Description
A delightful Pesto Pasta Salad that combines al dente pasta with a flavorful basil pesto dressing, cherry tomatoes, mozzarella, and Parmesan cheese. Perfect for summer gatherings or as a light meal.
Ingredients
Scale
Pasta:
- 12 ounces short pasta (such as rotini or bowtie)
Pesto Dressing:
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup mayonnaise or Greek yogurt (optional, for creamier texture)
Additional Ingredients:
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh mozzarella pearls or cubed mozzarella
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or chopped walnuts (optional)
- 1/4 cup sliced black olives (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: In a large bowl, whisk together the pesto and mayonnaise or yogurt if using. Add the cooled pasta and toss to coat.
- Combine Ingredients: Gently stir in the cherry tomatoes, mozzarella, Parmesan, and any optional mix-ins like pine nuts or olives. Season with salt and pepper to taste.
- Chill and Serve: Refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled, garnished with fresh basil if desired.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- This salad holds up well in the fridge for up to 3 days and is perfect for meal prep, potlucks, or picnics.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
