Easy Pesto Pasta Salad Recipe
Introduction
This Easy Pesto Pasta Salad is a quick and flavorful dish perfect for picnics, potlucks, or a simple weeknight dinner. Combining fresh cherry tomatoes, creamy mozzarella, and vibrant pesto, it’s a refreshing pasta salad that comes together in just 30 minutes.
Ingredients
- 1 pound pasta (cavatappi recommended)
- 10.5 ounces cherry tomatoes, cut small
- 8 ounces fresh mozzarella pearls
- 1 cup pesto sauce
Instructions
- Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process and cool the pasta for the salad.
- Step 2: In a large bowl, mix the cooled pasta with the cherry tomatoes, mozzarella pearls, and pesto sauce until everything is evenly coated.
- Step 3: Serve immediately or chill in the refrigerator before serving for a cooler, more refreshing salad.
Tips & Variations
- Use rotini or penne if cavatappi is not available; both hold pesto well.
- Add fresh basil leaves or a squeeze of lemon juice for extra brightness.
- For a vegan version, substitute mozzarella with dairy-free cheese or omit it entirely.
- Toast some pine nuts or walnuts to sprinkle on top for added crunch and flavor.
Storage
Store leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. Enjoy chilled or at room temperature. Avoid freezing as the texture of the cheese and pasta may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad in advance?
Yes, making it a few hours ahead is great to let the flavors meld. Just keep it refrigerated and stir before serving.
What type of pesto should I use?
Traditional basil pesto works best, but you can also experiment with sun-dried tomato pesto or arugula pesto for a different twist.
PrintEasy Pesto Pasta Salad Recipe
This Easy Pesto Pasta Salad is a quick and flavorful dish perfect for any occasion. Combining al dente pasta with fresh cherry tomatoes, creamy mozzarella pearls, and vibrant pesto sauce, this salad offers a delightful blend of textures and tastes. Ready in just 30 minutes, it’s an ideal recipe for potlucks, picnics, or a light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- 1 pound pasta (cavatappi recommended)
- 10.5 ounces cherry tomatoes, cut small
- 8 ounces fresh mozzarella pearls
- 1 cup pesto sauce
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and rinse it with cool water to stop the cooking process and to cool it down for the salad.
- Mix the ingredients: In a large bowl, combine the cooked and cooled pasta with the cut cherry tomatoes, fresh mozzarella pearls, and pesto sauce. Toss everything gently until the pasta is evenly coated and the ingredients are well incorporated.
- Serve: Serve the pesto pasta salad immediately or chill it in the refrigerator for a refreshing cold dish. Enjoy as a quick meal or side salad.
Notes
- Use cavatappi or any curly pasta to better hold the pesto.
- For extra flavor, consider adding freshly cracked black pepper or a sprinkle of grated Parmesan cheese.
- This salad can be made a few hours ahead and stored in the fridge to deepen the flavors.
- Make sure to rinse the pasta to cool it and prevent it from becoming mushy.
- Leftovers can be refrigerated for up to 2 days.
Keywords: pesto pasta salad, easy pasta salad, vegetarian pasta salad, cherry tomato pasta, mozzarella pasta, cavatappi salad
