Description

A vibrant and refreshing Pesto Pasta Salad combining al dente pasta with fresh cherry tomatoes, baby spinach, mozzarella balls, olives, and chickpeas, all tossed in a flavorful basil pesto dressing. Perfect as a light lunch or side dish, this salad is easy to prepare and delicious served chilled.

Ingredients

Salad Ingredients

1 pound cooked pasta (al dente)
1 pint cherry tomatoes (halved)
2 cups fresh baby spinach (chopped)
1/2 cup diced red onion
1 cup fresh mozzarella balls
1/2 cup sliced olives
1 can chickpeas or white beans (rinsed and drained)
Salt and pepper to taste

Dressing Ingredients

7 ounces basil pesto (homemade or store-bought)
3 tablespoons olive oil
1 tablespoon red apple vinegar

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Instructions

Combine Salad Ingredients: In a large mixing bowl, gently toss together the cooked pasta, halved cherry tomatoes, chopped baby spinach, diced red onion, fresh mozzarella balls, sliced olives, and rinsed chickpeas or white beans until well mixed.
Prepare the Dressing: In a small bowl, whisk together the basil pesto, olive oil, and red apple vinegar until the mixture is smooth and fully combined, creating a flavorful dressing.
Toss Salad with Dressing: Pour the prepared pesto dressing over the pasta mixture and toss gently but thoroughly until all ingredients are evenly coated with the dressing.
Chill to Meld Flavors: Cover the bowl with plastic wrap or a lid, then refrigerate the pasta salad for at least 30 minutes to allow the flavors to fully develop and blend.
Serve: Serve the pesto pasta salad chilled. For an extra touch, optionally garnish with grated Parmesan cheese and freshly chopped basil before serving.

Notes

For best texture, cook pasta al dente and cool completely before mixing.
Use fresh basil pesto for a more vibrant flavor or store-bought for convenience.
Adjust salt and pepper to taste as the pesto can be quite flavorful on its own.
Feel free to substitute chickpeas with white beans or add other vegetables like bell peppers or cucumbers for extra crunch.
This salad can be made a few hours in advance and stored covered in the refrigerator.