Description
A vibrant Italian-inspired pesto pasta salad featuring al dente short pasta tossed with fragrant basil pesto, creamy mozzarella pearls, sweet sun-dried tomatoes, fresh cherry tomatoes, cucumber, and red onion. Enhanced with fresh basil and optional toasted pine nuts, this refreshing and flavorful dish is perfect for lunches, picnics, BBQs, and easy meal prep.
Ingredients
Main Ingredients
- 350 g short pasta, such as fusilli or penne
- 3/4 cup basil pesto
- 1 cup mozzarella pearls
- 1/2 cup sun-dried tomatoes, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tbsp toasted pine nuts, optional
- Salt and black pepper, to taste
Dressing
- 3/4 cup basil pesto
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1–2 tbsp reserved pasta water
- Black pepper, to taste
Instructions
- Cook the Pasta: Cook 350 g of short pasta according to the package directions until al dente. Once cooked, reserve 1/2 cup of the pasta water for the dressing, then drain the pasta.
- Cool the Pasta: Rinse the drained pasta briefly under cool water to stop the cooking process and cool it down. Let it drain thoroughly to remove excess water.
- Prepare the Dressing: In a large bowl, whisk together 3/4 cup basil pesto, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, and 1 to 2 tablespoons of the reserved pasta water to achieve a smooth, well-blended dressing. Season with black pepper to taste.
- Combine Salad Ingredients: Add the cooled pasta to the bowl with the dressing. Then incorporate 1 cup mozzarella pearls, 1/2 cup sliced sun-dried tomatoes, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 thinly sliced red onion, and 1/4 cup chopped fresh basil.
- Toss the Salad: Gently toss all ingredients together to ensure an even coating of the pesto dressing on the pasta and vegetables.
- Add Pine Nuts and Season: If using, sprinkle 2 tablespoons toasted pine nuts over the salad. Season with additional black pepper and salt as needed to taste.
- Chill Before Serving: Refrigerate the salad for at least 20 to 30 minutes to allow flavors to meld and the salad to chill.
- Final Toss and Serve: Before serving, toss the salad again to redistribute the dressing and ingredients evenly. Serve chilled or at room temperature as desired.
Notes
- Use fresh mozzarella pearls for optimal creaminess and texture.
- If the salad seems dry after refrigeration, add a small spoonful of pesto or olive oil to refresh it.
- For added protein, consider mixing in grilled chicken, shrimp, or chickpeas.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta, Lunch, Side Dish
- Method: Boiling
- Cuisine: Italian
