Pesto Pasta Salad

Ingredients

• 454 gcooked pasta, al dente
• 473 mlcherry tomatoes, halved
• 2 cups (about 60 g)fresh spinach, chopped
• ½ cup (about 75 g)red onion, diced
• 1 cup (about 150 g)fresh mozzarella balls
• ½ cup (about 75 g)olives, sliced
• 1 can (425 g), rinsedchickpeas or white beans
• to tastesalt and pepper
• 198 gbasil pesto
• 3 tablespoons (45 ml)olive oil
• 1 tablespoon (15 ml)red apple vinegar

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions until al dente. Drain it and leave it to cool slightly.

2. 2

   Combine the salad

   Put the cooked pasta, cherry tomatoes, spinach, red onion, mozzarella balls, olives and chickpeas or beans in a large bowl. Toss gently.

3. 3

   Whisk the dressing

   In a small bowl, whisk the basil pesto, olive oil and red apple vinegar until smooth.

4. 4

   Dress the pasta

   Pour the dressing over the pasta mixture and toss until everything is evenly coated.

5. 5

   Chill before serving

   Refrigerate the salad for at least 30 minutes so the flavours can meld before serving.

What is pesto pasta salad?

Pesto pasta salad is a cold or chilled pasta dish dressed with pesto and mixed with vegetables and other additions. This version brings together Italian-inspired ingredients—basil pesto, mozzarella, olives and tomatoes—in a Mediterranean-style combination.

The balance of tender pasta, juicy tomatoes, leafy spinach and creamy cheese makes it satisfying without needing a complicated method. Chickpeas or white beans add another hearty element.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 45g carbs, 16g fat.

The pasta supplies most of the carbohydrates, while the pesto and olive oil contribute much of the fat. Mozzarella and chickpeas or white beans provide protein, alongside smaller amounts from the other ingredients. For a more balanced plate, serve a portion with extra fresh vegetables.

Choosing the ingredients

Pasta: A short shape is convenient for scooping up the vegetables and dressing, though the recipe does not specify a particular shape. Cook it al dente so it holds together when tossed.

Pesto: Basil pesto provides the main seasoning and coats the pasta. Whisking it with olive oil and vinegar makes it easier to distribute through the salad.

Beans: Rinsed chickpeas or white beans both suit the salad. Drain and rinse them well before adding.

Getting the pasta right

Al dente: Follow the packet timing and check the pasta near the end of cooking; it should be tender but still have a little bite. Drain it promptly so it does not continue cooking in hot water.

Cooling: Let the pasta cool slightly before combining it with the fresh ingredients. This helps keep the spinach and mozzarella from being exposed to very hot pasta.

Mixing without bruising

Gentle toss: Fold the salad ingredients together rather than stirring vigorously. This helps keep the mozzarella balls intact and avoids crushing the tomatoes.

Even coating: Add the whisked dressing over the mixture and toss again until the pesto reaches the pasta and vegetables throughout.

Why the chilling time matters

Resting: Give the salad at least 30 minutes in the fridge before serving, as directed. The rest allows the pesto dressing to mingle with the pasta and other ingredients.

Make-ahead: You can prepare it in advance and keep it chilled until serving. Toss it again before bringing it to the table so any dressing that has settled is redistributed.

Serving ideas

As a side: Serve it alongside grilled vegetables, fish or chicken for a casual meal. Its combination of pasta, beans, vegetables and cheese also makes it substantial enough for lunch on its own.

For gatherings: Keep the salad refrigerated until serving time, particularly when it is prepared ahead. A large bowl makes it easy to serve at picnics, cookouts or casual dinners.

Recipe notes & tips

• Cook the pasta just to al dente so it stays firm after tossing.
• Rinse and drain the chickpeas or beans thoroughly before adding them.
• Let the pasta cool slightly before mixing it with the spinach and mozzarella.
• Whisk the pesto, oil and vinegar until smooth before dressing the salad.
• Chill for at least 30 minutes before serving, as the recipe directs.
• Toss gently to keep the mozzarella balls and tomatoes intact.

Variations

• Choose the beans: Use chickpeas or white beans according to your preference.
• Change the pasta: Try a different short pasta shape that catches the dressing.
• Adjust the olives: Use your preferred variety of sliced olives.
• Add more greens: Increase the spinach for a more vegetable-forward salad.
• Make it dairy-free: Leave out the mozzarella for a version without cheese.

Common mistakes to avoid

• Overcooking the pasta: It can become soft when tossed; cook it only until al dente.
• Mixing while piping hot: Very hot pasta can wilt the spinach; let it cool slightly first.
• Skipping the rinse: Unrinsed beans can bring excess canning liquid into the salad; rinse and drain them.
• Pouring on unblended dressing: Pesto may coat unevenly; whisk it with the oil and vinegar until smooth.
• Serving it straight away: The flavours have less time to meld; chill the salad for at least 30 minutes.
• Tossing too roughly: Tomatoes can break and mozzarella can split; fold the ingredients together gently.

How to store

Store the salad covered in the refrigerator and eat within 3 days. Serve chilled; toss gently before serving to redistribute the dressing.

Frequently asked questions