Pesto Pasta Salad (Print Version)

Colorful pasta tossed with basil pesto, sun-dried tomatoes, mozzarella, and pine nuts for a fresh, light meal.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (fusilli, penne, or farfalle)

→ Pesto

02 - 1/3 cup basil pesto (store-bought or homemade)

→ Vegetables & Add-ins

03 - 2/3 cup sun-dried tomatoes, drained and sliced
04 - 7 oz fresh mozzarella balls (bocconcini or diced mozzarella)
05 - 1/4 cup pine nuts, lightly toasted
06 - 2 cups fresh baby spinach (optional)

→ Seasoning

07 - Salt, to taste
08 - Freshly ground black pepper, to taste
09 - 2 tbsp extra virgin olive oil
10 - Zest of 1 lemon (optional)

# Recipe Steps:

01 - Boil pasta in a large pot of salted water until al dente. Drain and rinse under cold water to halt cooking. Let cool slightly.
02 - In a large bowl, mix the cooled pasta with basil pesto and olive oil. Toss until evenly coated.
03 - Fold in sun-dried tomatoes, mozzarella, pine nuts, and spinach if using. Toss gently to combine.
04 - Adjust seasoning with salt, black pepper, and lemon zest if desired. Taste and modify as needed.
05 - Serve immediately or refrigerate for 1 hour to serve chilled.

# Expert Suggestions:

01 -
  • It comes together in under 25 minutes, which means less time sweating in the kitchen and more time enjoying the sun.
  • The pesto does all the heavy lifting—it coats every bite with herbaceous richness without any complicated technique.
  • It tastes even better the next day, making it perfect for meal prep or those moments when you want something fresh but already made.
02 -
  • Rinsing the pasta under cold water is non-negotiable—it stops the cooking and keeps the salad from turning mushy by the time you serve it.
  • Don't skip toasting the pine nuts; those extra two minutes in a dry pan transform them from a vague ingredient into something people actually taste and remember.
03 -
  • Toast your pine nuts in a dry pan for 2–3 minutes just until they smell nutty and warm—this single step elevates them from bland to the thing people ask about.
  • If your pesto is thick or oily, mix it with the pasta and olive oil separately before adding everything else, so it coats evenly instead of clumping in certain bites.
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