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Pesto Pasta Salad With Sun-Dried Tomatoes
Faiza Shabir

Pesto Pasta Salad With Sun-Dried Tomatoes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (fusilli, rotini, farfalle, or orecchiette)
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2–3/4 cup oil-packed sun-dried tomatoes, drained and sliced
  • 8 ounces fresh mozzarella (pearls or diced)
  • 1/3 cup toasted pine nuts (or slivered almonds/walnuts)
  • 1 cup cherry tomatoes, halved (optional but adds freshness)
  • 1/4 small red onion, thinly sliced (or 2 scallions, chopped)
  • 1–2 tablespoons capers, drained (optional for briny pop)
  • 1 lemon (zest and 1–2 tablespoons juice)
  • 2–4 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan, plus more for serving
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, torn, for garnish

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente. Reserve 1/4 cup pasta water, then drain well.
  2. Cool slightly: Spread the hot pasta on a sheet pan for 5 minutes to steam off excess moisture. You want it warm, not hot, so the pesto loosens but the cheese doesn’t fully melt.
  3. Toast the nuts: In a dry skillet over medium heat, toast pine nuts for 2–3 minutes until golden and fragrant. Shake the pan often to prevent burning. Transfer to a plate to cool.
  4. Prep mix-ins: Slice the sun-dried tomatoes, halve the cherry tomatoes, and thinly slice the red onion. Dice or tear the mozzarella if not using pearls.
  5. Dress the pasta: In a large bowl, whisk pesto with 1–2 tablespoons olive oil and a splash of the warm pasta water. Add warm pasta and toss to coat. Adjust with more olive oil or pasta water for a silky texture.
  6. Layer flavor: Add sun-dried tomatoes, cherry tomatoes, red onion, capers (if using), and half the Parmesan. Toss gently. Season with salt and pepper.
  7. Brighten and balance: Add lemon zest and 1 tablespoon lemon juice. Taste. If it needs more lift, add another tablespoon of lemon juice or a pinch of salt.
  8. Add cheese and crunch: Fold in mozzarella and most of the toasted pine nuts. Save a few for the top.
  9. Finish and serve: Top with remaining Parmesan, pine nuts, and torn basil. Serve slightly warm or chill for at least 30 minutes for a colder salad.