Save There's something about a pasta salad that makes you feel like you're hosting something special, even if you're just throwing together what's in your pantry on a Tuesday afternoon. I discovered this pesto version when a friend showed up to my kitchen with a bundle of basil so fragrant it practically announced itself before she did—and rather than let it wilt, we decided to turn it into something we could actually eat later. The result was this vibrant, herbaceous mess of pasta and mozzarella that somehow became the thing everyone asked for at every gathering after that. It's the kind of dish that tastes like summer but doesn't require you to do much of anything.
I remember making this for the first time when my sister was visiting in July, and we ate it straight from the bowl while standing in the kitchen because we couldn't be bothered to plate it formally. She kept saying she'd have just one more forkful, and somehow we finished three-quarters of the batch before anyone else even got home. That's when I knew I'd stumbled onto something that works.
Ingredients
- Short pasta (fusilli, penne, or farfalle): Use about 350g—the shapes with ridges and curves catch the pesto better than smooth pasta, and they hold onto those little bits of sun-dried tomato like they're meant to be there.
- Basil pesto: A hundred grams is generous enough to coat everything without making it taste like you're eating pure herb butter, though if you make your own instead of buying it, you'll understand why people go on about fresh pesto the way they do.
- Sun-dried tomatoes: Get about 100g and drain them well—they're already concentrated with flavor, so you don't need much, and their chewy sweetness is what makes this salad feel less like a side dish and more like something intentional.
- Fresh mozzarella balls: Two hundred grams of bocconcini or diced mozzarella—the fresh kind, not the low-moisture stuff—because when they're cold and slightly creamy, they balance all the sharp flavors around them.
- Pine nuts: Toast 40g lightly in a dry pan first; they'll smell incredible and taste so much better than raw ones, and the little crunch is what makes people reach for seconds.
- Baby spinach: Optional, but if you add 50g, it wilts just enough from the warm pasta to feel like you snuck something nutritious in without anyone noticing.
- Extra virgin olive oil: Two tablespoons—good quality matters here because there's nowhere for mediocre oil to hide.
- Lemon zest and seasoning: The zest of one lemon plus salt and pepper brighten everything at the end, so taste as you go and don't skip this step.
Instructions
- Boil the pasta until it's just tender:
- Cook your pasta in salted boiling water according to the package directions, but pull it out a minute before you think it's done—you want al dente, which means it has a slight resistance when you bite it. Drain it, rinse it under cold water so it stops cooking, and let it cool while you prep everything else.
- Toss pasta with pesto and oil:
- Put the cooled pasta in a large bowl and add the pesto and olive oil, then toss like you mean it until every strand is coated in that beautiful green. This step is where the flavor really happens, so don't rush it.
- Add the good stuff:
- Now fold in the sun-dried tomatoes, mozzarella, pine nuts, and spinach if you're using it, being gentle enough that the cheese doesn't break apart completely. You're looking for everything to be evenly distributed, not pulverized.
- Taste and adjust:
- Sprinkle salt, pepper, and lemon zest across the top, give it a final toss, and taste a bite—this is your moment to decide if it needs anything else. Sometimes it doesn't; sometimes it wants a tiny pinch more salt or a whisper of lemon.
- Serve or chill:
- You can eat this right away while the pasta is still slightly warm and the cheese is soft, or cover it and let it chill for an hour so all the flavors get cozy with each other. Both ways are excellent.
Save There was a moment at a potluck last summer when someone came back for thirds of this salad and asked if I could teach them how to make it, and I realized that food we make with our own hands and share with people we like somehow tastes better than anything else. This dish has that quality—it's simple enough to feel approachable, but thoughtful enough that people know you cared.
Why Fresh Basil Matters
If you're making your own pesto instead of buying it, you'll taste the difference immediately—the brightness is something jarred pesto just can't quite replicate, no matter how good the brand. Fresh basil has this delicate, almost peppery quality that works magic with mozzarella and sun-dried tomatoes, and it's worth seeking out at the farmers market or your grocery store during summer when it's abundant and affordable. The moment you smell fresh basil leaves, you'll understand why people get passionate about it.
Storage and Make-Ahead Wisdom
This salad is one of those dishes that actually improves after a day in the fridge because the flavors have time to know each other better. Make it in the morning for an evening meal, or the night before if you're bringing it somewhere, and keep it covered so it doesn't pick up odd flavors from the back of your refrigerator. It'll stay good for about two days, after which the mozzarella starts losing its delicate texture and the pasta gets a bit firm.
Ways to Make It Your Own
The beauty of this salad is that it's a framework rather than a strict rule, so you can shift things around based on what you have or what you're craving. If you don't have pine nuts, walnuts or almonds work beautifully and cost less; if fresh mozzarella isn't available, a good feta crumbles in nicely. Some people add grilled chicken to make it more of a main dish, others throw in roasted red peppers or fresh corn, and all of those additions make sense. The core formula—pesto, pasta, cheese, something crunchy, something chewy—is what matters, so don't hesitate to improvise.
- Add a handful of arugula or fresh basil on top right before serving for an extra herbaceous punch.
- If you make this ahead, don't add the pine nuts until just before serving so they stay crispy.
- A squeeze of fresh lemon juice over individual servings brightens everything at the last second.
Save This is the kind of recipe that makes you feel like you know what you're doing in the kitchen, even if you're just following basic instructions. Serve it at a picnic or a weeknight dinner, and watch people light up when they taste it.
Recipe Guide
- → What pasta types work best for this dish?
Short pasta shapes like fusilli, penne, or farfalle hold the pesto and mix-ins well, providing great texture.
- → Can I make this dish ahead of time?
Yes, chilling it for about an hour enhances the flavors and offers a refreshing taste, ideal for picnics or potlucks.
- → Are pine nuts essential or can they be substituted?
Pine nuts add a delightful crunch and nuttiness, but toasted walnuts or almonds work well as tasty alternatives.
- → How can I boost the freshness of this pasta salad?
Adding fresh baby spinach or chopped basil brings extra greenery and a fresh herbal note to the dish.
- → What is the best way to season the pasta mixture?
Season with salt, freshly ground black pepper, and a hint of lemon zest for balanced brightness and flavor.