Pesto Pasta Salad (Printable)

A colorful pasta blend featuring basil pesto, sun-dried tomatoes, creamy mozzarella, and toasted pine nuts.

# What You'll Need:

→ 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, to taste
08 - Freshly ground black pepper, to taste
09 - 2 tablespoons extra virgin olive oil
10 - Zest of 1 lemon (optional)

# How to Make It:

01 - Boil pasta in a large pot of salted water 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 bowl, mix the cooled pasta with basil pesto and extra virgin olive oil. Toss to coat thoroughly.
03 - Incorporate sun-dried tomatoes, mozzarella, pine nuts, and spinach (if using) into the bowl. Gently toss to blend evenly.
04 - Adjust seasoning with salt, freshly ground black pepper, and lemon zest if desired. Taste and modify as needed.
05 - Serve immediately or refrigerate for 1 hour to enhance freshness.

# Expert Advice:

01 -
  • It comes together in under 30 minutes with almost no fuss, leaving plenty of time to actually enjoy your afternoon.
  • Cold pasta salad feels indulgent but sits light on your stomach, especially on days when cooking feels like too much effort.
  • The combination of creamy mozzarella, sharp pesto, and slightly chewy sun-dried tomatoes hits multiple cravings at once.
02 -
  • Cold pesto loses its brightness after a few hours, so add a splash of fresh lemon juice just before serving if the salad has been sitting in the fridge.
  • The mozzarella matters more than you'd think—room temperature balls stay creamy and soft, while cold ones get a little rubbery, so take them out of the fridge a few minutes before tossing if you made this ahead.
03 -
  • If you're making this more than a few hours ahead, keep the mozzarella separate and add it just before serving so it stays soft and doesn't get weeping wet from sitting in the dressing.
  • A tiny pinch of red pepper flakes stirred into the finished salad adds a subtle heat that makes you want to keep eating even though you meant to stop.
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