Pesto Pasta Salad Recipe
Introduction
This vibrant pesto pasta salad is a fresh, flavorful dish perfect for warm days or as a crowd-pleasing side. Packed with aromatic basil, toasted pine nuts, creamy bocconcini, and juicy cherry tomatoes, it’s a delightful combination that’s easy to make and sure to impress.
Ingredients
- 350g (12oz) spiral pasta (fusilli or other of choice, about 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
- 2 tbsp pine nuts, toasted (substitute with walnuts, cashews, or almonds)
- 2 cups tightly packed basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan, finely grated
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed and olive oil)
- 2 tbsp mayonnaise (S&W recommended, or Hellman’s)
- 250g (1 heaped cup) cherry tomatoes, cut in half
- 220g (7oz) baby bocconcini, drained and cut in half
- 1 cup tightly packed baby rocket/arugula leaves (about 40g)
- 1/2 tsp cooking/kosher salt
- Small basil leaves (optional, for garnish)
Instructions
- Step 1: Cook the pasta by bringing 3 litres of water to a boil with the salt. Add pasta and cook for the time recommended on the packet plus 1 extra minute. Drain in a colander and rinse under cold water to stop cooking. Shake off excess water and let it cool completely.
- Step 2: Make the pesto by placing pine nuts, basil leaves, minced garlic, parmesan, salt, pepper, and olive oil into a tall jug just big enough to fit the head of a stick blender. Blitz until mostly smooth but still with some visible small green bits for texture.
- Step 3: Place the cooled pasta in a large bowl and add the pesto. Stir in the mayonnaise and toss well to coat evenly. Gently fold in the bocconcini and cherry tomatoes just to combine.
- Step 4: Add the baby rocket/arugula leaves and toss gently to disperse. Transfer the salad to a serving bowl and garnish with small basil leaves if desired. Serve immediately.
Tips & Variations
- For a nuttier flavor, toast the pine nuts lightly in a dry pan before adding to the pesto.
- Substitute pine nuts with walnuts, cashews, or almonds for a different twist.
- Use whole grain or gluten-free pasta to suit dietary preferences.
- Adding a squeeze of lemon juice to the pesto brightens the flavors.
- For extra creaminess, stir in a little Greek yogurt instead of or alongside mayonnaise.
Storage
Store the pesto pasta salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if leftovers remain, bring to room temperature or toss gently before serving. Avoid freezing as the texture of the salad and cheese may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, you can prepare the pesto and cook the pasta in advance. Combine all ingredients just before serving to keep the fresh flavors and textures intact.
What can I use instead of bocconcini?
If bocconcini is unavailable, try fresh mozzarella balls, feta chunks, or cubed halloumi cheese for a similar creamy texture.
Print
Pesto Pasta Salad Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and fresh pesto pasta salad combining al dente spiral pasta with a homemade basil pesto, tender baby bocconcini, juicy cherry tomatoes, and peppery arugula, all tossed together with creamy mayonnaise for a deliciously creamy finish. Perfect as a light lunch or a flavorful side dish for any meal.
Ingredients
Pasta
- 350g / 12oz spiral pasta (fusilli, or other of choice, about 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
Pesto
- 2 tbsp pine nuts, toasted (can substitute with walnuts, cashews, or almonds)
- 2 cups tightly packed basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan, finely grated
- 1/2 tsp kosher/cooking salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)
Salad
- 2 tbsp mayonnaise (preferably S&W, otherwise Hellman’s)
- 250g (1 heaped cup) cherry tomatoes, cut in half
- 220g / 7 oz baby bocconcini, drained and cut in half
- 1 cup tightly packed baby rocket/arugula leaves (about 40g)
- 1/2 tsp kosher/cooking salt
- Small basil leaves (optional garnish)
Instructions
- Cook pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the spiral pasta and cook for the time indicated on the packet plus an additional 1 minute to ensure it’s tender yet slightly firm. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Shake off any excess water thoroughly and set aside to fully cool and dry before mixing.
- Prepare pesto: In a tall jug just large enough to fit a stick blender head, combine the toasted pine nuts, basil leaves, minced garlic, grated parmesan, 1/2 teaspoon salt, black pepper, and olive oil. Use the stick blender to blitz the mixture until fairly smooth, aiming for a consistency that has visible green flecks but no large chunks—think coarse pesto rather than a green smoothie.
- Toss salad: Place the cooled pasta into a large bowl and add the freshly made pesto. Add 2 tablespoons of mayonnaise and toss thoroughly to coat the pasta evenly with the dressing. Gently fold in the halved bocconcini and cherry tomatoes, tossing lightly just to distribute them without mashing. Finally, add the baby rocket/arugula leaves along with 1/2 teaspoon salt and toss gently just to disperse evenly throughout the salad.
- Serve: Transfer the tossed pesto pasta salad into a serving bowl. Optionally scatter small fresh basil leaves on top as a garnish. Serve immediately or refrigerate briefly if preferred chilled.
Notes
- To toast pine nuts, place them in a dry frying pan over medium heat, stirring frequently, until golden and fragrant—this enhances their flavor.
- Mayonnaise adds creaminess and richness, balancing the pesto’s sharpness. Use a good quality mayonnaise like S&W or Hellman’s for the best results.
- Bocconcini should be well-drained and dried to prevent the salad from becoming watery.
- The salad can be prepared a few hours in advance; just give it a gentle toss before serving.
- For a nut-free version, substitute pine nuts with extra parmesan or seeds such as sunflower or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: pesto pasta salad, basil pesto, bocconcini salad, cherry tomato pasta, Italian pasta salad, summer salad, vegetarian pasta recipe
