Pesto Pasta Salad
A quick and vibrant dish packed with nutrition, featuring creamy mozzarella, juicy cherry tomatoes, and flavorful pesto, perfect for meal prepping and healthy eating.
Ingredients
Pasta and Base Ingredients
- 8 oz Pasta (fusilli or penne) Use gluten-free if desired.
- 1 cup Pesto sauce Store-bought or homemade.
- 1 cup Cherry tomatoes Halved.
- 8 oz Mozzarella balls Bite-sized.
- 1/2 cup Black olives Sliced.
- 1/4 cup Grated Parmesan cheese For topping.
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
- 1/4 cup Fresh basil For garnish.
Instructions
Preparation
- Gather all your ingredients and ensure that you have a large mixing bowl ready.
- Wash the cherry tomatoes and slice them in half.
- Slice the black olives.
- Rinse fresh basil under cold water and pat dry.
- Bring a large pot of salted water to a boil.
Cooking and Mixing
- Add the pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes.
- Once cooked, drain the pasta and rinse it under cold water.
- In a large bowl, combine the drained pasta, pesto sauce, cherry tomatoes, mozzarella balls, and sliced olives.
- Toss the mixture until all ingredients are evenly coated with the pesto.
- Add grated Parmesan cheese and season with salt and pepper. Mix gently.
Serving
- Transfer to a serving bowl or keep chilled in the mixing bowl.
- Garnish with fresh basil leaves.
- Serve immediately or refrigerate for later.
Notes
For best flavor, do not overcook the pasta. Store leftovers in an airtight container for up to 3 days. Not suitable for freezing.