Pesto Pasta Salad
This pesto pasta salad is bold, fresh, and impossibly easy to put together. The magic lies in coating al dente pasta in a fragrant, garlicky basil sauce and tossing it with juicy cherry tomatoes, creamy fresh mozzarella, and a handful of salty Parmesan for a dish that disappears at every cookout, potluck, and weeknight dinner.
Equipment
- Large pot - for boiling the pasta with plenty of room
- Colander - for draining the pasta efficiently
- Large mixing bowl - big enough to toss everything together without making a mess
- Wooden spoon or silicone spatula - for tossing the salad without breaking up the ingredients
- Measuring cups and spoons - for accurate portioning
- Box grater or microplane - for freshly grating Parmesan
- Small skillet - for toasting pine nuts on the stovetop
- Ladle or measuring cup - for scooping out pasta water before draining
- Airtight storage container - for storing leftovers and making this dish ahead of time (optional)
Ingredients
- 12 oz rotini pasta - 340g, or any short pasta with ridges that grab onto the pesto (fusilli, farfalle, and penne all work well)
- ½ cup basil pesto - 120g, store-bought or homemade
- 8 oz fresh mozzarella balls - 225g, ciliegine or bocconcini, halved
- 1½ cups cherry tomatoes - 225g, halved
- ½ cup Parmesan cheese - 50g, freshly grated
- ¼ cup pine nuts - 35g, toasted
- fresh basil leaves - a generous handful, roughly torn
- 2 tablespoons extra-virgin olive oil - 30ml, for finishing
- 1 tablespoon red wine vinegar - 15ml
- 1 clove garlic - minced
- ¼ teaspoon crushed red pepper flakes - optional but recommended
- salt and black pepper - to taste
- ¼ cup reserved pasta water - 60ml
Instructions
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, then transfer to a plate to cool.
- Cook the rotini in generously salted boiling water until al dente, then reserve ¼ cup of pasta water before draining. Do not rinse the pasta.
- Whisk together the pesto, olive oil, red wine vinegar, and minced garlic in a large bowl. Gradually stir in the reserved pasta water until the dressing is loose and fluid.
- Add the hot drained pasta to the bowl and toss immediately until every piece is evenly coated. Let sit for 2-3 minutes to absorb the flavour.
- Gently fold in the halved cherry tomatoes, halved mozzarella balls, grated Parmesan, and toasted pine nuts. Take care not to crush the cheese or tomatoes.
- Scatter fresh basil over the top, taste and adjust seasoning with salt, pepper, or a drizzle of olive oil. Serve warm, at room temperature, or chilled.
Notes
- Always salt your pasta water generously—under-salted pasta will make the entire salad taste flat, no matter how good your pesto is.
- Reserve the pasta water before draining and add it gradually to the pesto dressing. The starchy liquid helps the sauce cling to every crevice of the pasta.
- Use the best quality pesto you can find. A pesto made with fresh basil and real Parmesan will taste noticeably better than a budget option.
- Do not rinse the pasta after draining—the surface starch is essential for helping the dressing adhere to each piece.
- This salad tastes even better the next day as the pasta absorbs the pesto. If it looks dry after storing, stir in a drizzle of olive oil or a spoonful of fresh pesto before serving.
- For a heartier main course, stir in grilled chicken strips, cooked shrimp, canned white beans, or sliced Italian sausage.
- This recipe is easily made vegan by using vegan pesto (or nutritional yeast), swapping the mozzarella for marinated artichoke hearts or olives, and skipping the Parmesan garnish.
- If making ahead, slightly undercook the pasta by an extra minute—it will continue softening as it sits in the dressing, landing in the ideal texture zone by serving time.
- Add fresh basil just before serving, as fresh herbs lose their colour and wilt quickly in the fridge.
- This salad works beautifully at multiple temperatures—warm straight from the pot, at room temperature for a buffet, or cold from the fridge on a hot summer day.