If you’re looking for a vibrant, flavor-packed dish that’s as simple to make as it is delightful to eat, this Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe is absolutely the answer. Imagine perfectly cooked spiral pasta coated in a luscious, homemade pesto, mingling with juicy cherry tomatoes, soft bocconcini, and peppery fresh basil. This salad bursts with freshness and makes for the ideal lunch, picnic treat, or side dish that will impress without any fuss. Let me show you how to bring this delightful dish to your table with ease and joy.
Ingredients You’ll Need
These ingredients are straightforward but crucial in creating the perfect balance of taste, texture, and color in your Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe. Each one contributes uniquely—from the freshness of basil to the creaminess of bocconcini, making every bite a flavorful adventure.
- Spiral pasta (350g / 12oz): Fusilli or a similar shape holds pesto beautifully, making every forkful a tasty, textured experience.
- Salt (1 tbsp for cooking): Essential for seasoning the pasta as it cooks to bring out full flavor.
- Pine nuts (2 tbsp, toasted): Adds a lovely crunch and nutty aroma, but feel free to swap for walnuts, cashews, or almonds as you like.
- Basil leaves (2 cups, tightly packed): The star herb, offering that unmistakable fresh, aromatic base to your pesto.
- Garlic clove (1 small, minced): A punch of pungent depth, but just a little to complement rather than overpower.
- Parmesan cheese (½ cup, finely grated): Brings a salty, umami richness that ties the pesto together perfectly.
- Cooking/kosher salt (½ tsp) and black pepper (¼ tsp): Season the pesto subtly to ensure layers of flavor.
- Extra virgin olive oil (7 tbsp): Or mix with grapeseed oil for a lighter touch; this is key for a silky pesto texture.
- Mayonnaise (2 tbsp): Adds a creamy smoothness that elevates the salad’s body and mouthfeel.
- Cherry tomatoes (250g, halved): Sweet and juicy, these provide pops of vibrant red and freshness.
- Baby bocconcini (220g, halved): Soft, milky cheese rounds that blend beautifully with the pesto’s flavors.
- Baby rocket/arugula leaves (1 cup, tightly packed): Adds a peppery bite and vibrant green color to the salad.
- Small basil leaves (optional garnish): A pretty, fragrant finishing touch that keeps the salad feeling fresh and bright.
How to Make Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe
Step 1: Cook the Pasta
Start by bringing 3 liters of water to a rolling boil with the added tablespoon of salt. This ensures the pasta is flavorful right from the start. Cook your spiral pasta according to the package instructions plus one extra minute for that perfect al dente bite. Drain pasta in a colander, then rinse under cold water. This step is important because it stops the cooking process and cools the noodles down so they don’t wilt the fresh ingredients later. Shake off all excess water and leave the pasta to air dry completely—this helps the pesto cling better in the next steps.
Step 2: Prepare the Pesto
Grab a tall jug just big enough to fit your stick blender. Add toasted pine nuts, packed basil leaves, minced garlic, finely grated Parmesan, salt, and pepper. Pour in the extra virgin olive oil, then blitz everything until smooth but still a bit textured—kind of like a finely chopped green sauce rather than a puree. This little bit of texture is what gives the pesto character and keeps it from being one-note, allowing each flavor to shine through.
Step 3: Toss It All Together
Transfer your cooled pasta into a large bowl and scrape in all that vibrant pesto. Add the mayonnaise and toss everything well to create a creamy coating all over the pasta spirals. Then, gently fold in the halved bocconcini and cherry tomatoes just until evenly dispersed—you want the soft cheese and juicy bursts of tomato to mingle without breaking apart. Finally, add the peppery rocket leaves and give the salad one last gentle toss to incorporate those greens evenly.
Step 4: Serve and Enjoy
Move your flavorful salad into a beautiful serving bowl and scatter fresh basil leaves over the top for that extra pop of green and aroma. Serve it immediately to enjoy the fresh, vibrant flavors at their peak. This Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe is designed to bring smiles around the table with minimal effort and maximum deliciousness.
How to Serve Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe
Garnishes
To make your salad look as irresistible as it tastes, sprinkle additional small basil leaves or even a few extra pine nuts on top. A light drizzle of high-quality extra virgin olive oil just before serving can add a lovely shine and enhance the pesto’s flavors. If you like a little tang, a squeeze of fresh lemon juice brightens everything up perfectly.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish for a full meal. It also shines alongside crusty garlic bread or a light soup if you want something more casual. The fresh, herbal notes and creamy texture complement a wide variety of savory dishes, making it a versatile choice for any occasion.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out bell peppers or small individual glass jars for picnics and parties. Layering the ingredients in transparent containers highlights all the colorful components and invites eager taste testers. You could also add a sprinkle of toasted breadcrumbs or a handful of edible flowers to elevate the presentation when hosting special guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe in an airtight container in the refrigerator for up to 2 days. The flavors tend to meld beautifully overnight, but be aware that the salad is best enjoyed fresh to retain the perfect texture of the bocconcini and crispness of the tomatoes.
Freezing
Freezing is not recommended for this salad because the creamy mayonnaise, fresh herbs, and bocconcini don’t hold up well after thawing. The texture will suffer, so it’s best to prepare just the amount you expect to enjoy within a couple of days for maximum freshness.
Reheating
This salad is designed to be served cold or at room temperature. Reheating isn’t necessary and will cause the texture of the cheese and fresh greens to deteriorate. For lunchbox enjoyment, simply take it out of the refrigerator and let it come to room temperature for about 15-20 minutes before serving.
FAQs
Can I use other types of pasta for this salad?
Absolutely! While fusilli is perfect for holding pesto with its twists, you can substitute with penne, rotini, or even farfalle. Just pick a shape that catches the sauce well and cooks al dente.
Is it possible to make the pesto without cheese?
Yes! If you want a vegan option, simply omit the Parmesan and perhaps add some nutritional yeast for a cheesy flavor alternative. The salad will still be deliciously fresh and vibrant.
How long does this salad keep well after making it?
For the best taste and texture, enjoy within 1-2 days. The fresh basil and bocconcini do not hold up well for long periods, so it’s perfect for a quick and tasty meal.
Can I prepare the pesto ahead of time?
Definitely! The pesto can be made a day ahead and stored in the fridge in a sealed container with a thin film of oil on top to prevent browning. This actually allows the flavors to develop even more.
What can I substitute for mayonnaise in this recipe?
If you’d prefer, you can use Greek yogurt, sour cream, or a dairy-free mayonnaise alternative to add creaminess. Each will impart a slightly different flavor but still keep the salad wonderfully moist.
Final Thoughts
I can’t recommend this Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe enough. It’s such a crowd-pleaser with bright, fresh flavors and a creamy, comforting texture. Whether you’re packing it for lunch or serving it alongside your favorite main, it will quickly become one of your go-to recipes. Give it a whirl—you’ll love how simple and delicious fresh pasta salad can be.
Print
Easy Pesto Pasta Salad with Cherry Tomatoes, Bocconcini, and Fresh Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful pesto pasta salad combining al dente spiral pasta with a fresh homemade basil pesto, creamy bocconcini, juicy cherry tomatoes, and peppery rocket leaves. Perfect as a light lunch or a side dish, this salad is quick to prepare and bursting with Mediterranean-inspired flavors.
Ingredients
Pasta and Cooking
- 350g / 12oz spiral pasta (fusilli or other of choice, about 3 1/2 cups)
- 1 tbsp salt (for cooking pasta)
Pesto
- 2 tbsp pine nuts, toasted (alternatives: walnuts, cashews, almonds)
- 2 cups tightly packed basil leaves
- 1 small garlic clove, minced
- 1/2 cup parmesan, finely grated
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 7 tbsp extra virgin olive oil (or 50/50 grapeseed and olive oil)
Salad Assembly
- 2 tbsp mayonnaise (S&W recommended, else Hellman’s)
- 250g (1 heaped cup) cherry tomatoes, cut in half
- 220g / 7 oz baby bocconcini, drained and cut in half
- 1 cup tightly packed baby rocket/arugula leaves (about 40g)
- 1/2 tsp cooking/kosher salt
- Small basil leaves, optional for garnish
Instructions
- Cook pasta: Bring 3 litres of water to a boil with 1 tablespoon of salt. Add the pasta and cook according to the package instructions plus an extra minute. Drain the pasta in a colander and rinse under cold water to stop cooking. Shake off excess water and leave it to fully cool and dry.
- Make pesto: In a tall jug just large enough to fit the head of a stick blender, combine pine nuts, basil leaves, minced garlic, parmesan, salt, pepper, and olive oil. Blitz with a stick blender until smooth but still with some visible green bits — avoid turning it into a completely homogeneous green paste.
- Toss salad: Place the cooled pasta in a large bowl, add the pesto and mayonnaise, and toss thoroughly to combine. Gently fold through the halved bocconcini and cherry tomatoes just to distribute them evenly. Add the baby arugula or rocket leaves and toss lightly to disperse.
- Serve: Transfer the salad into a serving bowl. Scatter with optional small basil leaves for garnish and serve immediately or chilled.
Notes
- Mayonnaise adds creaminess and helps bind the pesto to the pasta; if preferred, you can adjust the amount or omit for a lighter salad.
- To toast pine nuts, place them in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- Bocconcini should be well drained to prevent the salad from becoming watery. Cut into halves for better distribution.
- For best flavor, use fresh basil leaves and high-quality extra virgin olive oil.
- This salad can be prepared a few hours in advance and chilled but is best served fresh to enjoy the vibrant flavors and textures.
