Description
A delightful Pesto Pasta Salad that is perfect for summer gatherings or as a refreshing side dish. This vegetarian salad features rotini pasta tossed with cherry tomatoes, mozzarella balls, olives, and a flavorful basil pesto dressing.
Ingredients
Pasta:
- 12 ounces rotini pasta
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls (bocconcini), halved
- 1/3 cup red onion, thinly sliced
- 1/2 cup pitted black olives, sliced
- 1/4 cup toasted pine nuts
- 1/3 cup freshly grated Parmesan cheese
- 1 cup basil pesto (homemade or store-bought)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the Pasta: Boil rotini pasta until al dente, then rinse under cold water.
- Prepare the Salad: Combine pasta, tomatoes, mozzarella, onion, olives, and pine nuts in a bowl.
- Make the Dressing: Whisk together pesto and olive oil, then pour over the salad.
- Season and Chill: Add Parmesan, salt, and pepper. Chill for 30 minutes before serving. Garnish with basil.
Notes
- You can add grilled chicken, shrimp, or chickpeas for extra protein.
- Use whole wheat or gluten-free pasta if preferred.
- This salad can be made a day ahead and kept refrigerated.
