Summer Pesto Pasta Salad

This summer pesto pasta salad is a super easy and wholesome dish that is great for weeknight dinners or Sunday picnics. It’s made with luscious fresh basil pesto, toasted pine nuts and garlic, mozzarella pearls, sweet cherry tomatoes and crunchy cucumber slices.

I‘m all about quick and easy dishes in the hot summer months, which is why I love this pesto pasta salad! Just like this Greek Pasta Salad, I can make a healthy, hearty dish in less than 20 minutes.

Plus, it tastes so cool and fresh; loaded with colorful tomatoes and little bites of mozzarella pearls, it’s really stunning for how simple it is to make.

What goes in this pasta salad

• Fusilli pasta
• Pesto
• Cherry tomatoes
• Mini mozzarella balls
• Cucumber
• Toasted pine nuts
• Salt and pepper, to taste

How to make it

1. Cook the pasta.
2. Remove 1 cup of pasta water and drain and rinse the rest.
3. Whisk together some pasta water and pesto.
4. Add the rest of the ingredients to pasta and toss.
5. Season with salt and pepper to taste.
6. Garnish with basil if you want.

 

 

 

What is pesto and what does it taste like?

Pesto is a luscious, bright green sauce originating from Genova, Italy. It’s traditionally made with freshly pounded basil, crushed garlic, pine nuts, and a hard cheese like Parmesan, blended together with buttery olive oil.

It’s fresh, herby and garlicky in taste with slightly nutty undertones of pine nuts and a creamy texture from the cheese, blended with sultry earthiness from a good quality olive oil.

If you’re making your own, the quality of taste will be enhanced by the quality of products you use.

Homemade or store-bought pesto?

It’s really up to you! When I don’t have a minute to spare, a good store-bought pesto saves me time and energy, and that can be a very important factor in determining what I use.

I would prefer to make everything from scratch and making pesto is pretty easy in a food processor as long as you can get all of the ingredients like fresh basil. It can be grown indoors during the winter months, so even in the colder months, you should be able to find it.

Then you could add pesto to Air Fryer Frozen Chicken Breast for a quick weeknight dinner.

Basil is most abundant in summer, which makes making your own pesto for this summer pasta a real treat.

Variations and add-ons

This pesto pasta salad is so easy and versatile that you can easily make it your own.

If you don’t like mozzarella, but love feta cheese, then by all means use that.

Throw in a Sicilian twist by adding some chopped sundried tomatoes.

I like small Mozzarella balls in this pasta dish, but you have options. Instead of Mozzarella, you could use Asiago, Pecorino Romano to add a little pepper or Grana Padano.

Add some leftover chopped chicken and turn it into a chicken pesto pasta salad for added protein.

If you want to try different types of pesto, then check out some of these:

• Avocado Pesto
• Spinach Pesto
• Green Pea Pesto
• Nut-free Garlic Scape Pesto

Do I have to use fusilli pasta?

No, it’s not absolute, but I do like the way it looks. Fusilli or rotini is easy to manage and makes a lovely-looking dish. But you can use any pasta you like. I would stick with one that is more textured so that the pesto sticks in all the right places.

Trofie is a type of pasta that is short and twisted. It’s from Liguria, Italy, and happens to be the same origin as basil pesto, so it’s a number one choice if you can find it.

Linguine is another shape suitable for pesto. It looks ribbon-like and as long as spaghetti. But for this cold pasta salad, I would stick to a shorter pasta, so it’s more bite-sized.

Penne is another decent option if you happen to have that in your pantry.

Can I use a different herb than basil?

Although basil is the typical herb used to make a classic pesto, some other herbs pair well and could be used together with or to replace the basil.

Leafy greens are your best replacement. So kale, arugula and spinach are all good alternatives.

If you wanted to mix and match leafy greens with aromatic herbs then consider parsley, cilantro, oregano, chives or thyme.

If I make my own pesto, do I have to toast the pine nuts?

It isn’t absolutely necessary, but toasting pine nuts deepens the rich creamy flavor of the seeds and improves the flavor. It is really easy to do, and you’ll have a better-tasting dish than if you skipped this step.

How long will it last in the fridge?

Once combined, this pasta salad will last in an airtight container in the fridge for up to 3 days.

If you made pesto from scratch, the pesto will keep in the fridge in an airtight container for up to 5 days.

So if you’re having a summer picnic, then you could easily make the pesto ahead and use it within the week.

To properly store homemade pesto, you will want to transfer it to a jar and fill it almost to the very top. Drizzle a little olive oil on top to keep the pesto hydrated and green.

You can also freeze the pesto if you can’t use it within a week. It will keep for about a month before you need to thaw it in the fridge and eat it up.

Is it ok to leave pasta at room temperature overnight?

This is a hard no! Pasta left at room temperature should not exceed 5 hours before tossing it. If you forgot it on the counter overnight, know that it is dangerous to consume.

Remember to put it in the fridge or say arrivederci!

Can I freeze it?

Yes, you can, but the real question is should you? And to that, I would not advise it. Many pasta dishes like this Baked Ziti can be frozen and reheated without any issues.

I’ve seen recipes that say you can freeze it all together in a freezer bag and thaw it overnight in the fridge, but I’m not recommending it. In my experience, frozen pasta just isn’t the same as freshly made (like anything else really). Noodles tend to get squishy or mushy, and it’s not the al dente that I prefer in pasta dishes.

In theory, it would be ok as long as it is served cold, but I prefer it as fresh as you can get it.

My suggestion would be to freeze the pesto by itself, and when you’re ready to serve, just cook the pasta, combine the ingredients and enjoy.

Is pesto pasta better hot or cold?

Definitely cold or served at room temperature. If you heat pesto, it could change the color and texture and reduces the freshness of the basil. 

If you are set on having it warm, just know that using warm pasta will heat enough of the pesto and retain its color.

Is pesto healthy?

Why, yes, like most things, everything in moderation.

It might be surprising that one serving of pesto has 3 grams of protein! Plus, you’ll get in some calcium, iron and potassium, too.

Basil is high in vitamin C, while extra virgin olive oil has loads of vitamin E and contains anti-inflammatory antioxidants.

Overall, it’s rich in vitamins, minerals and wholesome and nutritious addition to your diet.

Can I make it gluten-free?

Absolutely! It’s easy; just buy gluten-free pasta and pesto sauce!

You might be asking is pesto gluten-free? Certainly, it must be, but the answer is more complex than you might think.

Although pesto is naturally gluten-free, some storebought brands may not be gluten-free due to cross-contamination and other tricky additives.

So if you’re extremely sensitive to gluten, then you will need to reach for a pesto that is labeled and certified gluten-free or make your own and know exactly what is going into it.

Gluten-free pasta is relatively easy to find in most grocery chains. If you can’t find a label stating it is gluten-free, then look in the special diet section rather than the pasta aisle.

 

 

Here’s to eating well with #easywholesome recipes! If you make this Summer Pesto Pasta Salad, be sure to leave a comment and let me know what you think. Happy summer everyone!