Save The first time I made this pesto pasta salad was for a last-minute rooftop gathering. I had no plan, just whatever was in the fridge, and somehow it became the dish everyone kept coming back to. Something about the way the bright basil plays with those sweet sun-dried tomatoes just works. Now it is my go-to when I need something that feels special but comes together in minutes.
I brought this to a potluck last fall and watched three different people ask for the recipe. The best part was seeing my friend who hates leftovers take a second helping. This salad has a way of turning a regular Tuesday dinner into something worth savoring.
Ingredients
- 350 g (12 oz) short pasta: Fusilli catches the pesto beautifully but penne works just as well, just cook it until it has that perfect slight bite
- 100 g (1/3 cup) basil pesto: Homemade is ideal but a good jarred pesto saves time, just look for one with real basil flavor
- 100 g (2/3 cup) sun-dried tomatoes: Drain them well and slice into strips, they add this incredible sweet chewy contrast to the creamy elements
- 200 g (7 oz) fresh mozzarella balls: Bocconcini are cute but diced mozzarella distributes more evenly throughout the salad
- 40 g (1/4 cup) pine nuts: Toast them lightly in a dry pan until golden and fragrant, watching carefully because they go from perfect to burned fast
- 50 g (2 cups) fresh baby spinach: Optional but adds such a nice fresh element and extra color, plus it wilts slightly from the warm pasta
- Salt and freshly ground black pepper: Taste before adding much salt since pesto and sun-dried tomatoes bring their own saltiness
- 2 tbsp extra virgin olive oil: Helps loosen the pesto and keeps everything from feeling dry
- Zest of 1 lemon: Brightens everything up and cuts through the richness, use a microplane if you have one
Instructions
- Cook the pasta:
- Boil in salted water until al dente then drain and rinse under cold water to stop cooking
- Coat with pesto:
- Combine cooled pasta with pesto and olive oil in a large bowl, toss until every piece is coated
- Add the mix-ins:
- Gently fold in sun-dried tomatoes, mozzarella, pine nuts, and spinach until evenly distributed
- Season to taste:
- Add salt, pepper, and lemon zest then taste and adjust, remembering pesto is already salty
- Serve or chill:
- Serve right away or refrigerate for an hour to let flavors meld together
Save This became a regular at our weekly summer dinners on the balcony. There is something about how the flavors deepen after an hour in the fridge that makes it taste like you put way more effort in than you actually did.
Make It Your Own
I have swapped pine nuts for walnuts when budget was tight and honestly the earthier flavor worked. You can also add grilled chicken or white beans if you want more protein. The formula is flexible once you know the base.
Serving Suggestions
This pairs beautifully with a crisp white wine like Sauvignon Blanc. I also love it alongside a simple green salad with vinaigrette. It stands alone well but never complains about company.
Storage & Prep
The salad keeps for three days in the fridge and actually tastes better on day two. I like to reserve a handful of pine nuts to sprinkle on top right before serving so they stay crunchy. This dish has saved me more times than I can count.
- Do not add the pine nuts until ready to serve
- Give it a good stir before serving
- Let it sit out for 15 minutes if refrigerated overnight
Save Simple enough for Tuesday dinner but impressive enough for company, this salad is the kind of recipe that makes you feel like you know what you are doing in the kitchen.
Recipe FAQs
- → What type of pasta works best?
Short pasta like fusilli, penne, or farfalle holds the pesto and mix-ins well, offering great texture.
- → Can I make the pesto from scratch?
Yes, fresh basil pesto enhances flavor, but good quality store-bought pesto also works well.
- → How do I toast pine nuts properly?
Toast pine nuts in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- → Is it better served fresh or chilled?
Both options work; serving chilled allows flavors to meld, fresh offers vibrant texture.
- → Can I add extra greens?
Yes, fresh baby spinach or arugula can be added for extra color and nutrition.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the herbaceous and creamy notes beautifully.