Pesto Pasta Salad Recipe

Introduction

This vibrant pesto pasta salad is a fresh and flavorful dish perfect for any occasion. Combining homemade basil pesto, tender pasta, juicy cherry tomatoes, and creamy bocconcini, it’s easy to prepare and sure to impress. Ideal as a light lunch or a side dish for gatherings.

Ingredients

• 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 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 a 50/50 mix of grapeseed and olive oil)
• Pasta Salad:
• 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/kosher salt
• Small basil leaves for garnish (optional)

Instructions

1. Step 1: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the pasta and cook according to the packet instructions plus one extra minute. Drain in a colander, rinse under cold water to stop cooking, and shake off excess water. Let the pasta cool and dry completely.
2. Step 2: Prepare the pesto by placing the toasted pine nuts, basil leaves, minced garlic, parmesan, salt, pepper, and olive oil in a tall jug just large enough for a stick blender. Blitz until smooth but still with some visible green bits—not completely pureed.
3. Step 3: In a large bowl, combine the cooled pasta with the pesto and mayonnaise. Toss well to coat everything evenly.
4. Step 4: Add the halved bocconcini and cherry tomatoes to the pasta mixture and toss gently just to disperse them without breaking the cheese balls.
5. Step 5: Stir through the rocket/arugula leaves carefully to incorporate, and season with 1/2 teaspoon salt to taste.
6. Step 6: Transfer the salad to a serving bowl, scatter with small basil leaves if desired, and serve immediately.

Tips & Variations

• Use walnuts or almonds instead of pine nuts in the pesto for a different nutty flavor.
• For a vegan version, substitute parmesan with nutritional yeast and use vegan mayonnaise.
• Allowing the pasta to dry after rinsing prevents the salad from becoming watery.
• Add roasted red peppers or olives for extra color and flavor.

Storage

Store the pesto pasta salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but if refrigerated, allow it to come to room temperature before serving or toss gently with a little olive oil to refresh. Avoid freezing as the texture of the cheese and vegetables may be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pesto instead of making my own?

Yes, store-bought pesto works well and can save time. Choose a high-quality basil pesto for the best flavor, and adjust the seasoning as needed.

How do I prevent the pasta from sticking together?

Rinse the cooked pasta under cold water immediately after draining and toss it lightly with a little olive oil. Make sure it cools completely before mixing with pesto and other ingredients to keep it from clumping.

Pesto Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 124 reviews

A vibrant and flavorful pesto pasta salad featuring al dente spiral pasta tossed with a creamy, homemade basil pesto, fresh cherry tomatoes, tender bocconcini, and peppery arugula. This refreshing salad is perfect as a light lunch or a delightful side dish, combining fresh herbs, toasted pinenuts, and rich parmesan with a touch of mayonnaise for creaminess.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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 pinenuts, toasted (substitute walnuts, cashews, or almonds if desired)
• 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)

Pasta Salad

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

Instructions

1. Cook Pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the spiral pasta and cook for the time specified on the pasta packet plus an additional minute to ensure al dente texture. Drain the pasta in a colander and rinse thoroughly under cold running water to stop the cooking process. Shake off the excess water and allow the pasta to cool completely and dry to prevent sogginess in the salad.
2. Make Pesto: In a tall jug just large enough to accommodate the head of a stick blender, combine toasted pinenuts, basil leaves, minced garlic, finely grated parmesan, salt, black pepper, and extra virgin olive oil. Blitz the mixture with the stick blender until it achieves a smooth consistency, ensuring some visible green bits remain for texture rather than blending into a completely uniform paste.
3. Toss Pasta Salad: Transfer the cooled pasta into a large mixing bowl. Add the freshly made pesto and mayonnaise, scraping the pesto out of the blender jug to maximize flavor. Toss the pasta gently until evenly coated with the pesto and mayo mixture. Fold in the halved bocconcini and cherry tomatoes carefully, tossing just enough to distribute them throughout the salad. Add the baby rocket/arugula leaves last and toss lightly to incorporate without bruising the greens.
4. Serve: Transfer the tossed pasta salad into a serving bowl. Scatter small basil leaves over the top as an optional garnish for added freshness and visual appeal. Serve immediately or chill briefly in the refrigerator before serving to enhance flavors.

Notes

• Note 1: You can substitute pinenuts with walnuts, cashews, or almonds depending on preference or availability.
• Note 2: Mayonnaise adds creaminess and helps bind the pesto to the pasta. S&W and Hellman’s are preferred brands for best flavor.
• Note 3: Baby bocconcini adds a soft, mild cheese texture to contrast with the fresh vegetables and pesto.
• Ensure the pasta is fully cooled and drained to prevent the salad from becoming watery.
• This recipe is best served fresh but can be refrigerated for up to 24 hours.

Keywords: pesto pasta salad, Italian pasta salad, vegetarian pasta salad, homemade pesto, spring salad, picnic salad