Description
A refreshing and flavorful Pesto Pasta Salad featuring al dente rotini pasta tossed with basil pesto, fresh cherry tomatoes, mozzarella, olives, and crisp vegetables, perfect for summer picnics, potlucks, and easy meal prep.
Ingredients
Scale
Pasta and Dressing
- 12 ounces rotini or penne pasta
- 1/2 cup basil pesto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella pearls or diced fresh mozzarella
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced black olives
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 2 tablespoons chopped fresh basil (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain well and rinse under cold water to cool completely, stopping the cooking process and ensuring the pasta is ready for the salad.
- Combine with Dressing: In a large bowl, toss the cooled pasta with the basil pesto, olive oil, and lemon juice until the pasta is evenly coated with the flavorful mixture.
- Add Vegetables and Cheese: Gently fold in the cherry tomatoes, mozzarella, Parmesan cheese, black olives, red onion, and cucumber, distributing the ingredients evenly throughout the salad.
- Season and Toss: Season the salad with salt and black pepper to taste. Toss gently to combine all flavors without crushing the ingredients.
- Chill and Serve: Sprinkle chopped fresh basil on top if desired. Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld beautifully for a refreshing side dish.
Notes
- Add grilled chicken, shrimp, or chickpeas to elevate protein content.
- This salad is ideal for picnics, potlucks, and meal prep due to its easy assembly and delicious flavor.
- Make sure to rinse pasta under cold water after cooking to prevent it from becoming mushy.
