Pesto Pasta Salad (Printable)

A flavorful blend of basil pesto, sun-dried tomatoes, mozzarella, and pine nuts with pasta.

# What Goes In:

→ Pasta

01 - 12 oz short pasta (fusilli, penne, or farfalle)

→ Pesto

02 - 1/3 cup basil pesto (store-bought or homemade)

→ Vegetables & Add-ins

03 - 2/3 cup sun-dried tomatoes, drained and sliced
04 - 7 oz fresh mozzarella balls (bocconcini or diced mozzarella)
05 - 1/4 cup pine nuts, lightly toasted
06 - 2 cups fresh baby spinach (optional)

→ Seasoning

07 - Salt and freshly ground black pepper, to taste
08 - 2 tbsp extra virgin olive oil
09 - Zest of 1 lemon (optional)

# How to Make It:

01 - Boil pasta in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large bowl, mix cooled pasta with basil pesto and olive oil. Toss thoroughly to ensure even coating.
03 - Gently fold in sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using, mixing until evenly distributed.
04 - Adjust seasoning with salt, black pepper, and optional lemon zest to taste. Stir gently to combine.
05 - Serve immediately or refrigerate for one hour to serve chilled as a refreshing salad.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The pesto coats every piece so beautifully that each bite tastes fresh and herbaceous, never dry or plain.
  • You can make it in the morning and it actually improves as it sits, making it the ideal dish for when you're hosting but want to relax.
02 -
  • Cold pasta will resist the pesto coating, so dress it while it's still slightly warm or the flavors won't bond properly.
  • If you make this hours ahead and it looks dry the next day, drizzle a little more olive oil and fresh lemon juice over it before serving.
03 -
  • Buy whole pine nuts and toast them yourself in a dry pan for two minutes—they're incomparably better than pre-toasted ones and cost less.
  • If mozzarella balls aren't available, dice fresh mozzarella into bite-sized pieces rather than shredding it, which will make the salad look muddy and taste gluey.
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