The vibrant and fresh flavors of this Pesto Pasta Salad Recipe make it an absolute standout at any meal, gathering, or picnic. Bursting with colorful cherry tomatoes, tender spinach, creamy mozzarella, and the delightful earthiness of basil pesto, this dish combines texture and taste in every bite. It’s a perfect balance of wholesome ingredients and zesty dressing that feels both light and satisfying, ensuring it will become one of your favorite go-to salads for warm days or anytime you crave a delicious, easy-to-make meal.
Ingredients You’ll Need
Gathering simple yet fresh ingredients is the beauty of this recipe. Each component plays a special role: from the al dente pasta that provides a perfect base, to the tangy red onion and olives adding a hint of sharpness, all enhanced by the rich basil pesto dressing. This combination is thoughtfully crafted to bring both flavor and balance to your Pesto Pasta Salad Recipe.
- 1 pound cooked pasta (al dente): Make sure your pasta is just tender, not mushy, for the perfect bite.
- 1 pint halved cherry tomatoes: These add juicy sweetness and a pop of vibrant red color.
- 2 cups chopped fresh spinach: Provides fresh, leafy greens that blend beautifully with other flavors.
- 1/2 cup diced red onion: Offers a mild, crisp bite that sharpens the overall taste.
- 1 cup fresh mozzarella balls: Creamy and soft, they add a luscious texture that melts in your mouth.
- 1/2 cup sliced olives: Adds a briny, savory note that complements the pesto perfectly.
- 1 can (15 ounces) rinsed chickpeas or white beans: Brings protein and a hearty texture to the salad.
- Salt and pepper to taste: Essential for balancing and enhancing all flavors.
- 7 ounces basil pesto: The star ingredient, bursting with fresh basil, garlic, and pine nuts to tie everything together.
- 3 tablespoons olive oil: Adds smooth richness and helps meld the dressing.
- 1 tablespoon red apple vinegar: Introduces a subtle tang that brightens the pesto dressing.
How to Make Pesto Pasta Salad Recipe
Step 1: Cook the Pasta
Begin by cooking the pasta according to the package instructions until it is perfectly al dente. This slight firmness is crucial because it allows the pasta to hold up to the dressing and mix-ins without becoming mushy. After draining, let it cool slightly, so it won’t wilt the fresh spinach or melt the mozzarella when combined.
Step 2: Combine Fresh Ingredients
In a generously sized bowl, gently toss together the cooked pasta, halved cherry tomatoes, chopped spinach, diced red onion, mozzarella balls, sliced olives, and rinsed chickpeas or beans. This mix brings together contrasting textures and flavors, making every bite interesting and vibrant.
Step 3: Prepare the Dressing
Whisk the basil pesto, olive oil, and red apple vinegar in a small bowl until the mixture becomes smooth and emulsified. This dressing will coat your salad, giving it that irresistible, herb-infused flavor that sets this Pesto Pasta Salad Recipe apart.
Step 4: Toss and Coat Evenly
Pour the pesto dressing over your pasta and vegetable mixture, then toss everything gently but thoroughly. Ensuring every piece gets coated makes sure the flavors meld beautifully throughout the salad.
Step 5: Chill and Let Flavors Meld
For the best taste experience, refrigerate the salad for at least 30 minutes before serving. This resting time allows the fresh ingredients to absorb the dressing’s vibrant flavors and offers a refreshing, cool dish.
How to Serve Pesto Pasta Salad Recipe
Garnishes
Add extra flair with a sprinkle of freshly grated Parmesan cheese, a handful of toasted pine nuts for crunch, or a few fresh basil leaves on top. These garnishes take the presentation up a notch and enhance the herbal, nutty notes already prominent in the salad.
Side Dishes
This salad pairs wonderfully with a variety of mains. Consider serving alongside grilled chicken, roasted vegetables, or crusty garlic bread to create a well-rounded, satisfying meal that balances hearty proteins with the fresh, zesty pasta salad.
Creative Ways to Present
If you want to impress guests, try serving the Pesto Pasta Salad Recipe in individual mason jars or clear bowls layered with additional fresh greens. This presentation highlights the vivid colors and textures and makes for a charming, ready-to-go option at parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Pasta Salad Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Because of the fresh ingredients, it tastes best when consumed within that timeframe to maintain its freshness and texture.
Freezing
Freezing this salad is generally not recommended since the fresh vegetables and mozzarella can become mushy, and the texture of the pasta may suffer. It’s best enjoyed fresh or refrigerated rather than frozen.
Reheating
This salad is designed to be served cold or at room temperature. If you prefer a warm dish, you can gently heat leftovers without the dressing, then toss in fresh pesto and olive oil afterward to revive the flavors.
FAQs
Can I use a different type of pasta?
Absolutely! While traditional shapes like rotini or penne work great because they hold onto the pesto well, feel free to use any pasta you have on hand. Just ensure it is cooked al dente for the best texture.
Is this salad suitable for vegans?
You can make it vegan by omitting the mozzarella or using a plant-based cheese alternative. The pesto topping can also be swapped for a vegan version if you want to keep all ingredients plant-based.
Can I substitute the chickpeas with another protein?
Yes, cannellini beans, kidney beans, or even grilled chicken make excellent alternatives. They add protein and help keep the salad hearty and satisfying.
How far in advance can I make this salad?
This salad is best made a few hours ahead or the night before serving. Just give it a gentle toss before serving to redistribute the dressing and freshen it up.
What type of pesto is best for this recipe?
Classic basil pesto is the traditional choice here, offering a bright, herbal flavor that complements the salad perfectly. However, sun-dried tomato pesto or spinach pesto can bring a unique twist if you want to experiment!
Final Thoughts
There’s something truly delightful about this Pesto Pasta Salad Recipe that makes it a reliable crowd-pleaser, whether for a casual lunch or a festive gathering. Its bright colors, fresh ingredients, and harmonious flavors come together effortlessly in a dish you’ll want to make again and again. Give it a try—your taste buds will thank you!
Print
Pesto Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Pesto Pasta Salad is a delicious, refreshing dish perfect for a light lunch or a side at your next gathering. Featuring a medley of al dente pasta, fresh cherry tomatoes, spinach, mozzarella balls, olives, and chickpeas, all tossed in a flavorful basil pesto dressing with a hint of tangy apple cider vinegar. Ready in under an hour and easy to prepare, it’s a crowd-pleaser that’s both satisfying and wholesome.
Ingredients
Pasta Salad Ingredients
- 1 pound cooked pasta (al dente)
- 1 pint halved cherry tomatoes
- 2 cups chopped fresh spinach
- 1/2 cup diced red onion
- 1 cup fresh mozzarella balls
- 1/2 cup sliced olives
- 1 can (15 ounces) rinsed chickpeas or white beans
- Salt and pepper to taste
Dressing Ingredients
- 7 ounces basil pesto
- 3 tablespoons olive oil
- 1 tablespoon red apple vinegar
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain and allow to cool slightly to prevent the salad from becoming soggy.
- Combine Salad Ingredients: In a large bowl, combine the cooked pasta, halved cherry tomatoes, chopped fresh spinach, diced red onion, fresh mozzarella balls, sliced olives, and rinsed chickpeas or white beans. Toss gently to mix the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the basil pesto, olive oil, and red apple vinegar until smooth and well combined, creating a flavorful dressing.
- Toss Salad with Dressing: Pour the prepared pesto dressing over the pasta mixture and toss thoroughly to ensure each component is coated evenly with the dressing.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy as a light meal or a side dish.
Notes
- You can substitute fresh mozzarella balls with feta cheese for a tangier flavor.
- For a vegan version, replace mozzarella with vegan cheese or omit it.
- If you prefer a nuttier pesto taste, consider making homemade pesto with pine nuts.
- Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding a squeeze of lemon juice before serving can brighten the flavors even more.
