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Delicious Pesto Pasta Salad
Pesto Pasta Salad brings together the vibrant flavors of fresh basil pesto with perfectly cooked pasta, creating a dish that’s both satisfying and refreshing. This colorful salad combines tender spiral pasta with homemade pesto, juicy cherry tomatoes, creamy bocconcini cheese, and peppery arugula for a complete meal that works beautifully for lunch, dinner, or entertaining.
Why You'll Love This Recipe
- Quick and easy preparation that takes less than 30 minutes from start to finish
- Fresh homemade pesto delivers incredible flavor that beats store-bought versions every time
- Perfect make-ahead dish that actually tastes better after the flavors meld together
- Versatile recipe that works as a side dish, main course, or potluck contribution
- Beautiful presentation with vibrant colors that make it as appealing to look at as it is to eat
Why This Pesto Pasta Salad Recipe Works
This recipe succeeds because it balances textures and flavors perfectly. The homemade pesto provides a rich, aromatic base that coats every piece of pasta. Adding mayonnaise to the pesto creates a creamier consistency that helps bind all ingredients together.
The key is cooking the pasta just one minute longer than package directions. This prevents the pasta from becoming mushy when mixed with the dressing. The combination of fresh basil pesto with creamy bocconcini and sweet cherry tomatoes creates layers of flavor that complement each other beautifully.
What You’ll Need for Perfect Pesto Pasta Salad
Success with this pesto pasta salad starts with having the right ingredients and tools. Fresh, high-quality ingredients make a noticeable difference in the final dish. The homemade pesto is the star, so using fresh basil leaves and good olive oil is essential.
Ingredients
- 350g spiral pasta (fusilli or similar shape)
- 1 tablespoon salt for cooking pasta
- 2 tablespoons pine nuts, toasted
- 2 cups tightly packed fresh basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan cheese, finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 7 tablespoons extra virgin olive oil
- 2 tablespoons mayonnaise
- 250g cherry tomatoes, halved
- 220g baby bocconcini, drained and halved
- 1 cup baby arugula leaves
- Small basil leaves for garnish (optional)
Tools
- Large pot for cooking pasta
- Colander for draining
- Immersion blender with tall container
- Large mixing bowl
- Sharp knife for chopping
- Measuring cups and spoons
How to Make Delicious Pesto Pasta Salad
| Step 1: Cook the Pasta | Bring 3 liters of water to boil with 1 tablespoon salt. Cook pasta for package time plus 1 minute. Drain, rinse with cold water, shake off excess, and let cool completely. |
| Step 2: Make the Pesto | Place pine nuts, basil, garlic, parmesan, salt, pepper, and olive oil in a tall container. Blend with immersion blender until mostly smooth with some visible green bits remaining. |
| Step 3: Combine Ingredients | Place cooled pasta in large bowl. Add pesto and mayonnaise, toss well. Gently fold in bocconcini and cherry tomatoes. Add arugula and toss lightly to distribute. |
| Step 4: Serve | Transfer to serving bowl. Garnish with small basil leaves if desired. Serve immediately or chill until ready to serve. |
Chef's Helpful Tips
- Toast pine nuts in a dry pan for 2-3 minutes until golden for enhanced nutty flavor
- Make sure pasta is completely cool before adding pesto to prevent wilting the basil
- Don’t over-blend the pesto – some texture makes the salad more interesting
- Add arugula just before serving to maintain its crisp texture and prevent wilting
- Reserve some pasta cooking water to thin the pesto if it becomes too thick
Serving and Storage Tips for Pesto Pasta Salad
Serving Tips
This pesto pasta salad tastes best at room temperature or slightly chilled. Remove it from the refrigerator 15-20 minutes before serving to allow flavors to brighten. Serve in a large, shallow bowl to showcase the colorful ingredients.
The salad pairs wonderfully with grilled chicken, fish, or as part of a Mediterranean-style spread. For entertaining, consider serving alongside creamy garlic shrimp pasta for variety.
Store leftovers in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together. Add fresh arugula just before serving leftover portions to maintain crispness.
Mistakes to Avoid while making Pesto Pasta Salad
Overcooking the pasta is the most common mistake. Mushy pasta ruins the entire dish’s texture. Always cook pasta al dente plus one minute, then rinse with cold water to stop the cooking process immediately.
Another frequent error is adding warm pasta to the pesto. This wilts the basil and makes the salad look unappetizing. Always let pasta cool completely before mixing with other ingredients.
Don’t skip the mayonnaise addition to the pesto. It helps bind everything together and prevents the salad from becoming dry. Many recipes from NYT Cooking emphasize this crucial step.
You Must Know
- Fresh basil makes a significant difference – avoid dried basil for the pesto component
- Bocconcini should be well-drained to prevent the salad from becoming watery
- The pasta shape matters – choose shapes with curves and ridges that hold the pesto well
- Season generously with salt and pepper as pasta salads need more seasoning than hot dishes
Suggestions for Pesto Pasta Salad
Transform this basic recipe by adding grilled vegetables like zucchini or bell peppers. Sun-dried tomatoes provide intense flavor and chewy texture that complements the fresh tomatoes beautifully.
For protein variations, add grilled chicken, chickpeas, or white beans. These additions make the salad more substantial for main course serving. Consider inspiration from Simply Recipes for additional protein ideas.
Experiment with different cheeses like fresh mozzarella pearls or crumbled feta. Each brings unique flavors and textures. For a heartier version, try pairing with dishes like ultimate chicken casserole for family meals.
FAQs:
Yes, this salad actually improves when made 2-4 hours ahead. The flavors meld beautifully. However, add the arugula just before serving to maintain its crisp texture and vibrant color.
Fusilli, rotini, or penne work best because their shapes hold the pesto well. Avoid long pasta like spaghetti or linguine, which don’t work well in cold salads and are difficult to eat.
While homemade pesto tastes superior, you can use high-quality store-bought pesto. Use about 1/2 cup and still add the mayonnaise for proper consistency and binding.
Properly stored, this salad keeps for 3-4 days in the refrigerator. The pesto may darken slightly, but the flavor remains excellent. Add fresh herbs before serving leftovers.
Walnuts, cashews, or almonds work well as substitutes. Toast them lightly for enhanced flavor. Each nut brings slightly different taste profiles but all work beautifully in this recipe.
Conclusion
This delicious pesto pasta salad combines fresh, vibrant flavors in a dish that’s both elegant and approachable. The homemade pesto elevates simple ingredients into something special, while the combination of textures keeps every bite interesting.
Whether you’re planning a summer gathering, need a reliable potluck dish, or want a satisfying weeknight dinner, this pesto pasta salad delivers. The make-ahead friendly nature and beautiful presentation make it a recipe you’ll return to again and again.
More Easy Recipes Recipes:
- Fresh Cranberry Walnut Salad: Perfect Holiday Side Dish
- Frozen Peanut Butter Bananas – Easy Healthy Treat Recipe
- Smores Chocolate Fudge Recipe – Easy No-Bake Dessert
- Old-Fashioned Rhubarb Pie
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📖 Recipe Card
Delicious Pesto Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Fresh homemade pesto pasta salad with cherry tomatoes, bocconcini cheese, and arugula – perfect for lunch, dinner, or entertaining.
Ingredients
- 350g spiral pasta (fusilli or similar shape)
- 1 tablespoon salt for cooking pasta
- 2 tablespoons pine nuts, toasted
- 2 cups tightly packed fresh basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan cheese, finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 7 tablespoons extra virgin olive oil
- 2 tablespoons mayonnaise
- 250g cherry tomatoes, halved
- 220g baby bocconcini, drained and halved
- 1 cup baby arugula leaves
- Small basil leaves for garnish (optional)
Instructions
- Bring 3 liters of water to boil with 1 tablespoon salt. Cook pasta for package time plus 1 minute. Drain, rinse with cold water, shake off excess, and let cool completely.
- Place pine nuts, basil, garlic, parmesan, salt, pepper, and olive oil in a tall container. Blend with immersion blender until mostly smooth with some visible green bits remaining.
- Place cooled pasta in large bowl. Add pesto and mayonnaise, toss well. Gently fold in bocconcini and cherry tomatoes. Add arugula and toss lightly to distribute.
- Transfer to serving bowl. Garnish with small basil leaves if desired. Serve immediately or chill until ready to serve.
Notes
- Toast pine nuts in a dry pan for 2-3 minutes until golden for enhanced nutty flavor
- Make sure pasta is completely cool before adding pesto to prevent wilting the basil
- Don’t over-blend the pesto – some texture makes the salad more interesting
- Add arugula just before serving to maintain its crisp texture and prevent wilting
- Fresh basil makes a significant difference – avoid dried basil for the pesto component
- Bocconcini should be well-drained to prevent the salad from becoming watery
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
Keywords: pasta salad recipe, homemade pesto, Italian pasta salad, summer salad, make ahead salad, basil pesto pasta, cold pasta dish, Mediterranean salad
