Description
8 oz pasta (rotini, penne, or bowtie)
½ cup basil pesto
1 cup cherry tomatoes, halved
½ cup mozzarella pearls or cubed fresh mozzarella
¼ cup black olives, sliced
¼ cup red onion, thinly sliced
¼ cup grated Parmesan cheese
2 tablespoons pine nuts (optional)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
Fresh basil leaves (for garnish)
Directions:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, toss the pasta with basil pesto and olive oil until well coated.
Add the cherry tomatoes, mozzarella, black olives, red onion, Parmesan cheese, and pine nuts (if using).
Season with salt and black pepper, then toss everything together.
Garnish with fresh basil leaves and serve chilled or at room temperature.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions for ‘al dente’ (typically 8-10 minutes). This ensures the pasta holds its shape and doesn’t become mushy in the salad.
- Cool the Pasta: Once cooked, drain the pasta immediately in a colander. Rinse it thoroughly under cold running water to stop the cooking process and cool it down completely. This step is crucial for a chilled salad.
- Prepare the Dressing Base: In your large serving bowl, combine the basil pesto and the tablespoon of olive oil. Stir them together to create a smooth, loose dressing that will coat the pasta evenly.
- Combine Main Ingredients: Add the cooled, drained pasta to the bowl with the pesto mixture. Toss vigorously until every piece is well coated. This creates a barrier that helps prevent the pasta from absorbing moisture from the other ingredients.
- Add Vegetables and Cheese: Gently fold in the halved cherry tomatoes, mozzarella pearls, sliced black olives, thinly sliced red onion, grated Parmesan, and pine nuts (if using).
- Final Seasoning and Serve: Taste the salad and season with salt and black pepper as needed. Transfer to a serving dish, garnish generously with fresh basil leaves, and serve.
Serving Suggestions
This versatile salad is perfect for any occasion. Serve it as a light main course for a summer lunch, or as a vibrant side dish at a barbecue alongside grilled chicken or fish. For a heartier meal, add a can of drained, flaked tuna or shredded rotisserie chicken directly into the mix. To elevate a party spread, serve it in a hollowed-out bread bowl for a stunning presentation.
How-to Summary
Cook and cool pasta al dente. Toss it with pesto and oil. Fold in tomatoes, mozzarella, olives, onion, Parmesan, and pine nuts. Season, garnish with basil, and serve chilled.
Frequently Asked Questions
Can I make this pasta salad ahead of time? Absolutely. You can prepare it up to 24 hours in advance. Store it covered in the refrigerator. For best results, add a little extra pesto or a drizzle of olive oil before serving to refresh the flavors.
What can I use instead of pine nuts? Pine nuts can be expensive. Toasted slivered almonds or walnuts make excellent, crunchy substitutes. For a nut-free version, use toasted sunflower seeds or simply omit them.
How do I prevent the salad from drying out in the fridge? The key is ensuring the pasta is well-coated with the pesto and oil mixture. Always store it in an airtight container. If it seems dry after chilling, stir in a tablespoon of olive oil or a splash of pasta water before serving.
Can I use a different type of pasta? Yes. Any short pasta with grooves or shapes that hold dressing well will work, such as fusilli, farfalle (bowtie), or campanelle. Avoid long, thin pastas like spaghetti.
Is there a substitute for fresh mozzarella pearls? Cubed firm mozzarella (not fresh, wet mozzarella) or even small cubes of provolone cheese work well. For a stronger flavor, try cubed feta or goat cheese.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will fall apart. Always cook to al dente and rinse with cold water immediately.
- Skipping the Rinse: Not rinsing the pasta leaves it sticky and warm, which can cause the cheese to melt and the salad to become gummy.
- Using Thickly Sliced Onion: Thinly slice the red onion to ensure a pleasant, mild crunch rather than an overpowering bite.
- Not Tasting Before Serving: Seasonings can mellow when chilled. Always do a final taste and adjust salt and pepper just before serving.
Conclusion
This pesto pasta salad is more than just a recipe; it’s a reliable, crowd-pleasing solution for busy days and festive gatherings alike. Its combination of fresh ingredients, vibrant pesto, and creamy cheeses delivers maximum flavor with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you can master a dish that is both beautifully simple and endlessly adaptable. Enjoy the process of making it and the compliments you’ll receive when you serve it.
