Pesto Pasta Salad Recipe

Introduction

This vibrant pesto pasta salad is a fresh and flavorful dish perfect for warm days or as a colorful side. Combining tender spiral pasta with a zesty homemade pesto, cherry tomatoes, creamy bocconcini, and peppery arugula creates a deliciously balanced meal that’s easy to prepare.

Ingredients

• 350g / 12oz spiral pasta (fusilli, or other of choice, about 3 1/2 cups)
• 1 tbsp salt (for cooking pasta)
• 2 tbsp pine nuts, toasted (substitute walnuts, cashews, or almonds)
• 2 cups tightly packed basil leaves
• 1 small garlic clove, minced
• 1/2 cup Parmesan, finely grated
• 1/2 tsp cooking or kosher salt
• 1/4 tsp black pepper
• 7 tbsp extra virgin olive oil (or a 50/50 blend of grapeseed and olive oil)
• 2 tbsp mayonnaise (S&W recommended, otherwise Hellmann’s)
• 250g (about 1 heaped cup) cherry tomatoes, cut in half
• 220g / 7 oz baby bocconcini, drained and cut in half
• 1 cup tightly packed baby rocket/arugula leaves (about 40g)
• 1/2 tsp cooking or kosher salt
• Small basil leaves, for optional garnish

Instructions

1. Step 1: Bring 3 litres of water to a boil with 1 tablespoon of salt. Cook the pasta according to the packet instructions plus 1 extra minute. Drain in a colander, rinse under cold water, then shake off excess water and allow the pasta to fully cool and dry.
2. Step 2: Prepare the pesto by placing the toasted pine nuts, basil leaves, minced garlic, Parmesan, 1/2 teaspoon salt, black pepper, and olive oil into a tall jug. Use a stick blender to blitz until mostly smooth but with some small visible green bits remaining—not a completely uniform smoothie.
3. Step 3: Place the cooled pasta in a large bowl. Scrape the pesto over the pasta and add the mayonnaise; toss well to coat everything evenly. Gently fold in the bocconcini and cherry tomatoes, then toss lightly. Finally, add the rocket/arugula and toss just enough to disperse it throughout.
4. Step 4: Transfer the salad into a serving bowl. Scatter small basil leaves on top if desired. Serve immediately or chill briefly before serving.

Tips & Variations

• For a nut-free option, omit the pine nuts or substitute with toasted sunflower seeds.
• Add a squeeze of lemon juice to the pesto for an extra bright flavor.
• Use other fresh herbs like parsley or mint mixed with basil for a unique twist.
• Substitute mayonnaise with Greek yogurt for a lighter version.
• Make ahead and keep chilled; toss fresh rocket/arugula in just before serving to maintain its texture.

Storage

Store the pesto pasta salad in an airtight container in the refrigerator for up to 2 days. The salad is best eaten within this period to keep the arugula fresh and the bocconcini tender. If refrigerated, allow it to come to room temperature or gently toss before serving for best flavor. Avoid storing with fresh greens to prevent wilting; add them just before eating if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or farfalle works well. The spiral shape holds the pesto nicely, but feel free to use your favorite type.

Is it possible to prepare this salad vegan?

Absolutely. Replace the Parmesan with a vegan cheese alternative or nutritional yeast, omit mayonnaise or use a vegan version, and ensure the bocconcini is swapped for a plant-based cheese or omitted altogether.

Pesto Pasta Salad Recipe

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★★★★★

4.8 from 758 reviews

A vibrant and flavorful pesto pasta salad featuring spiral pasta tossed with a freshly blended basil pesto, toasted pine nuts, creamy bocconcini, juicy cherry tomatoes, and peppery rocket leaves. This refreshing salad combines Mediterranean ingredients and is perfect as a light meal or side dish.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 to 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta

• 350g / 12oz spiral pasta (fusilli or other of choice, about 3 1/2 cups)
• 1 tbsp salt (for cooking pasta)

For the Pesto

• 2 tbsp pine nuts (toasted; can substitute walnuts, cashews, or almonds)
• 2 cups tightly packed fresh basil leaves
• 1 small garlic clove (minced)
• 1/2 cup parmesan cheese (finely grated)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 7 tbsp extra virgin olive oil (or 50/50 grapeseed and olive oil)

For the Salad

• 2 tbsp mayonnaise (S&W preferred, otherwise Hellman’s)
• 250g (1 heaped cup) cherry tomatoes, halved
• 220g / 7 oz baby bocconcini, drained and halved
• 1 cup tightly packed baby rocket/arugula leaves (about 40g)
• 1/2 tsp cooking/kosher salt
• Small basil leaves (optional, for garnish)

Instructions

1. Cook Pasta: Bring 3 litres of water to a boil with 1 tablespoon salt. Add the spiral pasta and cook according to the package directions plus an extra minute. Drain the pasta in a colander and rinse thoroughly under cold water to stop the cooking and cool it down. Shake off all excess water and let the pasta fully cool and dry.
2. Make Pesto: In a tall jug just large enough to fit a stick blender, combine the toasted pine nuts, fresh basil leaves, minced garlic, finely grated parmesan, salt, pepper, and olive oil. Blitz using the stick blender until the mixture is fairly smooth, keeping some texture with visible green bits for a fresh pesto consistency rather than a completely smooth sauce.
3. Toss Salad: Place the cooled pasta in a large bowl. Add the freshly made pesto and mayonnaise, then toss well to coat all the pasta evenly. Gently fold in the halved bocconcini and cherry tomatoes to evenly distribute without crushing them. Add the baby rocket/arugula leaves and sprinkle with the remaining 1/2 teaspoon salt, tossing gently once more to combine.
4. Serve: Transfer the pesto pasta salad to a serving bowl. Scatter with small basil leaves for garnish if desired. Serve immediately or refrigerate until ready to enjoy as a light meal or accompaniment.

Notes

• Mayonnaise adds creaminess and richness to the salad, balancing the fresh pesto flavors.
• Toasting pine nuts brings out their nutty aroma; substitute with walnuts, cashews, or almonds if preferred.
• Baby bocconcini provides a mild, milky creaminess that pairs well with the fresh pesto and tomatoes.
• Rinsing the pasta under cold water stops the cooking process and cools it for salad use; draining well avoids sogginess.
• This salad is best eaten the same day but can be kept refrigerated for up to a day.

Keywords: pesto pasta salad, Italian pasta salad, basil pesto recipe, summer salad, easy pasta salad, vegetarian pasta dish, bocconcini salad, fresh basil salad