This bocconcini pesto pasta salad is a fresh, make ahead dish packed with bright basil pesto, juicy cherry tomatoes, and soft little balls of mozzarella. The homemade pesto blends in seconds and coats every spiral of pasta with garden flavor.
It travels well, so it is a smart choice for picnics, potlucks, and packed lunches. A spoonful of mayonnaise in the dressing keeps everything creamy and helps the pesto cling to the pasta.
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Why This Bocconcini Pesto Pasta Salad Recipe Works
Homemade pesto tastes brighter than anything from a jar. Tightly packed basil, toasted pine nuts, Parmesan, garlic, and olive oil blitz into a fragrant sauce with visible flecks of green, which gives the salad more texture.
A small amount of mayonnaise is the secret to a creamy dressing that does not separate. It helps the oil based pesto cling to the pasta and keeps the salad moist even after it chills.
The mix of textures keeps every forkful interesting. Chewy pasta, juicy tomatoes, milky bocconcini, and peppery arugula balance each other, and the salad tastes great at room temperature or chilled.
Ingredients for Bocconcini Pesto Pasta Salad
- 12 ounces fusilli or other spiral pasta
- 1 tablespoon kosher salt for the pasta water
- 2 tablespoons pine nuts, toasted
- 2 cups tightly packed fresh basil leaves
- 1 small garlic clove, minced
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 7 tablespoons extra virgin olive oil
- 2 tablespoons mayonnaise
- 8 ounces cherry tomatoes, halved
- 7 ounces baby bocconcini, drained and halved
- 1 cup tightly packed baby arugula
- 2 tablespoons small basil leaves, for garnish
Pasta: Fusilli, rotini, or penne trap the pesto in their ridges. Cook it one minute past the package time so it stays tender once chilled.
Pesto: Toast the pine nuts until golden, then blend with basil, Parmesan, garlic, salt, pepper, and oil. Walnuts, cashews, or almonds can replace the pine nuts.
Bocconcini: These baby mozzarella balls stay moist and mild. Drain them well and cut them in half so they mix evenly.
Tomatoes: Cherry or grape tomatoes at room temperature taste the sweetest. Halve them just before mixing.
Arugula: Baby arugula adds a peppery bite. Fold it in last so it keeps its texture.
How to Make Bocconcini Pesto Pasta Salad
1. Cook the pasta. Bring 12 cups of water to a boil and add the salt. Cook the pasta for 1 minute longer than the package directions.
2. Cool the pasta. Drain in a colander and rinse under cold water. Shake off the excess water and let the pasta cool and dry completely.
3. Toast the nuts. Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, until golden. Let them cool.
4. Blend the pesto. Add the basil, nuts, garlic, Parmesan, salt, pepper, and olive oil to a tall jug or food processor. Blend until mostly smooth, leaving a few green flecks for texture.
5. Dress the pasta. Transfer the cooled pasta to a large bowl. Add the pesto and mayonnaise and stir until evenly coated.
6. Add the extras. Gently fold in the bocconcini and tomatoes, then add the arugula and mix lightly.
7. Garnish. Transfer to a serving bowl and scatter small basil leaves on top. Serve right away or chill.
How to Serve Bocconcini Pesto Pasta Salad
Serve the salad chilled or at room temperature as a light main or as a side dish. It pairs well with oven baked BBQ chicken and juicy cheeseburgers at cookouts, and crispy homemade fries make a fun crunchy partner. Pour a pitcher of strawberry pineapple mojito for a refreshing summer spread.
How to Store and Reheat Bocconcini Pesto Pasta Salad
Refrigerate the salad in an airtight container for up to 3 days, and give it a gentle stir before serving. Do not freeze it, since the tomatoes and mozzarella turn watery. Keep the salad out of the fridge for no more than 2 hours at picnics, and keep it chilled on ice if it will sit longer.
Tips and Variations for Bocconcini Pesto Pasta Salad
Cool the pasta fully. Warm pasta wilts the basil and melts the cheese, so let it cool before dressing.
Keep the pesto chunky. A few visible green flecks give the salad a fresh, homemade look.
Salt the water well. Properly salted water seasons the pasta from the inside.
Add the arugula last. Folding it in at the end keeps the leaves crisp.
Swap the cheese. Diced fresh mozzarella works if you cannot find baby bocconcini.
Change the nuts. Walnuts, cashews, or almonds replace pine nuts well and save money.
Add protein. Grilled chicken or chickpeas turn this into a full lunch.
Pack it safely. Keep the salad cold for picnics. The Texas AgriLife Extension food safety guide covers safe handling.
Frequently Asked Questions About Bocconcini Pesto Pasta Salad
Can I make bocconcini pesto pasta salad ahead of time?
Yes. Make the pasta and pesto a day ahead, then combine with the tomatoes and cheese a few hours before serving. Add the arugula just before it goes on the table.
How long does bocconcini pesto pasta salad last?
It keeps for up to 3 days in the refrigerator in an airtight container. The tomatoes release liquid over time, so stir it gently before serving.
Can I use store bought pesto in bocconcini pesto pasta salad?
Yes, about 3/4 cup of jarred pesto works in a pinch. Homemade pesto gives a fresher color and flavor, though.
Why add mayonnaise to the pesto?
It makes the dressing creamy, helps it coat the pasta, and keeps the salad from tasting dry once chilled.
What can I use instead of pine nuts?
Toasted walnuts, cashews, or almonds all work well. Toast them lightly first to bring out their flavor.
Bocconcini Pesto Pasta Salad with Cherry Tomatoes
Equipment
- Large pot
- Colander
- Food processor or stick blender
- Large mixing bowl
Ingredients
Main Ingredients
- 12 oz fusilli or other spiral pasta
- 1 tbsp kosher salt for the pasta water
- 2 tbsp pine nuts toasted, or walnuts, cashews, or almonds
- 2 cup fresh basil leaves tightly packed
- 1 small garlic clove minced
- ½ cup finely grated Parmesan
- ½ tsp kosher salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil
- 2 tbsp mayonnaise
- 8 oz cherry tomatoes halved
- 7 oz baby bocconcini drained and halved
- 1 cup baby arugula tightly packed
- 2 tbsp small basil leaves for garnish
Instructions
Cooking
- Boil. Cook the pasta in well salted water for 1 minute past the package time, then drain and rinse under cold water.
- Cool. Shake off the water and let the pasta cool completely.
- Blend. Blend the basil, nuts, garlic, Parmesan, salt, pepper, and oil until mostly smooth with a few green flecks.
- Dress. Stir the pesto and mayonnaise through the cooled pasta.
- Fold. Mix in the bocconcini and tomatoes, then the arugula.
- Garnish. Top with small basil leaves and serve cold or at room temperature.
