This pesto pasta salad is a vibrant, flavorful dish that’s both easy to make and family-friendly. The combination of fresh basil and juicy tomatoes creates a deliciously creamy, herbaceous meal perfect for any occasion. Plus, it’s perfect for meal prep, making it a must-try this season!
Table of Contents
Pesto Pasta Salad
Essential Ingredients for Pesto Pasta Salad
To create a mouthwatering pesto pasta salad, you’ll need a few key ingredients. Gather:
- 350g / 12oz spiral pasta (fusilli or any short shape)
- 1 tbsp salt (to cook pasta)
Homemade Basil Pesto Recipe
Your homemade pesto is the heart of this dish. For the pesto, you’ll need:
- 2 tbsp pine nuts (toasted; you can swap with walnuts, cashews, or almonds)
- 2 cups fresh basil leaves (tightly packed)
- 1 small garlic clove (minced)
- 1/2 cup parmesan cheese (finely grated)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or a mix of grapeseed and olive oil)
Key Ingredients for the Pasta Salad
In addition to the pesto, the pasta salad also includes:
- 2 tbsp mayonnaise (like S&W or Hellman’s)
- 250g (1 heaped cup) cherry tomatoes (halved)
- 220g / 7 oz baby bocconcini (drained and halved)
- 1 cup baby rocket/arugula leaves (40g, tightly packed)
- 1/2 tsp cooking/kosher salt
- Small basil leaves (optional garnish)
Step-by-Step Instructions to Make Pesto Pasta Salad
Cooking the Pasta
Start by cooking the pasta in a large pot of boiling salted water for the time indicated on the package, plus one extra minute. This extra time ensures the pasta will remain tender after cooling. Drain and rinse the pasta under cold water to stop the cooking process and remove excess starch. Let it dry completely.
Preparing the Pesto
For the pesto, combine all the ingredients in a tall jug suitable for a stick blender. Blend until smooth but still slightly chunky. The vibrant green color and fragrant aroma will make you excited to use it!
Combining the Ingredients
In a large bowl, mix the cooled pasta with the prepared pesto and mayonnaise. Toss well to ensure every strand of pasta is coated. Then gently fold in the bocconcini and cherry tomatoes, being cautious not to break the tomatoes. Finally, add the fresh rocket/arugula and toss lightly to combine. Serve it in a bowl, garnished with small basil leaves if desired.
Tips for the Perfect Pesto Pasta Salad
Importance of Cooking Pasta Properly
Make sure to cook the pasta beyond al dente. This ensures it remains soft, even when cooled. The texture will hold up beautifully in the salad!
How to Keep the Salad Fresh
The addition of mayonnaise helps keep the salad juicy, even after refrigeration. If you find it gets a bit dry, a splash of olive oil can revive it.
Storing Leftover Pesto Pasta Salad
You can store your pesto pasta salad in the refrigerator for up to two days. It maintains its flavor and texture beautifully, making it a great option for leftovers.
FAQs
What ingredients do I need for a classic pesto pasta salad?
You need spiral pasta, fresh basil, garlic, pine nuts, parmesan cheese, olive oil, cherry tomatoes, bocconcini, and arugula.
How do I make pesto from scratch for my pasta salad?
Combine toasted pine nuts, fresh basil, garlic, parmesan, salt, pepper, and olive oil in a blender until smooth but slightly chunky.
Can I add protein to my pesto pasta salad?
Yes! Grilled chicken, shrimp, or chickpeas make great protein additions.
What are some good toppings for pesto pasta salad?
Consider adding toasted nuts, olives, or extra parmesan cheese for added flavor and texture.
How long can I store pesto pasta salad in the refrigerator?
You can store it for up to two days while it maintains its flavor and texture.
Related Recipes to try
Conclusion
This lovely pesto pasta salad is a celebration of fresh flavors and textures. You can find more inspiration for your cooking adventures on my Pinterest page. Enjoy making this dish that’s sure to become a family favorite!
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Pesto Pasta Salad: A Refreshingly Delicious Delight
Equipment
- stick blender
- large bowl
- pot for boiling pasta
- colander
Ingredients
- 350g spiral pasta fusilli or other short shape
- 1 tbsp salt for cooking pasta
Pesto
- 2 tbsp pine nuts toasted; can substitute walnuts, cashews, or almonds
- 2 cups fresh basil leaves tightly packed
- 1 small garlic clove minced
- ½ cup parmesan cheese finely grated
- ½ tsp cooking/kosher salt
- ¼ tsp black pepper
- 7 tbsp extra virgin olive oil or a mix of 50/50 grapeseed and olive oil
Pasta Salad
- 2 tbsp mayonnaise S&W or Hellman’s
- 250g cherry tomatoes halved
- 220g baby bocconcini drained and halved
- 1 cup baby rocket/arugula leaves tightly packed
- ½ tsp cooking/kosher salt
- small basil leaves optional garnish
Instructions
- Cook the pasta in boiling salted water for the time indicated on the package plus 1 minute, then drain and rinse under cold water.
- Prepare the pesto by blending all pesto ingredients until smooth but slightly chunky.
- In a large bowl, combine the cooled pasta with the pesto and mayonnaise, tossing well to coat.
- Gently mix in the bocconcini and cherry tomatoes without breaking the tomatoes.
- Add the rocket/arugula and toss lightly to combine.
- Serve in a bowl and garnish with small basil leaves if desired.
