Description
A refreshing and flavorful Pesto Pasta Salad featuring al dente rotini pasta tossed with cherry tomatoes, mozzarella, olives, pine nuts, and a vibrant pesto dressing. Perfect as a make-ahead side dish or a light summer meal, garnished with fresh basil leaves for an added burst of aroma and color.
Ingredients
Scale
Pasta Salad
- 12 oz rotini or bowtie pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1/2 cup mozzarella pearls or cubed mozzarella
- 1/4 cup sliced black olives (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup pine nuts or chopped walnuts (optional)
Dressing
- 1/2 cup pesto (homemade or store-bought)
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Fresh basil leaves
Instructions
- Cook the pasta: Boil the rotini or bowtie pasta according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
- Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella pearls, sliced black olives if using, finely chopped red onion, and pine nuts or walnuts if desired. Mix gently to combine.
- Prepare the dressing: In a small bowl, whisk together the pesto and olive oil until smooth and well blended. Pour this dressing over the pasta salad.
- Toss and season: Toss the pasta salad thoroughly, ensuring all ingredients are evenly coated with the pesto dressing. Taste and adjust seasoning by adding salt and pepper as needed.
- Chill and serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Just before serving, garnish with fresh basil leaves for a fragrant and colorful finish.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Use spinach or kale pesto as an alternative for a different flavor profile.
- This salad is perfect for make-ahead lunches or potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian-American
