Pesto Pasta Salad
A colorful, easy-to-make pasta salad featuring cherry tomatoes, mozzarella, kalamata olives, and pine nuts tossed in fresh basil pesto. Perfect for quick lunches, picnics, or meal prep, this dish delivers a satisfying balance of protein, fiber, and healthy fats.
Equipment
- 1 large pot (for boiling pasta)
- 1 colander (for draining pasta)
- 1 large mixing bowl
- 1 wooden spoon or spatula (for tossing)
- Measuring Cups and Spoons
Ingredients
- 12 ounces corkscrew pasta or any short pasta
- 1 cup fresh basil pesto refrigerated for best flavor
- 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 red onion diced
- ¼ cup fresh parsley chopped, plus extra for garnish
Instructions
- Boil the Pasta Perfectly: Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to season the water, which enhances the pasta’s flavor. Once the water is boiling, carefully add 12 ounces of corkscrew pasta (or any short pasta you prefer). Stir occasionally to prevent sticking and cook according to the package directions until the pasta is al dente — tender but still slightly firm to the bite.
- Drain and Chill the Pasta: Once the pasta is cooked, pour it into a colander to drain the hot water thoroughly. To stop the cooking process and cool it for the salad, rinse the pasta under cold running water for a minute or two. Gently toss with your hands or a spoon while rinsing to ensure all pasta pieces are cooled evenly. Pat dry lightly if there is excess water.
- Prepare the Fresh Vegetables: While the pasta is cooling, prepare the vegetables. Halve 1 ½ cups of cherry tomatoes, making sure each piece is uniform for even distribution. Dice ¼ cup of red onion into small, tender pieces to add subtle sharpness without overpowering the salad. Set these aside in a small bowl for easy addition later.
- Slice and Ready the Mozzarella: Take 1 ½ cups of fresh mozzarella balls and slice them in half. If using larger mozzarella balls, consider cutting them into quarters for bite-sized pieces that blend seamlessly with the other ingredients. Keep the cheese aside in a small bowl to maintain its shape until mixing.
- Pit and Halve the Olives: Prepare ½ cup of kalamata olives by removing any pits, then slice each olive in half. This ensures every bite has an even distribution of tangy, salty flavor without large chunks disrupting the texture of the salad.
- Toast the Pine Nuts: In a small dry skillet over medium-low heat, toast ¼ cup of pine nuts until they turn golden brown and release their nutty aroma, about 3–5 minutes. Stir frequently to prevent burning. Remove from heat and let them cool slightly. Save a few extra pine nuts to sprinkle on top as a garnish for added crunch.
- Combine Pasta and Vegetables: In a large mixing bowl, add the cooled pasta. Then, gently fold in the cherry tomatoes, mozzarella halves, halved olives, diced red onion, and ¼ cup chopped fresh parsley. Toss carefully to combine all ingredients evenly, being mindful not to break the delicate mozzarella or squash the tomatoes.
- Add the Pesto Dressing: Pour 1 cup of fresh basil pesto over the pasta and vegetables. Using a wooden spoon or spatula, gently toss everything together, ensuring each pasta piece is coated with the vibrant green pesto. Taste and adjust the balance — you can add a touch more pesto if you prefer a bolder flavor.
- Garnish and Present Beautifully: Transfer the salad to a serving dish. Sprinkle the remaining toasted pine nuts and a few extra chopped parsley leaves on top for visual appeal and added texture. Optionally, drizzle a tiny bit of extra virgin olive oil over the salad for a glossy finish.
- Serve or Store: Serve the salad immediately at room temperature for the freshest flavor, or cover and refrigerate for up to 3 days in an airtight container for a make-ahead option. Before serving chilled leftovers, give the salad a gentle toss to redistribute the pesto and ingredients evenly.
Notes
- For the best flavor, always choose fresh, refrigerated basil pesto over shelf-stable jars — it has a brighter, bolder taste. Brands like Kirkland, Rana, or Three Bridges work wonderfully.
- Toasting the pine nuts brings out a nutty aroma and crunch that elevates the salad’s texture.
- This salad can be prepared ahead and stored in the fridge for up to 3 days in an airtight container. Toss lightly before serving.
- Uniformly halving tomatoes, mozzarella, and olives ensures every bite is balanced and visually appealing.
- Adjust the pesto quantity based on personal preference — some may enjoy a lighter coating, while others prefer a rich, herbaceous flavor.
