Pesto Pasta Salad: Italian Basil and Mozzarella Salad
Choose a short-shape pasta such as fusilli, rotini or orecchiette to make this pesto pasta salad. These shapes have ridges and curves that grip the sauce more effectively than long noodles. Rinse the pasta under cold running water immediately after draining. This cold shock stops the starch from continuing to soften and prevents the pieces from sticking together.
This is a vibrant dish featuring fresh basil, toasted pine nuts, creamy mozzarella and a subtle lemon twist. You combine these ingredients with a pesto-mayonnaise dressing to create a cool, flavour-rich result. Chill the bowl in the refrigerator for at least 20 minutes to allow the flavours to meld. Serve it cold or at room temperature alongside grilled lean meats.
Pesto Pasta Salad: Italian Basil and Mozzarella Salad
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the pasta
Bring a large pot of water to the boil. Add 1 tsp salt once the water is rolling, then add the pasta. Cook for 9–10 minutes until al dente. This ensures the pasta retains a firm bite and does not turn mushy.
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Cool and drain
Drain the pasta into a colander. Rinse it under cold running water to stop the cooking process immediately. This cold shock prevents the starch from softening the pasta further and keeps the pieces from sticking together.
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Pulse the pesto
Combine the basil, toasted pine nuts, grated parmesan, garlic and 1/2 tsp salt in a food processor. Pulse until the mixture is coarsely chopped. Do not over-process, as the pesto should remain slightly chunky for a better texture.
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Emulsify the sauce
Slowly drizzle in the olive oil while the processor is running. Continue pulsing until the oil coats the ingredients. Stir in the mayonnaise by hand until fully blended to create a creamy consistency.
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Coat the pasta
Transfer the drained pasta to a salad bowl. Pour half of the pesto-mayonnaise dressing over it. Toss gently with tongs so every piece of pasta is evenly coated in the sauce.
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Fold in vegetables
Add the cherry tomatoes, mozzarella balls, arugula and the remaining dressing. Fold carefully to avoid bruising the arugula. Season with pepper and lemon zest or juice if you prefer a brighter flavour.
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Chill and serve
Cover the bowl with cling film and refrigerate for at least 20 minutes. This allows the flavours to meld into the pasta. Give the salad one final gentle toss before serving.
To prevent soggy pasta, you must rinse it under cold water immediately after draining. If the pasta remains hot, it continues to cook and releases excess starch, which makes the salad gummy. A quick cold rinse stops the heat and ensures the pasta stays distinct and firm.
What to serve with it
Pair this salad with grilled halal chicken skewers or lean beef kebabs to add protein. Crusty whole-grain bread with a light Greek-yoghurt dip provides a balanced side. For a simpler meal, serve the pasta salad alongside a light green salad to keep the meal fresh and light.
Storing and reheating
Wrap leftovers tightly and keep them in the fridge for up to 2 days. Do not leave the salad at room temperature for more than 2 hours to ensure food safety. Avoid freezing this dish because the mozzarella loses its texture and becomes rubbery upon thawing.
Nutrition per serving
- Calories
- 410
- Protein
- 12.5 g
- Carbs
- 31.2 g
- Fat
- 24.8 g
- Fiber
- 3.1 g
- Sugar
- 5.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Does pesto go well in pasta salad?
Yes. The fresh basil and garlic provide a vibrant flavour that cuts through the creaminess of the mozzarella and mayonnaise, making it a refreshing choice for cold servings.
What type of pasta goes well with pesto?
Use short-shape pasta like fusilli, rotini or orecchiette. These shapes have ridges and curves that trap the chunky pesto and dressing, ensuring every bite is well coated.
Do you just mix pesto with pasta?
For this version, you mix the pesto with mayonnaise and lemon juice first. This creates a creamier dressing that clings better to the pasta and balances the strong garlic.
Can I just add jar pesto to pasta?
Yes, but homemade pesto offers a brighter colour and fresher taste. If using a jar, stir in a splash of lemon juice to mimic the fresh acidity used here.
