Pesto Pasta Salad (Print)

Fresh basil pesto pasta mixed with sun-dried tomatoes, mozzarella, and toasted pine nuts, ideal for warm days.

# What You Need:

→ Pasta

01 - 12 ounces 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 ounces 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 tablespoons extra virgin olive oil
09 - Zest of 1 lemon (optional)

# Directions:

01 - Boil pasta in a large pot of salted water until al dente according to package instructions. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large bowl, mix the cooled pasta with basil pesto and extra virgin olive oil, tossing thoroughly to ensure even coating.
03 - Gently fold in sun-dried tomatoes, mozzarella, pine nuts, and spinach if using, mixing until evenly distributed.
04 - Season with salt, freshly ground black pepper, and lemon zest if desired. Taste and adjust seasoning as needed.
05 - Serve immediately or refrigerate for 1 hour to allow flavors to meld for a chilled salad experience.

# Helpful Hints:

01 -
  • It comes together in under 30 minutes, which means you can go from craving to eating faster than you'd think possible.
  • The flavors only get better as it sits, so you can make it ahead and actually enjoy your guests instead of hovering in the kitchen.
  • It's endlessly adaptable—add what you love, skip what you don't, and it still turns out delicious.
02 -
  • Rinsing the hot pasta is crucial—it stops the cooking and keeps the salad from turning into a warm, mushy situation.
  • Fresh mozzarella will tear and melt differently than harder cheeses, so add it gently at the end and toss with a light hand to keep those beautiful chunks intact.
03 -
  • Toast your own pine nuts in a dry skillet for 2 minutes—they go from invisible to perfect to burnt in about 30 seconds, so watch them like a hawk.
  • If your pesto seems too thick, thin it with a little extra olive oil before tossing with the pasta so it coats evenly instead of clumping.
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