Pesto Pasta Salad Fresh Basil (Printable Version)

Fresh basil pesto pasta with sun-dried tomatoes, mozzarella, pine nuts, and a touch of lemon zest.

# What You Need:

→ 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:

01 - Boil pasta in salted water following package directions until al dente. 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, tossing well to coat evenly.
03 - Fold in sun-dried tomatoes, mozzarella, pine nuts, and spinach if using, mixing gently to combine.
04 - Season with salt, pepper, and lemon zest if desired. Taste and adjust seasoning accordingly.
05 - Serve immediately or refrigerate for one hour to allow flavors to meld and serve chilled.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, so you're not sweating in the kitchen on a summer day.
  • The combination of creamy mozzarella, bright pesto, and chewy sun-dried tomatoes tastes genuinely exciting, not like something you made out of obligation.
  • It actually tastes better the next day as the flavors meld together, making it perfect for meal prep or advance planning.
02 -
  • Rinsing the pasta with cold water is non-negotiable—skip this and you'll end up with a warm, starchy mush instead of individual pieces coated in pesto.
  • Don't add the mozzarella and pine nuts until the last moment before serving, or they'll absorb too much pesto and lose their individual textures.
03 -
  • Toast your pine nuts right before using them—they're expensive and lose their magic quickly once they cool, so this is worth the extra two minutes.
  • If you can't find fresh mozzarella, use good quality feta crumbled roughly, or even fresh ricotta dollops for a creamier, tangier version.
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