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Pesto Pasta Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/pesto-pasta-salad-recipe/