Description

Pesto pasta salad is a fresh, flavorful dish made with tender pasta, basil pesto, and colorful vegetables. Perfect for picnics, potlucks, or quick dinners, it offers a delightful mix of creamy pesto and crisp textures in every bite.

Ingredients

12 ounces pasta (rotini, penne, or farfalle)
1 cup cherry tomatoes, halved
1/2 cup mozzarella pearls or cubed mozzarella
1/4 cup red onion, thinly sliced
1/2 cup basil pesto (homemade or store-bought)
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)

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Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and red onion.
In a small bowl, whisk together the pesto and olive oil to loosen the sauce.
Pour the pesto mixture over the pasta and vegetables. Toss until evenly coated.
Add grated Parmesan, season with salt and pepper, and toss again to combine.
Garnish with fresh basil if desired.
Chill for at least 30 minutes before serving for best flavor.

Notes

Add grilled chicken, shrimp, or chickpeas for a protein boost.
Use dairy-free pesto and cheese for a vegan version.
Include extra veggies like spinach, artichoke hearts, or roasted red peppers.
Make nut-free pesto using seeds if allergic to nuts.
Use gluten-free or legume-based pasta as needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 3g
Sodium: 420mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 12g
Cholesterol: 20mg