This pesto pasta salad recipe is tossed with a vibrant basil pesto and filled with tomatoes and mozzarella. Serve it for dinner, or pack it up for a picnic!
Pesto Pasta Salad Overview
This pesto pasta salad recipe is super summery and fresh! Vibrant basil pesto (preferably homemade) coats curly noodles, juicy cherry tomatoes, crunchy pine nuts, and creamy mozzarella cheese. Lemon juice peps it up, and whole basil leaves and arugula intensify the herbaceous flavor.
This dish is perfect for potlucks and picnics and just as delightful as a weeknight dinner. It’s a refreshing alternative to traditional pesto pasta, especially when temperatures rise. Don’t miss out on this delicious opportunity to utilize your garden’s fresh basil!
Pesto Pasta Salad Ingredients
Here’s what you’ll need to make this pesto pasta salad:
| Ingredient | Amount |
|---|---|
| Pasta (fusilli, cellentani, rotini, or cavatappi) | 12 ounces |
| Basil pesto | 1 cup |
| Cherry or grape tomatoes | 3 cups, halved |
| Fresh mozzarella balls | 1½ cups, halved |
| Arugula | 1½ cups |
| Lemon juice | 1 tablespoon |
| Toasted pine nuts | ¼ cup |
| Fresh basil leaves | ½ cup |
| Salt and pepper | To taste |
Making Homemade Pesto
I love to use homemade basil pesto in this salad. If you’ve never made fresh pesto before, it’s incredibly simple:
- Pulse pine nuts, garlic, lemon juice, salt, and pepper in a food processor.
- Add fresh basil and pulse to combine.
- With the motor running, drizzle in olive oil to create a vibrant pesto sauce.
For this salad, increase the olive oil to ½ cup for a creamy texture. If you’re looking for convenience, feel free to use store-bought pesto.
How to Make Pesto Pasta Salad
To prepare the salad, start by cooking the pasta:
- Cook the pasta until slightly past al dente in a large pot of salted boiling water.
- Reserve ¾ cup of the starchy cooking water before draining the pasta.
- Toss cooled pasta with olive oil to prevent sticking.
- Combine the pasta with pesto, lemon juice, and ½ cup reserved pasta water in a large bowl.
- Add tomatoes, mozzarella, and arugula, adjusting seasoning with more pasta water, salt, and pepper as desired.
- Top with pine nuts, basil, and red pepper flakes (optional).
Enjoy your vibrant pesto pasta salad at room temperature!
Recipe Variations
Consider these variations to customize your salad:
- Use different pestos: Try alternatives like walnut or arugula pesto.
- Add more veggies: Incorporate shredded zucchini, bell peppers, or roasted eggplant.
- Use sun-dried or roasted tomatoes: They add a concentrated flavor.
- Add chickpeas: For a protein-packed dish.
Storage
This pesto pasta salad can be stored in an airtight container in the fridge for up to 3 days. It’s great for potlucks, picnics, or delicious leftovers for lunch!
Conclusion
This light and refreshing pesto pasta salad is perfect for summer gatherings or quick weeknight dinners. With its vibrant flavors and customizable ingredients, it promises to become a go-to recipe for pasta salad lovers!
FAQs about Pesto Pasta Salad
- How long can I store pesto pasta salad in the fridge?
It keeps well for up to 3 days in an airtight container. - Can I make this salad vegan?
Yes, simply omit the cheese for a delicious vegan dish. - What type of pasta works best?
Curly pasta shapes like fusilli or rotini hold the pesto and other ingredients well.