Pesto Pasta Salad Recipe
Pesto Pasta Salad is a fresh, vibrant and easy-to-make dish that's perfect for picnics, BBQs, meal prep or a light family meal. Tender pasta is tossed with fragrant basil pesto, juicy cherry tomatoes, creamy mozzarella, crisp vegetables and toasted pine nuts, creating a colourful salad that's bursting with flavour in every bite. Ready in just 30 minutes, this versatile recipe is a delicious way to enjoy a wholesome and satisfying meal any time of year.
Equipment
- 1 Large Saucepan: For cooking the pasta evenly.
- 1 Colander: Used to drain the cooked pasta.
- 1 Large Mixing Bowl Makes tossing the salad easier.
- 1 Chef's Knife - For chopping vegetables neatly.
- 1 Cutting Board - Provides a safe preparation surface.
- 1 Large Spoon – For gently folding the ingredients together.
- Measuring Spoons Ensure accurate ingredient quantities.
Ingredients
- 500 g Fusilli Pasta
- 150 g Basil Pesto
- 250 g Cherry Tomatoes - Halved
- 200 g Mini Mozzarella Balls
- 1 Medium Cucumber - Diced
- 1 Red Bell Pepper - Diced
- 1 Yellow Bell Pepper - Diced
- ½ Small Red Onion - Thinly Sliced
- 100 g Black Olives
- 150 g Sweetcorn
- 2 Tablespoons Fresh Basil - Chopped
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Olive Oil - Extra Virgin
- Salt
- Freshly Ground Black Pepper
Instructions
Step 1 – Cook The Pasta
- Bring a large saucepan of salted water to the boil.
- Cook the pasta according to the packet instructions until al dente.
- Drain thoroughly.
- Rinse briefly under cold water to stop further cooking.
- Leave to cool completely.
Step 2 – Prepare The Vegetables
- Halve the cherry tomatoes.
- Dice the cucumber.
- Chop both peppers.
- Thinly slice the onion.
- Chop the basil.
Step 3 – Mix The Dressing
- Combine pesto, olive oil and lemon juice.
- Stir until smooth and evenly combined.
Step 4 – Assemble The Salad
- Place the cooled pasta into a large mixing bowl.
- Add tomatoes, cucumber, peppers, sweetcorn, olives, onion and mozzarella.
- Pour over the pesto dressing.
- Gently fold everything together until evenly coated.
Step 5 – Season
- Add salt and pepper to taste.
- Sprinkle chopped basil over the top.
Step 6 – Chill
- Refrigerate for at least 30 minutes.
- Serve chilled or at room temperature.
Notes
- 🌿 For the freshest flavour, use high-quality basil pesto or homemade pesto whenever possible.
- 🍝 Cook the pasta until al dente to prevent it from becoming soft after mixing with the dressing.
- ❄️ Allow the pasta to cool completely before adding the pesto to keep the herbs vibrant and prevent the cheese from melting.
- 🥄 If the Pesto Pasta Salad seems dry after chilling, stir in a little extra pesto or a drizzle of extra virgin olive oil just before serving.
- 🍋 A squeeze of fresh lemon juice before serving brightens the flavours and enhances the basil.
- 🧀 This recipe is highly versatile—add grilled chicken, prawns, avocado or roasted vegetables to make it a heartier meal.
- 🥗 Pesto Pasta Salad is best enjoyed chilled or at room temperature and tastes even better after 30 minutes in the refrigerator, allowing the flavours to meld beautifully.
- 📦 Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the fresh vegetables and mozzarella may lose their texture after thawing.