Description

This Pesto Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings or a quick weeknight meal. Tender pasta is tossed in basil pesto and combined with juicy cherry tomatoes, creamy mozzarella, briny olives, and crunchy pine nuts for a satisfying bite every time.

Ingredients

Pasta:

12 ounces pasta (rotini or penne)

Pesto:

1/2 cup basil pesto

Additional Ingredients:

1 cup cherry tomatoes (halved)
1/2 cup mozzarella pearls or cubed vegan cheese
1/4 cup sliced black olives
1/4 cup red onion (thinly sliced)
1/4 cup pine nuts (toasted)
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves (for garnish, optional)

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Instructions

Cook the Pasta: Prepare the pasta according to package instructions until al dente. Rinse under cold water to cool.
Combine Ingredients: In a large bowl, mix the cooked pasta with pesto, cherry tomatoes, mozzarella, olives, red onion, and pine nuts. Drizzle with olive oil and toss gently to coat.
Season and Chill: Season with salt and pepper, then refrigerate for at least 30 minutes before serving. Garnish with fresh basil leaves if desired.

Notes

This salad can be prepared in advance and stored in the refrigerator for up to 3 days.
For a vegan option, use dairy-free pesto and cheese. Consider adding grilled chicken or chickpeas for extra protein.