Fresh Garden Pesto Pasta Salad Recipe: A Summer Delight

Cool summer days call for a vibrant pesto pasta salad that bursts with fresh flavors and colorful ingredients.

Basil’s bright green hue promises a delightful dining experience with every bite.

This easy recipe combines tender pasta with aromatic herbs and crisp vegetables.

Creamy pesto coats each pasta strand, creating a harmonious blend of textures and tastes.

Fresh herbs and perfectly cooked pasta make this dish a crowd-pleaser for any gathering.

Serve chilled for a refreshing meal that will have everyone asking for seconds.

Prepare to savor every delicious forkful of this Mediterranean-inspired classic.

Pesto Pasta Salad Twists and New Takes

• Mediterranean Herb Variation: Replace traditional basil pesto with sun-dried tomato pesto, using roasted red peppers for extra depth and tangy flavor.
• Vegan Protein Boost: Swap bocconcini with crumbled tofu or roasted chickpeas, using vegan mayonnaise and nutritional yeast for creamy texture and cheesy notes.
• Gluten-Free Garden Option: Use quinoa or rice pasta instead of wheat pasta, ensuring all ingredients are certified gluten-free for sensitive individuals.
• Low-Carb Green Alternative: Substitute pasta with spiralized zucchini noodles or cauliflower rice, maintaining the fresh pesto and vegetable components.

Serving Up Pesto Pasta Salad Just Right

• Fresh Summer Picnic Plate: Serve this vibrant pasta salad on a large white platter with fresh lemon wedges scattered around for guests to squeeze over their portion.
• Gourmet Lunch Companion: Pair the pesto pasta salad with grilled chicken skewers or crispy prosciutto slices to elevate the meal and add extra protein.
• Mediterranean Mezze Spread: Arrange the salad alongside olives, crusty bread, and a small dish of extra virgin olive oil for dipping, creating a rustic Mediterranean-style presentation.
• Chilled Appetizer Delight: Chill the salad for an hour before serving to enhance the flavors and make it a refreshing starter for outdoor gatherings or summer parties.

Storing Pesto Pasta Salad

• Store in an airtight container for up to 3 days. Keep cool and fresh by sealing tightly to prevent moisture and maintain flavor.
• Not recommended due to mayonnaise and fresh ingredients which can separate and lose texture when thawed.
• Gently warm in microwave for 30-45 seconds, stirring halfway through. Add a splash of olive oil to restore moisture and prevent dryness.
• For best taste, consume cold directly from refrigerator as pasta salad is typically served chilled and loses quality when heated extensively.

FAQs

• What ingredients make the pesto in this recipe?

Fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil, and salt are the key ingredients blended together to create the homemade pesto sauce.

• Can I substitute pine nuts in the pesto?

Absolutely! You can replace pine nuts with walnuts, almonds, or sunflower seeds if you have nut allergies or prefer a different flavor profile.

• Is this pasta salad best served cold or warm?

This pesto pasta salad is best served cold or at room temperature, making it perfect for summer gatherings, picnics, or as a refreshing lunch option.

Pesto Pasta Salad Reasons to Dig In

• This pasta salad comes together in mere minutes, making it perfect for busy weeknights or last-minute gatherings.
• Swap ingredients based on what's in your fridge, allowing endless variations to suit your taste and pantry.
• Packed with fresh flavors of pesto, creamy bocconcini, and juicy tomatoes, this dish appeals to both kids and adults.
• Requires minimal cooking skills and basic kitchen tools, making it accessible for beginner cooks and seasoned chefs alike.

Ingredients Checklist for Pesto Pasta Salad

• Pasta: Classic base for a refreshing and light summer salad.
• Bocconcini: Soft, fresh Italian cheese that adds creaminess to the dish.
• Cherry Tomatoes: Sweet and juicy addition that provides bright flavor and color.
• Rocket/Arugula: Peppery green that brings a fresh, sharp taste to the salad.

• Fresh Basil Leaves: Main flavor component that gives authentic pesto taste.
• Garlic: Adds sharp, aromatic depth to the pesto sauce.
• Pine Nuts: Provides nutty richness and creamy texture to the pesto.
• Parmesan Cheese: Salty, umami element that enhances the pesto's complexity.
• Olive Oil: Binds the pesto ingredients and creates smooth consistency.

• Mayonnaise, Salt, Black Pepper: Creamy binder and essential seasonings that round out the salad's flavor profile.

Tools to Gather for Pesto Pasta Salad

• Large Pot: Essential for boiling pasta with enough water and space.
• Stick Blender: Perfect for quickly blending pesto ingredients to desired consistency.
• Tall Jug: Ideal for blending pesto ingredients smoothly.
• Colander: Needed to drain pasta after cooking.
• Mixing Bowl: Crucial for combining pasta, pesto, mayonnaise, and other ingredients.
• Serving Bowl: Used for presenting the final pesto pasta salad.
• Wooden Spoon or Spatula: Great for gently tossing ingredients together.

Making Pesto Pasta Salad from Start to Finish

Step 1: Boil Pasta

Fill a large pot with water and add a generous pinch of salt.

Let the water reach a rolling boil.

Toss in the pasta and cook it slightly longer than the package instructions suggest for a perfectly al dente texture.

Once done, drain the pasta and give it a quick rinse under cold water.

Spread the pasta out to cool completely, allowing it to reach room temperature.

Step 2: Craft Vibrant Pesto

• Fresh basil leaves
• Pine nuts
• Garlic cloves
• Parmesan cheese
• Olive oil
• Salt
• Black pepper

Grab a tall container and use a stick blender to pulse the ingredients.

Aim for a slightly chunky texture that maintains some green flecks for extra visual appeal and texture.

Step 3: Create Creamy Pasta Mixture

In a spacious mixing bowl, combine the cooled pasta with the freshly made pesto.

Fold in mayonnaise for a creamy consistency.

• Bocconcini cheese
• Cherry tomatoes

Toss the ingredients with a light hand to keep everything intact.

Sprinkle in fresh rocket/arugula and give a final delicate mix.

Step 4: Present and Garnish

Transfer the pasta salad to a beautiful serving bowl.

If desired, scatter some fresh basil leaves on top for an extra burst of color and flavor.

Serve chilled or at room temperature for a crowd-pleasing dish that’s perfect for picnics, potlucks, or a quick lunch.

Pro Ideas for Perfect Pesto Pasta Salad

• Choose short pasta shapes like fusilli or penne that capture pesto sauce in their ridges for maximum flavor absorption.
• Refrigerate the salad for 30 minutes before serving to allow ingredients to meld and develop a more intense taste profile.
• Adjust mayonnaise quantity to create your desired consistency, ensuring the pesto coats pasta evenly without becoming too heavy.
• Replace bocconcini with fresh mozzarella cubes or substitute rocket with baby spinach for a different nutrient-packed green option.
• Prepare this salad a day in advance, keeping dressing and greens separate until just before serving to maintain optimal texture and freshness.

Pesto Pasta Salad Recipe

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• Total Time: 30 minutes
• Yield: 4 1x

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Description

Classic pesto pasta salad brings Mediterranean flavors to your summer table. Fresh basil, pine nuts, and parmesan create a delightful dish you’ll savor at picnics or casual gatherings.

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Ingredients

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Pasta:

• 350 grams (12 ounces) spiral pasta (fusilli or other choice)
• 1 tablespoon salt for cooking pasta

Pesto Ingredients:

• 2 tablespoons toasted pinenuts (or walnuts, cashews, almonds)
• 2 cups tightly packed basil leaves
• 1/2 cup finely grated parmesan
• 7 tablespoons extra virgin olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon cooking/kosher salt
• 1/4 teaspoon black pepper

Salad Components:

• 250 grams (1 heaped cup) cherry tomatoes, halved
• 220 grams (7 ounces) baby bocconcini, drained and halved
• 1 cup tightly packed baby rocket/arugula leaves (40 grams)
• 2 tablespoons mayonnaise (S&W or Hellman’s)
• 1/2 teaspoon cooking/kosher salt
• Small basil leaves for garnish (optional)

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Instructions

1. Bring a large pot of salted water to a rolling boil, ensuring enough volume to fully submerge the pasta. Cook pasta 1 minute beyond package instructions for optimal texture, typically 8-9 minutes.
2. Drain pasta immediately and rinse under cold running water to halt cooking process. Allow pasta to cool completely, ensuring no residual heat remains.
3. Create pesto by combining fresh ingredients in a tall blender or immersion blender container. Pulse until mixture reaches a slightly chunky consistency, preserving vibrant green herb fragments.
4. In a spacious mixing bowl, gently fold pesto and mayonnaise into cooled pasta, ensuring even coating without breaking pasta strands.
5. Incorporate delicate bocconcini and halved cherry tomatoes, using a soft folding motion to distribute ingredients evenly without crushing.
6. Gently introduce fresh rocket/arugula leaves, lightly tossing to integrate without wilting the tender greens.
7. Transfer salad to a decorative serving dish, arranging with subtle artistic flair. Optional: Garnish with fresh whole basil leaves for enhanced visual appeal and aromatic finish.

Notes

• Salt the boiling water generously to enhance pasta flavor and ensure perfect seasoning throughout the dish.
• Cook pasta slightly longer than package instructions to achieve ideal al dente texture that holds pesto sauce beautifully.
• Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent mushy consistency.
• Blend pesto ingredients with some texture remaining for a more authentic, rustic homemade feel that provides visual interest.
• Use fresh, high-quality ingredients like extra virgin olive oil and fresh basil leaves to elevate the overall taste of the pesto.
• Consider dairy-free alternatives by substituting mayonnaise with vegan mayo and bocconcini with plant-based mozzarella for dietary restrictions.
• Prepare pasta salad ahead of time and refrigerate to allow flavors to meld together, making it an excellent make-ahead lunch or picnic dish.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Snacks, Dinner
• Method: Boiling, Blending
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 590
• Sugar: 3g
• Sodium: 720mg
• Fat: 42g
• Saturated Fat: 7g
• Unsaturated Fat: 35g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 20mg