Description

A refreshing and easy-to-make Pesto Pasta Salad featuring rotini pasta tossed with cherry tomatoes, mozzarella pearls, olives, red onion, cucumber, and a flavorful pesto dressing, garnished with fresh basil leaves. Perfect as a side dish or light meal served chilled or at room temperature.

Ingredients

Salad

12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup mozzarella pearls
1/4 cup sliced black olives
1/4 cup finely chopped red onion
1/2 cup chopped cucumber
Fresh basil leaves for garnish

Dressing & Seasoning

1/3 cup pesto sauce (store-bought or homemade)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
Cool Pasta: Drain the cooked pasta and rinse it under cold running water to stop the cooking process and cool the pasta completely. Drain well.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, mozzarella pearls, black olives, chopped red onion, and cucumber. Toss together gently to combine.
Add Dressing: Pour the pesto sauce and olive oil over the pasta mixture. Toss everything thoroughly until all ingredients are evenly coated with the pesto dressing.
Season and Garnish: Season with salt and black pepper to taste. Sprinkle grated Parmesan cheese over the salad and mix gently to incorporate. Just before serving, garnish with fresh basil leaves for aroma and color.
Serve: Serve the pesto pasta salad chilled or at room temperature as a delicious side dish or light meal.

Notes

You can use any short pasta shape such as penne or farfalle if rotini is unavailable.
For added protein, consider including grilled chicken or chickpeas.
Homemade pesto sauce enhances freshness, but store-bought pesto is a convenient and tasty option.