Save to Pinterest There's something about summer that makes me crave this pasta salad—not the heavy kind that sits in your stomach, but the bright, zippy kind that tastes like you've just come in from the garden. I discovered this combination years ago when my neighbor dropped off a jar of homemade pesto right before I was heading to a picnic, and I'd forgotten to plan anything substantial. Thirty minutes later, I had something so vibrant and satisfying that people asked for the recipe before they'd even finished eating. It became my go-to move whenever I needed something that felt special but didn't require fussing around in the kitchen.
I made this for my sister's garden party two summers ago, and I remember the relief I felt when someone asked if I'd catered it. The truth was much simpler—good ingredients, a few minutes of stirring, and letting the flavors do the talking. She's requested it every gathering since, which tells me everything about how foolproof this salad really is.
Ingredients
- Short pasta (350g): Fusilli, penne, or farfalle work best because they trap the pesto and catch little bits of tomato and mozzarella with every bite—avoid long pasta here, it'll slide right off your fork.
- Basil pesto (100g): Store-bought is perfectly fine and honestly, sometimes better than fighting to make it perfectly smooth at home.
- Sun-dried tomatoes (100g): Drained and sliced, they add concentrated sweetness and a slight chew that makes the salad interesting.
- Fresh mozzarella (200g): Bocconcini or diced mozzarella both work—the fresher the better, as it'll stay tender and creamy rather than rubbery.
- Pine nuts (40g, toasted): Toast them yourself just before using so they're warm and fragrant, or grab pre-toasted ones if you're in a rush.
- Fresh baby spinach (50g, optional): It wilts slightly from the warm pasta, adding earthiness without changing the salad's personality.
- Extra virgin olive oil (2 tbsp): This loosens the pesto and helps it coat everything evenly—don't skip it even though pesto has oil already.
- Salt, pepper, and lemon zest: These final touches brighten everything and keep it from tasting heavy.
Instructions
- Cook the pasta until just tender:
- Boil salted water, add pasta, and cook until al dente—this takes about the time it says on the box, so don't leave it sitting. Drain it in a colander, then rinse under cold running water while stirring gently with your fingers to stop the cooking and help it cool faster.
- Coat everything in pesto:
- Tip the cooled pasta into a large bowl, add the pesto and olive oil, and toss with a wooden spoon or your hands until every strand is glossy and green. This is easier than you'd think and takes less than a minute.
- Add the good stuff:
- Scatter in the sun-dried tomatoes, mozzarella, pine nuts, and spinach if you're using it, then toss gently so the cheese doesn't break apart. You want it mixed through but not aggressively stirred.
- Taste and finish:
- Sprinkle salt, pepper, and lemon zest over everything, toss once more, then taste a fork-full and adjust if it needs more seasoning. Some pestos are saltier than others, so trust your palate here.
- Rest and serve:
- You can serve it right away while the pasta is still slightly warm, or cover it and chill for an hour if you want it more refreshing. Both ways are equally delicious.
Save to Pinterest This salad has a way of turning an ordinary weeknight into something that feels like an occasion. I've noticed that food is often more memorable for how it brings people together than for how long it takes to make, and this one does both.
Why Pine Nuts Matter
The first time I made this without them, I realized how much they actually do—they add a buttery crunch and a subtle richness that makes you feel like you're eating something fancier than pasta salad. If you're allergic or can't find them, toasted walnuts or almonds work in a pinch, but the flavor shifts slightly toward nuttier and less delicate. The key is toasting them yourself just before assembly, when they're still warm and their oils are activated.
The Pesto Question
I've gone back and forth on homemade versus store-bought pesto more times than I care to admit. Store-bought is consistent, convenient, and honestly often has better texture than anything I've blended at home in a regular food processor. But if you do make your own, remember that raw garlic can be overpowering, so use less than you think you need and taste as you go. Either way works beautifully in this salad.
Making It Your Own
The beauty of this salad is that it's a template, not a prescription. I've made it with arugula instead of spinach, added halved cherry tomatoes when sun-dried weren't on hand, and even mixed in diced grilled chicken when I wanted something heartier. The pesto and mozzarella are the anchors that keep it feeling like itself, but everything else can bend to what you have or what you're craving.
- Fresh herbs like chopped basil or mint stirred in at the end add brightness without changing the base.
- If you're bringing it somewhere, pack any extra greens separately and toss them in just before serving so they don't wilt too early.
- Make it the morning of if you can—the flavors deepen as everything sits together, and it's actually better the next day than the moment it's finished.
Save to Pinterest This is the kind of recipe that sticks around because it works—reliable, adaptable, and consistently delicious. Make it once, and it'll become part of your regular rotation without you even planning it.
Recipe Frequently Asked Questions
- → What pasta types work best for this dish?
Short pasta shapes like fusilli, penne, or farfalle hold the pesto well and mix thoroughly with other ingredients.
- → Can I use homemade pesto?
Absolutely. Homemade basil pesto enhances freshness and allows you to adjust flavors to your preference.
- → How can I add extra freshness to this dish?
Incorporate fresh baby spinach or a handful of chopped basil or arugula for added green notes.
- → Are there suitable nut alternatives to pine nuts?
Yes, toasted walnuts or almonds offer excellent texture and flavor substitutes for pine nuts.
- → How should this dish be served?
It can be served immediately or chilled for about an hour to enhance the refreshing qualities before serving.