Pin I discovered this pasta salad completely by accident on a sweltering July afternoon when my air conditioner broke and I had friends coming over in two hours. The idea of heating up my kitchen seemed criminal, so I tossed together whatever bright ingredients were calling from my fridge—basil pesto, creamy mozzarella, sun-dried tomatoes—and something magical happened. It became the dish everyone asked me to bring to every summer gathering after that, the one that actually gets finished while other salads sit neglected on the table.
The first time I served this to my yoga instructor friend Sarah, she ate three helpings and started planning a dinner party around it. That moment taught me that sometimes the simplest dishes with the best ingredients are what people actually remember and crave, not the complicated ones that take all day.
Ingredients
- Short pasta (fusilli, penne, or farfalle): 350 g (12 oz)—the shapes catch pesto in their curves, creating little pockets of flavor with every bite.
- Basil pesto: 100 g (1/3 cup)—this is where your sauce comes from, so use a good one or make your own if you have time.
- Sun-dried tomatoes: 100 g (2/3 cup), drained and sliced—they add jammy sweetness and visual pop that regular tomatoes can't match.
- Fresh mozzarella balls: 200 g (7 oz)—look for bocconcini if you can; they stay creamy and don't get rubbery like pre-shredded cheese would.
- Pine nuts: 40 g (1/4 cup), lightly toasted—the toasting step takes 2 minutes but transforms them from bland to buttery and essential.
- Fresh baby spinach: 50 g (2 cups), optional—adds a tender leafiness that balances the richness.
- Extra virgin olive oil: 2 tbsp—quality matters here since you taste it directly, not cooked into anything.
- Salt, pepper, and lemon zest: to taste—these three things at the end make the difference between good and memorable.
Instructions
- Boil the pasta until it's just tender:
- Cook your pasta in a large pot of salted boiling water following the package timing, but aim for al dente—you want it to have a gentle resistance when you bite it. Drain it into a colander and rinse under cold running water, tossing gently until it's completely cooled down.
- Coat everything in pesto:
- In a large mixing bowl, combine the cooled pasta with the pesto and olive oil, then toss it all together until every strand glistens with that green sauce. This is your flavor foundation, so don't rush it.
- Fold in the delicate ingredients:
- Now gently add the sun-dried tomatoes, mozzarella, pine nuts, and spinach if you're using it, tossing carefully so the cheese doesn't break apart. Think of it like folding rather than stirring.
- Season and taste:
- Taste and season:
- Sprinkle in salt, fresh pepper, and lemon zest if desired, then taste a forkful—adjust until it makes you happy, because this is your dish to own.
- Chill or serve:
- You can eat it right away while it's fresh and bright, or refrigerate for an hour if you prefer it cold and more cohesive.
Pin I'll never forget when my picky nephew—the kid who complained about literally everything I made—asked for seconds of this salad and then asked me to make it again the next day. That's when I realized this recipe had crossed over from just food into something that actually brings people together.
The Magic of Fresh Mozzarella
Using fresh mozzarella instead of aged cheese is what makes this salad feel light and summery instead of heavy. The creamy, mild flavor lets the pesto and sun-dried tomatoes shine without competing. I learned this the hard way after making a batch with regular mozzarella and realizing it tasted like a completely different dish.
Make-Ahead and Storage Wisdom
This salad actually improves after sitting a few hours in the fridge as the pesto flavor deepens and everything gets to know each other better. You can prepare it up to a day ahead, though I'd add the mozzarella no more than a few hours before serving so it doesn't get waterlogged. Keep it in a covered container and give it a gentle toss before serving.
Flavor Variations and Substitutions
Once you make this once, you'll start seeing it as a canvas for whatever you have on hand. The base of pasta and pesto is solid, but everything else can shift with the season or your mood. I've made it with arugula instead of spinach, added crispy pancetta for friends who eat meat, and even tossed in roasted chickpeas for extra protein.
- Try walnuts or almonds if you don't have pine nuts—they toast up beautifully and taste just as rich.
- Fresh basil torn by hand over the top right before serving adds a final flourish of brightness.
- A splash of fresh lemon juice just before eating keeps everything tasting alive and prevents it from feeling heavy.
Pin This pasta salad has become my go-to for gatherings because it's foolproof, beautiful, and genuinely delicious. Make it once and you'll understand why it keeps showing up on every summer table.
Recipe Q&A
- → What type of pasta works best for this dish?
Short pasta shapes like fusilli, penne, or farfalle hold the pesto and mix-ins well, offering a satisfying texture.
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade basil pesto adds fresh flavor and can be adjusted to taste for a personal touch.
- → Are there suitable alternatives to pine nuts?
Yes, toasted walnuts or almonds provide a crunchy, nutty element if pine nuts are unavailable or preferred.
- → How should the pasta be prepared for best results?
Cook the pasta until just al dente, then rinse under cold water to stop cooking and cool it for the salad.
- → Is it necessary to chill the salad before serving?
Chilling for about an hour enhances flavors and texture, but it can also be served immediately for a quicker meal.