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This pesto pasta salad transforms simple ingredients into a vibrant summer dish that's perfect for potlucks, picnics, or easy weeknight dinners. The combination of fresh basil pesto, juicy cherry tomatoes, and creamy bocconcini creates a Mediterranean-inspired flavor profile that's both satisfying and refreshing.
I first made this pasta salad for a neighborhood block party last summer, and it disappeared before any other dish. Now it's my go-to contribution whenever friends ask me to bring something "simple but impressive" to their gatherings.
Ingredients
- Spiral Pasta: Provides the perfect shape for catching and holding the pesto sauce in every bite
- Basil Pesto: Delivers intense flavor as the star ingredient use homemade for best results but quality store bought works well too
- Cherry Tomatoes: Add juicy pops of sweetness and beautiful color contrast
- Fresh Arugula: Introduces a peppery bite that balances the richness of the pesto
- Bocconcini: Brings creamy texture and mild flavor that complements the bold pesto
- Mayonnaise: Creates a creamier pesto sauce that clings beautifully to the pasta
- Salt: For properly seasoning the pasta water essential for flavorful pasta
- Toasted Pine Nuts: Provide a delightful crunch and nutty flavor note
- Fresh Basil Leaves: Brighten the dish visually and reinforce the basil flavor
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Cook spiral pasta according to package directions until al dente usually about 8 to 10 minutes. Drain thoroughly and rinse under cold water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy in the salad.
- Create the Pesto Mixture:
- In a large mixing bowl combine the basil pesto with mayonnaise and stir until smooth and well blended. The mayonnaise makes the pesto creamier and helps it adhere better to the pasta while taming the intensity slightly.
- Assemble the Salad:
- Add the cooled pasta to the pesto mixture and toss gently until every piece is coated. Add halved cherry tomatoes and drained bocconcini then fold them through carefully to avoid breaking the cheese. Finally add the fresh arugula and combine everything with a light touch to maintain the integrity of all ingredients.
- Garnish and Serve:
- Transfer the pasta salad to a serving dish and sprinkle with toasted pine nuts and torn fresh basil leaves just before serving. This final touch adds texture visual appeal and reinforces the fresh flavors.
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The bocconcini cheese balls are my favorite ingredient in this recipe. Their mild creaminess provides the perfect counterpoint to the bold pesto and peppery arugula. My daughter calls them "little cheese surprises" and picks through the salad to find them first every time we make this dish.
Make-Ahead Tips
This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance but add the arugula just before serving to keep it fresh and crisp. Store in an airtight container in the refrigerator and give it a gentle toss before serving to redistribute the dressing.
Customization Options
This recipe welcomes personalization based on what you have available. Try adding grilled chicken or shrimp for extra protein, or swap in spinach for the arugula if you prefer a milder green. Roasted red peppers, artichoke hearts, or olives make excellent Mediterranean-inspired additions. For a dairy-free version, omit the bocconcini and increase the vegetables.
Serving Suggestions
Serve this pasta salad alongside grilled Italian sausages or lemon herb chicken for a complete summer meal. It also pairs beautifully with a simple tomato soup for lunch or can stand alone as a light vegetarian main course. For a more formal presentation, serve individual portions on beds of extra arugula with a drizzle of good olive oil.
The Secret to Perfect Pasta Salad
The key to exceptional pasta salad lies in proper pasta cooking and cooling. Always cook pasta just to al dente since it will continue absorbing moisture from the dressing. Rinsing pasta is normally a culinary sin, but for cold pasta salads, it's essential to stop the cooking process and remove excess starch that would otherwise make your salad gummy.
Frequently Asked Questions
- → What type of pasta works best for this dish?
Spiral pasta, such as fusilli or rotini, is ideal as it holds the pesto sauce and other ingredients beautifully. However, any short pasta can be used.
- → Can I substitute arugula?
Yes, you can use spinach, mixed greens, or even kale if arugula is unavailable or not preferred.
- → How can I store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to refresh the flavors.
- → Can this dish be made ahead of time?
Yes, you can prepare the salad a few hours in advance. Add the arugula and garnishes just before serving to maintain freshness.
- → Are there alternative garnish options?
Instead of pine nuts, try toasted walnuts, sunflower seeds, or even grated Parmesan for a different twist.