Pesto Pasta Salad (Printable Version)

A flavorful pasta with basil pesto, sun-dried tomatoes, mozzarella, and toasted pine nuts.

# What You'll 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 the pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water. Set aside to cool slightly.
02 - In a large bowl, toss the cooled pasta with basil pesto and extra virgin olive oil until evenly coated.
03 - Fold in sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using. Toss gently to combine.
04 - Season with salt, freshly ground black pepper, and lemon zest if desired. Adjust seasoning as needed.
05 - Serve immediately or refrigerate for 1 hour to enhance flavors and serve chilled.

# Expert Hints:

01 -
  • It tastes like summer on a plate whether the weather agrees or not
  • You can make it ahead and it actually gets better as it sits
02 -
  • Rinsing pasta under cold water prevents it from becoming a gummy mess and stops the cooking
  • Letting it chill for at least an hour transforms it from good to incredible
03 -
  • Save some pasta water to thin the pesto if it feels too thick
  • Tear the mozzarella by hand for more texture than knife-cut cubes
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