Pesto Pasta Salad
A vibrant and healthy dish that combines creamy pesto with fresh cherry tomatoes and chewy pasta, perfect for meal prep or as a side dish.
Ingredients
Pasta Base
- 8 oz Fusilli or rotini pasta Pasta shape holds the pesto well.
Vegetables and Cheese
- 1 cup Cherry tomatoes Rinse and slice in half.
- 8 oz Mozzarella balls Halve before adding to the salad.
- 1/2 cup Black olives Slice for incorporation.
- 1/2 cup Grated Parmesan cheese To be sprinkled on top.
- 1/4 cup Fresh basil Chop for garnish.
Sauce and Seasoning
- 1/2 cup Basil pesto Use homemade or store-bought.
- to taste Salt and pepper Essential for enhancing flavors.
Instructions
Preparation
- Gather all ingredients on your countertop.
- Rinse the cherry tomatoes, slice them in half, and set them aside.
- Halve the mozzarella balls and prepare the olives by slicing them.
- Prepare a large pot of salted water and bring it to a boil over high heat.
Cooking and Assembling
- Add the pasta to the boiling water and cook according to the package instructions until al dente (typically around 8-10 minutes).
- Once cooked, drain the pasta and rinse it under cold water to cool quickly.
- In a large bowl, combine the cooled pasta, basil pesto, cherry tomatoes, mozzarella, and olives.
- Toss gently to coat everything evenly. Adjust salt and pepper to taste.
Serving
- Transfer the Pesto Pasta Salad to a serving bowl.
- Sprinkle grated Parmesan cheese on top and garnish with fresh basil.
- For added flavor, let it rest for 10 minutes to allow the ingredients to meld before serving.
- This salad can be served immediately or chilled for one hour for a refreshing option.
Notes
Use fresh basil pesto for the best flavor. Prep ingredients in advance to save time during busy weeks. Store leftovers in an airtight container to maintain freshness for up to 3 days.