Pesto pasta salad is a vibrant and flavorful dish that combines the freshness of basil pesto with the heartiness of pasta and other delightful ingredients. This dish is perfect for warm weather gatherings, picnics, or as a side dish to accompany your favorite proteins. With its refreshing taste and colorful appearance, this salad is sure to impress your family and friends.
Why Make This Recipe
There are countless reasons to whip up a batch of pesto pasta salad. First, it’s quick and easy to prepare, making it a great choice for busy weeknights or spontaneous gatherings. Second, it’s versatile – you can customize it with your favorite vegetables or proteins. Lastly, it offers a delicious way to enjoy fresh basil and other healthy ingredients packed with nutrients.
How to Make Pesto Pasta Salad
Ingredients:
- 350g / 12oz spiral pasta (fusilli, or other of choice, 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
- 2 tbsp pinenuts (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 cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)
- 2 tbsp mayonnaise (S&W or Hellman’s)
- 250g (1 heaped cup) cherry tomatoes, cut in half
- 220g / 7 oz baby bocconcini (drained, cut in half)
- 1 cup (tightly packed) baby rocket/arugula leaves (40g)
- 1/2 tsp cooking/kosher salt
- Small basil leaves (optional garnish)
Directions:
Cook Pasta: Bring 3 liters of water to a boil, adding salt. Cook the pasta for the time indicated on the packet plus one extra minute. Drain it in a colander and rinse under cold water. Shake off excess water, allowing it to fully cool and dry.
Make the Pesto: In a tall jug just big enough to fit the head of a stick blender, place the basil leaves, pinenuts, minced garlic, parmesan, cooking salt, black pepper, and olive oil. Blitz until smooth. You want a pesto with some visible green bits, not just a pure green spread.
Toss Ingredients: Put the cooled pasta in a bowl. Add the pesto and mayonnaise, mixing well. Then gently incorporate the bocconcini and cherry tomatoes, tossing just to disperse. Finally, add the rocket/arugula leaves, mixing gently again.
Serve: Transfer the salad into a serving bowl. If desired, scatter small basil leaves on top for garnish. Serve immediately!
How to Serve Pesto Pasta Salad
Pesto pasta salad can be enjoyed on its own as a light meal or served as a side dish along with grilled chicken, fish, or a variety of other proteins. It’s great warm, at room temperature, or even chilled from the fridge.
How to Store Pesto Pasta Salad
To store pesto pasta salad, place it in an airtight container and refrigerate. It can last for up to three days. If the salad starts to look dry, mix in a bit more olive oil or mayonnaise before serving again.
Tips to Make Pesto Pasta Salad
- For an extra layer of flavor, try adding roasted bell peppers or sun-dried tomatoes.
- If you want to make it a complete meal, consider adding cooked chicken or legumes for protein.
- Adjust the thickness of the pesto by adding more or less olive oil based on your preference.
Variation
Feel free to swap out the baby bocconcini for other cheeses like feta or mozzarella. You can also use different types of greens, such as spinach or kale, for a twist on flavors.
FAQs
Q1: Can I make the pesto ahead of time?
A1: Yes! You can prepare the pesto in advance and store it in the refrigerator for up to a week. Just give it a good stir before using it in the salad.
Q2: Is there a gluten-free option for this pasta salad?
A2: Absolutely! You can substitute the spiral pasta with gluten-free pasta available in stores.
Q3: How can I make it vegan?
A3: To make this salad vegan, replace the mayonnaise with a vegan alternative and omit the cheese or use a vegan cheese substitute.
Enjoy your delicious pesto pasta salad, bursting with fresh flavors and wholesome ingredients!
Pesto Pasta Salad
Ingredients
Main Ingredients
- 350 g spiral pasta (fusilli, or other of choice) (12oz, 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
- 2 tbsp pine nuts (toasted; can substitute with walnuts, cashews, or almonds)
- 2 cups basil leaves (tightly packed)
- 1 small garlic clove (minced)
- ½ cup parmesan (finely grated)
- ½ tsp cooking/kosher salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)
- 2 tbsp mayonnaise (S&W or Hellmann’s)
- 250 g cherry tomatoes (cut in half, 1 heaped cup)
- 220 g baby bocconcini (drained, cut in half, 7 oz)
- 1 cup baby rocket/arugula leaves (tightly packed, 40g)
- ½ tsp cooking/kosher salt
- small ones basil leaves (optional garnish)
Instructions
Cooking the Pasta
- Bring 3 liters of water to a boil, adding salt.
- Cook the pasta for the time indicated on the packet plus one extra minute.
- Drain it in a colander and rinse under cold water.
- Shake off excess water, allowing it to fully cool and dry.
Making the Pesto
- In a tall jug just big enough to fit the head of a stick blender, place the basil leaves, pinenuts, minced garlic, parmesan, cooking salt, black pepper, and olive oil.
- Blitz until smooth. You want a pesto with some visible green bits, not just a pure green spread.
Tossing Ingredients
- Put the cooled pasta in a bowl.
- Add the pesto and mayonnaise, mixing well.
- Gently incorporate the bocconcini and cherry tomatoes, tossing just to disperse.
- Finally, add the rocket/arugula leaves, mixing gently again.
Serving
- Transfer the salad into a serving bowl.
- If desired, scatter small basil leaves on top for garnish.
- Serve immediately!
