Ready in: 30 minutes · Serves: 4-6 · Technique: Mixing · Storage: 3 days in the fridge.
Quick Answer
Want a quick, delicious side or main dish? This Pesto Pasta Salad combines pasta, fresh veggies, and vibrant pesto for a festive feast!As I roam the vibrant streets of New York City, the onset of fall signals not just a shift in seasons but an impending flurry of gatherings and celebrations. With Thanksgiving and Christmas just around the corner, my kitchen becomes a flurry of activity, mixing comforting flavors and seasonal favorites. Today, I'm excited to share a delightful recipe for Pesto Pasta Salad that has quickly become a staple at my dinner parties. It's a versatile dish that can serve as a refreshing side or a standalone meal-perfect for your holiday gatherings!
A Refreshing and Flavorful Dish for Your Gatherings
Why You'll Love This Recipe
- It's a versatile dish that can be served as a refreshing side or a satisfying main meal.
- Quick and easy to prepare, making it perfect for busy holiday gatherings.
- Customized to your taste; feel free to add seasonal vegetables or adjust the pesto for different flavor profiles.
- Can be made ahead of time and stored in the fridge, allowing flavors to meld beautifully.
- Offers a delightful balance of creamy, fresh, and savory flavors in every bite.
Ingredients
Here's what you need to make this delightful Pesto Pasta Salad:
Pasta
- 400g (14 oz) pasta (fusilli recommended)
Pesto
- 100g (3.5 oz) basil pesto (store-bought or homemade)
Vegetables
- 200g (7 oz) cherry tomatoes (halved)
- 150g (5 oz) mozzarella balls (bocconcini preferred)
- 100g (3.5 oz) arugula
Extras
- Olive oil (for drizzling)
- Salt and pepper (to taste)
How to Make Pesto Pasta Salad (Step-by-Step)
Follow these steps to whip up a fantastic Pesto Pasta Salad that will impress your guests.
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water, ensuring it tastes like the sea. Add the 400g of pasta and cook according to package instructions until al dente. I usually set a timer a minute or two before the suggested cooking time to ensure the pasta retains a slight bite. Once done, drain the pasta but reserve a cup of the pasta water, which I'll explain in a bit.
Step 2: Cool the Pasta
Spread the drained pasta onto a large baking sheet to cool. This prevents it from clumping together and also helps it absorb flavors later.
Step 3: Prepare the Vegetables
While the pasta cools, halve the 200g cherry tomatoes and set them aside. If using homemade pesto, this is the perfect time to blitz your fresh basil, blending until smooth with garlic, nuts, Parmesan, and a good drizzle of olive oil.
Step 4: Combine Ingredients
In a large bowl, combine the cooled pasta, halved cherry tomatoes, 150g of mozzarella balls, and 100g of arugula. Now, gently toss everything together, ensuring the pasta is well-coated.
Step 5: Dress with Pesto
Spoon in the 100g of basil pesto. It's essential to start with just a few tablespoons and gradually add more if desired. If the pasta seems dry, incorporate a splash of the reserved pasta water to achieve that perfect silky texture.
Step 6: Season and Serve
Season generously with salt and pepper, then drizzle a little olive oil for an added richness. Serve the salad at room temperature or chill it in the refrigerator for about 30 minutes to let the flavors meld.
Common Mistakes to Avoid
- Overcooking the Pasta: Aim for al dente; nobody likes mushy pasta in a salad.
- Chilling the Salad Too Long: Although chilling it enhances the flavors, letting it sit for more than a few hours can sap the freshness of the arugula.
- Skipping the Pasta Water: This magic ingredient helps the pesto cling to the pasta; don't miss out on that silky finish!
Tips and Tricks for Success
- For a nut-free version, swap pine nuts with pumpkin seeds in the pesto.
- Add seasonal vegetables like roasted pumpkin or roasted red peppers for extra warmth in the winter months.
- This salad does well with a pinch of red pepper flakes if you enjoy a little heat.
Variations
- Use different pasta shapes like penne or farfalle for variety.
- Substitute basil pesto with sun-dried tomato pesto for a different flavor profile.
- Add grilled chicken or shrimp for a protein boost.
- Mix in black olives for a brinier taste.
- Incorporate roasted vegetables for added depth of flavor.
How to Serve
- Serve at room temperature for the best flavor.
- Chill for about 30 minutes in the refrigerator before serving to let flavors meld.
- Pair with crusty bread or a fresh green salad.
- Offer as a side dish for barbecues or potlucks.
- Use as a filling for a wrap or sandwich.
Make Ahead and Storage
- Make Ahead: Prepare the pasta salad up to 24 hours in advance, refrigerate, and add fresh arugula just before serving.
- Storage: Store leftover salad in an airtight container in the fridge for up to three days. Ingredients may settle, so toss gently before serving.
- Reheating: Although best served cold or at room temperature, if needed, briefly reheat the pasta before adding the dressing.
- Freezing: Not recommended, as the texture of the pasta and vegetables may suffer when thawed.
Recipe Notes / What I Learned
While perfecting this Pesto Pasta Salad, I discovered the joy of balancing flavors-it's all about finding the right ratios between the creamy mozzarella, the freshness of the arugula, and the sharpness of the pesto. The recipe is endlessly adaptable, making it an ideal dish for sharing with loved ones this holiday season. Enjoy the flavors of home in every bite!
Yield and Serving Size
Yield: 6 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 10g protein · 40g carbs · 15g fat
Recipe by:
Fresh and Easy Pesto Pasta Salad
Ingredients
Method
- Begin by boiling a large pot of salted water, ensuring it tastes like the sea. Add the pasta and cook until al dente. Reserve a cup of the pasta water before draining.
- Spread the drained pasta onto a large baking sheet to cool, preventing it from clumping.
- While the pasta cools, halve the cherry tomatoes. Prepare homemade pesto if using.
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and arugula. Toss gently.
- Add the basil pesto a little at a time, incorporating reserved pasta water as necessary for desired texture.
- Season with salt and pepper, drizzle with olive oil, and serve at room temperature or chill in the fridge.
Notes
FAQs
1. Can I make Pesto Pasta Salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it's best to add the arugula and pesto just before serving to keep them fresh and vibrant.
2. What type of pasta works best for this recipe?
Fusilli is highly recommended as its shape holds onto the dressing well, but you can also use other pasta types like penne or rotini.
3. Can I use jarred pesto instead of homemade?
Absolutely! Store-bought basil pesto is a convenient option and can taste great in this salad.
4. Is it okay to add other vegetables to the salad?
Yes, feel free to add seasonal vegetables like roasted pumpkin, bell peppers, or even spinach for variety and added nutrition.
5. How should I store leftovers?
Leftover Pesto Pasta Salad can be stored in an airtight container in the fridge for up to three days. Stir in a bit of olive oil or pesto if it has dried out when reheating.
