salt (for cooking pasta)
• 2 tbsp pine nuts (toasted; substitute with walnuts, cashews, or almonds)
• 2 cups tightly packed basil leaves
• 1 small garlic clove, minced
• 1/2 cup parmesan, finely grated
• 1/2 tsp cooking or kosher salt
• 1/4 tsp black pepper
• 7 tbsp extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)
• 2 tbsp mayonnaise (S&W preferred, else Hellman’s)
• 250g (1 heaped cup) cherry tomatoes, cut in half
• 220g / 7 oz baby bocconcini, drained and cut in half
• 1 cup tightly packed baby rocket/arugula leaves (about 40g)
• 1/2 tsp cooking or kosher salt
• Small basil leaves (optional, for garnish)

Instructions

1. Step 1: Cook the pasta by bringing 3 litres of water to a boil with the salt. Add the pasta and cook for the time indicated on the packet plus one extra minute. Drain in a colander, rinse under cold water, shake off excess water well, and allow to fully cool and dry.
2. Step 2: Make the pesto by placing the toasted pine nuts, basil leaves, minced garlic, parmesan, salt, pepper, and olive oil into a tall jug just large enough for a stick blender head. Blitz until smooth but still with some visible green bits; avoid making it completely uniform.
3. Step 3: Toss the pasta with the pesto in a large bowl. Add the mayonnaise and mix well. Gently fold in the bocconcini and cherry tomatoes, then add the rocket/arugula and toss lightly to combine everything.
4. Step 4: Transfer the salad to a serving bowl. Scatter with small basil leaves if using, and serve immediately.

Tips & Variations

• Toast pine nuts lightly in a dry pan to enhance their flavor before blending.
• For a vegan version, omit the parmesan and mayonnaise, or substitute with vegan alternatives.
• Try adding grilled chicken or shrimp for a heartier meal.
• Use sun-dried tomatoes instead of fresh cherry tomatoes for a more intense flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the pesto may settle. It’s best enjoyed chilled or at room temperature and not recommended for long-term storage due to the fresh ingredients.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor instead of a stick blender for the pesto?

Yes, a food processor works well for making pesto. Just pulse until you reach the desired texture, keeping some small bits for a nice texture.

What pasta can I use besides fusilli?

Any short pasta like penne, farfalle, or rotini works great in this salad because they hold the pesto well and mix easily with the other ingredients.

Pesto Pasta Salad Recipe

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★★★★★

4.6 from 148 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

This vibrant Pesto Pasta Salad is a fresh and flavorful dish perfect for warm days or as a colorful side. Featuring al dente spiral pasta tossed in a homemade basil pesto with toasted pine nuts, Parmesan, and a hint of garlic, this salad is balanced with creamy mayonnaise, juicy cherry tomatoes, tender bocconcini, and peppery arugula. It’s an easy recipe that delivers a satisfying mix of textures and bright herbaceous flavors, perfect for picnics, lunches, or light dinners.

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Ingredients

Scale 1x2x3x

Pasta

• 350g / 12oz spiral pasta (fusilli or other of choice, about 3 1/2 cups)
• 1 tbsp salt (for cooking pasta)

Pesto

• 2 tbsp pine nuts, toasted (substitute with walnuts, cashews, or almonds)
• 2 cups tightly packed basil leaves
• 1 small garlic clove, minced
• 1/2 cup Parmesan, finely grated
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)

Salad Mix & Garnish

• 2 tbsp mayonnaise (S&W preferred, otherwise Hellman’s)
• 250g (1 heaped cup) cherry tomatoes, cut in half
• 220g / 7 oz baby bocconcini, drained and cut in half
• 1 cup tightly packed baby rocket/arugula leaves (about 40g)
• 1/2 tsp cooking/kosher salt
• Small basil leaves, optional garnish

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Instructions

1. Cook Pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the pasta and cook according to the package instructions plus an additional 1 minute for the best texture. Drain the pasta in a colander and rinse under cold water to halt cooking. Shake off excess water thoroughly and let it cool and dry completely.
2. Make Pesto: In a tall jug just large enough to accommodate the head of a stick blender, combine the toasted pine nuts, basil leaves, minced garlic, grated Parmesan, salt, black pepper, and olive oil. Blitz with a stick blender until mostly smooth, leaving some small bits of basil visible for texture, not completely pureed.
3. Toss Salad: Place the cooled pasta in a large bowl and add the pesto. Scrape in 2 tablespoons of mayonnaise and toss everything well to coat the pasta evenly. Gently fold in the halved bocconcini and cherry tomatoes, tossing lightly to distribute. Finally, add the baby rocket/arugula leaves and toss just enough to spread them throughout the salad.
4. Serve: Transfer the salad to a serving bowl and scatter small basil leaves on top if desired. Serve immediately or chill briefly before serving to meld flavors.

Notes

• To toast pine nuts, dry roast them in a skillet over medium heat for 2-3 minutes until golden and fragrant, shaking the pan frequently to prevent burning.
• If substituting pine nuts, walnuts or cashews provide a nice alternative flavor and texture.
• Bocconcini can be replaced with mozzarella pearls or cubed fresh mozzarella if preferred.
• Mayonnaise adds creaminess and helps bind the salad; it can be omitted or replaced with Greek yogurt for a lighter option.
• This salad is best served fresh but can be refrigerated in an airtight container for up to 24 hours.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

Keywords: Pesto pasta salad, basil pesto, pasta salad with bocconcini, Italian pasta salad, easy pesto pasta