Pesto Pasta Salad

Ingredients

• 454 g (1 lb)pasta, such as cavatelli or penne
• 150 g (1 cup)cherry tomatoes, halved
• 227 g (8 oz)fresh mozzarella, cut into small bite-sized pieces
• 80 g (½ cup)red onion, finely chopped
• 40 g (¼ cup)pepperoncini, chopped
• 15 g (¼ cup)parsley, finely chopped
• 60 g (3 cups)basil leaves
• 120 ml (½ cup)olive oil
• 45 g (⅓ cup)pine nuts
• 15 ml (1 tablespoon)lemon juice
• 2 clovesgarlic
• 5 g (1 teaspoon)sea salt
• 1.25 g (¼ teaspoon)black pepper

Instructions

1. 1

   Cook the pasta

   Boil the pasta in a large pot of salted water until tender. Drain it, then rinse under cold water.

2. 2

   Blend the pesto

   Put the basil leaves, pine nuts, garlic, olive oil, lemon juice, salt and pepper in a food processor. Blend until smooth.

3. 3

   Toss the salad

   Combine the cooked pasta with the pesto, cherry tomatoes, mozzarella and any additional ingredients you prefer. Toss until everything is coated.

4. 4

   Season and serve

   Taste and adjust the seasoning if needed. Serve chilled or at room temperature.

What is pesto pasta salad?

Pesto pasta salad brings together pasta and the basil, garlic, olive oil and pine nut sauce associated with Italian pesto. This version adds mozzarella, tomatoes, red onion, pepperoncini and parsley for a mix of creamy, juicy and tangy flavours.

The pesto is blended fresh, then tossed through the pasta rather than cooked into it. That keeps the sauce vibrant and makes the salad suitable for serving cool or at room temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 8g protein, 28g carbs, 25g fat.

The pasta supplies most of the carbohydrates, while olive oil, pine nuts and mozzarella contribute much of the fat. Mozzarella provides some protein, with smaller amounts from the pasta and pine nuts. Balance a serving with a green salad or extra vegetables.

Choosing the pasta and vegetables

Pasta shape: Cavatelli and penne both catch pesto in their ridges and curves, helping distribute the sauce through the salad.

Fresh additions: Halved cherry tomatoes and bite-sized mozzarella pieces are easy to eat alongside the pasta. Finely chopped onion and pepperoncini spread their sharper flavours through each portion.

Making smooth pesto

Blend the basil, pine nuts, garlic, olive oil, lemon juice, salt and pepper until the mixture is smooth. Scrape down the sides of the food processor if needed so the ingredients blend evenly.

Use fresh basil leaves for the intended herbal flavour. The lemon juice adds a bright note to the rich oil and nuts.

Getting the pasta texture right

Doneness: Cook the pasta until tender, then drain it promptly. The method does not give a cooking time, so use the packet directions as a guide and check the pasta as it cooks.

Cooling: Rinsing under cold water stops the cooking and cools the pasta for the salad. Drain it well before adding the pesto so excess water does not dilute the dressing.

Tossing and seasoning

Coating: Toss the pasta with the pesto before serving so the sauce reaches the whole mixture. Add the tomatoes, mozzarella and other listed vegetables, then toss again to combine.

Final check: Taste after mixing and adjust the seasoning if needed. The salad can be served chilled or at room temperature.

Serving ideas

This salad works as a light lunch or as a side at a picnic or potluck. Serve it alongside grilled vegetables or a simple green salad if you want more vegetables on the plate.

For a more substantial meal, the recipe description suggests adding a favourite protein. Keep any extra ingredients separate until you are ready to toss and serve.

Recipe notes & tips

• Rinse the pasta under cold water after draining, as directed, to cool it for the salad.
• Drain the pasta thoroughly so water does not thin the pesto.
• Cut the mozzarella into small, similar-sized pieces for easier mixing and serving.
• Blend the pesto until smooth before tossing it with the pasta.
• Taste the finished salad and adjust the seasoning before serving.

Variations

• Add protein: Toss in a favourite cooked protein for a more substantial salad.
• Change the pasta: Use cavatelli or penne, as suggested, to hold the pesto well.
• Boost the vegetables: Add extra vegetables of your choice when combining the salad.
• Make it tangier: Include more pepperoncini if you prefer a sharper, brinier flavour.
• Swap the herbs: Replace some of the parsley with extra basil for a stronger basil flavour.

Common mistakes to avoid

• Overcooking the pasta: Cook until tender and check it as it approaches the packet timing.
• Diluting the pesto: Drain the rinsed pasta well before combining it with the sauce.
• Uneven pesto: Blend until smooth and scrape down the processor sides if needed.
• Large mozzarella pieces: Cut the cheese into bite-sized pieces so it mixes evenly.
• Skipping the final taste: Check the seasoning after tossing and adjust if needed.

How to store

Store leftovers in a covered container in the fridge and eat within 3 days. Serve chilled or let it come towards room temperature before eating; this salad does not need reheating.

Frequently asked questions