Save There's something about the smell of basil that stops me mid-chop every time I make this. I discovered this pesto pasta salad one sweltering July when my fridge held nothing but leftover pesto from a wayward farmers market run and some mozzarella I'd grabbed on impulse. Within twenty minutes, I had something so bright and alive on my plate that I forgot it was lunch I'd thrown together by accident. Now it's become my go-to when I need something that tastes like summer but doesn't demand a fussy recipe.
I made this for a neighborhood potluck last summer and watched people go back for thirds. Someone asked if I'd spent all day on it, which made me laugh because I'd stirred it together while my daughter pestered me with riddles at the kitchen counter. That moment—when something so simple earned genuine compliments—was when I stopped worrying that it wasn't fancy enough.
Ingredients
- Short pasta (350 g): Fusilli, penne, or farfalle all work beautifully because their shapes trap the pesto and hold onto every flavorful bit.
- Basil pesto (100 g): Store-bought is absolutely fine here, though homemade makes the kitchen smell like a dream.
- Sun-dried tomatoes (100 g): Drained and sliced, they bring a concentrated sweetness and chewy texture that regular tomatoes can't match.
- Fresh mozzarella (200 g): Bocconcini or diced pieces work equally well—look for soft, creamy ones that melt slightly into the warm pasta.
- Pine nuts (40 g): Lightly toasted, they add an earthy crunch that gets better the longer they sit in the salad.
- Fresh baby spinach (50 g, optional): A handful tucked in adds color and a gentle green note without overpowering anything.
- Extra virgin olive oil (2 tbsp): This is your binding agent and flavor amplifier.
- Lemon zest and seasoning: Salt, pepper, and zest brighten everything and make the flavors sing.
Instructions
- Boil the pasta until it's just shy of soft:
- Drop it into salted boiling water and cook until al dente—you want it to have a gentle bite. Drain it, then rinse under cold running water so it stops cooking and cools enough to handle.
- Dress it while it's still warm:
- Combine the cooled pasta with pesto and olive oil in a large bowl, tossing until every strand is coated in that gorgeous green. This is when the flavors start bonding together.
- Fold in your treasures:
- Add the sun-dried tomatoes, mozzarella, pine nuts, and spinach if you're using it. Toss gently so the mozzarella stays in soft chunks rather than getting mashed.
- Taste and adjust:
- Season with salt, pepper, and lemon zest. Taste as you go—this is your chance to make it exactly how you want it.
- Chill or serve:
- You can eat it right away while there's still a whisper of warmth, or refrigerate it for an hour to let the flavors settle into something even more cohesive.
Save I remember my grandmother tasting this once and saying it was the kind of food that made her feel lighter, not heavier. She meant it as a compliment about the freshness, but I took it to mean something deeper—that good food can be simple and still matter.
Why Pine Nuts Make All the Difference
The first time I forgot to toast them, the salad tasted flat and one-dimensional. Toasting wakes them up—it brings out their buttery depth and adds a textural contrast that keeps every bite interesting. Just two minutes in a dry pan over medium heat, shaking occasionally so they don't burn, changes everything.
The Temperature Question
I've made this both ways: warm pasta straight from the pot tossed with pesto and mozzarella, where the cheese softens slightly and mingles with the dressing, and fully chilled, where the textures are crisp and distinct. Both are right, depending on the moment. On a hot day or at a picnic, the chilled version feels more refreshing. On a cooler evening or for a light dinner, the warm version feels more luxurious.
Room for Improvisation
This salad invites experimentation without losing its soul. I've added arugula for peppery notes, swapped in roasted red peppers for sun-dried tomatoes, and used walnuts instead of pine nuts on days when my budget was tighter. None of these changes felt like compromises—they felt like discovering new versions of something already loved.
- A handful of fresh basil or arugula stirred in at the end brings a bright, grassy note that wakes up the whole dish.
- If you don't have pine nuts, toasted walnuts or even almonds deliver that satisfying crunch and richness.
- This pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio if you're looking to make it part of a meal.
Save This is the kind of recipe I come back to again and again because it never asks too much but always delivers something worth eating. Make it your own, and it becomes a memory every time.
Recipe FAQs
- → What pasta types work best for this dish?
Short pasta like fusilli, penne, or farfalle hold the pesto evenly, providing ideal texture and flavor distribution.
- → Can I use homemade pesto instead of store-bought?
Yes, homemade pesto enhances freshness and allows you to adjust basil, garlic, and cheese levels to your taste.
- → Is it necessary to toast the pine nuts?
Toasting pine nuts brings out their nutty aroma and adds a crunchier texture, improving the overall dish.
- → Can fresh baby spinach be omitted?
Spinach is optional but adds color and a mild earthiness. It can be left out without affecting the main flavors.
- → How should this dish be served for best taste?
Serve immediately for a warmer option or chilled for a refreshing, light meal, especially on warm days or at picnics.
- → What wine pairs well with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the herbaceous and creamy notes nicely.