Flavorful pesto, brightly colored cherry tomatoes, creamy
mozzarella and sweet balsamic glaze make this super easy pesto pasta
salad shine.
inspiration
If you google “pesto pasta salad,” you are going to find recipes that require a ton of ingredients. While I love those recipes, they can get very expensive very quickly, and that is Not the Mood for the current cost of living crisis.
To make a cheaper—but still very tasty—version, I sat down and decided what the most crucial elements were. Basil pesto and pasta, obviously; but that would be an uninspiring meal on its own. Multicolored cherry tomatoes provide nutrients and beautiful pops of color, and mozzarella pearls are creamy and add some interest. (Plus, it’s me. If there’s a good time to add cheese, we are going to do it.) Some people add greens for extra nutrition, but leaves tend to absorb the pesto and become sort of limp and wet, which is horrifying. Skip!
The first try was good, but not great. There was still something missing. I found the solution in the form of balsamic glaze, which added sweetness and depth and rounded everything out nicely.
why i love this recipe
Because this is a simple recipe, the ingredients have a chance to shine. They don’t get muddied up in a confusion of fancy-yet-unnecessary ingredients (pine nuts and arugula, I’m looking at you). Basil pesto is zingy and packed with vitamins, minerals, and antioxidants. The jewel-like cherry tomatoes are a classic companion to the popular Italian sauce, and a little bit of salt really makes them pop. Creamy, bite-sized mozzarella pearls provide us with protein, and the carbs in the pasta turn into energy. Vitamins, protein, and carbs—can you think of a better midday meal?
This super easy pesto pasta salad is great at room temperature or chilled and keeps beautifully as a cold packed lunch.
Honestly, it’s pasta, pesto, tomatoes, and cheese. It’s going to be good.
details
Part of the appeal of super easy pesto pasta salad is that you can make a big batch of food with minimal cooking. Cook the pasta according to the package, plus two minutes. Pasta firms up when cold, so overcooking it will make sure it keeps the right texture later. Once it’s done, drain it and rinse well with cold water, then shake out the cold water a bit. I usually leave it for a minute or two to make sure no excess water remains—we don’t want watery pasta salad!
All that’s left is to chop those tomatoes and mix everything together! The amounts of pesto and mayo are really just guidelines—follow your heart and your tastebuds here. (I lean toward using more.) Mix until it’s all thoroughly combined, then gently fold in the tomatoes and mozzarella. Toss with balsamic glaze.
Tasting is important to all cooking, and definitely to pasta salads. Salting to taste is key here, as it brings out the flavors of all the ingredients. If you want to learn more about salt’s role in cooking, I highly recommend Samin Nosrat’s Salt, Fat, Acid, Heat.
notes
Pasta: A pasta with lots of ridges works best here. I used fusilli, but rotini would also be great. Penne will work in a pinch but it won’t hold onto the sauce quite as well. If you want to be really decadent, you could even try some tortellini.
Pesto: There are a lot of articles singing the praises of homemade pesto, but I am in my soul a lazy cook and I don’t consider it a low-effort meal if I have to use the blender. Storebought pesto is great here. Go for the refrigerated stuff rather than the shelf-stable one if you can; the flavor and color are better.
Mayonnaise: There’s just a little here for texture and richness, so any brand will do. If you’re not a fan, feel free to use sour cream, Greek yogurt, or another substitute of your choice.
Tomatoes: Cherry tomatoes have the best flavor and require the least amount of chopping. You can use the regular red ones; I just like the look of the multicolored ones. If raw tomatoes are an enemy to you, feel free to use sundried tomatoes instead (drained and roughly chopped).
notes, continued
Mozzarella pearls: If you can’t find these (LINK) or something similar, you can get a ball of fresh mozzarella and roughly chop it. It’ll all taste the same in the end.
Balsamic glaze*: This is a key ingredient, so don’t skip it. It adds sweetness and complexity and that little extra something that makes this pasta salad very very good. A splash of balsamic vinegar will be good, but glaze is better. Don’t worry about never using it again; I find myself reaching for it all the time for pastas and salads.
Protein: If you want a little extra protein, canned tuna or shredded chicken would be good here. Chicken sausage could also be very delicious—I’m going to have to try that next time.
What to serve with pesto pasta salad: My top choices would be some fresh fruit or a simple salad. But honestly, I packed it with dill pickle potato chips and yogurt-covered strawberry bites, so do what your heart tells you.
*Listen. I know you can make this at home, but I have done that and let me tell you, it’s worth the $3 to just buy it instead. It’s quicker, easier, and your house won’t stink of vinegar for the rest of your life.
I hope you love this super easy pesto pasta salad! For more easy summer recipes, try chicken salad sandwiches, sheet pan gnocchi with pesto & vegetables, or strawberry, chicken & avocado salad.
super easy pesto pasta salad
Ingredients
Method
- Cook pasta. Bring a pot of water to a boil, then add a good bit of salt. Cook the pasta according to the directions on the package, but cook it for two minutes longer. When it’s done, drain, rinse with cold water, and let it sit in the colander for a couple of minutes to get rid of any excess water.
- Transfer the pasta to medium mixing bowl. Add the pesto and mayonnaise and use a rubber spatula to gently mix it into the pasta until combined. Fold in the tomato and mozzarella. Toss with a little bit of balsamic glaze. Taste, then add more salt or glaze until it tastes awesome.
- Chill, if desired, and serve!
One thought on “super easy pesto pasta salad”