Save to Pinterest Summer hits different when you've got a bowl of pesto pasta salad waiting in the fridge. I discovered this dish completely by accident one July afternoon when I had leftover pesto from making focaccia and a container of fresh mozzarella I needed to use before it went bad. Instead of another tired green sauce, I grabbed some cooked pasta, tossed it all together, and realized I'd stumbled onto something that tastes even better the next day.
The first time I brought this to a potluck, I almost didn't include it—felt too simple compared to everyone else's elaborate casseroles. But watching people go back for thirds while other dishes sat untouched taught me something important: sometimes the most memorable meals are the ones that taste like summer in a bowl, not the ones that took all day to make.
Ingredients
- Short pasta (350 g): Fusilli, penne, or farfalle work best because they catch and hold the pesto in their shapes—don't use long thin pasta or you'll miss half the flavor.
- Basil pesto (100 g): Store-bought is absolutely fine and saves time, but if you make your own, go a bit lighter on the garlic than usual since it sharpens as it sits.
- Sun-dried tomatoes (100 g): They add sweetness and chew that keeps the salad interesting—drain them well so they don't make everything soggy.
- Fresh mozzarella (200 g): Bocconcini balls are perfect because they stay tender and creamy, but diced regular fresh mozzarella works too if that's what you have.
- Pine nuts (40 g): Toast them yourself if you can—they transform from faintly nutty to deeply fragrant and buttery in just three minutes in a dry pan.
- Fresh baby spinach (50 g): Optional, but it adds earthiness and color that makes the salad feel less heavy.
- Extra virgin olive oil (2 tbsp): This helps the pesto coat everything evenly and adds a subtle fruity note that brightens the whole dish.
- Lemon zest: Adds a whisper of brightness at the end—don't skip it even if you think the salad is perfect without it.
Instructions
- Cook the pasta until just al dente:
- Bring a large pot of salted water to a rolling boil, then add pasta and follow package timing but check it a minute early. You want it tender but with a slight resistance when you bite it, because it will soften slightly as it cools and sits with the dressing.
- Cool it down right away:
- Drain the pasta and rinse under cold water until it's no longer steaming—this stops it from becoming mushy and washes away excess starch so the pesto clings better.
- Dress while still warm:
- Toss the just-cooled pasta with pesto and olive oil in a large bowl so the heat helps everything mingle and flavors get to know each other.
- Add the rest gently:
- Fold in sun-dried tomatoes, mozzarella, pine nuts, and spinach with a light hand so the cheese doesn't break apart into tiny pieces.
- Taste and adjust:
- Season with salt, pepper, and lemon zest, then taste a forkful—it should taste bright and herbaceous, not flat or one-dimensional.
Save to Pinterest There's a moment early in summer, before the heat gets exhausting, when serving this salad feels like you've done something kind. My neighbor brought a plate back with nothing but a few spinach leaves left and said it was the best thing she'd eaten all week—and that's when I knew this wasn't just a recipe, it was a small gift.
The Magic of Pesto Beyond Basil
Most people think pesto has to be green and herbaceous, but it's really just a framework. Once you understand how basil, garlic, nuts, and oil work together, you can make it your own—some people use arugula for peppery notes, others add sun-dried tomatoes to the paste itself. The point is that pesto isn't precious; it's forgiving and flexible, which is why it pairs so beautifully with pasta salad in the first place.
Why This Works as a Make-Ahead Dish
Most pasta salads taste better the day after you make them because the flavors have time to meld and the dressing gets distributed evenly instead of sitting on top. This particular combination doesn't get soggy or sad the way some salads do—the pesto actually protects the pasta, and the mozzarella stays creamy instead of drying out. You can genuinely make this the morning of an event and it will taste better than if you'd assembled it an hour before.
Serving and Storage Wisdom
Serve it cold straight from the fridge, or let it sit at room temperature for thirty minutes before eating if you want the flavors to open up a bit. It keeps beautifully for three to four days if stored in an airtight container, and honestly tastes just as good on day two or three as it does the first day. The lemon zest doesn't fade, the mozzarella doesn't separate, and the pesto doesn't brown—this is one of the most stable, reliable pasta salads you can make.
- If you're packing this for a picnic, keep it in a cooler with an ice pack and wait until just before eating to add the spinach if you used it.
- Don't add the lemon zest until right before serving or it can get a bit bitter if it sits too long.
- Taste it one more time before serving because flavors can mellow during storage and it might need a small pinch of salt to wake back up.
Save to Pinterest This recipe has become my answer to the question "what should I bring?" because it never disappoints and people remember it. Make it once and you'll understand why it's so good—it's just pasta, pesto, and good ingredients treated with respect.
Recipe FAQs
- → What type of pasta works best?
Short pasta shapes like fusilli, penne, or farfalle hold pesto and mix-ins well, providing great texture.
- → Can I use homemade pesto?
Yes, homemade basil pesto offers fresh vibrant flavors, but high-quality store-bought options also work perfectly.
- → How to toast pine nuts?
Toast pine nuts lightly in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- → Is it better served chilled or room temperature?
It can be served immediately warm or chilled for an hour for a refreshing cold dish, depending on your preference.
- → Can I add greens to this dish?
Yes, fresh baby spinach adds a mild flavor and vibrant color optionally enhancing the salad's freshness.