This Pesto Pasta Salad is the ultimate versatile dish—perfect for summer cookouts, office lunches, or a quick weeknight dinner. It is bright, herbaceous, and can be served warm, at room temperature, or chilled.
Ingredients
The Base
Pasta: $1\text{ lb}$ ($500\text{g}$) dried pasta (Fusilli, Rotini, or Farfalle work best for catching the sauce).
Pesto: $1 \text{ cup}$ high-quality basil pesto (homemade or store-bought).
Lemon: Juice of half a lemon (adds brightness and prevents the pesto from oxidizing).
The Mix-ins
Tomatoes: $1 \text{ cup}$ cherry tomatoes, halved.
Mozzarella: $1 \text{ cup}$ fresh mozzarella pearls (bocconcini).
Pine Nuts: $1/4 \text{ cup}$ toasted pine nuts (for crunch).
Greens: $2 \text{ cups}$ fresh baby arugula or spinach.
Seasoning: Salt and freshly cracked black pepper to taste.
Garnish: Fresh basil leaves and shaved Parmesan cheese.
Instructions
Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
Tip: Do not overcook, as the pasta will soften slightly once it absorbs the dressing.
Reserve and Drain: Before draining, reserve about $1/4 \text{ cup}$ of the pasta cooking water. Drain the pasta and rinse briefly under cool water to stop the cooking process (this also prevents the pasta from sticking).
Mix the Sauce: In a large mixing bowl, whisk together the pesto, lemon juice, and $1\text{--}2$ tablespoons of the reserved pasta water to create a creamy consistency.
Combine: Add the cooked pasta to the bowl and toss until every spiral or bow-tie is well-coated.
Fold in Extras: Gently fold in the cherry tomatoes, mozzarella pearls, and arugula.
Finish and Serve: Top with toasted pine nuts, extra Parmesan, and fresh basil. Season with salt and pepper as needed.
Variations & Tips
Add Protein: Add grilled chicken breast, sautéed shrimp, or chickpeas to make it more filling.
Vegetable Boost: Try adding marinated artichoke hearts, Kalamata olives, or blanched asparagus.
Storage: This salad keeps well in the refrigerator for up to $3$ days. If it looks dry the next day, add a tiny splash of olive oil or lemon juice to loosen the sauce.
The "Pesto Rule": If using store-bought pesto, look for one in the refrigerated section of the grocery store; it usually has a fresher flavor and more vibrant green color than the shelf-stable jars.
Reviewed by EL KATIBI MARIA
on
January 16, 2026
Rating:
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