Save to Pinterest There's something magical about the moment when summer finally arrives and you realize you can't face another hot stove. I discovered this pesto pasta salad on one of those sweltering afternoons when my sister called asking what I was bringing to her garden party—something cold, something that wouldn't wilt by the time I got there. I threw together what I had: pasta, a jar of basil pesto, and whatever fresh things were hiding in my fridge. The result was so vibrant and effortless that it became my go-to for every outdoor gathering after that.
I remember bringing this to my friend's potluck last July and watching people circle back to it multiple times—even the pasta salad skeptics. Someone asked if I'd bought it from a fancy deli, and I nearly laughed out loud. The real magic happened when we all sat under the oak tree eating it straight from the bowl, passing it around with forks, no plate needed.
Ingredients
- Short pasta (fusilli, penne, or farfalle): Use 350 g and cook it just until al dente—if it's too soft, the salad turns mushy when mixed. I learned this the hard way with overcooked farfalle.
- Basil pesto: 100 g is the right amount to coat everything without making it oily; store-bought works perfectly fine and saves you 20 minutes of blending.
- Sun-dried tomatoes: Drain them well and slice them into manageable pieces so they distribute evenly and add little bursts of concentrated tomato flavor throughout.
- Fresh mozzarella balls: Use 200 g of bocconcini or freshly diced mozzarella—they stay tender and creamy in a way that aged cheese never does.
- Pine nuts: Toast 40 g lightly in a dry pan for about 2 minutes until fragrant; this adds a subtle nuttiness that raw pine nuts simply can't match.
- Fresh baby spinach: Optional at 50 g, but it adds a peppery edge and makes the whole thing feel more like a complete meal.
- Extra virgin olive oil: 2 tbsp binds everything together without overshadowing the pesto—quality matters here since you taste it directly.
- Lemon zest and seasoning: A small amount of zest brightens everything at the end; salt and pepper should be added gradually so you don't overpower the delicate flavors.
Instructions
- Bring water to a rolling boil and cook the pasta:
- Fill a large pot with salted water—it should taste like the sea. Add pasta and stir occasionally so nothing sticks, cooking until you can bite through it easily but still feel a slight resistance.
- Cool the pasta down immediately:
- Drain it in a colander and run cold water over it while tossing gently with your hands. This stops the cooking and prevents mushiness.
- Toss pasta with pesto and olive oil:
- In a large bowl, add the cooled pasta, pesto, and olive oil together, then toss with a wooden spoon or clean hands until every piece is coated in that beautiful green sauce.
- Add the delicate ingredients:
- Gently fold in the sun-dried tomatoes, mozzarella, pine nuts, and spinach if you're using it. Be tender with the mozzarella so the pieces stay whole.
- Season and taste as you go:
- Sprinkle with salt, pepper, and lemon zest, then take a bite of a pasta piece to check if you need more. Better to season gradually than oversalt at the end.
- Serve or chill:
- You can eat this right away while the pasta is still slightly warm, or cover it and refrigerate for an hour so everything melds together into something even more cohesive.
Save to Pinterest What I didn't expect was how this simple salad became a vehicle for memories. Years later, my daughter still asks me to make it for her school picnics, and I realize it's become one of those dishes that tastes like summer itself—like lazy afternoons and people you actually want to sit with.
Why This Works Every Time
The genius of this salad is that it relies on good ingredients doing their job without needing complicated technique. The pesto carries most of the flavor weight, while the sun-dried tomatoes add concentrated sweetness that balances it. The mozzarella stays soft and creamy even at room temperature, and the toasted pine nuts give you a textural surprise in every bite. It's genuinely hard to mess up once you understand that the pasta needs to be cool and the pesto needs to coat everything evenly.
Variations Worth Trying
This salad is forgiving and actually invites improvisation. I've added roasted red peppers, fresh corn, chickpeas, and even grilled chicken when I wanted it to feel more substantial. Some nights I swap the basil pesto for sun-dried tomato pesto or arugula pesto just to keep things interesting. The structure stays the same—cooled pasta, fat-based sauce, complementary add-ins, fresh herbs—but what you fill it with can shift with what's in your market or garden.
Storage and Make-Ahead Tips
This salad keeps beautifully for three days in the refrigerator, and honestly, the flavors actually deepen on day two when everything has had time to mingle. I usually pack the fresh basil or arugula separately if I'm taking it somewhere, tossing it in just before serving so it doesn't get sad and wilted. If you're making this ahead for a party, hold off on adding the mozzarella and pine nuts until right before you serve—they stay fresher and crisper that way.
- Store in an airtight container and let it sit at room temperature for 15 minutes before serving if it's been refrigerated.
- If the salad seems dry when you pull it from the fridge, add another tablespoon of olive oil and toss gently to restore moisture.
- Bring it back to life with a squeeze of fresh lemon juice just before serving.
Save to Pinterest This is the kind of recipe that reminds you why cooking for people matters—it takes minimal effort but tastes like you care. Make it once and it becomes your answer to almost every question about what to bring, what to eat, and what summer tastes like.
Recipe FAQs
- → What pasta types work best in this dish?
Short pasta shapes like fusilli, penne, or farfalle hold pesto and mix-ins well, providing ideal texture and flavor distribution.
- → Can I use homemade pesto for this salad?
Absolutely, homemade basil pesto adds fresh aromatic flavors and can be adjusted to taste, enhancing the overall dish.
- → How should I toast pine nuts for best flavor?
Toast pine nuts lightly in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
- → Is it possible to make this salad ahead of time?
Yes, chilling for about an hour allows flavors to meld, but serve within a day for best freshness and texture.
- → What can I substitute if I don't have pine nuts?
Toasted walnuts or almonds provide a similar crunch and complement the pesto’s flavors nicely as alternatives.