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)
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.