Print: Simple pesto pasta salad

Ingredients

Main Ingredients

□ 350 g 350 g / 12 oz spiral pasta (fusilli, or your favorite type, about 3 ½ cups)
□ 1 tbsp 1 tbsp salt, for cooking pasta

Main Ingredients

□ 2 tbsp 2 tbsp pine nuts, toasted (or substitute walnuts, cashews, almonds)
□ 2 cups 2 cups tightly packed fresh basil leaves
□ 1 small 1 small garlic clove, minced
□ 1 cup ½ cup finely grated parmesan cheese
□ 1 tsp ½ tsp cooking/kosher salt
□ 1 tsp ¼ tsp black pepper
□ 7 tbsp 7 tbsp extra virgin olive oil (or a 50/50 mix of grapeseed and olive oil)

Main Ingredients

□ 2 tbsp 2 tbsp mayonnaise (I like S&W; Hellman’s works too)
□ 250 g 250 g cherry tomatoes, halved (about 1 heaped cup)
□ 220 g 220 g / 7 oz baby bocconcini, drained and halved
□ 1 cup 1 cup tightly packed baby rocket/arugula leaves (40 g)
□ 1 tsp ½ tsp cooking/kosher salt
□ 1 Small basil leaves, for optional garnish

Instructions

I always start by lightly toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally. Toasting brings out their nutty aroma and adds a subtle crunch to the pesto. Once done, I let them cool slightly.
In a food processor or blender, I combine the cooled pine nuts, fresh basil leaves, minced garlic, grated parmesan, salt, and black pepper. While blending, I slowly drizzle in the olive oil until everything comes together into a smooth, vibrant green paste. If I want a creamier texture, I sometimes add a little more olive oil.
Pro Tip: Taste the pesto and adjust salt or parmesan as needed – it should be bright, fragrant, and perfectly balanced.
Next, I bring a large pot of water to a boil, adding 1 tablespoon of salt. I cook the pasta according to the package instructions until al dente. Once cooked, I drain the pasta in a colander and immediately toss it with 1–2 tablespoons of pesto while still warm. This allows the flavors to infuse into the pasta perfectly.
Since this is a pasta salad, I let the pesto-coated pasta cool to room temperature before adding the salad ingredients. Tossing it while hot can wilt the rocket and soften the cherry tomatoes too much.
Once the pasta has cooled to room temperature, I add 2 tablespoons of mayonnaise. This adds a subtle creaminess that complements the pesto without overpowering it. Using a wooden spoon or silicone spatula, I gently toss the pasta to coat it evenly.
Next, I fold in the halved cherry tomatoes and baby bocconcini. I make sure to handle the bocconcini gently so they don’t break apart, keeping the salad visually appealing and texturally satisfying.
Finally, I add the baby rocket/arugula leaves and sprinkle in ½ teaspoon of salt. I toss everything lightly, just enough to combine the ingredients while keeping the greens fresh and vibrant.
For an extra touch of freshness, I like to scatter small basil leaves on top before serving. Not only does this add visual appeal, but it also enhances the aroma and flavor of the salad.
Pro Tip: I often prepare this salad a little ahead of time and refrigerate it for 15–20 minutes before serving. This allows the flavors to meld beautifully without making the rocket soggy.
Refrigeration: Store leftover pasta salad in an airtight container in the fridge for up to 2 days. The flavors actually improve slightly after resting, though the rocket may wilt a bit.
Avoid Freezing: I don’t recommend freezing this salad because the bocconcini and rocket lose their texture when thawed.

Why This Recipe Works: Craving a fresh and flavorful meal that’s quick to whip up? This Simple Pesto Pasta Salad is my go-to recipe for a light lunch, potluck, or side dish that never disappoints. The combination of homemade pesto, cherry tomatoes, baby bocconcini, and peppery rocket leaves creates a vibrant, Mediterranean-inspired salad that’s both satisfying and visually stunning. Whether you’re cooking for family or friends, this dish comes together in under 30 minutes and tastes like it took hours.

Storage & Make-Ahead Tips: This Simple Pesto Pasta Salad is as versatile as it is delicious. I love serving it chilled for lunch, as a side for barbecue, or even at potlucks where it disappears in no time.