Pin This vibrant sun-dried tomato basil pesto pasta salad brings the Mediterranean to your table in just 30 minutes. The rich, savory pesto clings perfectly to spiral pasta, while fresh mozzarella adds creamy texture against peppery arugula and sweet cherry tomatoes.
I first created this pasta salad for my sister's garden party last summer, and guests literally scraped the bowl clean. Now it's my go-to contribution for any warm-weather gathering where I need to impress without spending hours in the kitchen.
Ingredients
- Short pasta preferably fusilli or farfalle as their shapes capture more of the flavorful pesto in every bite
- Sun dried tomatoes in oil they provide intense umami flavor and rich texture that forms the pesto base
- Fresh basil leaves use the brightest, most aromatic leaves you can find for that signature summer flavor
- Pine nuts toast them lightly before adding to enhance their nutty flavor and aroma
- Fresh mozzarella pearls their milky creaminess balances the intensity of the sun dried tomato pesto
- Cherry tomatoes look for firm, deeply colored tomatoes that smell fragrant at the stem
- Baby arugula adds a peppery bite that cuts through the richness of the other ingredients
- Extra virgin olive oil use your best bottle here as the flavor really shines through
Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add your pasta and cook until just al dente according to package directions. For cold pasta salads, I typically shave off 1 minute from the recommended cooking time to ensure the pasta maintains some texture. Drain thoroughly in a colander and immediately rinse under cold water to stop the cooking process and prevent sticking.
- Prepare the Sun Dried Tomato Pesto:
- Place drained sun dried tomatoes, fresh basil leaves, Parmesan cheese, pine nuts, and garlic cloves in a food processor. Pulse several times until the ingredients are roughly chopped but not completely smooth. With the motor running, slowly stream in the olive oil and lemon juice until the mixture transforms into a thick, spreadable paste with some texture remaining. Season with salt and freshly ground black pepper, tasting and adjusting as needed.
- Combine the Pasta and Pesto:
- Transfer the cooled pasta to a large mixing bowl. Add about three quarters of the prepared pesto and gently toss until every piece of pasta is evenly coated. The spiral crevices of fusilli or the pockets of farfalle will capture little bursts of flavor. Add more pesto if needed, saving any remainder for another use.
- Add Fresh Ingredients:
- Gently fold in the halved cherry tomatoes and mozzarella pearls, distributing them evenly throughout the pasta. Add the baby arugula or spinach last, folding just enough to incorporate without wilting the delicate leaves. The heat from the pasta, even though cooled, will slightly wilt the greens to the perfect texture.
- Finish and Serve:
- Transfer your colorful creation to a serving platter or bowl. Sprinkle freshly grated Parmesan over the top just before serving for an extra layer of flavor and visual appeal. For the best flavor, let the salad rest at room temperature for about 15 minutes before serving to allow all the flavors to meld together perfectly.
Pin The sun dried tomatoes are truly the star of this recipe. I discovered their transformative power in pestos years ago when basil was out of season but I was craving something vibrant. Their concentrated flavor creates a richness that regular tomatoes simply cannot match, and I've been hooked ever since.
Make-Ahead Magic
This pasta salad actually improves with a little time in the refrigerator. Make it up to 24 hours in advance, but keep the arugula separate until just before serving to maintain its texture. The pesto will continue to infuse the pasta with flavor, creating an even more delicious result. If making ahead, you might want to reserve a few tablespoons of pesto to refresh the salad just before serving, as the pasta can absorb much of the moisture.
Clever Substitutions
No pine nuts? Walnuts or even almonds make excellent budget-friendly alternatives that still provide wonderful texture and flavor. For a dairy-free version, nutritional yeast works beautifully in place of Parmesan in the pesto, and you can either omit the mozzarella or use a plant-based alternative. Short on fresh basil? Try using half basil and half baby spinach, or experiment with other herbs like parsley or mint for a different flavor profile.
Serving Suggestions
This versatile pasta salad pairs beautifully with grilled proteins like lemon herb chicken, garlic shrimp, or even a simple steak. For a complete vegetarian meal, serve alongside grilled vegetables and crusty bread. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing, bringing out the Mediterranean flavors. For casual entertaining, present it in a large wooden bowl with serving tongs for a rustic, inviting appearance.
Seasonal Adaptations
Summer version add fresh corn kernels and diced zucchini for seasonal sweetness
Fall adaptation incorporate roasted butternut squash cubes and toasted pumpkin seeds
Spring variation mix in blanched asparagus pieces and fresh peas for brightness
Pin This pasta salad is a refreshing and flavor-packed dish perfect for any occasion.
Recipe Q&A
- → Can I use a different type of pasta?
Yes, fusilli, penne, or farfalle all work well. Choose a shape that holds the pesto and add-ins effectively.
- → What can I substitute for pine nuts?
Walnuts are a great alternative to pine nuts. They provide a similar creamy texture for the pesto.
- → Is this dish suitable for vegans?
It can be made vegan by using vegan cheese or nutritional yeast and omitting mozzarella balls.
- → Can I prepare this dish ahead of time?
Yes, you can make it in advance and store in an airtight container in the fridge for up to 2 days.
- → Does this pair well with any beverages?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors beautifully.
- → How do I store leftovers?
Refrigerate leftovers in a sealed container for up to two days. Toss gently before serving.