Pesto Pasta Salad (Printable)

Fresh basil pesto pasta with sun-dried tomatoes, mozzarella, pine nuts, and optional baby spinach.

# What You Need:

→ 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)

# Directions:

01 - Boil pasta in a large pot of salted water until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large bowl, toss cooled pasta with basil pesto and extra virgin olive oil until evenly coated.
03 - Gently fold in sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using, ensuring even distribution.
04 - Season salad with salt, freshly ground black pepper, and lemon zest if desired. Taste and adjust seasoning accordingly.
05 - Serve immediately for best texture, or refrigerate for 1 hour to enhance flavors and refresh.

# Expert Advice:

01 -
  • It tastes better the longer it sits, so you can actually make it ahead instead of scrambling before guests arrive.
  • The combination of textures—soft pasta, creamy cheese, chewy tomatoes, and crunchy nuts—keeps every bite interesting.
  • It works as a light lunch, a potluck contribution, or even a side dish at dinner, which means you'll find yourself making it constantly.
02 -
  • The pesto can make the salad bitter if you use too much, so start with the 100g and taste as you go—you can always add more but you can't take it out.
  • Mozzarella stays creamy and doesn't turn into a clumpy mess if you dress the pasta while it's still slightly warm and keep everything else cold, creating that perfect temperature contrast.
03 -
  • Make the pesto taste better by toasting the pine nuts before blending everything together—the flavor becomes deeper and less one-dimensional.
  • If you're bringing this to a picnic or potluck, pack the pesto and vegetables separately and assemble it right before serving so the pasta stays firm and the mozzarella doesn't warm up and get greasy.
Return