This pastina salad is fresh, light, and loaded with sweet cherry tomatoes, crunchy cucumber, toasted pine nuts, and Parmesan shavings tossed in a creamy pesto dressing. Ready in just 20 minutes to be enjoyed as a main or a side for your next barbecue.
Jump to:
Key Recipe Info
Total time: 20 minutes
Serves: 4
Calories: 416 kcal
Recipe Type: Main Course, Side Dish
Ingredient Highlights: Pastina, basil pesto, cherry tomatoes, pine nuts, Parmesan
Perfect for: Speedy Summer Dinners, Light Lunch, Side to bring to BBQ
Cleanup: Super Easy, one pot, one bowl
This recipe comes together in 20 minutes with just 8 ingredients and barely any prep. It's the kind of thing I make a big batch of on Sunday and eat for a few days.
If you're looking for more fresh, nourishing salads, try my Strawberry Arugula Salad with feta and balsamic dressing, or this Apple and Gorgonzola Salad with Walnuts for a sweet-meets-savory option. And if you've got leftover pastina, my 15-Minute Tomato Pastina is a speedy store-cupboard dinner or try Pastina Soup with Egg for something cozy and comforting.
Helen's Testing Notes
I wanted a salad that felt fresh and wholesome and could hold its own as a full meal. Adding toasted pine nuts and Parmesan shavings on top of the cherry tomatoes and cucumber gave it enough substance, and extra basil leaves boost the herbaceous flavors.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Ingredients:
- Pastina. See star ingredient section.
- Mayo. Mixed with the pesto to create a creamy dressing.
- Cherry tomatoes. Pick the sweetest ones you can find to contrast the tangy, herbaceous dressing.
- Cucumber. Diced for a crunchy, juicy bite in every forkful.
- Toasted pine nuts. Add a touch of umami.
- Parmesan shavings. For salty, umami goodness on top.
- Chopped basil. Extra fresh basil to boost the herbaceous notes from the pesto.
Star Ingredient: Pastina
Pastina is tiny round pasta, roughly 1/16th of an inch across. It's the smallest pasta shape you'll find, and it soaks up the creamy pesto dressing beautifully.
- Where to buy: It's not always easy to find in regular grocery stores, so check Italian specialty stores or order online.
- Best substitutes: Stelline is my go-to. It's widely available and a close match. Orzo or fregola will also work.
Substitutions and Variations:
- Parmesan. Swap for crumbled feta or torn mozzarella for a different flavor profile.
- Pine nuts. Try toasted walnuts or pistachios instead.
- Veggies. Feel free to experiment with different vegetables based on what's in season.
- Cooked chicken. For extra protein
Recipe Steps
*Please read the recipe card below for full ingredients and instructions.*
Step 1: Cook the pastina in salted boiling water. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant
Step 2: Whisk the pesto and mayo together in a large bowl until smooth.
Step 3: Toss the pastina in the dressing.
Step 4: Fold in the tomatoes, cucumber, and basil, then top with Parmesan shavings and toasted pine nuts.
Recipe Tips
- Watch the timing closely. Pastina cooks fast and goes from al dente to soft very quickly.
- Rinse cooked pastina under cold water to stop it overcooking and to prevent clumping.
- Pine nuts burn quickly, so keep an eye on them the whole time they're toasting.
- If you have the time, make your own pesto. It's worth the extra effort, and you can whip up pesto linguine with any leftovers.
Serving Suggestions
This pastina salad is filling enough to enjoy on its own as a nourishing meal. It also makes a great side alongside grilled chicken or fish.
Recipe FAQs
Yes, you can make a large batch and keep it in the fridge for up to 3 days. It's great to have on hand for speedy lunches, dinners, and sides.
A quick rinse under cold water stops it from continuing to cook and going soft, and prevents clumping. Make sure you drain thoroughly to get rid of excess moisture.
Did you try this recipe?
It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Recipe Card
Pastina Salad (with Pesto)
Ingredients
- 1.25 cup (215 g) pastina (Note 1)
- ½ cup (120 ml) basil pesto
- 2 tablespoon mayo
- ¼ cup (30 g) pine nuts
- 10 oz (300 g) cherry tomatoes halved
- 1 cup (150 g) diced cucumber
- ¼ cup (10 g) chopped basil
- ¼ cup (25 g) Parmesan shavings
Instructions
- Bring a pot of salted water to a boil and cook the pastina until al dente, 5-7 minutes. Drain and rinse under cold water until fully cooled.
- Toast the pine nuts in a dry skillet over medium heat (350°F / 175°C) until golden and fragrant, 2-3 minutes. Set aside.
- Whisk the pesto and mayo together in a large bowl until smooth.
- Add the drained pastina and toss to coat evenly.
- Fold in the cherry tomatoes, cucumber, and basil.
- Top with Parmesan shavings and toasted pine nuts. Serve chilled or at room temperature.
Notes
- Pastina: It's not always easy to find in regular grocery stores, so check Italian specialty stores or order online. When it comes to substitutes, stelline is my go-to. It's widely available and a close match. Orzo or fregola will also work.
Leave a Reply