Pesto Pasta Salad Recipe

I used to think pesto pasta salad was the easiest thing on earth. Cook pasta, stir in pesto, done. That was my mindset for years, and honestly, my results were always just… fine.

But “fine” is disappointing when you’re staring at a giant bowl of something that should taste bright and herby and alive. Mine usually tasted like cold noodles with a vague memory of basil.

Then I started paying attention to what actually makes a good pesto pasta salad. Turns out there are a few tiny choices that make a massive difference. Not fancy tricks. Just smart ones.

Now this is one of those dishes I bring to gatherings and people hover around it. And I know exactly why it works, because I messed it up enough times to figure it out.

Ingredients I Used for the Recipe

• 350 g spiral pasta – The base. I like shapes with curves so the pesto sticks instead of sliding off.
• 1 tablespoon salt for the pasta water – This seasons the pasta itself so the whole salad doesn’t taste flat.
• 2 cups tightly packed fresh basil leaves – The heart of the pesto. This gives that bold green flavor that should never be shy.
• 2 tablespoons pine nuts (toasted) – Adds a buttery, nutty depth. Sometimes I swap with walnuts if that’s what I have.
• 1 small garlic clove – Just enough for a little bite without overpowering everything.
• 1/2 cup finely grated parmesan – Salty, savory richness that makes the pesto feel complete.
• 7 tablespoons extra virgin olive oil – Helps the pesto coat the pasta smoothly and keeps everything luscious.
• 1/2 teaspoon kosher salt – Balances the pesto itself.
• 1/4 teaspoon black pepper – A subtle kick that rounds things out.
• 2 tablespoons mayonnaise – The secret. Not for flavor, but for a creamy texture that keeps the salad from drying out.
• 250 g cherry tomatoes, halved – Juicy bursts that break up all the richness.
• 220 g baby bocconcini, halved – Soft little bites of cheese that make it feel substantial.
• 1 cup baby arugula – Adds freshness and a slightly peppery contrast.
• Small basil leaves (optional garnish) – Just for a fresh finish.

How to make Pesto pasta salad?

Step 1 – Cook the Pasta a Little Longer Than You Think

I bring a big pot of salted water to a boil and cook the pasta past al dente by about a minute. This feels wrong if you’re used to hot pasta, but for salad it matters.

Pasta firms up as it cools, especially in the fridge. If you undercook it, you end up with stiff, chewy pasta later. Learned that the hard way.

Step 2 – Rinse and Cool the Pasta

I drain the pasta and rinse it under cold water. This stops the cooking and washes away excess starch so the salad doesn’t turn gluey.

Then I let it sit and dry a bit. Wet pasta will dilute the pesto, and nobody wants watery dressing.

Step 3 – Make the Pesto

I put basil, pine nuts, garlic, parmesan, salt, pepper, and olive oil into a tall container and blend until mostly smooth. Not totally pureed, just no big chunks.

I prefer it smoother for pasta salad because it coats better. Chunky pesto is great on bread, but here I want every bite seasoned.

Step 4 – Toss Pasta with Pesto and Mayonnaise First

This order matters more than people think. I mix the cooled pasta with the pesto and just that small amount of mayonnaise.

The mayo doesn’t make it taste like mayo. It gives the dressing body so it clings instead of disappearing overnight.

Step 5 – Add Tomatoes and Bocconcini Gently

I fold these in carefully so the tomatoes stay intact. Crushing them makes the salad watery and messy.

This is where the salad starts to feel balanced instead of just being green pasta.

Step 6 – Add the Arugula Last

Leafy greens go in at the very end. If you add them too early, they grab all the pesto and hog it.

A quick toss is enough. I want them distributed, not drowned.

Step 7 – Finish and Serve

I transfer everything to a serving bowl and scatter basil on top if I have it. It already smells incredible at this point, which is always a good sign.

What Makes This Version Actually Good

I have two major complaints about most pesto pasta salads I’ve eaten. First, they barely taste like pesto. Second, they’re weirdly dry.

This version fixes both by being generous. Enough pesto to coat everything properly. Enough olive oil to keep it silky. And that tiny bit of mayonnaise to hold it all together.

I used to skip that step because I thought it sounded unnecessary. Then I tried it once and realized the texture stayed perfect even the next day.

That was the moment I stopped being stubborn about it.

The other thing is using fresh pesto instead of shelf-stable jars whenever possible. The difference is huge. Fresher flavor, brighter color, less heaviness.

When basil is in season, I make extra pesto just so I can throw this salad together whenever I want something easy but still satisfying.

Tips That Changed the Way I Make Pasta Salad

These are small things, but they add up fast.

• Salt your pasta water properly. If the pasta itself is bland, no dressing will save it.
• Don’t skimp on pesto. Under-dressing is the number one mistake.
• Let the pasta cool completely before mixing. Warm pasta soaks up all the sauce.
• Use smooth pesto for better coverage. It stretches further and coats evenly.
• Add delicate ingredients later so they don’t break down.
• If skipping mayonnaise, add a touch more olive oil to maintain that creamy texture.

I also learned not to overdress with oil alone. That just makes it greasy instead of cohesive. The balance matters more than the quantity.

How I Store It and Why It’s Great for Real Life

This salad holds up surprisingly well in the fridge for about two days. The color dulls slightly, but the flavor stays strong.

And unlike a lot of pasta salads, it doesn’t turn into a dry brick. The dressing stays where it belongs.

I make this for picnics, quick lunches, or those nights when I want something ready to grab without cooking again. It’s one of those dishes that feels casual but still intentional.

Sometimes I even think it tastes better the next day, once everything settles together.

It’s not complicated. It’s not fussy. It’s just a version that actually works, which is exactly what I want from a pasta salad.

After years of making mediocre ones, that’s more than enough reason for me to keep coming back to it.

Print Recipe

Pesto Pasta Salad Recipe

Author: Kelsey Perez Cooking Method: Boiling Cuisine: Italian Courses: Side Dishes

Difficulty: easy Prep Time 15 mins Cook Time 12 mins Rest Time 10 mins Total Time 37 mins

Cooking Temp: 100  C Servings: 4 Estimated Cost: $ 12.50 Calories: 585

Best Season: Summer, Spring

Description

This isn't your average dry pasta salad. This Pesto Pasta Salad is packed with fresh basil flavor, kept incredibly juicy with a secret touch of mayonnaise, and loaded with cherry tomatoes and soft bocconcini. Perfect for summer picnics, potlucks, or a quick weeknight dinner that tastes even better as leftovers!

ingredients

Servings

Pasta Base

• 350 g spiral pasta (fusilli) (or any short shape like shells or macaroni)
• 1 tbsp salt (for cooking water)

Homemade Basil Pesto

• 2 tbsp pine nuts (toasted (sub walnuts, cashews, or almonds))
• 2 cups fresh basil leaves (tightly packed)
• 1 clove garlic (small, minced)
• 0.5 cup parmesan cheese (finely grated)
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 7 tbsp extra virgin olive oil (or 50/50 mix with grapeseed oil)

Salad Add-ins

• 2 tbsp mayonnaise (essential for creaminess and preventing dryness)
• 250 g cherry tomatoes (cut in half)
• 220 g baby bocconcini (drained and cut in half)
• 1 cup baby rocket (arugula) (tightly packed, approx 40g)
• 0.5 tsp kosher salt (to taste)
• 1 handful small basil leaves (optional garnish)

Instructions

1. Cook the Pasta

   Bring 3 liters of water to a boil with 1 tbsp of salt. Add the pasta and cook for the packet time plus 1 minute (cooking it slightly beyond al dente ensures it stays soft when cooled). Drain in a colander, rinse immediately under cold running water to remove excess starch, shake off excess water, and let cool completely.
   Rinsing prevents stickiness; cooling prevents the dressing from melting.
   Mark as complete

2. Make the Pesto

   Place toasted pine nuts, basil leaves, minced garlic, parmesan, salt, pepper, and olive oil into a tall jug. Use a handheld stick blender to blitz until smooth but still retaining some tiny green bits (not a complete puree).
   A stick blender creates a smoother texture ideal for coating pasta compared to a food processor.
   Mark as complete

3. Combine Base

   In a large bowl, combine the cooled pasta, the freshly made pesto, and the mayonnaise. Toss well until every piece of pasta is generously coated.
   The mayonnaise is the secret to keeping the salad juicy even after refrigeration.
   Mark as complete

4. Add Vegetables and Cheese

   Gently fold in the halved cherry tomatoes and bocconcini. Be careful not to crush the tomatoes or cheese.
   Mark as complete

5. Finish with Greens

   Add the baby rocket/arugula and toss lightly just to disperse. Do not overmix, or the greens will become weighed down by the pesto.
   Adding greens last ensures they stay fresh and don't hog all the dressing.
   Mark as complete

6. Serve

   Transfer to a serving bowl, scatter with optional fresh basil leaves, and serve immediately or chill until ready to eat.
   Tastes great cold or at room temperature.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 585kcal

% Daily Value *

Total Fat 38gg59%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 35mgmg12%

Sodium 620mgmg26%

Potassium 280mgmg8%

Total Carbohydrate 48gg16%

Dietary Fiber 3gg12%

Sugars 4gg

Protein 16gg32%

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Calcium 25% mg

Iron 8% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pasta Texture Tip: Cooking the pasta 1 minute longer than al dente is crucial because pasta hardens as it cools. This ensures a perfect bite when served cold.
• The Mayo Secret: Don't skip the 2 tablespoons of mayonnaise! It emulsifies with the pesto to create a creamy coating that prevents the pasta from drying out in the fridge overnight.
• Nut Substitutions: No pine nuts? Walnuts, cashews, or almonds work beautifully and are often more budget-friendly.
• Storage: Keeps well in an airtight container in the fridge for up to 2 days. The flavors meld together nicely, though the basil color may darken slightly.

Keywords: pesto pasta salad, summer pasta salad, bocconcini pasta, easy pesto recipe, cold pasta salad, picnic food