Introduction

This pesto pasta salad is a vibrant, fresh dish perfect for warm days or as a flavorful side. With a creamy homemade pesto, juicy cherry tomatoes, and tender bocconcini, it combines bright flavors and satisfying textures in every bite.

Ingredients

350g / 12oz spiral pasta (fusilli or other of choice, about 3 1/2 cups)
1 tbsp salt (for cooking pasta)
2 tbsp pine nuts, toasted (substitute walnuts, cashews, or almonds)
2 cups tightly packed basil leaves
1 small garlic clove, minced
1/2 cup parmesan, finely grated
1/2 tsp cooking or kosher salt
1/4 tsp black pepper
7 tbsp extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)
2 tbsp mayonnaise (S&W preferred, else Hellman’s)
250g (1 heaped cup) cherry tomatoes, halved
220g / 7 oz baby bocconcini, drained and halved
1 cup tightly packed baby rocket/arugula leaves (about 40g)
1/2 tsp cooking or kosher salt
Small basil leaves for garnish (optional)

Instructions

Step 1: Bring 3 litres of water to a boil with 1 tablespoon of salt. Cook the pasta according to the package instructions plus 1 extra minute. Drain in a colander, rinse under cold water, and shake off the excess. Allow it to fully cool and dry.
Step 2: Make the pesto by placing the toasted pine nuts, basil leaves, minced garlic, parmesan, salt, black pepper, and olive oil in a tall jug just large enough for a stick blender. Blitz until mostly smooth with some small green bits remaining.
Step 3: In a large bowl, combine the cooled pasta with the pesto and mayonnaise. Toss well to coat. Add the bocconcini and cherry tomatoes, tossing gently to distribute. Finally, add the rocket/arugula leaves and toss lightly.
Step 4: Transfer the salad to a serving bowl. Scatter small basil leaves on top, if using, and serve immediately.

Tips & Variations

Toast pine nuts gently in a dry pan until golden to deepen their flavor.
Substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
Add a squeeze of lemon juice to the pesto for extra brightness.
Use gluten-free pasta to make this salad suitable for gluten intolerant diets.
Include chopped sun-dried tomatoes or roasted red peppers for more color and flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh greens and bocconcini, it’s best enjoyed fresh. If needed, gently toss again before serving. Avoid freezing as the texture will change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to 2 days in advance. Store it in a sealed container in the fridge with a thin layer of olive oil on top to prevent browning.

What can I substitute for bocconcini?

If bocconcini is unavailable, fresh mozzarella pearls or small cubes of mozzarella cheese work well as alternatives.

Pesto Pasta Salad Recipe

Print Recipe

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4.9 from 604 reviews

A vibrant and fresh Pesto Pasta Salad combining al dente fusilli, a homemade basil pesto, creamy bocconcini, and juicy cherry tomatoes, tossed with a touch of mayonnaise and fresh rocket leaves for a delightful, easy-to-make meal or side dish.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Pasta

350g / 12oz spiral pasta (fusilli, or other of choice, approximately 3 1/2 cups)
1 tbsp salt (for cooking pasta)

Pesto

2 tbsp pine nuts, toasted (alternatively walnuts, cashews, or almonds)
2 cups tightly packed fresh basil leaves
1 small garlic clove, minced
1/2 cup finely grated parmesan cheese
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
7 tbsp extra virgin olive oil (or a 50/50 blend of grapeseed and olive oil)

Salad

2 tbsp mayonnaise (S&W recommended, else Hellman’s)
250g (1 heaped cup) cherry tomatoes, cut in half
220g / 7 oz baby bocconcini, drained and cut in half
1 cup tightly packed baby rocket/arugula leaves (about 40g)
1/2 tsp cooking/kosher salt
Small fresh basil leaves (optional, for garnish)

Instructions

Cook Pasta: Bring 3 litres of water to a boil with 1 tablespoon salt. Add the pasta and cook according to the packet instructions plus an additional minute for perfect al dente texture. Drain the pasta in a colander and rinse under cold water to cool it completely. Shake off any excess water thoroughly and let it dry fully.
Prepare Pesto: In a tall jug just large enough for your stick blender, combine the toasted pine nuts, basil leaves, minced garlic, grated parmesan, salt, black pepper, and olive oil. Blitz using the stick blender until the pesto is fairly smooth but still retains some visible green bits for texture—do not over-blend into a green smoothie.
Toss Salad: Transfer the cooled pasta to a large bowl and mix in the prepared pesto thoroughly. Add the mayonnaise and toss well to combine evenly. Gently fold in the halved bocconcini and cherry tomatoes, tossing just enough to distribute them throughout. Finally, add the baby rocket/arugula leaves and toss lightly to disperse evenly.
Serve: Move the salad to a serving bowl and garnish with optional small fresh basil leaves if desired. Serve immediately or chilled for a refreshing pasta salad.

Notes

To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
The mayonnaise adds creaminess and helps bind the salad ingredients nicely.
Ensure bocconcini is well drained and patted dry before adding to avoid making the salad watery.
This salad can be served chilled or at room temperature, ideal for summer picnics or as a light lunch.
Substitute other nuts like walnuts or cashews if pine nuts are unavailable.

Keywords: pesto pasta salad, basil pesto, fusilli pasta salad, summer salad, vegetarian pasta salad, bocconcini tomato salad