Pesto Pasta Salad Mix

Fresh pasta combined with basil pesto, sun-dried tomatoes, mozzarella, and pine nuts for a flavorful summer dish.

# What You'll Need:

→ Pasta

01 - 12 ounces short pasta (fusilli, penne, or farfalle)

→ Pesto

02 - 1/3 cup basil pesto (store-bought or homemade)

→ Vegetables & Add-ins

03 - 2/3 cup sun-dried tomatoes, drained and sliced

04 - 7 ounces fresh mozzarella balls (bocconcini or diced mozzarella)

05 - 1/4 cup pine nuts, lightly toasted

06 - 2 cups fresh baby spinach (optional)

→ Seasoning

07 - Salt and freshly ground black pepper, to taste

08 - 2 tablespoons extra virgin olive oil

09 - Zest of 1 lemon (optional)

# How To:

01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.

02 - In a large mixing bowl, mix the cooled pasta with basil pesto and olive oil, tossing thoroughly to coat evenly.

03 - Fold in sun-dried tomatoes, mozzarella, pine nuts, and baby spinach if using. Toss gently to combine.

04 - Season with salt, black pepper, and lemon zest if desired. Taste and adjust seasoning accordingly.

05 - Serve immediately or refrigerate for 1 hour to serve chilled and refreshed.

# Expert Tips:

01 -

It comes together faster than ordering takeout, and tastes infinitely better.
The combination of creamy mozzarella, toasted crunch, and herby basil makes every bite feel intentional, not rushed.
It's forgiving—you can swap almost anything and it still tastes great.

02 -

Rinsing the hot pasta under cold water is non-negotiable—it stops the cooking and prevents a mushy salad.
If you're making this ahead, wait to add the mozzarella until just before serving, or it'll weep and make everything soggy.

03 -

Toast your pine nuts in a dry skillet and set them aside just before making the salad—they stay crunchiest this way.
If you're using homemade pesto, taste it first; some are saltier than others, so adjust your final seasoning accordingly.