Pesto Pasta Salad Delight (Printer-friendly)

A flavorful mix of pesto, sun-dried tomatoes, mozzarella, and pine nuts for a light pasta dish.

# Required Ingredients:

→ Pasta

01 - 12 oz 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 oz 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 tbsp extra virgin olive oil
09 - Zest of 1 lemon (optional)

# How-To Steps:

01 - Boil pasta in a large pot of salted water until al dente as per package instructions. Drain and rinse under cold water to halt cooking. Set aside to cool slightly.
02 - In a large mixing bowl, toss the cooled pasta with basil pesto and olive oil until evenly coated.
03 - Incorporate sun-dried tomatoes, mozzarella, pine nuts, and spinach if using, gently mixing to combine.
04 - Add salt, freshly ground black pepper, and lemon zest if desired. Taste and adjust seasoning accordingly.
05 - Serve immediately or refrigerate for 1 hour to enhance flavors and serve chilled.

# Expert Suggestions:

01 -
  • It comes together faster than you can set a table, yet tastes like you've been cooking all day.
  • The pesto coats every piece of pasta, so you get that basil flavor in every bite instead of just hints of it.
  • It actually gets better when you chill it, which means you can make it hours ahead and forget about it until guests arrive.
02 -
  • Never skip rinsing the pasta under cold water—warm pasta will wilt the mozzarella and make everything soupy instead of fresh feeling.
  • If your pesto is particularly thick or separated, loosen it with a little extra olive oil before tossing, otherwise it clumps and won't coat the pasta evenly.
03 -
  • If you're making pesto at home, reserve a handful of fresh basil to tear and scatter on top just before serving—it gives you that fresh herbaceous burst that reminds you why pesto matters.
  • Toast your pine nuts in a dry skillet over medium heat for about three minutes, shaking occasionally, and you'll taste the difference immediately.
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