I know it should be as simple as dumping pesto on pasta…. but actually, it turns out I have some things to say about pesto pasta salad. That is, if you want a good one!
My pesto pasta salad rules are simple – don’t skimp on pesto, don’t be shy with olive oil, cook the pasta beyond al dente and add the smallest dab of mayonnaise to give it a touch of luxe as well as improving leftovers.
Firstly, the pesto pasta salad that doesn’t actually taste much like pesto. Pasta with the faintest green colour, and if you close your eyes as you eat, it’d be impressive if you picked it as pesto.
Secondly, the dry pesto pasta salad. Actually, that’s a general pasta salad peeve. Just because it’s a cold pasta, that’s no excuse for dryness! I resort to all sorts of tricks to keep things juicy. Lots of dressing (using avocado is a neat, tasty trick, as is using a splash of pasta cooking water instead of gallons of oil). And juicy add-ins, like roast vegetables, tomato etc. (this marinated vegetable pasta salad is a solid summer staple).
Today’s trick? Just 2 tablespoons of mayonnaise. This works wonders to keep things extra juicy today – and even tomorrow when you pull it out from the fridge!
Pesto can be added to hot or cold pasta. It is helpful to reserve ¼ to ½ cup of the pasta water and add some of it to the pasta and pesto mixture as you’re stirring everything together.
How I make pesto pasta salad
Simple – but I do have a couple of tips!
- Cook the pasta beyond al dente so it’s quite soft. Why? Because pasta firms up when it cools. To the point of hard when refrigerated. Pre-empt this by cooking pasta a little longer so it’s extra soft when hot = perfect texture when cool!
- Tossing order – Toss pasta, pesto and mayonnaise only first. Then the bocconcini and tomato. Lastly, leafy greens – as pesto tends to cling to it, and we can’t have leafy greens hogging the pesto!
It’s was simple as blitzing everything together using a handheld stick, until the pesto is quite smooth. Less clean up than using a food processor and a better result. Why? Read on!
I prefer using a handheld stick because you can make the pesto smoother which I prefer for pasta salads. Better coverage on the pasta. I like chunky pesto for using as a dip, dolloping on crostini, that sort of thing, where a bit of texture is pleasant.
Bonus: handheld sticks are far easier to clean than a food processor! (Though you can use a food processor if you need to – directions in the recipe).
Storing leftover pesto pasta salad
Though pesto pasta salads are at their green-colour prime within a few hours of making, it will last for 2 days in the fridge and retain its green colour, albeit not quite as vibrant as when freshly made.
Also, the other big thing this pesto pasta salad has going for it is that it is still nice and juicy the next day, and the next. I find that cold pasta salads (other than mayo laden ones) are notorious for become dry in the fridge overnight because the pasta absorbs the dressing.
But in this one, the combination of using the right amount of pesto (generous!) and just 2 tablespoons of mayonnaise prevents this pasta salad from drying out.
Take it to picnics, as a side dish for gatherings, or take it to work for lunch. Such a great summer staple! – Nagi x
How to use Store-bought Pesto Sauce at its Best
FAQ
Can you add pesto to warm pasta?
Should pesto be served hot or cold?
Can you mix pasta & pesto over heat?
Don’t mix the pasta and pesto over heat: The basil pesto doesn’t like any additional heat (other than from the warm pasta), or it can turn dark green/black and loose flavor. You should combine the pasta and pesto in a bowl or cold pot – off heat.
Is pesto high in carbohydrates?
Pesto sauce is rich in fiber mainly from basil and excellent quality fats from extra virgin olive oil. This when made at home with the traditional recipe. For store-bought pesto sauce, check the label.
Does pesto pasta taste good hot or cold?
Pesto pasta is easy to make and full of flavor. It tastes good hot or cold! This top-rated pesto pasta recipe, which comes together in just 15 minutes, is the perfect quick and easy weeknight dinner. You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
Should pesto be heated or cold?
You can serve this pasta warm or cold! To serve it cold just store it in the refrigerator until it cools! Should pesto be heated? You should not heat the pesto sauce, because it will change the color, taste and texture of the fresh basil. This is why I recommend keeping the pasta warm.