Pin It I discovered pesto pasta salad by accident one humid July afternoon when my kitchen AC had broken and the last thing I wanted was anything hot. I'd just picked up fresh basil from the farmers market, had some leftover mozzarella from dinner, and suddenly this vibrant, cold bowl came together in my hands. It was the kind of meal that feels like a small victory when you're too tired to think.
I made this for my neighbor's potluck expecting it to be the forgettable salad sitting in the corner, but people kept coming back for more. Someone asked for the recipe right there on her porch, and I realized I'd stumbled onto something that works because it's simple enough to trust but feels special enough to share.
Ingredients
- Short pasta (fusilli, penne, or farfalle): The shape matters more than you'd think—the curves and ridges catch the pesto and hold onto it, so don't just grab whatever's on sale.
- Basil pesto: Store-bought is absolutely fine and saves you 20 minutes of arm work, but if you have a blender and fresh basil calling to you, homemade tastes like July tastes.
- Sun-dried tomatoes: They bring a concentrated sweetness and chew that fresh tomatoes can't match in a cold salad—buy them drained in oil if you can.
- Fresh mozzarella balls: Bocconcini or even torn pieces of a larger ball work, but don't use the low-moisture kind; you want something that stays creamy and soft.
- Pine nuts: Toast them yourself in a dry pan for two minutes if you buy them raw—it wakes them up, and you'll taste the difference immediately.
- Fresh baby spinach: Optional, but it adds color and a subtle earthiness that balances the richness of the cheese and pesto.
- Extra virgin olive oil: This is worth using the good stuff on; it's one of only a few ingredients, so it matters.
- Lemon zest: Just a small amount cuts through the heaviness and adds a little spark that feels unexpected and right.
Instructions
- Boil the pasta until it's just tender:
- Cook it to al dente, which means it should have a tiny bit of resistance when you bite it. Once it's done, drain it and rinse under cold water—this stops it from overcooking and getting soft and sad.
- Toss everything together in a big bowl:
- Paste, oil, and cooled pasta first, so the heat of the pasta helps release the pesto's flavor. Then gently fold in the mozzarella, sun-dried tomatoes, and pine nuts like you're tucking them into a bed, not throwing them in.
- Taste and adjust:
- This is the moment to be brave—add more lemon zest, another grind of pepper, a pinch of salt. Taste again. Serve cold or let it chill for an hour so the flavors deepen and meld.
Pin It The moment I realized this was more than just a salad was when someone brought it to a dinner party and there was actual silence while people ate. That kind of simple, pure goodness that makes you stop and notice.
Why This Works as a Complete Meal
Most pasta salads feel like sides, but the combination of hearty pasta, protein-rich mozzarella, and healthy fats from pine nuts and olive oil turns this into something substantial enough to be dinner. The fresh herbs and lemon keep it light enough that you don't feel weighed down on a warm evening, which is the whole point.
Storage and Make-Ahead Magic
This salad actually gets better after a few hours as the flavors meld and the pasta absorbs the pesto. You can make it the morning of a picnic or potluck and it will be perfect by evening. Keep it in a sealed container in the fridge for up to two days, though it's genuinely best eaten within 24 hours when the mozzarella is still at its creamiest.
Creative Variations and Additions
This recipe is a starting point, not a rigid rule. I've added roasted cherry tomatoes, thinned slices of red onion, crispy bacon, or even grilled chicken when I wanted to make it heartier. A handful of fresh arugula tossed in at the last second adds a peppery bite that transforms it completely. Some people swear by adding a splash of balsamic vinegar or a squeeze of fresh lemon juice right before serving.
- Try mixing in some Kalamata olives or capers if you want a briny kick.
- A handful of crispy croutons adds texture and turns it into something closer to a main-course salad.
- If you're making it for a crowd, toss the pesto and pasta together separately and let people build their own bowls with toppings on the side.
Pin It This is the kind of dish that feels like a small celebration in a bowl, and the best part is how easily it comes together. Make it once and you'll find yourself making it again and again, especially on those evenings when you want something that tastes like care but doesn't demand much work.
Recipe FAQs
- → Can I use store-bought pesto?
Yes, store-bought pesto works well and saves time. Just check for allergens and adjust seasoning as needed.
- → What pasta types work best?
Short pasta like fusilli, penne, or farfalle hold the pesto and ingredients nicely.
- → How can I toast pine nuts safely?
Toast pine nuts in a dry pan over medium heat, stirring frequently until golden and fragrant.
- → Is fresh mozzarella preferable?
Fresh mozzarella offers creamy texture and mild flavor that balances the pesto and sun-dried tomatoes well.
- → Can I prepare this ahead?
Yes, chilling for an hour enhances flavors and keeps it refreshing for serving later.