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Pesto pasta salad
marie

Pesto Pasta Salad

This vibrant pesto pasta salad combines al dente spiral pasta, fresh basil pesto, creamy bocconcini, juicy cherry tomatoes, and peppery arugula. Easy to make ahead and perfect for gatherings, it’s a refreshing Italian-inspired dish bursting with fresh flavor and texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 350 g short spiral pasta fusilli or rotini
  • 1 tbsp salt for pasta water
Fresh Basil Pesto
  • 2 tbsp pine nuts toasted
  • 2 cups fresh basil leaves packed
  • 1 small clove garlic minced
  • 0.5 cup Parmesan cheese finely grated
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 7 tbsp extra virgin olive oil or half olive, half grapeseed oil
Completed Pasta Salad
  • 2 tbsp mayonnaise regular or light
  • 250 g cherry tomatoes halved
  • 220 g baby bocconcini drained and halved
  • 1 cup baby arugula (rocket) packed
  • 0.5 tsp kosher salt for seasoning

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions plus 1 extra minute. Drain, rinse under cold water, and allow to dry slightly.
  2. Toast pine nuts in a dry skillet until lightly golden. Add nuts, basil, garlic, Parmesan, salt, pepper, and olive oil to a blender or food processor. Blend until mostly smooth.
  3. Transfer cooled pasta to a large bowl. Add pesto and toss well to coat evenly.
  4. Add mayonnaise and toss again until creamy.
  5. Gently fold in cherry tomatoes, bocconcini, and arugula. Season with remaining salt and adjust pepper if needed.
  6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

This salad is ideal for picnics and potlucks. For best texture, add arugula just before serving if making ahead.