Pesto Pasta Salad Delight (Printable)

Fresh pasta mingled with basil pesto, sun-dried tomatoes, creamy mozzarella, and toasted pine nuts.

# Ingredient List:

→ Pasta

01 - 12 ounces 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 ounces fresh mozzarella balls (bocconcini or diced)
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 tablespoons extra virgin olive oil
10 - Zest of 1 lemon (optional)

# How to Prepare:

01 - Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large mixing bowl, mix the cooled pasta with pesto and olive oil. Toss thoroughly to coat all pieces evenly.
03 - Incorporate sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using. Gently fold to combine without crushing the ingredients.
04 - Enhance flavor with salt, freshly ground black pepper, and optional lemon zest. Taste and adjust seasoning as needed.
05 - Serve immediately for best flavor or refrigerate for one hour to allow flavors to meld and serve chilled.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes and tastes like you spent all afternoon on it.
  • The creamy mozzarella melts just slightly into the warm pasta, while the pesto coats everything in herbaceous richness.
  • It actually gets better as it sits, making it perfect for meal prep or bringing somewhere.
02 -
  • Don't skip the ice water rinse on the pasta—it stops it from cooking further and keeps the salad from turning mushy and warm.
  • Add the mozzarella last and toss gently, because over-stirring will turn it into a stringy mess instead of keeping those lovely tender pockets of cheese.
03 -
  • If your pesto is thick, loosen it with a splash of the pasta cooking water before tossing, so it coats everything evenly rather than clumping.
  • Taste the salad before you chill it, because cold dulls flavor slightly—you may need to add more salt and lemon than you'd expect.
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