Creamy Pesto Pasta Salad with Mozzarella, Pine Nuts & Beans
This pasta salad is a vibrant Mediterranean-style dish featuring al dente pasta tossed in a creamy basil pesto sauce, with fresh mozzarella, nutty toasted pine nuts, and hearty beans for protein. It’s rich yet refreshing, perfect as a side dish for gatherings, or a satisfying light main.
⏱ Time
Prep: 15 minutes
Cook: 10 minutes
Chill (optional): 20 minutes
Total: 25–35 minutes
Ingredients
Pasta salad
8 oz (225 g) short pasta (fusilli, penne, or farfalle)
1 cup mozzarella pearls (or diced fresh mozzarella)
1 can (15 oz / 400 g) cannellini beans or butter beans, drained and rinsed
½ cup cherry tomatoes, halved (optional, for freshness)
3 tbsp pine nuts, toasted
¼ cup red onion, finely diced (optional, for bite)
Fresh basil leaves, for garnish
Creamy pesto dressing
¼ cup basil pesto (homemade or store-bought)
3 tbsp Greek yogurt or sour cream (for creaminess)
1 tbsp mayonnaise (optional, for richness)
1 tbsp lemon juice
Salt & black pepper, to taste
Instructions
1. Cook pasta
Boil pasta in salted water according to package directions until al dente. Drain and rinse under cool water to stop cooking.
2. Toast pine nuts
In a dry skillet over medium heat, toast pine nuts until golden and fragrant, ~2 minutes. Set aside.
3. Make dressing
In a small bowl, whisk together pesto, Greek yogurt, mayonnaise (if using), and lemon juice. Season with salt and pepper.
4. Assemble salad
In a large bowl, combine cooked pasta, mozzarella, beans, cherry tomatoes, and red onion.
Pour in creamy pesto dressing and toss until evenly coated.
5. Finish & serve
Sprinkle toasted pine nuts over the top.
Garnish with fresh basil.
Serve immediately or chill for 20 minutes before serving for a refreshing cold pasta salad.
Notes & Tips
Swap cannellini beans for chickpeas for extra nuttiness.
Use whole wheat or gluten-free pasta for a healthier variation.
If making ahead, keep pine nuts separate until serving so they stay crunchy.
Add roasted zucchini, bell peppers, or artichokes for more Mediterranean flair.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Yes — use vegan pesto (without cheese), swap mozzarella for vegan mozzarella, and replace yogurt with a plant-based alternative.
Q: Can I serve this warm?
A: Absolutely — skip rinsing the pasta and toss everything together while warm for a cozy version.
Q: How long does it last in the fridge?
A: 3 days in an airtight container. Stir in a splash of lemon juice or olive oil before serving if it thickens.
Nutrition information
Calories: 480
Protein: 20g
Carbs: 50g
Fat: 20g
Fiber: 7g