15 Min
Vegetarian
Cold/Warm
Beginner

The “Summer in a Bowl” Salad

This Pesto Pasta Salad is the ultimate mashup of a Caprese salad and a classic Italian pasta dish. It’s light, vibrant, and incredibly herbaceous. We recommend using Farfalle (bow-tie) or Fusilli because their shapes catch the pesto perfectly, ensuring every bite is loaded with flavor. It’s the star side dish for any outdoor gathering.

The ingredient

The Pasta & Cheese

  • Farfalle or Rotini1 lb
  • Mozzarella Pearls8 oz
  • Parmesan (Shaved)1/4 Cup
  • Pine Nuts (Toasted)2 tbsp

The Fresh Mix

  • Basil Pesto3/4 Cup
  • Cherry Tomatoes1.5 Cups
  • Baby Spinach1 Cup
  • Lemon Juice1 tbsp

The instruction

Step 01

Cook and Chill: Boil the pasta in heavily salted water until al dente. Drain and rinse under cold water immediately. Rinsing stops the cooking process and removes excess starch, preventing the pasta from clumping together in the salad.

Step 02

The Pesto Base: In a large mixing bowl, whisk together the basil pesto and a splash of lemon juice. The acidity from the lemon brightens the jarred pesto and keeps the green color from oxidizing too quickly.

Step 03

Assemble: Add the cooled pasta to the bowl. Toss in the halved cherry tomatoes, mozzarella pearls, and baby spinach. Fold everything together gently so the pesto coats every nook and cranny of the pasta.

Step 04

The Final Polish: Top with toasted pine nuts and shaved Parmesan right before serving. If you’re making this ahead of time, save a little extra pesto to toss in just before eating, as the pasta tends to soak up the sauce over time.

Kid-Approved Meat-Free Picnic Ready