This pesto pasta salad is a vibrant green swirl of pesto-coated pasta combined with juicy cherry tomatoes, bursts of creamy mozzarella pearls, and the earthy crunch of toasted pine nuts, all tossed in a light and flavorful dressing including homemade pesto, smooth mayo, and whispers of garlic. This creamy pesto pasta salad is a wonderful blend of textures and tastes, perfect for a picnic in the park, a potluck contribution, or as a side dish to your favorite gourmet cheeseburger.
Recommended Tools
- Vitamix immersion blender - https://amzn.to/3A8ntu5
- Measuring spoons - https://amzn.to/3ZcixOE
- Colander - https://amzn.to/3YCZxZl
- Box frater - https://amzn.to/3ALaij6
- Baking pan and wire rack - https://amzn.to/4hCwPz5
- Deli containers with lids - https://amzn.to/4exv5Er
Ingredients for the Best Pesto Pasta Salad
Pasta
- 350g / 12oz spiral pasta (fusilli, penne, orecchiette or other)
- 12g (2 tbsp) salt, for cooking pasta
Pesto
- 20 g (2 tbsp) pine nuts, toasted (substitute walnuts, pecans, almonds if desired)
- 100g (2 cups) (tightly packed) basil leaves
- 10g garlic cloves, minced
- 100g (1/2 cup) parmesan cheese, finely grated, plus more for garnish
- 3g (1/2 tsp) salt
- 1g (1/2 tsp) black pepper
- 110ml (7 tbsp) extra virgin olive oil
Pasta Salad
- 25g (2 tbsp) mayonnaise
- 250g cherry tomatoes, cut in half
- 220g 7 oz baby Bocconcini, drained, cut in half or smaller Ciliegine or Mozzarella pearls used whole
- 40g arugula leaves (40g)
- 3g (1/2 tsp) salt
- Grated parmesan and basil leaves for garnish
Directions for making the Pesto Pasta Salad
Start the Pesto Pasta Salad recipe by bringing 3 liters of water and salt to a boil. Cook the pasta according to the directions on the package and add 1 minute. Drain pasta using a colander and rinse under cold water. Drain excess water from pasta. Spread pasta on a plastic-lined baking sheet, placing it in the refrigerator and allowing it to fully cool and dry.
For the pesto sauce, place all the ingredients into a tall container, just large enough to fit the head of an immersion blender. Blend until mixture is smooth but still able to see bits of the basil, nuts, and cheese
Place pasta into a mixing bowl. Add pesto and mayonnaise and mix well. Add bocconcini and tomato, mix gently. If the mixture is too dry, add additional olive oil. Add arugula and mix together. Check for seasoning; add salt and pepper to taste.
Transfer the pasta salad to a serving bowl. Garnish with grated parmesan and basil leaves.
Notes
To simplify the recipe, substitute store-bought pesto sauce for homemade. You will need about 1 cup of pesto sauce for this recipe.
Want to skip the mayonnaise? Substitute 30g of olive oil instead.
For an extra crunch, sprinkle with pine nuts or substitute other rough-chopped nuts.
