This Summer Pesto Pasta Salad definitely should be on your pasta salad list this year! This is one epic summer pasta salad filled with cherry tomatoes, basil and mozzarella balls (cherry bocconcini) with a simple pesto dressing.
It's Christmas time here in Australia, which means summer, and summer means salads. I had a friend ask me for a pasta salad recipe recommendation for their Christmas table, so I just started rattling off a bunch of flavours I like to eat together, then added penne pasta and bam! My summer pesto pasta salad recipe was born!
This pesto pasta salad has all the traditional caprese flavours of mozzarella, tomatoes and basil, just in the form of a pasta salad.
I have also added crunchy pine nuts and crispy prosciutto. Both of these add extra flavour and texture to this penne pasta salad.
Stuck for an idea for a pasta salad without mayo? This is the salad for you!
Table of Contents
Why you will love this summer pesto pasta salad
- Easy side dish that can be made ahead.
- Tastes amazing!
- Quick 2 ingredient dressing.
What you need to make this summer pesto pasta salad
- pasta - I used penne
- cherry tomatoes
- cherry bocconcini - mini mozzarella balls
- basil pesto
- pine nuts
- prosciutto
- fresh basil leaves
- olive oil
*Please see the recipe card below for exact quantities and detailed instructions
Another great plus for this easy pasta salad is that it can be easily scaled up to feed a crowd at your next potluck or bbq (or Aussie Christmas!) which makes it a great dish to add to your list of summer side salads.
Top tips
Top tips- This is an easy salad to make ahead - just keep all your components separate in the fridge in airtight containers in until you want to serve it, and let the pasta come to room temperature before then combining everything to serve.
- I have used cherry tomatoes, but any kind of mini/baby tomatoes will do.
- Want to know how to get shatteringly crispy prosciutto in the microwave? Check out my simple hack!
- If you make your own basil pesto for this pasta salad recipe you won't regret it! It really does take this salad to the next level. You can find a basil pesto recipe here - but if you decide to go the store-bought route, don't worry it's still a great tasting salad!
- The timing for this recipe is for pre-made or store-bought pesto.
Variations and serving suggestions
- Can't find cherry bocconcini? Chop up a fresh mozzarella ball.
- Substitute another type of pasta for the penne. Orecchiette or fusilli would be great.
- Add olives.
- Best served at room temperature.
Other recipes that you may like
Tomato and Bocconcini Salad - a simple and fresh summer salad with bocconcini, tomatoes, fresh basil and mint.
Pesto Grilled Cheese Sandwich - a twist on the usual grilled cheese sandwich with caprese flavours of fresh mozzarella, tomato and basil pesto that is wrapped in prosciutto then grilled!
Bruschetta Pasta - a fast pasta dish featuring basil and tomatoes.
Baked Mozzarella Chicken Breast with Pesto - super quick chicken dinner in 35 minutes.
Pesto Lamb Cutlets - tender lamb cutlets brushed with basil pesto and then wrapped in prosciutto and grilled. Our favourite dinner here at home!
Lee-Ann ♥
Vibrant Summer Pesto Pasta Salad
Ingredients
- 250 g dried pasta I used penne
- 250 g cherry tomatoes halved
- 200 g cherry bocconcini roughly torn
- 3 tablespoon pine nuts
- 6 thin slices prosciutto
- 1 tablespoon olive oil
- 1 cup fresh basil leaves optional
Pesto Dressing
- 3 tablespoon basil pesto
- 1 tablespoon olive oil
Instructions
- Cook pasta according to manufacturers' instructions.250 g dried pasta
- When pasta is cooked, drain and run under cold water to stop the cooking process, then mix through olive oil and set aside.1 tablespoon olive oil
- While pasta is cooking, fry pine nuts (3 tbsp) in a small pan over low heat for 2-3 mins to toast lightly.3 tablespoon pine nuts
- Grill/broil prosciutto slices (6) until crisp, drain on paper/kitchen towel then tear/chop roughly into bite-sized pieces (or see my notes for my hack to cook it in the microwave!).6 thin slices prosciutto
- In a large bowl, combine pasta, tomatoes, bocconcini, prosciutto, pine nuts and basil leaves (if using).250 g cherry tomatoes200 g cherry bocconcini1 cup fresh basil leaves
- For the dressing, combine basil pesto and olive oil then pour over salad and mix gently to combine.3 tablespoon basil pesto1 tablespoon olive oil
Notes
- This is an easy salad to make ahead - just keep all your components separate in the fridge in airtight containers in until you want to serve it, and let the pasta come to room temperature before then combining everything to serve.
- I have used cherry tomatoes, but any kind of mini/baby tomatoes will do.
- Want to know how to get shatteringly crispy prosciutto in the microwave? Check out my simple hack!
- If you make your own basil pesto for this pasta salad recipe you won't regret it! It really does take this pasta salad to the next level. You can find a basil pesto recipe here - but if you decide to go the store-bought route, don't worry it's still a great tasting salad!
- Any leftover pesto I store in an airtight container in the fridge with a layer of oil floating on top to help it stay fresh.
- The timing for this recipe is for either pre-made or store-bought pesto.
Loved this salad, I'm a big fan of tomato with basil and cheese. Thanks for the recipe.
You're welcome Andrea!