Save There's something about the smell of basil hitting warm pasta that stops me mid-thought every time. I discovered this salad by accident one summer when my neighbor dropped off a jar of homemade pesto and I had exactly nothing to do with it except pasta and whatever was in my fridge. The result was so bright and easy that it became my go-to when friends show up unannounced or when I need something that tastes like I actually planned ahead.
I made this for a Fourth of July picnic and watched people go back for thirds, which almost never happens at gatherings where there's also a dessert table. The combination of creamy mozzarella and the slight tang of sun-dried tomatoes hit different on a hot day, and somehow it felt both elegant and completely unpretentious.
Ingredients
- Short pasta (fusilli, penne, or farfalle): The shapes trap pesto and hold onto sun-dried tomatoes better than long pasta would, and they feel right when you eat this salad cold.
- Basil pesto: Store-bought works perfectly fine here, though homemade tastes noticeably fresher if you have 10 minutes and a food processor.
- Sun-dried tomatoes: They're concentrated flavor bombs that balance the richness of mozzarella and pine nuts.
- Fresh mozzarella balls: The key is using something soft and creamy, not the low-moisture kind meant for melting.
- Pine nuts: Toasting them yourself transforms them from bland to nutty and worth the extra step, but walnuts or almonds work if that's what you have.
- Fresh baby spinach: Optional but worthwhile if you want to sneak in some green and keep things from feeling too heavy.
- Extra virgin olive oil: This isn't the place to use the cheap bottle, the oil becomes part of the flavor here.
- Lemon zest: A small but powerful touch that brightens everything without making it taste lemony.
Instructions
- Get the pasta right:
- Cook it in heavily salted boiling water until it's al dente, meaning it still has a slight firmness when you bite it. Drain it and immediately rinse under cold water so it stops cooking and cools down quickly.
- Coat everything in pesto:
- Toss the cooled pasta with pesto and a good glug of olive oil while the pasta is still warm enough to absorb the flavors. Don't skip the olive oil, it helps the pesto distribute evenly and adds its own richness.
- Add the delicate stuff:
- Gently fold in the sun-dried tomatoes, mozzarella, pine nuts, and spinach so the cheese doesn't get broken into tiny pieces. You want those soft bursts of creamy mozzarella in every forkful.
- Season and taste:
- Add salt, pepper, and lemon zest if you're using it, then taste. The pesto usually brings enough salt, so go easy at first and adjust as needed.
- Chill or serve:
- You can eat this warm or let it sit in the fridge for an hour so everything gets properly acquainted and cold.
Save What struck me most was when my usually picky eater asked for the recipe, which never happens. That's when I realized this salad had accidentally become the kind of dish that brings people together without anyone treating it like a special occasion.
Why This Works as a Summer Dish
Cold pasta salads get a bad reputation because so many are drowning in mayo or are made a day early and taste like plastic. This one stays fresh because pesto is lighter than heavy dressings, and the pasta actually absorbs the flavor instead of swimming in it. The cold mozzarella and crisp spinach add texture that keeps things from feeling soggy, and the pine nuts contribute a tiny crunch that makes you pay attention with every bite.
How to Make It Your Own
I've made this salad roughly twenty times now and it's never been the same twice, which is part of why I keep coming back to it. Some days I add grilled chicken for protein, other times I toss in roasted red peppers or artichoke hearts if those are what I'm looking at in the fridge. The pesto base is flexible enough to handle whatever you throw at it, which means you can adjust based on what looks good at the market or what you've already got on hand.
Storage and Make-Ahead Ideas
The best part about this salad is that you can prep most of it ahead without the texture suffering. I cook the pasta and prep the vegetables the morning of, then toss everything together about an hour before I need to bring it somewhere. If you're making this at home and eating it fresh, assemble it right before serving so the pine nuts stay crispy and the pesto hasn't had time to oxidize and turn dark green.
- Keep the pesto separate if you're transporting it and mix it in just before serving for the brightest color.
- The salad keeps for up to two days in the fridge, though the spinach will soften and the nuts will lose their crunch by day two.
- Don't freeze this, the texture of everything falls apart and it becomes something else entirely.
Save This salad has taught me that sometimes the simplest combinations, treated with just a little care, become the most memorable meals. It's the kind of recipe that sticks around in your rotation because it works, tastes good, and reminds you why you cook in the first place.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta such as fusilli, penne, or farfalle are ideal for holding the pesto and combining well with other ingredients.
- → Can I use store-bought pesto?
Yes, store-bought pesto works well, but homemade pesto adds a fresher, more vibrant flavor.
- → How can I toast pine nuts properly?
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until lightly golden and fragrant.
- → Is it necessary to rinse pasta after cooking?
Rinsing pasta with cold water stops the cooking process and helps cool it for the salad, preventing it from becoming mushy.
- → What can I substitute for pine nuts?
Toasted walnuts or almonds make excellent substitutes, offering similar crunch and flavor complexity.