This is a pesto-dressed macaroni salad loaded with sun-dried tomatoes, fresh cherry tomatoes, roasted red peppers, mozzarella pearls, Kalamata olives, and toasted pine nuts โ all tied together with a creamy basil pesto dressing cut with mayo, lemon juice, and red wine vinegar. It makes a genuinely filling bowl on its own, and it travels well to potlucks or picnics without falling apart. The 30-minute chill is not optional โ itโs what turns a pile of dressed pasta into something that actually tastes cohesive.
The technique that matters
The dressing is the whole game here. Pesto alone is too thick and oily to coat pasta evenly โ it clumps. Whisking it with mayonnaise, olive oil, vinegar, and lemon juice before it ever touches the pasta creates an emulsified dressing that clings to every elbow instead of pooling at the bottom of the bowl. The reserved pasta water is the other key move: starch in that water helps the dressing stay loose and smooth as it chills, rather than seizing into a gluey paste. Add it a tablespoon at a time โ you may not need both. Get the dressing right before you add anything else, and taste it for salt and acid before tossing. Cold mutes flavor, so the dressing should taste slightly bold at room temperature.
If something goes sideways
- Dressing has seized up after chilling: Stir in a teaspoon or two of warm water or olive oil and toss again. The fat in the pesto firms up in the fridge; a little warmth loosens it without diluting the flavor.
- Pasta tastes bland all the way through: The pasta water wasnโt salty enough at the cooking stage. You can partially recover by adding a pinch of fine salt to the dressing and tossing well, but next time salt the water until it tastes noticeably seasoned before you add the pasta.
- Sun-dried tomatoes are too chewy or leathery: Oil-packed tomatoes vary a lot by brand. If yours are on the tough side, soak the sliced pieces in a tablespoon of warm water for five minutes before adding them. Theyโll soften without losing flavor.
- Salad is watery at the bottom of the bowl: Cherry tomatoes release juice as they sit. Halve them just before tossing, or pat them dry after cutting. Mozzarella pearls also release liquid โ drain them well and pat dry.
- Pine nuts have gone soft: They lose their crunch quickly once mixed in. If the salad has been sitting for more than a couple of hours, toast a fresh small batch and scatter them over the top right before serving.
Shopping notes
- Basil pesto: Use refrigerated fresh pesto, not the shelf-stable jarred kind. The color and flavor difference is significant. Genoa-style or any brand with basil listed first works well.
- Sun-dried tomatoes: Buy oil-packed, not dry-packed. Dry-packed need rehydrating and wonโt have the same richness. Drain them well before slicing โ excess oil will throw off the dressing balance.
- Mozzarella pearls: Ciliegine (small balls) or bocconcini work. Avoid shredded low-moisture mozzarella โ it turns rubbery when cold.
- Pine nuts: Expensive but worth it here since theyโre a garnish, not a bulk ingredient. If cost is a concern, roughly chopped toasted walnuts are a reasonable substitute with a slightly earthier flavor.
Make-ahead notes
This salad holds well in the fridge for up to 3 days in an airtight container. Make the dressing and cook the pasta up to a day ahead โ store them separately and toss together a few hours before serving. Once dressed, keep it covered and cold; dress it at the table if youโre bringing it somewhere, because a pre-dressed salad that sits in a warm car goes limp fast. Hold back the fresh basil ribbons, toasted pine nuts, and shaved Parmesan until just before serving โ all three lose their point if they sit in the dressing. If the salad looks dry after refrigerating, a drizzle of olive oil and a quick toss will bring it back.
Pesto and Sundried Tomato Macaroni Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Skillet
- Whisk
- Measuring cups and spoons
- Chef's Knife
- Cutting board
- Microplane or fine grater
Ingredients
For the Pasta & Mix-Ins:
- 2 tbsp Kosher salt for the pasta water
- 12 oz elbow macaroni dry
- โ cup pine nuts for toasting
- ยฝ cup sun-dried tomatoes oil-packed, drained and thinly sliced
- 1 cup cherry tomatoes halved
- ยฝ cup roasted red bell pepper jarred, drained and diced
- โ cup red onion finely diced
- ยฝ cup fresh mozzarella pearls drained
- ยผ cup Kalamata olives pitted and sliced
For the Pesto Dressing:
- ยฝ cup basil pesto fresh, refrigerated
- โ cup mayonnaise
- ยผ cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- ยผ cup Parmesan cheese finely grated
- 1 clove garlic small, finely grated
- ยฝ tsp freshly ground black pepper
- ยฝ tsp Kosher salt plus more to taste
- 2 tbsp reserved pasta cooking water as needed to thin
For Finishing & Garnish:
- ยฝ cup fresh basil leaves thinly sliced (ribbons)
- 2 tbsp Parmesan cheese shaved, for serving
Instructions
- Salt the Water: Fill a large pot with water and bring to a rolling boil. Season generously with 2 tbsp kosher salt so the pasta is well-seasoned from within.
- Toast the Pine Nuts: While the water heats, set a dry skillet over medium heat and toast the pine nuts, stirring, for 3โ4 minutes until golden and fragrant; transfer to a plate to cool.
- Cook and Cool the Pasta: Add the macaroni to the boiling water and cook until al dente, about 7โ8 minutes. Reserve 2 tbsp pasta water, then drain and rinse the pasta under cold running water to stop the cooking; drain very well and transfer to a large mixing bowl to cool completely.
- Add Mix-Ins: To the cooled pasta, add the sun-dried tomatoes, cherry tomatoes, roasted red pepper, red onion, mozzarella pearls, and Kalamata olives. Toss gently to distribute.
- Whisk the Pesto Dressing: In a small bowl or measuring jug, whisk together pesto, mayonnaise, red wine vinegar, lemon juice, grated Parmesan, garlic, black pepper, and 1/2 tsp kosher salt until glossy. While whisking, stream in the olive oil until emulsified, then whisk in 1โ2 tbsp reserved pasta water to loosen to a pourable consistency.
- Dress and Season: Pour the dressing over the pasta and fold with a spatula until every elbow is evenly coated. Taste and adjust with a pinch more salt or a splash of vinegar/lemon for brightness as needed.
- Chill: Cover and refrigerate for 30 minutes to allow the flavors to meld and the dressing to cling.
- Finish and Serve: Fold in the basil ribbons and toasted pine nuts just before serving. Garnish with shaved Parmesan and serve cool.
Notes
Chefโs Tips:
- Rinse the pasta thoroughly after cooking to remove excess surface starch; this keeps the dressing silky rather than gummy.
- Emulsify the Dressing: Whisk the olive oil in gradually until the sauce turns glossy and slightly thickโthis helps it cling to the macaroni.
- Reserve pasta water before draining; its starch gently loosens the dressing without diluting flavor like plain water.
- Fold in basil and pine nuts at the end to preserve their perfume and crunch.
- Make-Ahead: The salad can be assembled (without basil and nuts) up to 1 day ahead. Refresh with a spoonful of pesto or a splash of lemon before serving.
- Variations: Swap mozzarella for diced provolone, add diced salami for heartiness, or use whole-wheat elbows for a nuttier chew.
Nutrition
Frequently asked questions
Can I add a protein to make this a complete meal?
Yes โ sliced grilled chicken, diced salami, or canned white beans all work without fighting the pesto flavor. Add about 6 to 8 ounces of protein for 6 servings; toss it in with the other mix-ins so it picks up the dressing.
Can I use store-bought rotisserie chicken in this?
Rotisserie chicken works well โ pull it into bite-sized pieces and add it when you toss the salad. Avoid adding it while itโs still warm, since the heat will make the mozzarella pearls melt and the dressing separate.
Is there a substitute for mayonnaise in the dressing?
Plain full-fat Greek yogurt is the closest swap โ it keeps the dressing creamy and adds a slight tang that works with the vinegar and lemon. Use the same amount. Avoid low-fat yogurt; it makes the dressing thin and watery.
Can I make this gluten-free?
Yes โ swap the elbow macaroni for a gluten-free pasta made from rice or corn. Cook it on the shorter end of the package time since gluten-free pasta overcooks faster and turns mushy in a cold salad.
How do I keep the pasta from absorbing all the dressing overnight?
Reserve about a quarter of the dressing and stir it in just before serving. Pasta keeps absorbing liquid as it sits, so holding some dressing back means youโre not starting from scratch the next day.