Too hot to turn on the oven? This one is for you. This Pesto Pasta Salad is the ultimate refreshing summer side dish. It is bright, fresh, and incredibly simple to whip up. Your family will love the vibrant colors and creamy textures.
It is 6pm and you need a quick meal. This recipe delivers a satisfying dinner without the stress. It feels like a sunny garden party in every bite. Let’s get cooking and make something delicious together.
Why This Recipe Is a Winner
This recipe is a winner because it saves you so much time. You can have it ready to serve in just 25 minutes. It uses simple ingredients that most families already have on hand. It is also very budget-friendly for feeding a large group.
The flavors are classic and always a hit with picky eaters. It is perfect for summer potlucks or a quick healthy lunch. You can easily double the batch for busy weeks. It stays fresh and delicious for several days in the fridge.
Simple Cooking Steps
Making this salad is a total breeze for any home cook. You simply boil the pasta and toss everything together. There are no complicated techniques or fancy tools required. Even if you are a beginner, you can master this dish today.
The rinsing step is a great time-saving shortcut for cooling. It stops the cooking process instantly for the perfect texture. You will feel like a pro in the kitchen. Dinner will be ready before you know it.
Ingredients You’ll Need
These ingredients are mostly pantry staples that bring big, fresh flavor to your table.
- 16 ounces rotini or fusilli pasta
- 1 cup prepared basil pesto
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking.
- In a large mixing bowl, combine the cooled pasta and pesto.
- Add the extra virgin olive oil and toss until evenly coated.
- Fold in the halved cherry tomatoes, mozzarella pearls, and pine nuts.
- Season with salt and black pepper to your taste.
- Garnish with grated Parmesan cheese and fresh basil chiffonade.
- Serve immediately or refrigerate for 30 minutes to meld flavors.
Best Ways to Enjoy It
Serve this salad cold for the most refreshing experience. It pairs beautifully with grilled lemon chicken or flaky fish. Pack it into small containers for easy weekday school lunches. It is also the star of any outdoor picnic basket.
Set the table outside and enjoy it with cold lemonade. Your guests will definitely ask you for the recipe. It is a crowd-pleasing side dish for any backyard BBQ. Every bite feels like a fresh summer breeze.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. This salad stays fresh for up to three days. If the pasta looks dry, add a splash of olive oil. Give it a quick toss before serving to refresh the flavors. Do not freeze this dish as the texture will change.
Tips for Best Results
- Don’t skip rinsing the pasta in cold water immediately.
- Salt your pasta water generously like the ocean for flavor.
- Toast your pine nuts in a dry pan for extra crunch.
- Use high-quality store-bought pesto to save precious time.
- For Thanksgiving or holidays, double the batch for the crowd.
- Add a squeeze of fresh lemon for a bright finish.
- Wait to add fresh basil until just before serving.
- Cut your tomatoes into uniform halves for better bites.
Easy Flavor Ideas
- Add grilled chicken or shrimp for a protein boost.
- Use gluten-free rotini to make this a safe treat.
- Swap pine nuts for toasted walnuts or sunflower seeds.
- In summer, add extra zucchini or bell peppers for crunch.
- Use sun-dried tomatoes for a deeper, savory Mediterranean flavor.
Common Questions
Can I make this pasta salad ahead of time?
Yes, you can make this a few hours early. It actually tastes better after chilling for 30 minutes. Just add the fresh basil right before you serve it.
What if I cannot find mozzarella pearls?
You can use a large ball of fresh mozzarella instead. Just tear or cut it into bite-sized pieces. Feta cheese also works great as a salty substitute.
Will my picky kids enjoy this meal?
Most kids love the fun spiral shapes and mild flavors. The pesto is savory but not spicy or overwhelming. It is a great way to serve fresh vegetables.
I hope this fresh pesto pasta salad brightens your summer evenings. It is such a joy to share these simple meals with you. Give it a try and enjoy every bite!
— Lidia
Pesto Pasta Salad
Ingredients
- 16 ounces rotini or fusilli pasta
- 1 cup prepared basil pesto
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process and remove excess starch.
- In a large mixing bowl, combine the cooled pasta, basil pesto, and extra virgin olive oil.
- Toss until the pasta is evenly coated.
- Fold in the halved cherry tomatoes, mozzarella pearls, and toasted pine nuts.
- Season with salt and black pepper to taste.
- Garnish with grated Parmesan cheese and fresh basil chiffonade.
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.
