Liguria, a picturesque coastal region in northwestern Italy, is renowned for its fresh, vibrant cuisine, which perfectly balances the flavors of land and sea. At the heart of Ligurian gastronomy is pesto—an iconic sauce traditionally made with fresh basil, pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil. This Liguria Pesto Pasta Salad is a contemporary take on the region’s culinary heritage, blending time-honored ingredients with modern sensibilities to create a delectable dish suited for lunch or as a flavorful side.
Ligurian cuisine is deeply intertwined with its geography. The region’s rolling hills, dotted with lush basil fields, provide the key ingredient for the world-famous Pesto alla Genovese. Basil grown here thrives in the Mediterranean climate, developing a sweet and aromatic profile that makes it the ideal foundation for pesto. Meanwhile, Liguria’s proximity to the sea influences its cuisine with an emphasis on freshness and simplicity.
Pasta salads, while not a strictly traditional dish in Liguria, incorporate the essence of Italian cooking by transforming classic ingredients into a convenient and versatile dish. This Liguria Pesto Pasta Salad brings together whole-grain fusilli, cherry tomatoes, mozzarella, Kalamata olives, and an authentic homemade pesto sauce. The fusilli pasta—chosen for its spiral shape, which beautifully holds onto the creamy pesto—lends a satisfying texture, while the cherry tomatoes add a burst of natural sweetness. Mozzarella cheese, with its mild creaminess, complements the brininess of Kalamata olives, balancing the dish with layers of rich and tangy flavors.
Pesto itself has a long history, dating back to ancient Roman times when a similar condiment, “moretum,” was prepared by crushing garlic, cheese, herbs, and olive oil together. The version we know today, however, traces back to the Ligurian port city of Genoa. It was here that the classic combination of basil, pine nuts, and Parmesan took form, becoming a staple ingredient in Italian households.
This dish maintains fidelity to the traditional pesto recipe, with minor adaptations for modern preferences. For those looking for variations, nut-free or dairy-free versions can be easily achieved by substituting pine nuts with sunflower seeds and Parmesan with nutritional yeast. Additionally, the use of whole-grain pasta enhances the nutritional profile, making this pasta salad a wholesome yet indulgent option.
Beyond its bold flavors, the Liguria Pesto Pasta Salad is a celebration of summer and the Mediterranean spirit—best enjoyed al fresco with a glass of crisp white wine. Whether served as a standalone meal or alongside grilled vegetables, seafood, or crusty bread, this dish embodies Ligurian cooking: simple, fresh, and bursting with natural flavors.
Ultimately, this recipe serves as both a tribute to Liguria’s culinary legacy and an invitation to explore the magic of Italian coastal cuisine in a contemporary, accessible way. Whether you’re longing for a taste of the Italian Riviera or simply want to enjoy a refreshing and vibrant meal, this pasta salad is sure to satisfy.
Liguria Pesto Pasta Salad
Equipment
- 1 Large pot
- 1 Blender or Food Processor
- 1 Colander
- 1 Mixing bowl
Ingredients
Pasta Salad Ingredients
- 8.8 ounces Fusilli pasta Preferably whole grain
- 1 cup organic cherry tomatoes halved
- 3.5 ounces mozzarella cheese cubed
- ½ cup Kalamata olives pitted and sliced
- ¼ cup extra-virgin olive oil for drizzling
Pesto Sauce Ingredients
- 2 cups fresh basil leaves loosely packed
- ½ cup Parmesan cheese grated
- â…“ cup pine nuts toasted
- 2 cloves garlic minced
- ½ cup extra-virgin olive oil
- ¼ teaspoon sea salt or to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fusilli pasta until al dente, approximately 8-10 minutes. Drain and rinse with cold water to stop the cooking process, then set aside.
- In a blender or food processor, combine fresh basil leaves, grated Parmesan cheese, toasted pine nuts, minced garlic, and sea salt. Pulse until the mixture is finely chopped.
- With the machine running, slowly drizzle in 1/2 cup of extra-virgin olive oil until the pesto achieves a smooth, creamy consistency.
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, cubed mozzarella, and sliced Kalamata olives.
- Add the freshly prepared pesto sauce and gently toss until all ingredients are evenly coated.
- Drizzle 1/4 cup of extra-virgin olive oil over the salad for an added layer of richness and flavor. Adjust the seasoning with additional sea salt if needed.