Quick Basil Pesto Pasta Salad
This basil pesto pasta salad is the kind of dish you reach for as soon as the weather warms up. It is herby, fresh, and comes together in about 25 minutes.
It holds up beautifully in the fridge, so you can make it ahead for picnics, potlucks, or easy lunches all week.
What Makes This Pasta Salad So Good
The pesto clings to every twist of pasta, and the cherry tomatoes add little bursts of juice and sweetness. Soft mozzarella rounds out each bite with a mild, creamy finish.
I keep coming back to it because it feels light without being plain. The basil gives it a garden-fresh taste, and the toasted pine nuts bring a quiet crunch that makes it more satisfying than most cold pasta salads.
Ingredients
- 16 oz fusilli or rotini pasta: any short shape with ridges works well
- 2 cups fresh basil leaves, packed: the heart of the pesto
- 1/4 cup pine nuts: toast them for deeper flavor
- 2 garlic cloves: peeled
- 1/2 cup grated Parmesan cheese: use the good stuff
- 1/2 cup extra-virgin olive oil: plus more if needed
- 1 pint cherry tomatoes: halved
- 8 oz fresh mozzarella balls (bocconcini): halved if large
- Salt and black pepper: to taste
- Extra pine nuts and basil leaves for garnish: optional, but pretty
Variations / Substitutions
- Store-bought pesto: use 1 cup of a good refrigerated pesto instead of the homemade version, then skip the first step.
- Dairy-free: swap the Parmesan for 2 tbsp nutritional yeast and use a dairy-free mozzarella alternative or skip the cheese.
- Nut-free: replace the pine nuts with 1/4 cup raw sunflower seeds, toasted the same way.
- Add protein: toss in 2 cups of shredded rotisserie chicken or grilled chicken strips for a heartier meal.
- Lemon kick: stir the zest of one lemon into the pesto or squeeze fresh lemon juice over the salad just before serving.
If you love this one, try Classic Caprese Pasta Salad next.
How to Make Quick Basil Pesto Pasta Salad
Step 1: Blend the Pesto
Bring a large pot of salted water to a boil for the pasta. While the water heats, toast the 1/4 cup pine nuts in a small dry skillet over medium heat, shaking the pan now and then, until they are golden in spots, about 3 to 4 minutes. Watch closely, they can go from golden to burnt fast.
In a food processor, combine the 2 cups basil leaves, toasted pine nuts, 2 garlic cloves, and 1/2 cup grated Parmesan. Pulse until the ingredients are finely chopped. With the machine running, slowly pour in the 1/2 cup olive oil and blend until the pesto is mostly smooth but still has some visible flecks. Taste it and season with salt and black pepper. The pesto should taste bright and garlicky, with a little kick from the pepper.
Step 2: Cook the Pasta
Add the 16 oz pasta to the boiling water and cook according to the package directions until al dente, usually around 8 to 10 minutes. Drain the pasta in a colander, then rinse it under cold water to stop the cooking. Spread the pasta on a large baking sheet so it cools down quickly while you prep the other ingredients.
Give the pasta a few minutes to cool completely. Hot pasta will melt the mozzarella, and you want the little cheese pearls to stay distinct and creamy in the finished salad.
Step 3: Toss the Salad
Once the pasta is cool, transfer it to a large mixing bowl. Add the halved cherry tomatoes and the mozzarella balls. Spoon the pesto over the top and use a large spoon or your hands to toss everything together until the pasta is evenly coated. If the salad seems a little dry, drizzle in a splash of olive oil or a tablespoon of warm water to loosen it up.
At this point, you can taste a forkful and adjust the salt and pepper. The tomatoes will release a little juice as they sit, so the salad will get even more flavorful after a few minutes.
Step 4: Top and Serve the Pasta Salad
Pile the salad into a wide serving bowl or onto a platter. Scatter a handful of toasted pine nuts and some fresh basil leaves over the top, then finish with a light grating of Parmesan if you like. Serve right away at room temperature, or chill it for later.
The dish looks its best right after you garnish it, with the bright green pesto threaded through the pasta and the colorful tomatoes peeking out. Serve it while it is still slightly cool and the basil leaves are fresh and unwilted.
A Few Things to Keep in Mind
- Salt the pasta water generously. It should taste like the sea. This is your only chance to season the pasta from the inside, and bland pasta makes a bland salad.
- Toast the pine nuts. The raw ones are fine in a pinch, but toasting deepens their flavor and gives the pesto a nutty richness you can taste.
- Use a fruity extra-virgin olive oil. Since the pesto is the dressing, the oil’s flavor really comes through. Pick one you like the taste of on its own.
- A squeeze of lemon wakes everything up. A teaspoon of fresh lemon juice stirred into the pesto or drizzled over the finished salad adds brightness without making it taste lemony.
- Do not over-dress. Start with most of the pesto and toss, then add the rest only if you want a saucier salad. You can always add more, but you cannot take it out.
Scale it for a crowd:
| Servings | Pasta | Pesto |
|---|---|---|
| 4 | 8 oz | 1/2 cup |
| 6 | 16 oz | 1 cup |
| 8 | 24 oz | 1 1/2 cups |
How to Store Leftover Pasta Salad
- Refrigerate: Keep the salad in an airtight container for up to 4 days. The pesto may darken a little on top, but the taste stays great. Let the salad sit at room temperature for about 20 minutes before serving to take the chill off; cold dulls the basil flavor.
What Goes Well With Basil Pesto Pasta Salad
Grilled chicken thighs or a piece of simply cooked salmon turn this salad into a full dinner, and the smoky notes from the grill play nicely against the herby pesto. For a lighter lunch, serve it alongside a pile of crisp greens dressed with lemon and olive oil. The salad also travels well, so pack it for a picnic with some crusty bread and fresh fruit.
Frequently Asked Questions
Can I use store-bought pesto instead of making my own?
Yes. Use about 1 cup of a refrigerated basil pesto from the store. The kind sold in the cold case usually tastes fresher than the shelf-stable jars.
How do I keep the pesto bright green?
Blanch the basil leaves in boiling water for 10 seconds, then shock them in ice water and pat dry before blending. The quick dip sets the color. Even without that, tossing the salad shortly before serving and storing it cold keeps it from turning brown too fast.
Can I make this nut-free?
Yes. Swap the pine nuts for an equal amount of raw sunflower seeds and toast them the same way. The flavor shifts a little but the pesto still tastes rich and herby.
What other vegetables work in this salad?
Roasted red peppers, halved marinated artichoke hearts, or a handful of baby spinach leaves all fold in nicely. Avoid wet vegetables like raw zucchini, which can water down the pesto.
Quick Basil Pesto Pasta Salad Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Toast the pine nuts in a dry skillet over medium heat until golden, 3 to 4 minutes. In a food processor, blend the basil, pine nuts, garlic, and Parmesan. With the motor running, drizzle in the olive oil until smooth. Season with salt and pepper.
- Cook the pasta in the boiling water until al dente, about 8 to 10 minutes. Drain, rinse under cold water, and spread on a baking sheet to cool.
- In a large bowl, toss the cooled pasta with the pesto, cherry tomatoes, and mozzarella. Add a splash of olive oil or water if needed to loosen the sauce.
- Transfer to a serving dish. Top with toasted pine nuts, fresh basil, and extra Parmesan. Serve at room temperature or chilled.
