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.
Ingredients
Scale
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)
Instructions
- 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.
- Drain pasta immediately and rinse under cold running water to halt cooking process. Allow pasta to cool completely, ensuring no residual heat remains.
- 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.
- In a spacious mixing bowl, gently fold pesto and mayonnaise into cooled pasta, ensuring even coating without breaking pasta strands.
- Incorporate delicate bocconcini and halved cherry tomatoes, using a soft folding motion to distribute ingredients evenly without crushing.
- Gently introduce fresh rocket/arugula leaves, lightly tossing to integrate without wilting the tender greens.
- 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