Pesto Pasta Salad
A refreshing and colorful Pesto Pasta Salad loaded with cherry tomatoes, mozzarella, olives, and pine nuts, tossed in fresh basil pesto. Quick to prepare, nutrient-packed, and perfect for picnics, potlucks, or weeknight meals.
Equipment
- 1 large pot (for cooking pasta)
- 1 large mixing bowl
- 1 colander (for draining pasta)
- 1 cutting board
- 1 sharp knife
- Measuring Cups and Spoons
Ingredients
- 12 ounces corkscrew pasta or any short pasta
- 1 cup refrigerated basil pesto
- 1 ½ cups cherry tomatoes halved
- 1 ½ cups fresh mozzarella balls halved
- ½ cup kalamata olives pitted and halved
- ¼ cup toasted pine nuts plus extra for garnish
- ¼ cup diced red onion
- ¼ cup chopped fresh parsley plus extra for garnish
Instructions
- Pasta Preparation: Start by bringing a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to the water—this enhances the pasta’s flavor from the inside out. Carefully add 12 ounces of corkscrew pasta (or any short pasta of your choice) to the boiling water. Stir gently to prevent the pasta from sticking together. Cook according to the package instructions until the pasta reaches an al dente texture, meaning it is tender but still slightly firm to the bite. This ensures the pasta will hold up well when mixed with the other ingredients.
- Pasta Cooling: Once the pasta is cooked, immediately drain it using a colander. To stop the cooking process and prevent the pasta from becoming mushy, run cold water over the drained pasta. Stir gently while rinsing to cool it evenly. This also helps the pasta maintain a light, springy texture that will beautifully absorb the pesto without becoming clumpy. Shake off any excess water and set the pasta aside in the colander while preparing the remaining ingredients.
- Vegetable and Cheese Preparation: While the pasta is cooling, prepare the fresh vegetables and cheese. Halve 1 ½ cups of cherry tomatoes, ensuring each piece is uniform in size for consistent flavor distribution. Next, halve 1 ½ cups of fresh mozzarella balls for a creamy, bite-sized texture. Pit and halve ½ cup of kalamata olives for a salty, briny accent. Dice ¼ cup of red onion finely, ensuring the pieces are small enough to blend harmoniously into the salad without overwhelming other flavors. Chop ¼ cup of fresh parsley for a bright, herbaceous touch.
- Toasting Pine Nuts: In a small, dry skillet over medium heat, toast ¼ cup of pine nuts until they turn golden brown and release a rich, nutty aroma. Keep stirring frequently to prevent burning, as pine nuts can go from perfectly toasted to bitter very quickly. Once toasted, remove from heat and allow them to cool. These will add a satisfying crunch and depth of flavor to your salad. Reserve a few extra pine nuts for garnishing the finished dish.
- Combining Salad Ingredients: Transfer the cooled pasta into a large mixing bowl. Add the halved cherry tomatoes, mozzarella balls, halved olives, diced red onion, chopped parsley, and toasted pine nuts. Gently fold the ingredients together using a large spoon or spatula, making sure everything is evenly distributed. Take care not to mash the mozzarella or tomatoes, preserving their texture for a fresh, vibrant salad.
- Adding Pesto Dressing: Pour 1 cup of refrigerated basil pesto over the mixed salad ingredients. Using a gentle folding motion, toss the salad until the pasta and other components are evenly coated with the pesto. Ensure each piece of pasta is lightly covered to infuse flavor into every bite. The pesto will not only enhance the taste but also provide healthy fats and a fragrant aroma that makes the dish irresistible.
- Final Touch and Garnishing: Once the salad is evenly coated with pesto, taste and adjust if necessary—add a pinch of salt or a drizzle of olive oil if desired. Transfer the salad to a serving bowl or plate. Sprinkle additional toasted pine nuts and chopped parsley over the top for a decorative and flavorful finish. The garnishes add visual appeal, extra crunch, and a burst of fresh herb flavor with every forkful.
- Serving and Enjoying: Serve immediately at room temperature or slightly chilled for a refreshing experience. This salad can also be prepared in advance and stored in an airtight container in the refrigerator for up to three days. Before serving from the fridge, give it a gentle toss to redistribute the pesto and bring back its fresh, vibrant appearance. Enjoy this colorful, nutrient-packed salad as a main dish for a light meal, a side for dinner, or a crowd-pleasing dish for potlucks and picnics.
Notes
- Use fresh, refrigerated basil pesto for vibrant flavor and bright color; it’s far superior to jarred shelf-stable versions.
- Halve cherry tomatoes and mozzarella evenly to ensure balanced flavor in every bite.
- Toast pine nuts just until golden to release their nutty aroma and crunch; allow them to cool before adding.
- Toss the salad gently to preserve the texture of delicate ingredients like tomatoes and mozzarella.
- The salad can be made a few hours ahead, but add pesto right before serving to maintain freshness.
- Consider adding a small drizzle of olive oil after cooling pasta to help pesto coat evenly and prevent sticking.
- High-quality olives enhance the salad’s flavor; opt for pitted kalamata for convenience and balanced saltiness.
