Save to Pinterest My neighbor tossed this together on a sweltering afternoon when her garden basil had exploded overnight, and I watched her work with such ease—no measuring, just instinct and handfuls of leaves. She let me taste it straight from the bowl, still warm from the pasta, and I understood immediately why she made it constantly. Now when summer hits and basil gets that intense green smell, I find myself craving those creamy pockets of mozzarella and the sharp bite of sun-dried tomatoes.
I made this for a picnic once where I got the timing completely wrong and the pasta was still slightly warm when it hit the pesto, which somehow made everything come together faster than planned. My friend said it was the best thing I'd ever brought, and I've been slightly smug about it ever since. That happy accident taught me that sometimes being imperfect in the kitchen leads to the best results.
Ingredients
- Short pasta (fusilli, penne, or farfalle): 350 g (12 oz) of this shape catches and holds the pesto in every spiral or pocket, so you get a burst of flavor with each bite instead of the sauce sliding off.
- Basil pesto: 100 g (1/3 cup) homemade tastes like summer itself, but good store-bought saves you time and works beautifully.
- Sun-dried tomatoes: 100 g (2/3 cup) drained and sliced—their concentrated sweetness and slight chew balance the richness of the cheese.
- Fresh mozzarella: 200 g (7 oz) in small balls or cubed, they stay creamy and soft rather than rubbery if you keep them out of the heat until the last moment.
- Pine nuts: 40 g (1/4 cup) lightly toasted, which brings out their buttery warmth and keeps them from tasting raw and bland.
- Fresh baby spinach: 50 g (2 cups) optional, but it adds a slight peppery note and makes the whole thing feel a bit more virtuous.
- Extra virgin olive oil: 2 tbsp of good quality carries the pesto flavors and adds a silky finish.
- Lemon zest and seasoning: Salt, pepper, and 1 lemon's worth of zest (optional) cut through the richness with brightness.
Instructions
- Cook the pasta right:
- Boil salted water in a large pot, add pasta, and fish it out when it's still got a tiny bit of firmness—you'll know by tasting it. Drain it, then run cold water over it until it stops steaming, which stops it from cooking further and keeps it from clumping as it cools.
- Coat everything in green:
- Combine the cooled pasta with pesto and olive oil in a large bowl, then toss like you mean it, making sure every piece gets coated. You want a light sheen all over, not puddles of pesto.
- Bring in the textures:
- Gently add sun-dried tomatoes, mozzarella, pine nuts, and spinach if using, then toss everything together carefully so the mozzarella doesn't break apart. This is where the salad becomes interesting and balanced.
- Taste and adjust:
- Sprinkle salt, pepper, and lemon zest over everything, then taste a forkful and decide if it needs more brightness or seasoning. Trust your palate here—everyone's preferences are different.
- Serve or chill:
- Eat it right away while the pasta still has a tiny bit of warmth, or cover it and refrigerate for up to an hour if you want it cold and crisp.
Save to Pinterest There's a moment when everyone at the table realizes they're not just eating salad—they're eating something that somehow tastes both light and satisfying at the same time. That's when you know you've made something worth repeating.
Why This Works for Summer
Summer is when basil overflows gardens and the thought of heating up the kitchen feels criminal, so this salad steps in like a friend who shows up exactly when you need them. It's cool but never boring, and it travels well to picnics or potlucks where people always ask for the recipe. The combination of fresh and sun-dried tomatoes gives you depth without needing anything cooked beyond the pasta itself.
Making It Your Own
I've made this with walnuts when pine nuts disappeared from the store, and honestly it was almost better—they brought an earthiness that felt different but equally right. You can throw in arugula or fresh basil leaves at the end if you want more green and peppery notes, or use ricotta salata instead of mozzarella if you prefer something crumbly. Some people add chickpeas for protein, which stretches it further and makes it feel more substantial as a main dish.
Serving and Storage Ideas
This salad tastes incredible alongside grilled chicken or fish if you want to make it a full meal, or serve it as is and let it be the star. It keeps in the fridge for two days, though the pasta absorbs more pesto as it sits, which isn't a bad thing if you like bold flavors. You can also add a fresh squeeze of lemon or a splash of good olive oil right before serving if it seems dry.
- Pack it in containers for picnics and bring extra napkins because the pesto oil will glisten everywhere.
- If making ahead, dress the pasta and spinach separately, then combine just before serving to keep everything fresh.
- Pair it with crisp white wine like Sauvignon Blanc or Pinot Grigio if you're feeling fancy.
Save to Pinterest This is the kind of dish that proves simplicity done right beats complicated every time. Make it once and you'll understand why it becomes a summer staple.
Recipe FAQs
- → What type of pasta works best in this dish?
Short pasta shapes like fusilli, penne, or farfalle hold the pesto and mix-ins well, providing great texture and flavor balance.
- → Can I make the pesto from scratch?
Absolutely, homemade basil pesto with garlic, pine nuts, olive oil, and Parmesan creates a fresh, aromatic base for the dish.
- → Is it necessary to chill the salad before serving?
Chilling enhances the melding of flavors and refreshes the palate, but it can also be served immediately for a warm, vibrant experience.
- → What are good alternatives to pine nuts?
Toasted walnuts or almonds provide a similar crunch and nutty flavor, making excellent substitutes.
- → How can I add more greens to this dish?
Fresh baby spinach or chopped basil can be gently mixed in to boost color and nutritional value without overpowering the main ingredients.