How do I make a simple pesto pasta salad at home?

To make a simple pesto pasta salad, cook 8 ounces of your favorite pasta until al dente, then drain and rinse under cold water to cool. In a large bowl, toss the pasta with 1/2 cup of fresh basil pesto. Add chopped cherry tomatoes, diced mozzarella, and sliced black olives for texture and flavor. Season with salt and pepper to taste and refrigerate for at least 30 minutes before serving. This quick recipe combines fresh ingredients and easy steps perfect for a light, flavorful meal.

What are the best types of pasta to use for pesto pasta salad?

The best pasta shapes for pesto pasta salad are those that hold sauce well, such as penne, fusilli, or rotini. These shapes have grooves and spirals that catch the pesto, ensuring every bite is flavorful. Avoid very thin pastas like angel hair, as they don’t hold the dressing as effectively. Choosing a sturdy pasta helps maintain texture and prevents the salad from becoming soggy.

Can I make pesto pasta salad ahead of time and store it?

Yes, pesto pasta salad can be made ahead and stored in the refrigerator for up to 2 days. To prevent the pasta from absorbing too much sauce and becoming mushy, keep the pesto dressing separate until just before serving, or toss lightly with pesto and add extra on the side. Store the salad in an airtight container, and add fresh ingredients like tomatoes or cheese right before serving to maintain their texture.

Is pesto pasta salad suitable for a vegan diet?

Traditional pesto contains Parmesan cheese, which is not vegan. However, you can make a vegan pesto pasta salad by using a cheese-free pesto recipe or store-bought vegan pesto. Replace dairy cheese with vegan cheese or omit it altogether. Also, ensure other ingredients like pasta and olives are free from animal products. This adjustment makes pesto pasta salad a tasty and plant-based option for vegan meals.

What are some healthy additions to pesto pasta salad?

To boost the nutrition of pesto pasta salad, consider adding fresh vegetables like spinach, arugula, roasted bell peppers, or steamed broccoli florets. Nuts like pine nuts or walnuts add healthy fats and crunch. For extra protein, include grilled chicken, chickpeas, or tofu. These additions enhance the salad’s flavor, texture, and nutritional value, making it a well-rounded and satisfying dish.

Pesto Pasta Salad Recipes With Fresh Ingredients And Easy Prep

Name: Pesto Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: – 350g spiral pasta such as fusilli or other short shapes; – 1 tablespoon salt for cooking pasta; – 2 tablespoons toasted pine nuts (or walnuts, cashews, almonds); – 2 cups tightly packed fresh basil leaves; – 1 small garlic clove, minced; – 1/2 cup finely grated parmesan cheese; – 1/2 teaspoon kosher salt; – 1/4 teaspoon black pepper; – 7 tablespoons extra virgin olive oil (or a 50/50 mix of olive and grapeseed oil); – 2 tablespoons mayonnaise (optional for creaminess and juiciness); – 250g cherry tomatoes, halved; – 220g baby bocconcini, drained and halved; – 1 cup tightly packed baby rocket/arugula leaves (about 40g); – 1/2 teaspoon kosher salt; – Optional garnish: small basil leaves

Description

🌿 This Pesto Pasta Salad Recipe features fresh basil and simple ingredients for a vibrant, flavorful dish.
🍅 Perfect for quick prep and packed with juicy tomatoes and creamy bocconcini, it’s an ideal side or light meal.

Ingredients

– 350g spiral pasta such as fusilli or other short shapes

– 1 tablespoon salt for cooking pasta

– 2 tablespoons toasted pine nuts (or walnuts, cashews, almonds)

– 2 cups tightly packed fresh basil leaves

– 1 small garlic clove, minced

– 1/2 cup finely grated parmesan cheese

– 1/2 teaspoon kosher salt

– 1/4 teaspoon black pepper

– 7 tablespoons extra virgin olive oil (or a 50/50 mix of olive and grapeseed oil)

– 2 tablespoons mayonnaise (optional for creaminess and juiciness)

– 250g cherry tomatoes, halved

– 220g baby bocconcini, drained and halved

– 1 cup tightly packed baby rocket/arugula leaves (about 40g)

– 1/2 teaspoon kosher salt

– Optional garnish: small basil leaves

Instructions

1-First: bring 3 liters of boiling salted water to a rolling boil and add the pasta. Cook it for the package time plus one extra minute for a softer texture. Once done, drain it and rinse thoroughly under cold water to get rid of any starch, then let it cool completely this step keeps everything from getting sticky.

2-Next: whip up the pesto in a tall container using a stick blender. Blend the basil leaves, minced garlic, parmesan cheese, toasted pine nuts, kosher salt, black pepper, and extra virgin olive oil until it’s mostly smooth with a few green bits for texture. This homemade touch makes the salad extra special and full of that fresh, herby goodness.

3-Now: toss the cooled pasta with the pesto and mayonnaise until everything mixes well. Gently fold in the halved cherry tomatoes and baby bocconcini next, being careful not to crush them for the best bite. Finally, add the baby rocket or arugula leaves and toss lightly so they’re just coated. Serve it up with a garnish of small basil leaves if you like, and you’re all set for a delicious meal.

Notes

🌱 Use a generous amount of pesto and olive oil to avoid dryness.
🥄 Mayonnaise adds creaminess and helps keep the salad moist, especially in leftovers.
🍝 Cook the pasta softer than al dente to account for firming when chilled.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiling, Blending, Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 663 kcal
Sugar: 3 g
Sodium: 2114 mg
Fat: 40 g
Saturated Fat: 8 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 3 g
Protein: 21 g
Cholesterol: 27 mg

Keywords: pesto pasta salad, fresh ingredients, simple prep, basil pesto