pesto pasta salad

Craving a refreshing and flavorful pasta dish? This pesto pasta salad combines the vibrant flavors of homemade basil pesto with perfectly cooked pasta, cherry tomatoes, and creamy bocconcini.

Perfect for summer gatherings, picnics, or as a light meal, this versatile dish brings together the best of Italian ingredients in a refreshing way.

Ingredients List

Base Pasta

• 350g spiral pasta (fusilli or your preferred shape)
• 1 tbsp salt (for cooking pasta)

Fresh Pesto Sauce

• 2 tbsp toasted pine nuts (or walnuts/cashews/almonds)
• 2 cups tightly packed fresh basil leaves
• 1 small garlic clove, minced
• 1/2 cup finely grated parmesan
• 1/2 tsp cooking salt
• 1/4 tsp black pepper
• 7 tbsp extra virgin olive oil

Salad Components

• 2 tbsp mayonnaise
• 250g cherry tomatoes, halved
• 220g baby bocconcini, halved
• 1 cup baby rocket/arugula leaves
• 1/2 tsp cooking salt
• Small basil leaves for garnish

Required Kitchen Tools

To prepare this delicious pesto pasta salad efficiently, you’ll need these essential tools:

1. Large Pot: For cooking the pasta
2. Colander: For draining and rinsing the pasta
3. Food Processor or Stick Blender: For making the pesto
4. Sharp Knife: For cutting tomatoes and bocconcini
5. Large Mixing Bowl: For combining all ingredients
6. Measuring Cups and Spoons: For accurate ingredient portions
7. Serving Bowl: For presentation

Pesto Preparation

Creating fresh pesto is the heart of this recipe. Follow these steps for the perfect pesto:

Making the Pesto Base

1. Toast the pine nuts in a dry pan until golden and fragrant
2. Add all pesto ingredients to your blending container
3. Blend until mostly smooth, maintaining some texture
4. Taste and adjust seasoning if needed

Tips for Perfect Pesto

• Use fresh, vibrant basil leaves for the best flavor
• Toast nuts before blending to enhance their flavor
• Don’t over-process; some texture is desirable
• Use high-quality olive oil for the best results

Pasta and Assembly Instructions

Cooking the Pasta

1. Bring 3 liters of water to a rolling boil
2. Add 1 tablespoon salt to the water
3. Cook pasta according to package instructions plus 1 minute
4. Drain in colander and rinse under cold water
5. Allow pasta to cool and dry completely, shaking off excess water

Assembling the Salad

Follow these steps to bring all components together perfectly:

1. Initial Mixing:
   • Place cooled pasta in a large bowl
   • Add the prepared pesto
   • Stir in mayonnaise until well combined
2. Adding Fresh Components:
   • Gently fold in halved cherry tomatoes
   • Add halved bocconcini
   • Toss carefully to distribute ingredients
3. Final Touches:
   • Add fresh arugula/rocket leaves
   • Toss gently to combine
   • Adjust seasoning if needed
   • Transfer to serving bowl
   • Garnish with fresh basil leaves

Serving and Storage Guidelines

Serving Suggestions

• Serve at room temperature for the best flavor
• Perfect as a main dish or side dish
• Ideal for:
  • Summer picnics
  • Potluck gatherings
  • Light lunch options
  • BBQ accompaniment

Presentation Tips

• Use a large, shallow bowl for attractive serving
• Garnish with extra fresh basil leaves
• Consider adding:
  • Extra pine nuts on top
  • A drizzle of olive oil
  • Fresh cracked black pepper

Storage Instructions

Short-term Storage

• Store in an airtight container
• Keep refrigerated for up to 3 days
• Let come to room temperature before serving
• Toss gently before serving

Make-Ahead Tips

• Cook pasta and make pesto up to 2 days ahead
• Store components separately if preparing in advance
• Add fresh ingredients (tomatoes, arugula) just before serving
• Refresh with a drizzle of olive oil if needed

Conclusion

This pesto pasta salad combines the best of Italian flavors in a refreshing and versatile dish. The homemade pesto adds a personal touch that elevates it beyond ordinary pasta salads. Whether served at a gathering or enjoyed as a light meal, this dish is sure to become a favorite in your recipe collection.