1-First Step: Cook the Pasta Begin by boiling 3 liters of water in a large pot and add 1 tbsp of salt to season it. Once the water is at a rolling boil, add the 350g of spiral pasta and cook it for the time listed on the package plus one extra minute. This ensures the pasta is soft and ready for chilling. After cooking, drain the pasta and rinse it under cold water to remove starch, then shake off excess water and let it cool completely on a clean towel. This step helps prevent the pesto pasta salad from becoming sticky and ensures even coating later.

2-Second Step: Make the Pesto While the pasta cools, prepare the pesto using a handheld stick blender for a smooth texture. Combine 2 tbsp toasted pine nuts, 2 cups tightly packed fresh basil leaves, 1 small minced garlic clove, 1/2 cup finely grated parmesan cheese, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 7 tbsp extra virgin olive oil in a bowl. Blend until it’s mostly smooth with some green bits for texture, which adds a nice rustic feel to your pesto pasta salad. adapts well if you want substitutions, like using walnuts instead of pine nuts for a different nutty note.

3-Third Step: Mix the Pasta with Pesto and Mayonnaise Once the pasta is cool, toss it in a large bowl with the homemade pesto and 2 tbsp mayonnaise. Stir thoroughly to coat every piece, which takes about 2-3 minutes for even distribution. This step is crucial because it locks in moisture and flavor, making your pesto pasta salad juicy and creamy. If you’re adapting for dietary needs, like a dairy-free version, swap the mayonnaise for a vegan alternative here.

4-Fourth Step: Add the Vegetables and Cheese Gently fold in 250g halved cherry tomatoes and 220g drained and halved baby bocconcini next. Be careful not to break them up, as this keeps the salad visually appealing and texturally diverse. The tomatoes add a fresh, tangy element, while the bocconcini provides a soft contrast that complements the pesto. For variations, you could add other veggies based on what’s in season, making it easy for food enthusiasts to customize.

5-Final Step: Incorporate Greens and Serve Add 1 cup tightly packed baby rocket leaves last and toss lightly to mix without wilting them. This keeps the greens fresh and adds a peppery bite to your pesto pasta salad. Season with an extra 1/2 tsp kosher salt if needed, and garnish with small basil leaves for a polished look. The whole process takes about 30 minutes total, with 15 minutes prep and 15 minutes cooking, making it perfect for busy schedules. Serve right away or chill for later, and remember to bring it to room temperature for the best taste. For more recipe ideas, check out our related pasta recipes section.