Pesto Pasta Salad (Printable Version)

Pasta tossed with fresh basil pesto, sun-dried tomatoes, creamy 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 pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large bowl, toss the cooled pasta with basil pesto and olive oil until evenly coated.
03 - Fold in sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using, mixing gently to combine.
04 - Season with salt, freshly ground black pepper, and lemon zest if desired. Taste and modify seasoning as needed.
05 - Serve immediately or refrigerate for 1 hour to enjoy chilled.

# Expert Advice:

01 -
  • It's ready faster than you can boil water, yet tastes like you fussed over it all day.
  • The combination of creamy mozzarella, toasty pine nuts, and tangy pesto hits every craving at once.
  • It actually improves if you make it ahead, which means less stress when guests arrive.
02 -
  • Don't skip cooling the pasta under cold water—warm pasta turns gluey and loses the fresh, bright feeling that makes this salad special.
  • If you're using homemade pesto, taste it first; some batches are garlicky enough to overpower, and you might want to use slightly less than the recipe calls for.
03 -
  • Buy the best olive oil you can find—it's only two tablespoons, so it's worth splurging on something that makes you happy.
  • If you can't find fresh mozzarella, store-bought works, but it won't have the same creamy, almost melting quality that makes each bite special.
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