Pesto pasta salad is a delightful and versatile dish that combines the vibrant flavors of fresh herbs, garlic, nuts, and cheese with the comforting goodness of pasta. Whether you’re planning a picnic, hosting a summer barbecue, or simply craving a refreshing meal, this recipe will not disappoint. We’ll guide you through the steps of making a mouthwatering pesto pasta salad that will leave your taste buds tingling and your guests asking for seconds.
What You Need for Homemade Pesto Pasta Salad
For the Pesto Sauce:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil (I like the light-tasting ones)
- 1/4 cup pine nuts (you can also use walnuts)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad:
- 12 ounces pasta (such as fusilli, rotini, or penne)
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup black olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, torn into small pieces
- Dab of mayo to keep your pasta salad from drying out
- Salt and black pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Is Homemade Pesto Better Than Store-Bought?
If you have the time and ingredients handy then absolutely! Otherwise, there is no shame in picking up a jar of ready-to-go pesto. My favorites are:
- Alessi Pesto
- Barilla Rustic Basil Pesto
- Mezzetta Artisan Ingredients Basil Pesto
How I Make Pesto Pasta Salad
- Prepare the Pesto Sauce:
- In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), minced garlic, salt, and black pepper.
- Pulse the ingredients while slowly drizzling in the extra-virgin olive oil until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the bowl to ensure all ingredients are well blended.
- Taste and adjust the salt and pepper as needed. Set the pesto sauce aside.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until it reaches the desired level of tenderness (usually around 8-10 minutes). Go beyond al dente for softer noodles after they cool down.
- Drain the cooked pasta and rinse it under cold water to stop the cooking process. This also helps to cool the pasta down quickly for the salad.
- Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooked and cooled pasta with the halved cherry tomatoes, fresh mozzarella balls, sliced black olives, chopped red onion, and torn basil leaves.
- Pour the prepared pesto sauce over the pasta and ingredients in the bowl.
- Toss and Season:
- Gently toss all the ingredients together until the pasta and other ingredients are well coated with the pesto sauce.
- Taste the salad and adjust the seasoning with salt and black pepper as needed.
- Serve:
- Transfer the pesto pasta salad to a serving dish.
- If desired, garnish with additional torn basil leaves and grated Parmesan cheese.
- Serve the salad chilled or at room temperature for the best flavor.
Pesto pasta salad is a wonderful addition to any meal, providing a burst of fresh and savory flavors that appeal to the senses. With its vibrant colors and enticing aroma, this dish is perfect for gatherings, picnics, or even as a quick and satisfying weeknight dinner. Follow these simple steps, and you’ll have a homemade pesto pasta salad that is sure to impress your family and friends. Enjoy!
Pesto Pasta Salad
This pesto pasta salad is light and so fresh making it perfect for parties, picnics and weeknight dinners, from spring through fall.
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Servings: 6
Equipment
- 1 Stick blender or food processor
Ingredients
For the Pesto Sauce:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts you can also use walnuts
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad:
- 12 ounces pasta such as fusilli, rotini, or penne
- 1 cup cherry tomatoes halved
- 1 cup fresh mozzarella balls bocconcini, halved
- 1/2 cup black olives pitted and sliced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh basil leaves torn into small pieces
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
Prepare the Pesto Sauce:
- In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts (or walnuts), minced garlic, salt, and black pepper.
- Pulse the ingredients while slowly drizzling in the extra-virgin olive oil until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the bowl to ensure all ingredients are well blended.
- Taste and adjust the salt and pepper as needed. Set the pesto sauce aside.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until it reaches the desired level of tenderness (usually around 8-10 minutes).
- Drain the cooked pasta and rinse it under cold water to stop the cooking process. This also helps to cool the pasta down quickly for the salad.
Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooked and cooled pasta with the halved cherry tomatoes, fresh mozzarella balls, sliced black olives, chopped red onion, and torn basil leaves.
- Pour the prepared pesto sauce over the pasta and ingredients in the bowl.
Toss and Season:
- Gently toss all the ingredients together until the pasta and other ingredients are well coated with the pesto sauce.
- Taste the salad and adjust the seasoning with salt and black pepper as needed.
Serve:
- Transfer the pesto pasta salad to a serving dish.
- If desired, garnish with additional torn basil leaves and grated Parmesan cheese.
- Serve the salad chilled or at room temperature for the best flavor
