Pesto Pasta Salad Delight (Printable)

A light pasta dish with basil pesto, sun-dried tomatoes, mozzarella, and toasted pine nuts.

# What you'll need:

→ Pasta

01 - 12 oz short pasta (fusilli, penne, or farfalle)

→ Pesto

02 - 1/3 cup basil pesto (store-bought or homemade)

→ Vegetables & Add-ins

03 - 2/3 cup sun-dried tomatoes, drained and sliced
04 - 7 oz fresh mozzarella balls (bocconcini or diced)
05 - 1/4 cup pine nuts, lightly toasted
06 - 2 cups fresh baby spinach (optional)

→ Seasoning

07 - Salt and freshly ground black pepper, to taste
08 - 2 tbsp extra virgin olive oil
09 - Zest of 1 lemon (optional)

# Method:

01 - Boil salted water in a large pot, add pasta and cook according to package instructions until al dente. Drain and rinse with cold water to halt cooking. Set aside to cool slightly.
02 - In a large mixing bowl, toss the cooled pasta with basil pesto and extra virgin olive oil until evenly coated.
03 - Gently fold in sun-dried tomatoes, fresh mozzarella, toasted pine nuts, and baby spinach if using.
04 - Season with salt, freshly ground black pepper, and lemon zest if desired. Adjust seasoning to taste.
05 - Serve immediately or refrigerate for one hour to allow flavors to meld and serve chilled.

# Expert Advice:

01 -
  • It comes together in less than thirty minutes, which means you can stop stressing about dinner and start enjoying it.
  • The combination of creamy mozzarella, toasty pine nuts, and tangy pesto is so naturally balanced you'll stop wondering why you ever bought bland salad dressings.
  • It actually tastes better the next day, so you can make it ahead and let it sit in the fridge like you planned everything perfectly.
02 -
  • Don't skip rinsing the pasta under cold water—it stops the cooking and prevents the whole thing from turning into a mushy, warm mess.
  • Toast your pine nuts yourself instead of buying them already toasted; they lose their magic sitting in a bag, and the smell of fresh toasting pine nuts is reason enough to do it.
03 -
  • Make your own pesto if you have a food processor and fresh basil—it takes five minutes and tastes like the reason people go on about homemade food.
  • If the salad seems dry after sitting in the fridge, add another splash of olive oil and a tiny bit more lemon juice to wake it back up.
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