Simple pesto pasta salad Recipe
Craving a fresh and flavorful meal that’s quick to whip up? This Simple Pesto Pasta Salad is my go-to recipe for a light lunch, potluck, or side dish that never disappoints. The combination of homemade pesto, cherry tomatoes, baby bocconcini, and peppery rocket leaves creates a vibrant, Mediterranean-inspired salad that’s both satisfying and visually stunning. Whether you’re cooking for family or friends, this dish comes together in under 30 minutes and tastes like it took hours.
Ingredients List
Pasta Ingredients
350 g / 12 oz spiral pasta (fusilli, or your favorite type, about 3 ½ cups)
1 tbsp salt, for cooking pasta
Pesto Ingredients
2 tbsp pine nuts, toasted (or substitute walnuts, cashews, almonds)
2 cups tightly packed fresh basil leaves
1 small garlic clove, minced
½ cup finely grated parmesan cheese
½ tsp cooking/kosher salt
¼ tsp black pepper
7 tbsp extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)
Pasta Salad Ingredients
2 tbsp mayonnaise (I like S&W; Hellman’s works too)
250 g cherry tomatoes, halved (about 1 heaped cup)
220 g / 7 oz baby bocconcini, drained and halved
1 cup tightly packed baby rocket/arugula leaves (40 g)
½ tsp cooking/kosher salt
Small basil leaves, for optional garnish
Required Kitchen Tools
Having the right tools makes preparing this pesto pasta salad effortless:
Large Pot – For boiling pasta to perfect al dente texture.
Food Processor or Blender – Essential for making smooth, flavorful pesto in minutes.
Mixing Bowls – A medium bowl for combining pasta and salad ingredients.
Wooden Spoon or Silicone Spatula – For gently tossing the salad without mashing the bocconcini.
Colander – To drain pasta efficiently after cooking.
With ingredients prepped and tools ready, I’m ready to dive into creating this vibrant, fresh, and utterly delicious pasta salad.
Preparing the Pesto and Cooking the Pasta
Making this pasta salad truly shine starts with a vibrant, homemade pesto. Trust me, it makes all the difference compared to store-bought versions.
Step 1: Toast the Pine Nuts
I always start by lightly toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally. Toasting brings out their nutty aroma and adds a subtle crunch to the pesto. Once done, I let them cool slightly.
Step 2: Blend the Pesto
In a food processor or blender, I combine the cooled pine nuts, fresh basil leaves, minced garlic, grated parmesan, salt, and black pepper. While blending, I slowly drizzle in the olive oil until everything comes together into a smooth, vibrant green paste. If I want a creamier texture, I sometimes add a little more olive oil.
Pro Tip: Taste the pesto and adjust salt or parmesan as needed – it should be bright, fragrant, and perfectly balanced.
Step 3: Cook the Pasta
Next, I bring a large pot of water to a boil, adding 1 tablespoon of salt. I cook the pasta according to the package instructions until al dente. Once cooked, I drain the pasta in a colander and immediately toss it with 1–2 tablespoons of pesto while still warm. This allows the flavors to infuse into the pasta perfectly.
Step 4: Cool the Pasta
Since this is a pasta salad, I let the pesto-coated pasta cool to room temperature before adding the salad ingredients. Tossing it while hot can wilt the rocket and soften the cherry tomatoes too much.
Assembling the Pasta Salad
Now comes my favorite part—bringing all the fresh ingredients together into a colorful, flavorful salad.
Step 1: Mix the Pasta with Mayonnaise
Once the pasta has cooled to room temperature, I add 2 tablespoons of mayonnaise. This adds a subtle creaminess that complements the pesto without overpowering it. Using a wooden spoon or silicone spatula, I gently toss the pasta to coat it evenly.
Step 2: Add the Veggies and Bocconcini
Next, I fold in the halved cherry tomatoes and baby bocconcini. I make sure to handle the bocconcini gently so they don’t break apart, keeping the salad visually appealing and texturally satisfying.
Step 3: Add the Rocket
Finally, I add the baby rocket/arugula leaves and sprinkle in ½ teaspoon of salt. I toss everything lightly, just enough to combine the ingredients while keeping the greens fresh and vibrant.
Step 4: Optional Garnish
For an extra touch of freshness, I like to scatter small basil leaves on top before serving. Not only does this add visual appeal, but it also enhances the aroma and flavor of the salad.
Pro Tip: I often prepare this salad a little ahead of time and refrigerate it for 15–20 minutes before serving. This allows the flavors to meld beautifully without making the rocket soggy.
Serving, Storage, and Final Tips
This Simple Pesto Pasta Salad is as versatile as it is delicious. I love serving it chilled for lunch, as a side for barbecue, or even at potlucks where it disappears in no time.
Serving Suggestions
Serve in a large bowl, garnished with extra basil leaves or a light drizzle of olive oil for a fresh, restaurant-style presentation.
Pair with grilled chicken, shrimp, or roasted vegetables for a complete meal.
For a colorful twist, I sometimes add sun-dried tomatoes or roasted red peppers.
Storage Instructions
Refrigeration: Store leftover pasta salad in an airtight container in the fridge for up to 2 days. The flavors actually improve slightly after resting, though the rocket may wilt a bit.
Avoid Freezing: I don’t recommend freezing this salad because the bocconcini and rocket lose their texture when thawed.
Final Tips for the Perfect Salad
Balance the Flavors: Taste the pesto before adding it to the pasta—adjust salt, pepper, or parmesan if needed.
Keep the Greens Fresh: Add the rocket last to prevent it from wilting.
Make Ahead Option: You can prepare the pesto and pasta in advance. Toss everything together just before serving for maximum freshness.
With this simple method, I can whip up a vibrant, flavorful pasta salad in under 30 minutes, perfect for any occasion. The creamy pesto, juicy cherry tomatoes, tender bocconcini, and peppery rocket come together in harmony, creating a dish that’s both satisfying and visually stunning.
Enjoy your homemade Simple Pesto Pasta Salad, and don’t be surprised if it becomes a regular favorite in your meal rotation!
Conclusion
Making this Simple Pesto Pasta Salad has quickly become one of my favorite go-to recipes for quick, fresh, and flavorful meals. With a homemade basil pesto, juicy cherry tomatoes, tender bocconcini, and peppery rocket, it’s a vibrant dish that’s as beautiful as it is delicious. The best part? It comes together in under 30 minutes, making it perfect for busy weekdays, picnics, or entertaining friends.
Whether you serve it chilled as a refreshing lunch, as a side for grilled dishes, or bring it to a potluck, this pasta salad never fails to impress. By following the steps carefully—from toasting pine nuts to tossing the ingredients gently—you can enjoy a restaurant-quality salad right in your own kitchen.
