I enjoy how incredibly fast this recipe comes together in just minutes. The homemade pesto gives it a vibrant and aromatic taste, while the combination of chickpeas, mozzarella, and greens makes it both filling and refreshing. I also like how it works perfectly as a light meal or a side dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
20g / 2 cups fresh basil leaves 3 tablespoon extra virgin olive oil 1 garlic clove 20g / ⅓ cup Pecorino or vegetarian Parmesan 2 tablespoon pine nuts Salt and pepper, to taste 150g fusilli pasta 100g cherry tomatoes, halved 100g boccatini or mozzarella pearls 400g tin of chickpeas, drained and rinsed 1 tablespoon Greek yogurt 20g arugula (rocket) Salt, to taste Fresh basil leaves, to garnish
Directions
I start by making the pesto. I add the basil leaves, garlic, Pecorino or Parmesan, pine nuts, salt, and pepper into a food processor and blend until combined. Then I add the olive oil and pulse until the pesto reaches a slightly textured consistency.
Next, I cook the pasta according to the package instructions. Once done, I drain it and rinse it under cold water to cool it quickly and stop further cooking.
In a large mixing bowl, I combine the cooled pasta with cherry tomatoes, arugula, mozzarella or boccatini, chickpeas, pesto, and Greek yogurt. I season with salt and pepper, then toss everything together until well coated.
To finish, I garnish the salad with fresh basil leaves and serve.
Servings and timing
This recipe makes 2 servings. I usually spend about 5 minutes preparing everything, plus a few extra minutes if I need to cook the pasta.
Variations
I sometimes add grilled chicken or shrimp for extra protein. When I want a richer flavor, I include sun-dried tomatoes or olives. I also like swapping arugula for spinach or adding avocado for a creamy twist.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Before serving again, I give it a quick toss and sometimes add a drizzle of olive oil to refresh the texture. I prefer enjoying it cold, so I do not reheat it.
FAQs
Can I use store-bought pesto?
Yes, I can use store-bought pesto if I am short on time, though I enjoy the freshness of homemade.
What pasta works best?
I prefer short pasta like fusilli because it holds the pesto well.
Can I make this recipe vegan?
Yes, I replace the cheese with a vegan alternative and skip the Greek yogurt or use a plant-based option.
Do I have to rinse the pasta?
I rinse it for pasta salad to cool it quickly and prevent it from becoming mushy.
Can I make it ahead of time?
Yes, I often prepare it in advance and store it in the fridge until ready to serve.
Conclusion
I find this Pesto Pasta Salad to be a simple yet flavorful dish that fits into any meal plan. It is quick, fresh, and easy to customize, making it a recipe I enjoy coming back to again and again.
This easy pasta salad is packed with bold pesto flavor, fresh greens, and hearty ingredients for a delicious and satisfying dish.
Author:Ella
Prep Time:5 minutes
Cook Time:0–10 minutes (depending on pasta cooking)
Total Time:5 minutes (+ optional pasta cooking time)
Yield:2 servings
Category:Salad, Pasta Salad
Method:Boiling, Blending
Cuisine:Italian-inspired
Diet:Vegetarian
Ingredients
20g / 2 cups fresh basil leaves
3 tablespoons extra virgin olive oil
1 garlic clove
20g / 1/3 cup Pecorino or vegetarian Parmesan
2 tablespoons pine nuts
Salt and pepper, to taste
150g fusilli pasta
100g cherry tomatoes, halved
100g bocconcini or mozzarella pearls
400g canned chickpeas, drained and rinsed
1 tablespoon Greek yogurt
20g arugula (rocket)
Salt, to taste
Fresh basil leaves, for garnish
Instructions
In a food processor or blender, add basil, garlic, Pecorino or Parmesan, pine nuts, salt, and pepper. Blend until combined.
Add olive oil and pulse until a slightly textured pesto forms.
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large mixing bowl, combine cooled pasta, cherry tomatoes, arugula, mozzarella, and chickpeas.
Add the pesto and Greek yogurt, then toss until everything is evenly coated.
Season with additional salt and pepper to taste.
Garnish with fresh basil leaves and serve.
Notes
Rinsing the pasta helps stop cooking and keeps it firm for salads.
Greek yogurt adds creaminess while keeping the dish lighter.
You can substitute spinach for arugula if preferred.
Best served fresh, but can be stored in the fridge for up to 2 days.
