Pin it There's something magical about the moment when pesto hits warm pasta and those green flecks start clinging to every edge. I discovered this salad on a sweltering afternoon when my refrigerator felt like a cruel joke and I had just enough ingredients to throw something together that didn't require cooking up the kitchen. The result was so good I've made it dozens of times since, each version slightly different depending on what's waiting in my pantry.
I remember bringing this to a potluck where everyone showed up with heavy casseroles and pasta bakes, and somehow this bright, summery salad became the one that got finished first. A friend asked for the recipe right there while eating straight from the serving bowl, which felt like the highest compliment I could receive.
Ingredients
- Short pasta (350g or 12 oz, fusilli, penne, or farfalle): The shape matters more than you'd think—curly or tube-shaped pasta catches the pesto better than flat noodles, and you'll taste it in every bite.
- Basil pesto (100g or 1/3 cup, store-bought or homemade): I've stopped feeling guilty about using store-bought, but if you're making your own, toast the pine nuts first for deeper flavor.
- Sun-dried tomatoes (100g or 2/3 cup, drained and sliced): These little flavor bombs are concentrated sunshine, but make sure you drain them well or your salad will turn into a puddle.
- Fresh mozzarella balls (200g or 7 oz, bocconcini or diced): Use the freshest you can find because they'll soften slightly as everything mingles, and that creamy texture is half the magic.
- Pine nuts (40g or 1/4 cup, lightly toasted): Don't skip the toasting step—it wakes them up and prevents that slightly bitter aftertaste that raw ones can have.
- Fresh baby spinach (50g or 2 cups, optional): I add this when I want to sneak in vegetables without anyone noticing, and it wilts slightly from the warm pasta without becoming mushy.
- Extra virgin olive oil (2 tbsp): This is your insurance policy for keeping everything coated and flavorful, especially if your pesto is on the thicker side.
- Salt, freshly ground black pepper, and lemon zest (to taste, zest optional): The lemon zest adds a brightness that ties everything together, but it's easy to skip if you're in a hurry.
Instructions
- Boil and Cool Your Pasta:
- Cook the pasta in salted boiling water until it's just barely tender—al dente is the goal, not soft. Drain it and rinse under cold running water, stirring gently to help it cool faster and prevent it from clumping.
- Create Your Pesto Coat:
- In a large bowl, combine the still-warm pasta with the pesto and olive oil, tossing like you mean it so every strand gets slicked with that green goodness. This is the moment where the warm pasta absorbs the pesto flavor most effectively.
- Layer in Everything Else:
- Add the sun-dried tomatoes, mozzarella, pine nuts, and spinach if you're using it, folding gently so the cheese doesn't break apart. You're building texture and flavor here, not mashing everything together.
- Season and Taste:
- Sprinkle in salt, pepper, and lemon zest if you're feeling it, then taste a forkful before you consider it done. This is your moment to add more of anything that feels missing.
- Rest or Serve:
- You can eat this immediately while the pasta still has warmth, or cover it and chill for an hour to let all the flavors get to know each other better.
Pin it This salad taught me that summer meals don't have to be complicated to be memorable. It's become the dish I make when I want to feel like I've got my kitchen life together without actually breaking a sweat.
Why This Works as a Crowd Pleaser
There's something about the combination of warm and cool elements that makes this salad feel more sophisticated than it has any right to be. The creamy pesto coats each piece of pasta while the fresh mozzarella stays cool and slightly springy, and somehow the sun-dried tomatoes bridge the gap between them with their concentrated sweetness and chew.
Timing Tricks for Your Table
If you're making this for a picnic or party, assemble it at home and let it travel in a covered container—the flavors meld beautifully during transport and you won't have to worry about wilting greens or warm cheese. If you're serving it at home, you can assemble it up to 4 hours ahead, and it actually tastes better than when it's fresh because all the pesto flavors have had time to settle into the pasta properly.
Small Variations That Make a Difference
I've learned that this salad is a blank canvas for whatever looks good at the market that day. Swap in roasted red peppers instead of sun-dried tomatoes in winter, add crispy prosciutto if you want to make it heartier, or throw in some sliced red onion for sharp bite.
- A handful of fresh arugula scattered on top at serving time adds peppery edge and freshness.
- If pine nuts feel fancy or expensive, toasted almonds or walnuts work beautifully and cost less.
- A splash of balsamic vinegar at the end can add depth if your pesto is mild.
Pin it This is the salad I reach for when I want to eat something that tastes like summer, costs almost nothing, and makes me look far more put-together in the kitchen than I actually am. Make it once and it'll probably become a regular in your rotation too.
Recipe Q&A
- → What type of pasta works best?
Short varieties like fusilli, penne, or farfalle hold the pesto and ingredients well and provide ideal texture.
- → Can I use homemade basil pesto?
Yes, homemade pesto enhances freshness and can be adjusted for flavor intensity.
- → How should I toast pine nuts?
Lightly toast pine nuts in a dry pan over medium heat for a few minutes until golden and fragrant, stirring frequently.
- → Is it better served chilled or room temperature?
Both work well: chilling enhances refreshing qualities, while room temperature brings out robust pesto flavors.
- → Can I add leafy greens?
Yes, fresh baby spinach or arugula can be folded in to add a fresh, slightly peppery bite.