Description

This vibrant Pesto Pasta Salad combines al dente mini farfalle pasta with a flavorful blend of basil pesto and mayonnaise, enhanced by savory prosciutto, tangy peperoncini, crisp radishes, and juicy cherry tomatoes. Toasted pine nuts and shaved Parmigiana cheese add delightful texture and richness, while fresh basil brightens every bite. Perfect as a refreshing side dish or a light main, this salad serves up a delightful mix of creamy, tangy, and savory flavors that are sure to please a crowd.

Ingredients

Scale

Pasta

1 pound mini farfalle (bowtie pasta, 1 box)

Dressing

½ cup prepared basil pesto
¾ cup mayonnaise
½ tsp freshly ground black pepper

Salad Mix-Ins

2 oz. chopped prosciutto
½ cup chopped peperoncini
6 thinly-sliced radishes (trimmed of stems)
1 pint cherry or grape tomatoes (quartered; divided)
¼ cup toasted pine nuts (divided)
½ cup shaved Parmigiana or Parmesan cheese (divided)
2 tbsp chopped fresh basil leaves (divided)

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Instructions

Cook the pasta: Cook the mini farfalle pasta to al dente according to the package directions. Drain and rinse under cold water to stop the cooking process, then shake off excess water. Spread the pasta on paper towels on a large rimmed baking sheet and allow it to dry for 15-20 minutes to remove moisture.
Prepare the dressing: While the pasta cooks, whisk together the prepared basil pesto, mayonnaise, and freshly ground black pepper in a bowl. Refrigerate the sauce until you are ready to use it.
Combine salad ingredients: Once the pasta has cooled and dried, transfer it to a large mixing bowl. Add the chopped prosciutto, chopped peperoncini, thinly sliced radishes, three-quarters of the quartered tomatoes, two tablespoons of toasted pine nuts, ¼ cup shaved Parmigiana cheese, and one tablespoon of chopped fresh basil. Toss gently to combine all ingredients evenly.
Add dressing and toss: Pour the pesto and mayonnaise dressing over the salad mixture. Gently mix until all the ingredients are well coated with the sauce, ensuring even flavor distribution without breaking the delicate pasta.
Garnish and serve: Transfer the salad to a serving platter. Sprinkle the remaining tomatoes, pine nuts, shaved Parmigiano cheese, and chopped basil over the top as a garnish. Serve immediately and enjoy the fresh, savory flavors.

Notes

For best texture, allow the pasta to cool and dry properly before combining with the dressing to avoid a soggy salad.
Use good quality basil pesto for maximum flavor; homemade or store-bought works well.
Peperoncini adds a mild tang and heat, but you can adjust the quantity or substitute with mild banana peppers if preferred.
This salad can be made a few hours ahead and refrigerated; bring to room temperature before serving for best taste.
To toast pine nuts, heat in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.